Thursday, October 23rd, 2008
My ever growing tummy has pushed me to start cooking up a storm. I’ve been baking and freezing and generally hoarding away food so that when this little baby finally arrives I won’t have to think about cooking for a month. Today’s project has brought me to the very best homemade biscuit recipe I have ever had.
These remind me a bit of the biscuits at McDonald’s or Hardees, and I’m sure they are equally (un)healthy. With 5 T of butter and 3 T shortening what’s not to love? All I can say is that I’ve been looking for this biscuit recipe all my life.
Flaky biscuits
- 2 cups all-purpose flour
- 1 Tablespoon baking powder
- 3/4 teaspoon salt
- 5 Tablespoons cold unsalted butter (cut into small cubes)
- 3 Tablespoons chilled shortening
- 3/4 cup milk (or buttermilk if you prefer)
Preheat oven to 450*F. In a large bowl, combine dry ingredients.
Cut in butter and shortening with a fork or pastry blender until the mixture looks crumbly (resembling coarse cornmeal).
Cut In Butter and shortening until it looks like coarse cornmeal
Slowly stir in milk until ingredients is just moist enough to form a dough ball (I usually pour in 1/2 c. then add the other 1/4 c. one Tablespoon at a time. This keeps the dough from becoming over-moistened).
Slowly add milk until ingredients forms dough ball
On a lightly floured surface, roll dough until 1/2-inch thick. Cut with 2-inch floured biscuit cutter. Place 1 1/2 inches apart on un-greased baking sheet.
Bake in pre-heated oven 10-12 minutes at 450° F or until tops are golden brown. (optional, brush tops with melted butter). Serve Hot!
bake until golden brown
You can also do these as brown-and-serve biscuits by baking 8-10 minutes (just before the tops start to brown), let cool and then freeze in a plastic bag. To re-heat bake at 450°F until tops are golden (I’m unsure of the amount of time).
**For the sake of full disclosure, the final picture is meat wrapped in the biscuit dough (look for this recipe coming early next week)
Tags: Bread Recipes, Breakfast
October 23rd, 2008 at 1:28 pm
Mmmmm!! Looks FABULOUS! I’m going to have to try that one…
October 24th, 2008 at 9:12 am
As a northern girl living in the South, I’ve never quite mastered the art of biscuit making. I’ll give this a try — although, from what I understand from Southern cooks, it is necessary to use “Self-Rising Flour” to make good biscuits.
October 24th, 2008 at 9:31 am
I know you’ve been looking for these too These are really good though. Trust me. I’m sure for true southern-style you would have to use buttermilk too, but I’m not going to go out and buy buttermilk for biscuits.
The trick to these is not overworking them. Like making flaky pie crust. Apparently if you work the flour too much it starts to form gluten.