Tuesday, January 19, 2010


 finished biscuit
There are so many biscuit recipes around, and each one is ever so slightly different.  I have a kid who is wild about biscuits.  He is also the harshest biscuit critic around. . . frankly it can be annoying.  These are his (and our) current favorite biscuit recipe. 
People can be intimidated by making biscuits, they’re afraid of working in the fat, handling it too much, and I don’t know what else.  My advice is to try it, they’re not really as delicate as all that, and the results are so, so, so much better than those dreadful canned things.  They’re so fast to make too, you have to pre-heat your oven first, wait about 5 to 10 minutes (depending on how long your oven takes to preheat)  before you start on the dough – because the oven needs to be hot and the butter needs to be cold for all the magic to happen.
butter for biscuits
dump in the butter. . .
crumbly mix
This is what it looks like after you’ve
rubbed the butter in
buttermilk in dry
Pour the buttermilk over
scoop in batter
Scoop up the dough
biscuit in flour
Into the flour
biscuits in pan
Into the pan
finished biscuits
mmm. . . done
buttered biscuits
Ready to go

  1. 2 cups all purpose flour
  2. 1 Tablespoon baking powder
  3. 1 Tablespoon sugar
  4. 1 teaspoon salt
  5. 1/2 teaspoon baking soda
  6. 4 Tablespoons butter, cut into 1/4” cubes
  7. 1 1/2 cups buttermilk (shake it)
  8. you’ll also need additional flour for forming the biscuits
Preheat the Oven to 450.  Spray a 9” round pan with cooking spray.
Mix the dry ingredients together with a wooden spoon.  Dump in the butter cubes and rub the butter into the flour with your fingers. . . just squeeze the butter into the flour. . . you can do this.   When you’re done it will be crumbly, and you’ll see some butter lumps – that’s a good thing.
Pour the buttermilk over, and stir briefly with the wooden spoon to combine.  It will not be “roll-able.”
Put some flour in a bowl (a cereal bowl is fine).  Using an ice cream scoop place a scoop of dough into the bowl of flour, gently coat the biscuit with flour and lay it in the pan, flattening ever so slightly.  You want the biscuits almost touching each other so they rise up not out.  Do this with the remaining dough.
Bake for 15-20 minutes or until lightly browned on top.  Invert onto a plate, flip them over and tear them apart, enjoy with butter and honey, jelly or whatever you like.


1 comment:

  1. Your biscuits look outstanding. They are golden and buttery. Your son has great taste in biscuits.


Related Posts with Thumbnails