Scrumptious Biscuits Recipe

I’ve brought biscuits to several parties for the holidays and I’ve had many requests for the recipe.  However, biscuits are more than just a recipe. It’s more of a technique.

Techniques can’t be written down in step by step form.  I can advise you on how to get great biscuits, but don’t be discouraged if your first few attempts fall flat. Techniques take time to develop. I tell people who ask about the secret to great biscuits that the key is “To make lots of bad biscuits.”

Really, that’s kind of an exaggeration. In developing your biscuit technique, you will probably make a batch or two of really terrible biscuits. Then you will make plenty of mediocre biscuits. After about 10 or so batches (or sooner if you are lucky) your biscuits will start tasting a lot better.

I’ve posted in the past about tips for baking biscuits. Along with this recipe, you can find the tips here.

This recipe makes enough biscuits for an average sized family. Ours is a family of six, and we love biscuits, so I usually make one and a half or twice this size recipe.

Scrumptious Biscuit Recipe

  • 2 cups all purpose flour
  • 1 teaspoon salt
  • 3 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 stick of butter (or lard. Shortening is okay, in a pinch)

Buttermilk (I never measure, but it will be between 1/2 and 1 cup probably. Also, full fat buttermilk makes the biscuits more tender and tasty.)

Preheat your oven to 425 degrees.

In a large bowl, mix together the flour, salt, baking soda, salt and baking powder. Just kind of mix it around with a fork.

With a pastry blender, cut the fat into the dry mixture until it looks like coarse crumbs, sort of like cornmeal. A few bigger chunks are okay. Slowly pour the buttermilk into the mixture and toss it with a fork. At this point, you need to handle the dough gently. Save the pounding for yeast bread. Biscuits need gentleness to maintain a tender texture.

Add in the buttermilk until the dough starts sticking together. You will develop a knack after few batches of judging how sticky it needs to be. It should be sticky enough to stick together, but not so sticky that it will be a gooey mess.

Turn your dough out onto a lightly floured, thoroughly scrubbed counter top. Using your hands, gently press the dough into a circlish blob. Using a lightly floured rolling pin, gently roll the dough to about a one inch thickness.

Using a biscuit cutter, cut the dough into rounds and place them into your prepared pan. This can be a cookie sheet or for the best texture, put them in a cast iron skillet. The cast iron allows a crusty outer layer to form, while the interior of the biscuit is flaky and steamy-soft.

Bake the biscuits for about 10-15 minutes in the center of your oven. Remove them from the oven and serve them piping hot.

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