Thursday Recipe Exchange: Biscuits
JeffW's awesome biscuit photo. So beautiful I wouldn't even try to compete with my own.
I’ve been making a lot of biscuits in the last few weeks, no particular reason, it just seemed to be the perfect addition to several meals. A while back, JeffreyW posted the photo above and I commented that my biscuits were never quite that fluffy. He promptly pointed me to the recipe he used. I’ve used a variation of it ever since. These are by far the best biscuits ever and I can’t believe how easy they are to make, and they come out great every time.
I have plenty of biscuit variations, too: Cinnamon Biscuits, Cheddar Cheesy Biscuits and Whole Wheat Biscuits
Heavenly Biscuits
Big, fluffy and moist, they easily compete with any biscuit I’ve had, even at my favorite restaurant Lucille’s. I bake them in my large cast iron skillet.
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon white sugar
- 1/3 cup butter (this really gives them a buttery flavor), softened, really, really softened
- 1 cup buttermilk – (I use 4 tbsp buttermilk powder to 1 cup water)
mixing bowl, baking sheet or cast iron skillet
In mixing bowl whisk together dry ingredients. Cut in butter until mixture is crumbly. Gradually add milk. Mix together until dough pulls away from sides of the bowl. I had to add additional flour, this is a very moist dough. Turn out onto well floured surface and knead 10-15 times. I couldn’t roll this dough out it was too moist. I just flattened it by hand (about an inch thick, maybe a little less) and cut out the biscuits. With the extra flour I came up with 7 very large biscuits.
Bake at 425 degrees for 13-15 minutes, until golden brown. Put your oven rack in the middle to keep them from browning too much on the bottom. ====
Posted on April 12, 2012, in Recipes, TaMara, Thursday Night Menu, What's 4 Dinner Solutions and tagged baking powder, biscuits, butter, cheddar, cinnamon, flour, food, menu, recipe, sugar, whole wheat. Bookmark the permalink. 3 Comments.
Wow! Those are awesome looking biscuits, seriously! I love how tall they are and I can see all the layers. Will definitely give this recipe a try, thank you for posting.
These biscuits look really good. I think I’ll have to try them. My wife is from Canada where biscuits aren’t common (at least in her part). She thinks they’re gross…too floury and crumbly. I’ve been trying forever to find a recipe to make something flaky and fluffy so she can see just how awesome a biscuit can be.
Thanks guys! I have to say, I’ve never had much luck at fluffy biscuits until I tried this recipe, so I say yes, try it, I think you’ll like it. And let me know.
Over at Balloon-Juice someone just said the butter needs to be really, really cold. It may be an altitude thing, but cold butter makes tough biscuits for me, but I’d say go with really cold butter instead of softened.