Full disclosure: these biscuits are a Grandbaby Cakes original. Big Mama’s biscuits use a mixture of shortening, buttermilk and a bit of melted butter. The result creates a flaky, fluffy biscuit with just the perfect amount of buttery mouthfeel.
Those original biscuits are a classic, but this time around I wanted to mix it up. So, today I’m executing an experiment of sorts. Curiosity ablazing, I want to see what an all-butter biscuit would yield. Will I like them better than the texture of the shortening biscuits I had grown to know and love?
HOW TO MAKE BUTTER BISCUITS
There’s something to be said about how universally special butter is. The flavor of butter is undeniable, and if it were humanly possible, I would bathe in it. Because there are so few ingredients in this recipe, butter, and each of the other components, are equally vital.
Here’s your shopping list:
White Lily Self-Rising Flour
White-Lily flour is the secret ingredient to the best homemade Southern biscuits. Made with 100% Soft Winter Wheat, this flour always yields a light, fluffy result.
I love a biscuit that has a bit of underlying sweetness. Just a pinch of sugar helps to balance out saltiness.
Frozen Unsalted Butter
Using frozen butter is absolutely essential; you’ll need the butter to be hard enough to withstand the grater. Cold, grated butter is what will make those irresistible layers.
There isn’t a biscuit recipe I haven’t met that hasn’t been improved by using buttermilk. The acidity in buttermilk helps to tenderize gluten, giving the biscuits a softer texture and more body.
THE FINAL RESULT
Well, it’s time to ask the million dollar question: how did they turn out?
Because of the butter, richness was definitely captured in these biscuits, and they turned out amazingly flaky. But, what I missed was a bit of the tenderness shortening gives to my Big Mama’s biscuits. Not only do Big Mama’s biscuits’ brown a bit more but, her’s are more of the melt in your mouth variety.
So what was my final outcome after eating way too many biscuits than I care to share? I have decided that I will try a combination of both shortening and butter in another recipe because I think the combo might create the best biscuit ever.
MORE BISCUIT RECIPES
If you like this butter biscuit recipe, then you’ll love a few of my other biscuit recipes. Give ‘em a try!
All Butter Biscuits
- 2 cups White Lily self-rising flour
- 1 teaspoon Kosher salt
- ½ teaspoon granulated sugar
- 12 tablespoons unsalted butter frozen
- 3/4 cup buttermilk cold
- 2 tablespoons unsalted melted butter
- Preheat oven to 450 degrees. Whisk together flour, salt, and sugar in a medium sized bowl and set aside.
- Using a cheese shredded, grate butter into the bowl of dry ingredients.
- Pour in buttermilk and combine.
- Roll out dough then fold over itself. Repeat rolling out dough then folding two more times.
- Finally roll out dough and either cut into biscuit sized pieces or use a round cookie cutter or back of a can to make round biscuits.
- Add biscuits to a slightly oiled pan and bake 12-14 minutes then serve. (These don't brown very much so if you want them browner, you can turn on the broiler for a few seconds but don't overbake them or they will lose their tender quality and get a bit harder).