Biscuits are pretty special to me for quite a few reasons but the most important one is the tie to my grandmother whom you all know by now as Big Mama. Visits to my grandparents in Winona, Mississippi resulted in frequent biscuit food babies because I probably had at least two or three each morning while I was there.
Around the time I first started this blog, I also posted a video I did with my Big Mama making her famous biscuits, and there are a few other family cameos in there as well including one from my Big Daddy. If you haven’t checked it out yet, it is a real treat and a hoot so you should definitely take a look. Check it out below.
Those original biscuits (recipe here) are a classic in our family but I wanted to mix it up and see what all butter biscuits would yield. It was more of an experiment if you will. Would I like them better than the texture of the shortening biscuits I had grown to know and love?
Well I will say that there is something quite special about butter which we all know. The flavor is undeniable, and if it were humanly possible, I am pretty sure I would bathe in it since I love it so so much. The richness was definitely captured in these biscuits, and they turned out amazingly flaky. What I missed was a bit of the tenderness the shortening gives to my Big Mama’s biscuits. Her’s are a bit more of the melt in your mouth variety. Also her’s brown a bit more as well. These took a bit more baking in the oven to get a lovely golden brown topping so they may have dried out just a bit.
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 at some point soon because I think the combo might create the best biscuit ever.
I use both in my pie doughs and love the outcome. Stay tuned for a future post on the combination! Until then, enjoy this batch with a pat of (more) butter or your favorite jelly or jam.
- 2 cups White Lily self-rising flour
- 1 teaspoon kosher salt
- ½ teaspoon granulated sugar
- 12 tablespoons unsalted butter, frozen
- ¾ 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).