WHY BISCUITS ARE SO SPECIAL TO ME
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 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?
BUTTER BISCUIT RECIPE
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 dough 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.
- CHEDDAR BAY BISCUITS
- SPICED SWEET POTATO BISCUITS
- HERB CHEESE BISCUITS
- BACON CHEDDAR BISCUITS
- STRAWBERRY SHORTCAKES WITH STRAWBERRY 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).