Friday, March 27, 2015

The Most Mouthwatering Biscuits Ever




I've been working over here on perfecting my biscuit recipe and I've finally got it and I couldn't wait to share it with y'all today. There are so many different recipes for biscuits and if you can believe it, books devoted to nothing but biscuit making, it's serious stuff in the south y'all! All I can say is that down here, biscuit making is a big thing. No southern plate is complete without a light and flaky biscuit on the side. So, I've been working for a bit now, and I think I've finally mastered 'The Biscuit'.

The How To:

Biscuits can be ornery little critters and biscuit bakers have their secrets for baking the best, most mouthwatering biscuits around. I'm going to share a few secrets with y'all that really will make a big difference in your end result.


  1. The Flour. Yes, it does make a difference what you use. I recommend White Lily All Purpose Flour.
  2. Chill the bowl and pastry cutter.
  3. Cut butter into really small pieces and they must be COLD.
  4. Work dough with your hands and only until just blended- no over mixing here- that dough must stay cold.
  5. When cutting out your biscuits, never twist with the cutter. This closes off the sides and doesn't allow for a nice, big, fluffy biscuit.
  6. A hot oven is key.

Ingredients:

2 cups White Lilly All Purpose Flour plus a little for rolling out dough
1 Tbsp. Baking Powder
1 tsp. fine salt
4 Tbsp. cold butter {unsalted} cut into little pieces
3/4 to 1 cup  buttermilk


Instructions:
  1. Pre-heat oven to 450*.  
  2. In a bowl combine the flour, baking powder, and salt. 
  3. Using your pastry cutter, cut in the small pieces of butter until you have a coarse meal texture. 
  4. Pour in the buttermilk and mix just until combined. 
  5. Now turn dough out onto a lightly floured surface and roll out to a 1/2 inch thickness.
  6. Cut rounds of dough with a biscuit cutter or edge of a drinking glass, remembering to cut straight down- no twisting
  7. Place on an ungreased baking sheet and bake 8-10 minutes or until golden brown.

And there you have it y'all. Practice makes perfect with biscuits, but it's so worth it! A hot biscuit right out of the oven smothered in butter, oh my goodness, all kinds of amazing. Thank y'all so much for spending some time with me today and enjoy those biscuits!


3 comments:

  1. Those look SOOO good. I have never seen that flour anywhere here, Amy. I wonder if that is regional? Anyway, I am saving your recipe to try...it is just a bit different than mine. Not much more work than Bisquick really! Hope you have a wonderful weekend.
    Thanks for visiting me, too, if I don't always remember to say that- xo Diana

    ReplyDelete
  2. So when are we invited over . . . Lol. Those look absolutely divine.

    ReplyDelete
  3. Look so yummy.
    Yes... I use white lily flour too..It is wonderful..

    ReplyDelete

When y'all leave comments, my heart just swells! Thanks for sharing your thoughts!

Blogging tips