Other than the satisfying pop of a can of biscuits, I really think they are terrible. I feel like anything that has been proven to give you cancer (like heavily processed food has) is supposed taste good… its been chemically geared to. So I have been on the hunt for a biscuit recipe that not only tastes the equivalent to a Grands biscuit (or way better) and still be somewhat easy. Its been quite the search, not even gonna lie. I wont go into the gritty details about the search because I have to much to tell about the awesomeness of this recipe that I found a couple years ago.
Some voodoo goes into these biscuits, I’m not going to explain why it works because honestly I don’t know, it just works. Basically all your ingredients need to be ice cold. Thats it…thats all the voodoo. This will make those biscuits rise up high and still be moist in the middle enough that you wont have to take a knife to split them in half.
Lets talk butter. There is a stick and a half of butter in these babies. Depending on where you stand with butter this may scare you away, but if your looking for that sunday morning comfort food…this would be it. This recipe also calls for grated butter… like take the butter to a cheese grater. Weird? Yeah…it works. I have tried to grate the butter frozen and fresh out of the freezer. There are pros and cons of both ways. Frozen makes less mess because frozen butter doesn’t stick at all. After it has been grated, the butter will be in these great little balls that distribute all the buttery goodness evenly. The con would be the amount of force it takes to grate a stick and a half of frozen butter. Got patience?… I do not. So I grate my butter strait out of the fridge then pop it in the freezer while I’m gathering my other ingredients.
Heres the recipe
2 cups flour
1 tablespoon baking powder
11/2 tsp baking soda
1 teaspoon salt
1 1/2 cups grated butter
1 cup buttermilk
2 large eggs
#2 Put my buttermilk, oil and and eggs together…
Typing this I realize how many posts I have done about Buttermilk, but if you have read any of them you know that I wont buy real buttermilk because all it does is waste space in my fridge. I still don’t know if I would ever buy actual buttermilk when I could just make it myself. SO…One cup of milk and one tablespoon lemon juice or vinegar. Easy and cheap.
Usually I put the buttermilk, oil and eggs in a jar with a lid. Then I shake the dickens out of it. Then it goes right next to the butter in the freezer.
From there I mix up all the dry ingredients. If I don’t have a mountain of dishes I will use a whole new bowl for this. If I do have a mountain of dishes (which I typically do) I will rush around with my bowl of grated butter, throwing it all together. Then I put it all back it back in the freezer. Then I will preheat my ovens and grease my pans.
Then I will slowly mix my wet ingredients into my dry ingredients. There is a fine line between to dry and to wet here so take your time. There will be some wet ingredients left over, put them in the fridge or freezer to stay cold. Dust your work surface with flout and roll out your dough to about a half and inch. You should be able to stand a fork by itself up in it. I don’t have a respectable biscuit cutter so I use a wide mouth mason jar… I’m that classy.
If my dough has warmed up while doing all this, I place the greased cookie sheet in the freezer and transfer as I cut out the biscuits. When I am done, I leave them in my freezer and preheat my oven to 400. This gives the biscuits the appropriate time to get good and cold. When the oven is preheated bring out the biscuits and the remaining wet ingredients. Use a brush and brush the tops of the biscuits with it. The original recipe calls for a whole other egg wash I dont like to waste the eggs that my moms chickens had to lay…they have to hurt.
Bake them for 18-20 minutes keeping a close eye on the underside.