Prep 20 mins
Cook 10 mins
Light and flakey southern style biscuits. Easy once you get the hang of it
- 2 cups unbleached all-purpose flour
- 1 tablespoon baking powder
- 3⁄4 teaspoon salt
- 5 tablespoons chilled unsalted butter, , cut into 1/4-inch cubes
- 2 tablespoons melted butter
- 3 tablespoons chilled vegetable shortening or 3 tablespoons chilled lard
- 3⁄4 cup cold buttermilk (, or regular milk if desired)
- Place a rack in the center of your oven, Pre heat oven to 450 degrees F.
- Mix first dry ingredients in a large bowl or in the food processor fitted with steel blade.
- Add cold butter and shortening; with your fingertips or a pastry blender (or in the food processor), mix or process butter and shortening into dry ingredients, until the mixture resembles dry oatmeal.
- If using a food processor, transfer mixture to a large bowl.
- Stir in milk with a rubber spatula or fork until dry ingredients are just moistened.
- Let dough rest for 1 minute, then dump it on a floured work surface.
- Gently Roll the dough into a rough 6-by-10-inch rectangle 1/2-inch thick.
- With a knife cut rectangle three times across and five times down to form 15, 2"x2" rectangular biscuits.
- Place dough 1 1/2 inches apart on an ungreased baking sheet; brush dough tops with melted butter or milk.
- Bake until biscuits are lightly browned, 10 to 12 minutes.
- Serve immediately.
- Cool left overs, wrap with plastic wrap and freeze as soon as possible.
- There's two things to remember when making biscuits.
- -Keepthings cold so the butter does not melt.
- The process of cutting the butter into the flour actually coats the flour with a light layer of grease to prevent it from absorbing liquid and creating gluten-- which will make the product tough and more bread like.
- If the butter starts to get soft while working it into the flour then refrigerate the batch for 20 mins before going on.
- -Workfast and gently.
- Only mix as much as necessary to do the job.
- Over working dough develops gluten.
OMG!! These are THE BEST biscuits I've ever had! Huge hit with the family (there's only 4 of us....and there were NONE leftover!) Great directions, very precise and easy to follow. Thanks for sharing Steve...I FINALLY have a good biscuit recipe!
I still haven't managed to find the perfect Hardeez type biscuit, but these are pretty good. I like to double the recipe, but these turn out better if I just make one batch at a time in my food processor...possibly because my 100g of butter is not exactly equal to 8 Tbs (I use all butter and no shortening). I also use salted butter and all the salt included in the recipe and still like buttering the tops as suggested...guess I like them salty! Thanks for the recipe!
These biscuits are not flaky at all. They are crumbly. Not accurate. Biscuits are good, they are not flaky.