Prep 10 mins
Cook 15 mins
These are the most delicious biscuits I've ever tasted! They just melt in your mouth. Great on their own or with sausage gravy, these biscuits are sure to impress. This recipe comes from Shirley Corriher's "Cookwise".. a terrific cookbook! She's the food scientist on "Good Eats" with Alton Brown. I think that this is her grandma's recipe. Be sure to follow this recipe exactly.. There is a method to the madness!! Enjoy!! One of my reviewers complained that she couldn't work the dough. So I updated the directions to be more explicit. This dough cannot be "worked" like traditional biscuit dough would.. the excessive moisture creates a steam inside the dough as it bakes creating an out-of-this-world treat! So just forget everything you know about making biscuits and have faith in the recipe... it really is worth the effort.
- nonstick cooking spray (Pam)
- 1 cup all-purpose flour
- 1⁄2 cup Wondra Flour (in a cardboard can by the flour)
- 1 1⁄4 teaspoons baking powder
- 1⁄8 teaspoon baking soda
- 1⁄3 teaspoon salt
- 1 tablespoon sugar
- 3 tablespoons shortening or 3 tablespoons lard
- 3⁄4 cup buttermilk
- 1⁄2 cup heavy cream
- 1 cup all-purpose flour (for shaping)
- 2 tablespoons melted butter
- Preheat oven to 475 degrees F.
- Spray an 8 inch round cake pan with cooking spray.
- Combine next 6 ingredients in a medium bowl.
- Cut in shortening or lard.
- Stir in buttermilk and cream.
- (mixture will be VERY WET!) Let stand 2-3 minutes.
- Pour remaining cup of flour into another bowl.
- Flour your hands.
- Drop a biscuit size lump of dough into the flour. I use a half cup measuring cup for this step. The "dough" is too wet to really pick up with your hands.
- Cover with more flour.
- Gently pick up lump of dough with your hands by sliding your fingers underneath it then lightly toss from hand to hand to remove excess flour and to roughly shape the biscuits. You are just basically coating the very wet dough with flour. Be gentle!
- Drop into prepared pan.
- Repeat with remaining dough, placing tightly into pan.
- This is so they rise up instead of just spreading out.
- Brush with melted butter or margarine.
- Bake 15-20 minutes or until lightly browned.
- Let cool in pan a few minutes, then dump pan out and gently separate biscuits.
- Serve ASAP!
Good morning. Chef ,"WONDRA FLOUR" is a instant specialty flour.It is a wheat flour blended with "BARLEY FLOUR" It is low protein flour that has been "PRE~STEAMED. The reason is is that it would not lump up in making a sauce. The starch has been already swollen.
I hope this helps. you.
Read more at: http://www.food.com/bb/viewtopic.zsp?p=5780753#5780753&oc=linkback
thank you, I going to do this so I can see it look good !! Be back to update rating. Grpa
This is definitely a superior biscuit recipe. I did have to make a few adjustments-I only had a 9" square pan, not a round one. When I was adding the liquid ingredients, I discovered that I had run out of cream, so I added more buttermilk. The biscuits still turned out great! I thought that with all of the directions, it might be complicated, but the directions were just very detailed, and the biscuits came together in a jiffy. I cooked them closer to 20 minutes than the 15. Thanks for sharing. I hope that others will give this recipe a try!
These are the most delicious biscuits I'VE ever tasted, Bethany. I used some leftover fat free French Vanilla half-and-half in place of the cream and it was AWESOME. I want to warn you; I tried this once using a product I figured was the same as Wondra-it wasn't and the recipe was a dismal failure. I got the Wondra and wow, was it ever worth the wait and the second try. This definitely deserves to be made by more Chefs.