Nov 14, 2013

Big Buttery Breakfast Biscuits

I have been trying for YEARS to make amazing biscuits. You know, the kind that steams when you open it, is firm enough to slather jam or pile gravy on top, and is so soft and buttery that it melts in your mouth? I've either made hard, flavorless rocks, or biscuits so soft they fall apart into a powdery mess. Then one day my husband came home with some homemade biscuits and gravy that a friend of ours (a great cook!) had made and I fell in loooove. They are perfect! And now I get to share them with you! Hopefully I can make the sausage gravy soon, so you can enjoy these buttery pillows covered in that deliciousness.

4 cups flour
1 Tablespoon + 1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons salt
2 Tablespoons white sugar
1/3 cup shortening
1/3 cup cold butter cut into small chunks
2 cups buttermilk

1. Preheat oven to 425 degrees.
2. In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening and butter until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl. Be careful to not overmix and don't use a mixer.
3. Turn out onto a floured surface, and knead 15 to 20 times. Pat or roll dough out to 1  1/2 inches thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet.
4. Bake for 13 to 15 minutes in the preheated oven, or until edges just begin to brown.

*for extra buttery goodness, you can brush butter on the hot biscuits after baking.

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