I was inspired this week by a Martha Stewart episode about chicken and biscuits. As they were demo-ing, my mouth was watering as they were using words like: flaky, high, buttery, and perfect. They sounded soooo good and also reminded me of a local eatery which boasts “mile-high” biscuits. YUM.
So, I gathered my cookbook, a few ingredients and a few tips taken from the tv. Here is what happened…
Pretty simple, but I wanted buttermilk. And please, shortening? No way! Butter all the way! Here are my changes and results. Wait until you see…
Bodacious Buttermilk Biscuits
- 2 c. all purpose flour
- 4 t. baking powder
- 1 t. salt
- 2 T. butter
- 3/4 – 1 c. buttermilk
- Mix dry ingredients together (I used my hands the whole time).
- Then add butter. I used my hands to incorporate the butter into the flour. You basically want tiny pieces of “smooshed” butter throughout the flour mixture.
- Add 3/4 c. of the buttermilk and mix. It will seem pretty dry. You want a little flour still in the bottom of the bowl. (if there is a lot of flour left, feel free to add some more buttermilk)
- At this point, dump everything onto the counter.
- Knead until combined.
- Now, contrary to popular belief, mixing a biscuit dough too much makes it hard and not flaky. The girl on Martha said not so, so I didn’t worry about this!)
- Pat dough until it is about 1 inch thick. That’s right! These are big suckers! Cut out with a biscuit cutter. (I used a bean can) Then place on an ungreased cookie sheet. You should be able to get 3 out of the first roll. Gather up remaining dough and cut out more until your dough runs out. You should get 5-6 biscuits.
- Bake 450 for 10-14 minutes. They should be lightly browned and HIGH! I was so giddy as I pulled these out! My southern friends would be so proud!!
Flour mixture. Just to give you an idea what yours will look like…pretty much like flour!:
Mile High? Oh, yeah!