So you see the name of my blog is “Biscuits don’t always come from a can?”. The reason being that as successful a baker as I have been in the past the one thing that has always annoyed me is I couldn’t make a homemade biscuit for the life of me. No matter how many recipes I tried the perfect biscuit was way out of my reach. So sadly any time I needed biscuits I either had to buy them frozen or from a can. It felt demeaning to me as a avid baker.
My mother has raved for years about my aunt’s delicious biscuit pudding recipe. But to make tasty biscuit pudding you have to have perfect biscuits…arggghhh! What was I to do?
The past couple days as I again tried to make the perfect biscuit I got aggravated. Each attempt failed and I was left with pasty white just plain ugly biscuits. Determined not to be defeated again I went on a mission. I combed the internet on a quest for the perfect techniques. Feverishly I searched and devoured every tip and trick I could. I took a few recipes and combined them. I used every trick I could when preparing them. I looked at the dough in the pan just before baking them and hoped this would finally be it. 15 minutes later I opened my oven and to my surprise I saw a pan full of golden brown and fluffy wonders. I actually made a PERFECT looking biscuit but would it taste good? Hopeful I bit into one without butter or jelly. And….oh….my…..goodness….I hit the nail on the head….finally after years of my quest I did it. I actually made the BEST biscuit I have EVER ate! I was amazed. Light, fluffy, perfectly browned in all its glory was my own homemade pan of biscuits. I made them with my very own hands. I felt vindicated.
I have submitted this to allrecipes to be published so hopefully it will be but here is my recipe to share with all of you. Keep in mind you must follow every step. Sifting multiple times results in a lighter biscuit. So don’t skip any steps.
Southern Style Buttermilk Biscuits
2 1/2 cups all purpose flour
1 3/4 teaspoon baking powder
1 1/2 teaspoon salt
1/3 cup cold butter
1 cup buttermilk
1 tablespoon butter melted
Preheat oven to 500 degrees.
Measure flour and sift.
Remeasure flour by spooning into measuring cup and leveling with a knife after sifting. You may have leftover flour. If so save and use on kneading surface.
Add baking powder and salt to flour.
Sift the dry ingrediants together 3 more times.
Cut butter into chunks. Add to dry mixture and toss into flour. Using finger tips mash butter into dry mixture until mixture is very course. Do not make mixture too fine.
Make a well in center of mixture. Pour buttermilk in center. Using a spoon combine mixture just until it pulls off the side of the bowl. The dough will be sticky.
Turn dough onto a lightly flour surface. Knead gently folding dough over and over 8 - 10 times just until dough comes together.
Shape into a circle. Gently pat or roll dough out until 3/4" to 1" thick.
Using a biscuit cutter cut dough pushing down, do not twist cutter.
In a lightly sprayed pan place biscuits upside down. This ensures any crimped edges from cutting does not interfere with the rise. Place biscuits against each other for better rising.
Place rack on upper third of oven.
Bake 10 - 12 minutes until tops are golden brown.
Brush with melted butter immediately after removing from oven.
If you have any leftover biscuits here is a wonderful recipe I got from my aunt for biscuit pudding. It is delicious!
5 Cold Biscuits Split
3 Tablespoons Butter, Softened
1 Teaspoon Cinnamon
1 ½ Cups Sugar
Sprinkle of Nutmeg
1 Egg, Beaten
2 ½ Cups Whole Milk
½ cup Heavy Whipping Cream or Half and Half
1 Teaspoon Vanilla
Preheat oven to 350 degrees.
Butter each biscuit half. Place biscuit halves into lightly sprayed 11x9 inch baking pan. Sprinkle with cinnamon.
Combine egg, milk, nutmeg and sugar. Mix Well.
Pour over biscuit halves.
Bake in preheated oven for about 1 hour or until top is golden brown.
Tip: Halfway during baking take a flat spatula and push biscuits down lightly. This will make more of a “crust”.