Best biscuit recipe

[Deleted]

So now that I'm armed with a good gravy recipe (thank you for the goof-proof instructions in the General Cooking section, Kathy!) what's your best biscuit recipe?

My drop biscuits are fine but my regular biscuits always turn out a bit flat. They taste okay but the only "fluffy" thing in the kitchen is me. I do use a baking stone, which I love.

By the by, the best thing to eat with biscuits and gravy? A nice thick slice of homegrown tomato. Yummy!

/VM

[Kathy]

Here you go Via, sorry I didn't see this sooner.


Perfect Buttermilk Biscuits

Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup cold Butter
¾ cup buttermilk* (or sour milk)
1 tablespoon melted butter for tops

Directions
Heat oven to 450°F.
Combine flour, baking powder, baking soda and salt in a large bowl; Cut in butter until crumbly. It should look like pie crust.
Stir in buttermilk just until moistened.
Turn dough onto lightly floured surface; knead about 10 times or until smooth.
Roll out dough to ¾-inch thickness.
Cut with 2 1/2-inch biscuit cutter.
Place 1 inch apart onto ungreased baking sheet.
Brush biscuits with 1 tablespoon melted butter.
Bake for 10 to 14 minutes or until lightly browned

[Deleted]

Thanks!

This looks to be very similar to the recipe I have. I wonder why mine turn out less like biscuits and more like pancakes?

I've been checking around a bit on the internet and the only thing I can come up with is that maybe my baking powder or soda is old. It seems to work in other recipes but it's cheap and easy to buy more and see what happens

/VM

[Kathy]

Via, when you cut your bisquits out, make sure you just push the cutter down & back up using a floured cutter; don't twist. Twisting seals the edges and the bisquits can't rise as high.

If they're tough; maybe you're working the liquid and dry ingredients too much. Just mix till the majority is moistened and then knead only about 10 times before flattening to cut.

Let us know how your next experiment works out!

We'll make an old fashioned southern cook out of you before you know it!

[Deleted]

Hey! I don't have a biscuit cutter so I've always used a glass and yes...I give 'em more than a few twists so I end up with very round circles. That would explain why they taste right... I guess I could probably spring for a proper biscuit cutter.

My parents are both from further north; I lived in NC, VA and TX growing up so I gained an appreciation of southern food but I've never had anyone to show me. (Neither of my parents will touch biscuits and gravy with a ten foot pole, for example, and "beans" are always green.)

I'm extremely interested in southern, Cajun, and Tex-Mex cooking since that's what DH and I like to eat

/VM

[Kathy]

You can do what I do and use a can with both ends cut out~~ I have a tuna can from back before they made the bottoms rounded. It makes Texas sized biscuits!! ;D

I recently bought a square biscuit cutter made by Wilton and I love it-no more tiny pieces to rework and recut!!

[auntieemu]

Square biscuits. (letting the concept sink in). I have this old sardine can........

BTW, I grew up eating biscuits made with a cutter like that - used to be an old tuna can. Still have it.

[Kathy]

auntieemu said:

Square biscuits. (letting the concept sink in).

After they're covered with gravy, it doesn't seem quite so odd.

I thought sardine cans were oval!

Kathy<--- who's never eaten a sardine ;D

[auntieemu]

Not exactly, they are more rectangular but have curved corners. Let's see what else we got around here.....

[Deleted]

Would cookie cutters work? I have a fairly large star shape.

Now that I think about it, what is the difference between a cookie cutter and a biscuit cutter?

/VM, whose mama never made scratch biscuits