Whenever I make biscuits or scones, they are received with ready hands and open mouths at the dinner table. Over the years, I have made countless varieties, mostly savory, but sometimes slightly sweet when berries make it into the mix. I've been perfecting the art along the way and these are my latest offerings. If you want a perfect flaky biscuit, these just might be it. They come together in hardly anytime at all and you don't even need a rolling pin — simply handle the dough with care and love, pat it down and cut into rounds after mixing it all up.
When I buy buttermilk, too often I don't use the whole carton, which is a shame, and loathing to waste food, I decided to make some remaining buttermilk star in my biscuits.
I've never understood the appeal of packaged biscuit, muffin and pancake mixes. Apart from the small fraction of the time saved, I'm not keen on pouring something from a box with more ingredients than are necessary into the bowl, when all I have to do is measure out some flour, add a few other staples, mix in the butter and other liquid components and then get them ready for the oven or skillet. You gotta do that even if you are using a mix.
At any rate, if you adhere to just a few basic principles when it comes to biscuits, you'll be able to turn out perfect little delights each time. The key is to use cold ingredients, work fast, and don't overwork the dough. Lining your baking sheet with parchment paper has always worked well for me too because a browned biscuit bottom is a disappointment.
|Classic Southern-Style Buttermilk Biscuits|
|Recipe by Lisa Turner|
Published on October 13, 2013
Soft, flaky and buttery dinner biscuits with a little tanginess from buttermilk — a classic and perfect biscuit to serve with meals
More quick breads you are sure to enjoy from Lisa's Kitchen:
Apple Cheddar Scones
Mini Gruyère Scones
Whole Wheat Olive Oil Biscuits
On the top of the reading stack: Great Homemade Soups: A Cook's Collection by Paul Gayler
Audio Accompaniment: Trentemoller