Biscuits are just fabulous…let’s face it…what’s better than a warm fluffy biscuit smothered with your favorite topping? They’re so versatile…you can have them for breakfast with jam or honey, or smothered with Sausage Gravy. For dinner, spread on some soft butter and dunk into your favorite soup.
I think many people are intimidated by making their own biscuits from scratch. They really aren’t that difficult to make. You may have to practice a few times…I did…but in the end, I probably won’t go back to buying biscuits from a refrigerated canister.
I like to bake mine in my Lodge LCS3 Pre-Seasoned Cast-Iron Chef’s Skillet, 10-inch. It just seems so “Southern” and rustic to do. The skillet heats evenly and gives the biscuits a crispy, outer crust, but with such a soft inside. I’m getting hungry just thinking about it…
Here’s what I used:
2 and ½ cups bread flour (you can substitute all-purpose flour)
1 tsp salt
1 and ½ tbsp baking powder
1 tbsp granulated sugar
½ stick unsalted, cold butter, cut into small cubes (I put the cubes in the freezer about 15 minutes to make even colder.)
3 tbsp cold vegetable shortening, cut into small cubes (I put the cubes in the freezer about 15 minutes to make even colder.)
1 cup cold milk (I put this in the freezer also, for 15 minutes to get nice and chilled.)
2 tbsp melted, unsalted butter
My yield: About 12 biscuits: this will depend on the size of biscuit cutter you use, and how thick/thin you roll the biscuit dough.
Preheat the oven to 400 degrees Fahrenheit. Combine the flour, salt, baking powder, and sugar. Whisk to combine.
Next, add in the cold butter and cold vegetable shortening. Blend with a pastry blender. You’ll want the mixture to resemble crumbs, as you’ll see in the next photograph. If you don’t have a pastry blender, just use two forks.
See, the mixture looks like crumbs.
Stir in the chilled milk.
Stir until the dough comes together. When it reaches this point, I put my spoon away and finish mixing with my hands. I dust my hands slightly with a little extra flour.
Fold the dough over.
Gently, press the dough down. Repeat folding the dough, and pressing down gently. Do this about 10 times. This will help make the biscuits have nice, flaky layers.
Turn dough out onto a lightly floured board. Roll out to about ½ inch to 1 inch thickness.
With a lightly floured biscuit cutter, cut out biscuits. If you don’t have a biscuit cutter or round cookie cutter, I’ve used a cup, upside down, that’s been dipped in some flour. I’m using a 2 and 3/4 inch biscuit cutter.
Push the scraps back together.
Roll, gently, out to the same thickness as before. Cut out biscuits again. (I don’t like wasting the scrap dough…plus you get a few extra biscuits this way.)
Set each biscuit into a cast-iron skillet that’s been greased with butter or shortening (even cooking spray is fine). If you don’t have a cast-iron skillet, you could use a cake pan that’s been greased with butter or vegetable shortening. Brush each biscuit with the melted butter.
Bake on 400 degrees Fahrenheit for 15-18 minutes.
Use your oven mitts when taking the pan out of the oven; the pan and biscuits will be extremely hot. Allow the biscuits to cool a few moments before serving.
Serve with your favorite toppings, or eat just as they are!
What do you like to serve with your biscuits?