Oct 3, 2010

Big Daddy Biscuits



I ran across this recipe this morning about 7 am when I was searching for something to make for breakfast. I love my biscuits and you all should know this by now. I mean how many biscuit recipes can a girl have on her blog? When I was reading this recipe being the biscuit Queen Southern gal that I am I was thinking is this guy crazy 1 tablespoon of baking powder. I have tried baking powder biscuits before and they sure did not impress me. The baking powder gave this biscuit quite a fluff hence the name.

I have to admit these little babies can hold their own next to my grandmas buttermilk biscuits for sure (shh, do not tell her). Now like all biscuits remember the LESS you handle the dough the better biscuit you will get. Handing to much will result in a flat and hard rock.

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon white sugar
1/3 cup butter
1 cup milk

1. Pre-heat oven to 425F. In a large bowl, whisk together flour, baking powder, salt, and sugar. Cut in butter until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl.

2. Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an un-greased baking sheet.

3. Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.

Yields: 8

Adapted from Allrecipes

3 fabulous comments:

Jennifer said...

My father is from Louisiana and biscuits are more than loved there. I don't like baking soda biscuits much either, but maybe I will give these a try. I love love love buttermilk biscuits however, yummmmmmmm!

The Hyper Cook said...

I am sorry to report that these biscuits were a total failure last night:(. I followed exactly the recipe, but somehow the dough was WAY too sticky to handle and after they came out of the oven, they were hard and super flat. No exactly sure what went wrong!!!!

Noor said...

Jennifer, I have made these 5 times since I posted and LOVED them all lol. This is the best recipe ever even better then the buttermilk. You will love them

The Hyper Cook it sounds like you used to much water and handled the dough to much. Biscuits are very sensitive you can barley touch them are they mess us.

I always add the liquid last and add a bit at a time until I get a good consistency. Things like weather, etc play a big part and liquids may be to less or to much for various people. I usually end up having to use a bit more.

When you add the liquid You should stir just a few stirs to combine it. NO kneading, no mixing. The flour will be hardly combined even but dump the contents out and roll down (quickly and not to much) cut and cook. Also if you want fluffy biscuits you can roll the dough down to much. Big dough-big biscuits. :)

Making biscuits is an art and you will get it next time I am sure :)