If there’s bread in heaven, biscuits will definitely be there! The perfect biscuit is light in texture with a “melt in your mouth” quality. A truly great biscuit can stand on its own with a touch of butter or rise to the occasion when needed to support a fabulous jam. Yet despite their simplicity and popularity it’s often difficult to find great biscuits – even at restaurants specializing in breakfast and brunch fare.
The vision of my Grandmother making biscuits is etched in my memory – the sight of her in her kitchen, the smell of the dough as it baked and the taste of those tender, golden biscuits fresh from the oven. She never used a recipe. It was a handful of this and a pinch of that. I’ve tried many, many biscuit recipes but this is one of my favorites. My Mom once told me that this recipe yielded a biscuit very, very close to those my Grandmother made.
Biscuits are really quite simple to make and this recipe is virtually foolproof. No need to roll out the dough, these are more of a drop biscuit. Scoops of dough are dropped into flour, then lightly tossed before they’re tucked into a pan and baked until fluffy and golden.
It’s important to use an 8″-9″ pan. You want the biscuits to touch, they help each other rise while baking. And if you don’t have a food processor, cut the butter into the flour by hand with a pair of forks or a pastry cutter. Either way, you want to leave bits of butter in the flour. That’s what creates a fluffy and tender biscuit.
Biscuits were once considered a Southern delicacy and only served for Sunday dinner. With something so delicious and yet so simple, it would be a shame for them not to grace your table for any occasion!
2 cups all-purpose flour, plus ¾ -1 cup extra for dusting
1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon kosher salt
½ teaspoon baking soda
4 tablespoons unsalted butter, cold and cut into small cubes
1-1/2 cups of buttermilk
2 tablespoons unsalted butter, melted for brushing on top of the biscuits
Preheat your oven to 450-degrees. Spray a 9-inch round cake pan with a cooking spray and place the extra flour for dusting in a separate bowl or pan; set both aside. In a food processor combine the 2 cups of flour, baking powder, sugar, kosher salt, and baking soda. Pulse about 6-8 times until the dry ingredients are combined.
Toss in the 4 tablespoons of cubed butter.
Pulse 8 to 10 times until mixture resembles coarse cornmeal but leaving bits of butter visible in the flour.
Dump the flour mixture into a medium bowl and add the buttermilk.
Stir gently just until the dry ingredients are combined with the buttermilk, making sure not to over mix. The dough will be wet and slightly lumpy.
Drop rounds of dough, about 1/4 cup at a time into the extra flour and toss gently. Shake off the excess flour and shape the dough into a loose ball. Using a ¼-cup dry measuring cup or 2″ diameter ice cream scoop works really well for this.
Place the rounds of biscuit dough in the cake pan with the biscuits touching until the pan is filled. You’ll have about 10-12 biscuits. Gently brush with the melted butter.
Bake 5 minutes at 450-degrees, then reduce the oven temperature to 425-degrees. Continue baking until the biscuits are light golden brown, about 15 minutes longer. Watch biscuits the last 5 minutes; if they begin to brown too quickly, cover loosely with foil.