Old-Fashioned Biscuits

There are just some foods and that one bite transports us to another time, another place, and bring with it a rush of feelings and memories. For me, biscuits are on the list.

Biscuits are a simple country food and no decent Southern cook would dare be caught without knowing how to properly bake a batch. 

These are the biscuits my Mamaw made. A sturdy old-fashioned biscuit that she served piping hot, the steam still rising as my Granddad poured thick molasses over them. She would add a side of eggs fried in butter cooked in a cast iron skillet along with bacon or occasionally a pan-seared steak. Breakfast fit for ranchers to get them through a day of working cattle. 

Biscuits recipes typically take two forms. One starts with a wet dough, scooped and tossed quickly in flour, nestled tightly together so that they lift their fellow biscuits up as they cook. (Check out our Buttermilk Drop Biscuits.) Then there’s the “pat and cut” version. Biscuits from a soft dough, made with shortening or lard along with a short list of ingredients that most country cooks kept on hand. As the shortening melts in a hot oven, steam is created delivering layers of flakiness. The shortening coupled with the baking powder, provides a light, gentle lift. Pour in milk with the addition of a whole egg to add a subtle richness to the biscuits. 

Baked until lightly golden, with a slightly crisp exterior while remaining tender on the inside. 

It only takes about ten minutes to mix these biscuits together and about fifteen to bake. Get the butter and the jam ready!

Old-Fashioned Biscuits

2 cups flour

3 teaspoons baking powder

1 teaspoon kosher salt

½ cup shortening

¾ cup milk

1 extra-large egg

2 tablespoons butter, melted and cooled, optional

In a medium mixing bowl whisk together the flour, baking powder and kosher salt.

Add the shortening cutting it into the flour mixture with a pastry blender until it’s in small pieces. If you don’t have a pastry blender you can also use two knives or a fork to cut the shortening into the flour.

Whisk the egg with the milk, blending together until it’s well combined. 

Pour the milk and egg into the flour mixture. Gently stir just until the wet and dry ingredients are mixed together. 

Turn the dough out into a lightly floured surface. Dust your hands with flour and gather the dough together.

Pat the dough out until it is about ¾” thick.

Using a 3” biscuit cutter cut the dough. Gently reshape the scraps and finish cutting all the dough. (You can cut a larger or smaller biscuit if you prefer.)

Place the biscuits on a Silpat or parchment lined baking sheet. You can tuck them up together or leave about 1” to 2” between the biscuits if you like the edges a bit crispy. And for an extra touch, brush the top of the biscuits with the melted butter.

Bake at 450-degrees for 12 to 15 minutes or until the tops are golden brown. 

Makes ten to twelve 3” biscuits.