Oh, how I love a good biscuit fresh from a warm oven, yum.
So do my children. And so does my husband. It works out good that way, well, except for that whole fighting over the last biscuit thing.
The other day, on a whim, I decided to make our 10 yr old, Jaron, my little sous chef/baker biscuit apprentice. It was great fun. We should definitely do that more often. Soon to be 9 yr old Liberty has dibs on the next tandem baking slot.
We made 2 batches, 2 bowls working side by side. I demonstrated. He imitated. Everyone ate a hearty brunch of biscuits with sausage gravy, a little bit of southern comfort food on a cold Frozen Tundra* winter morning. So good.
*Minnesota, or Minnesnowta
I prefer to make these with 1/2 all-purpose flour and 1/2 freshly ground whole wheat flour. You can make them with all white flour, and they’ll be tasty, sort of like restaurant biscuits, but they won’t have much, if any, nutritional value, and may act sort of like glue in your intestines. Just sayin‘. You can make them with all whole wheat flour, but they’ll be a bit more dense and gritty, and you’ll probably only like them if you’re the real crunchy sort. I love them with 100% fresh ground whole wheat, but the rest of my family prefers 50%… I aim to please.
My recipe is similar to, if not the same as, many others out there. Some use shortening, some use 1/2 shortening and 1/2 butter, and some use all butter. I’ve written mine out to be flexible and listed the options right there. I believe in being creative and making things your own. What makes my biscuits my biscuits is that I almost always use at least half freshly ground whole wheat flour and all butter. I have an ongoing love affair with butter and wouldn’t dream of making my biscuits with anything else. Not everyone feels that way, so I wrote in the shortening option.
Without further ado, here is my recipe for our ordinary…
Simple Buttermilk Biscuits
2 c all purpose flour (or 1 c + 1 c whole wheat flour!)
3 tsp baking powder
1 tsp baking soda
½ tsp salt
4 Tbsp butter or shortening (I use butter!)
1 c buttermilk
Sift together dry ingredients and then cut in butter or shortening. Mix in buttermilk to make soft dough and turn out onto a lightly floured surface. Gently knead/fold 4 or 5 times and roll out to approx. 1/2″ thick. Cut with biscuit cutter, place on greased pan, and bake at 425˚ for about 15 minutes. Serve warm and enjoy!
Perhaps the favorite and funnest part of making biscuits is the hand shaping of the last bits of dough. If the truth be told, and it should, those biscuits are my favorite biscuits! I always have had a soft spot for those ‘different’ ones- people, fashion trends, biscuits…
So how about you?
White flour? Whole wheat? 50/50? Butter? Shortening? Biscuits in a can?