I remember my first biscuit. I was around 15 and was working at that amazing icon of fine southern fare: McDonalds. It is really no wonder that I thought biscuits were pretty terrible, right?
Thankfully, I’ve come around to appreciate the southern biscuit. They are so different than the flaky, buttery biscuits I grew up eating and they are also so much more versatile: breakfast, dinner, snack. They can do it all. I made this batch and left it on the counter where we all snacked on them throughout the day.
I’m certainly no expert on biscuits but I’m working on it. I am starting here with Alton Brown’s recipe. I’ll admit that I didn’t use the White Lily Flour that he talked about on the biscuit episode but I will next time. Mine were clearly flatter than his and I’m guessing the flour makes a substantial difference. I just hated to buy yet another bag of flour so close to an across the country move.
Alton Brown’s Biscuits
2 cups flour
4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
2 tablespoons butter
2 tablespoons shortening
1 cup buttermilk, chilled
Preheat oven to 450 degrees.
In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don’t want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.
Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first, but hey, that’s life.)
Bake until biscuits are tall and light gold on top, 15 to 20 minutes.