My friend Elizabeth is about to have her first baby (!) and she and her husband are delightfully old school in that they’re not finding out the sex. We needed a nickname for said baby so naturally, she also being into food and all, we landed on Biscuit. Baby shower time rolled around this weekend and I will give you a nickel if you can guess what I theme I decided on for the food.
I made biscuit appetizers, mini biscuits topped with apple, brie, and honey, and some with pimento cheese and prosciutto I did some slow-cooker pulled pork and big fat regular biscuits in place of buns and I even tried some chocolate biscuits with blue and pink whipped cream! Word to the wise: there’s a reason people don’t ever make chocolate biscuits.
Anyway, I got crazy lucky and landed on the perfect biscuit recipe on my first shot (did I mention I’d never made biscuits before? BAD SOUTHERN BELLE.) I don’t think you could improve these guys. They were light, flaky, and incredibly soft and with an extra brushing of butter after baking they were perfect. You really should take this seriously because I counted and I made 93 biscuits since Thursday. I know what I’m talking about.
If I never see a biscuit again it will be too soon.
CLASSIC HOMEMADE BISCUITS
Makes about 12-14 biscuits
original recipe courtesy of Food.com
1/4 cup sugar
5 cups self-rising flour (plus more for heavy dusting)
2 cups buttermilk
1/2 cup water
1 cup shortening, melted and cooled
1 tsp. baking powder
2 tbsp. melted butter
1. Preheat the oven to 450 degrees and line two baking sheets with parchment paper. Mix the sugar, flour, and baking powder together in a large bowl. Pour in the buttermilk, water, and shortening and use your hands to mix together. The dough will be very wet.
2. Heavily dust the countertop with self-rising flour – don’t worry if it’s too much, the dough will only absorb what it needs to. Dump the dough out on the counter and knead until it’s no longer sticky, about a minute. Using a rolling pin or just your flat hand, roll/pat the dough until it’s about 1″ thick. Using a drinking glass or biscuit cutter, cut out dough circles and gently place on the baking sheets. They bake up too much bigger so use a glass about the end-size you want. You can re-roll and cut any dough scraps.
3. Using a basting brush, brush the biscuit tops with butter. Bake in the preheated oven for 11-12 minutes, or until the tops just start to get browned. Don’t overbake them! When they come out of the oven brush a bit more melted butter over the top of the biscuits.
***Note: You can cut these to any size you like, hence the mini biscuit appetizers. Just be sure to decrease the cooking time a bit if you make them smaller than directed here.