For years, I mean years, as I’m 64 years old, I tried to make the supreme, flaky, light, restaurant quality, biscuit. Well, that’s not exactly true, heck, I tried to just make a decent homemade biscuit. Everytime I tried different recipes, I failed, over and over again. It got so that my husband, and yes, even me, began to refer to my biscuits attempts as “hockey pucks.” Truthfully, they were flat, hard, tough, inedible globs of baked dough.
I even had my grandmother’s recipe from many years back when lard was used. My grandmother Goins made the most mouth-watering biscuits you ever tasted in your entire life. But, for the life of me, even with finding lard and using that nasty stuff, I bombed…yep, hockey pucks again!
Well, last Christmas, my sister gave me a food processor. I used it for various things throughout the year. But, it wasn’t until recently that I thought about using it for my biscuits. WOW, that little machine has changed everything.
Some of you may have already discovered this, as maybe you are way smarter than me, or someone already turned you on to this miracle. If so, I may bore you describing how I make my delicious biscuits. But, stick around, maybe you’ll like my particular recipe for these delicious biscuits. So, here goes with the best biscuits ever!
Things you will need:
- Heat your oven to 475º. Make sure you have one of your racks in the middle of your oven, as these biscuits should bake in the middle of your oven.
- 1 stick of ice cold, unsalted butter. It must be butter, not margarine, and it must be ice cold. You don’t have to freeze it, as you’ll be cutting it into little cubes in a minute.
- 2 cups of self-rising flour – I prefer White Lily, but you can use whatever brand you choose, as long as it’s self-rising. Also, keep a couple of extra tablespoons of flour for later, when you’ll need it for the counter-top when kneading your dough.
- 3/4 cups of buttermilk – you may need to add one or more teaspoons to your dough to get the right consistency, so I always leave my buttermilk out so it’s easy to get to, if needed.
- 1/4 teaspoon of salt
- A large mixing bowl
- A sturdy rubber scrapper/spatula
- Biscuit cutter
- 1 fairly large baking sheet, covered with a sheet of parchment paper, and
- Sound the trumpets!! Your food processor
What to do:
- Quickly slice the stick of ice cold butter into small cubes
- Place the food processor’s blade in the bottom of the processor’s bowl and then add in your 2 cups of flour and salt into the processor’s bowl.
- Place the food processor bowl onto your food processor’s motor base and adjust the blade’s position, if necessary. Lock the bowl in place.
- Add the cubed butter on top of the flour in your food processor bowl and place your food processor’s lid on your unit and lock it in place.
- Turn the food processor on and let the unit run for approximately 45 seconds to 1 minute. Just until you can tell the butter cubes have been worked into the flour.
- Turn the food processor off, unlock the top, carefully shaking off any flour from the top back into the processor bowl and place the top into your sink or to the side. You should notice that you no longer see any butter pieces at all. The flour mixture now looks very crumbly, kinda like sand, to where if you pinched it, it would stick together.
- Unlock your processor bowl and carefully empty it into the large mixing bowl and carefully remove your processor blade while doing so. Place the food processor bowl and blade in your sink or off to the side.
- With your scraper/spatula, make a shallow well in the center of your flour mixture and then pour in your buttermilk.
- Using your scraper/spatula, mix and cut together your flour and buttermilk, making a very thick, sticky dough. If you are unable to work in all of the flour, after repeatedly trying to mix and cut in the flour and buttermilk, you may begin to add a teaspoon of buttermilk to the dry flour until you can get it mixed into your dough to get that thick, sticky consistency needed. Your dough should begin to roll off of the sides of the bowl by itself. Be very careful when adding the additional buttermilk, as you do not want to make your dough too wet or excessively sticky.
- Once you’ve gotten all of your dough mixed, lightly flour a clean counter or table-top with your extra flour and turn your dough from the bowl onto the floured surface.
- Knead the dough several times, just turning it over onto itself 3 to 4 times. Then, pat out your dough to about a 3/4″ thickness.
- With your biscuit cutter, cut your biscuits, ensuring that you do not twist or turn the biscuit cutter. It should be a clean cut; just down and up. If you twist or turn the cutter, you seal the edges and your biscuits won’t rise up and be tall and fluffy. Place each biscuit on the parchment paper, which is on the baking sheet. I generally place them about a 1/2″ apart.
- When you get all your biscuits cut on that layer of dough, carefully collect the remaining pieces of dough and just re-roll the dough together and again pat it down to a 3/4″ thickness and cut more biscuits. You don’t want to handle the dough too much now. Repeat this until you have no more dough left.
- Let your cut biscuits rest about 2 minutes before placing the baking sheet in your preheated oven. I usually use this time to clean the flour off my counter-top.
- Once you place the biscuits in the oven, bake for 10 minutes.
- After 10 minutes, check on your biscuits to see if they are slightly browned on top. If they are, they are done. If they are still white on top and not slightly browned, then put them back in the oven for an additional 3 to 5 minutes.
In my oven it takes 15 minutes. But, in some other ovens it takes 15 minutes, so I do the 10 minute check because not all ovens cook the same. I’d rather you check them at 10 minutes to determine whether they are done, than tell you to bake them 15 minutes and have over-baked biscuits. After the first time making these, you will better know how long to bake these in your own oven and you can mark it on this recipe for yourself.
These are so good.
I’ve received many, many compliments on these tasty little biscuits. They are wonderful with jellies, apple butter or gravy. They are fast and easy to make, once you get the recipe down pat. And, I think the cleanup is a breeze.
These biscuits reheat well too. If by some strange chance all the biscuits do not get eaten at one time, just pop them in a Ziploc bag. Then, later, when you are ready, take a biscuit or two and wrap them loosely in a paper towel and pop them in the microwave for about 18 seconds or so (depending on your microwave’s power).