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Dec 19, 2009 05:43 AM

Looking for a big buttermilk biscuit recipe

I have been recently using the White Lily biscuit recipe and have had fantastic results.

But what I'm really looking for is a big (in size) biscuit recipe where the biscuits come out dense.

The While Lily biscuits come out light and fluffy but I want something that is heavy and dense and huge.

If anyone has been to Virgil's ( in New York City near times square, it's those kind of biscuits I'm talking about.

Thanks in advance...

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  1. I make the version in Joy Of Cooking, modified by a different technique.

    Whisk together:
    2 cups flour
    2 teasp. baking powder
    1/2 teasp. baking soda
    3/4 teasp. salt

    cut in 6 T butter till mixture is very crumbly with butter in smaller than pea size

    mix in with a fork til just barely mixed together
    3/4 cup buttermilk

    Here's the technique:
    Dump the mixture onto lightly floured board. Flatten out into a 1/2" layer & sprinkle top with a tiny bit of flour (or the flour that didn't quite incorporate). Fold into 1/3'rds (like you would a business letter). Repeat process 2 more times. Then pat to the thickness desired- if you want pretty thick, then probably 1". Cut out, but do NOT twist your cutter- that is what prevents the full rise. Some people use a rolling pin, but I find just pressing with my fingers gets it even enough.

    Bake in a super preheated oven of 450 deg for 10-12 minutes. If you space the biscuits 1" apart, they will be crunchier on the sides. If you prefer them a little bit softer, set them just touching.

    If you make them ahead of time, they tend to get a little denser. They still taste yummy!