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Happy dance biscuit sucess!

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I finallllllly made the perfect I mean Perfect buttermilk biscuits...and it was for brunch when two friends where in from out of town who are professional chefs...one who is "famous" for is biscuits ..He said I finnnnnnnallllllly beat(no pun intended) him in Battle biscuit....I think the final piece of the puzzle actually came from my mom who said she always cut her biscuits once with a knife and they were square but re rolling them to cut them over would make them tough...

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  1. so what is your recipe? flakey or fluffy style?

    i remember when i was a kid knots berry farm used to serve trays of square biscuits with their chicken dinner.

    1. Picture please?

      1 Reply
      1. re: c oliver

        I sifted about five cups flour with 3 table spoons of baking powder and 1 teaspoon of cream of tartar and a pinch of salt...then i took about 3/4 cup lard and used the handle of a wooden spoon mixed it together till it was broken up up and gravelly.. dug a well and added 3ishcups buttermilk stirred with spoon then gently mixed... then turned on a floured mat till I had a workable dough rolled it into a rectangle folded it over rolled folded it over trimmed it slightly to clean it up...then cut it into squares brush with melted butter..baked at 400 on a greased jelly roll pan

        the picture unfortunately is of the leftover ones not the prettiest ones :(

         
      2. Huzzah! Congrats!

        1. secret is handling as little as possible.

          mom's recipe was SR flour, crisco cut in and milk to moisten. gently brought together, dough made into a elongated shape, then pieces lightly pinched off to make golf ball size rounds (barely handled). she spaced them around in a greased and floured pie tin, then very lightly pressed down just until their edges touched each other.

          baked 500 degrees F for 12-15 minutes.

          i always begged for the "middle" biscuit. fluffy on all sides.

          leftovers perfect to toast and butter for "strawberry shortcake."

          2 Replies
          1. re: alkapal

            At least for Southerners "perfect biscuit" is in the eye of the beholder, don't you think? Mother's were rolled out and then cut. They were also thin and pretty crisp top and bottom.

            1. re: c oliver

              I agree. They varied with the cook's personality. My grandmother's biscuits, made every single day for 65+ years, were intentionally handled more so that they had more chew to them - more breadlike qualities.

              While my biscuits are certainly more tender than grandma's, I don't care for the current trend of seeking float-away marshmallow biscuits using cake flour, cornstarch, and the like.

              I like a bit of flavor and substance to mine.

          2. http://www.splendidtable.org/recipes/...

            This Tom Douglas recipe also calls for cutting squares. It does reduce the amount of trimmings that get a 2nd round of handling.

            While I do notice the difference between clean cut edges and uncut ones, I can't readily distinguish between the ones cut on the first pat, and the ones from the 2nd. It's the last one, formed from scraps and not cut at all that is distinctive - but still perfectly good eating.

            6 Replies
            1. re: paulj

              I sometimes cut squares, too, but before doing so, I cut a narrow bit off from all of the edges and discard it so that all of the edges are cut.

              1. re: sandylc

                Don't you at least cook the trimmings as dog biscuits?

                1. re: paulj

                  trimmings get rolled in cinnamon and sugar

                  1. re: paulj

                    Way to go, paulj, make me sad that I no longer have a wonderful dog around!!!!

                    1. re: sandylc

                      sorry.

                      1. re: paulj

                        OK!

              2. Congrats, there are few things on earth better than wonderful biscuits!!

                1. Good for you!