Heartwarming Homestyle Biscuits

All main courses need their side dish, and what better to compliment a soulful meal than these warm doughy biscuits that remind you of childhood? Get ready to roll up your sleeves and enter biscuit heaven.
INGREDIENTS
YIELDS 15 SERVINGS
2 cups flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sugar
2/3 cup 1% fat buttermilk
3 1/3 tablespoons vegetable oil
DIRECTIONS
  • Preheat your oven to 450°F.

  • Combine the dry ingredients in a bowl, or in the bowl of a food processor.

  • Cut the butter into chunks and cut into the flour until it resembles course meal.

  • If using a food processor, just pulse a few times until this consistency is achieved.

  • Add the buttermilk and mix JUST until combined.

  • If it appears on the dry side, add a bit more buttermilk. It should be very wet.

  • Turn the dough out onto a floured board.

  • Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it's about 1/2" thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick.

  • Use a round cutter to cut into rounds.

  • You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first ones.

  • Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other.

  • If you like"crusty" sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together.

  • Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom.

Do not overbake. Kitchen Tip #1: The key to real biscuits is not in the ingredients, but in the handling of the dough.

  • The dough must be handled as little as possible or you will have tough biscuits.

  • I have found that a food processor produces superior biscuits, because the ingredients stay colder and there's less chance of overmixing.

  • You also must pat the dough out with your hands, lightly.

  • Rolling with a rolling pin is a guaranteed way to overstimulate the gluten, resulting in a tougher biscuit.

Kitchen Tip #2: You can make these biscuits, cut them, put them on cookie sheets and freeze them for up to a month. When you want fresh biscuits, simply place them frozen on the cookie sheet and bake at 450°F for about 20 minutes.


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