Buttermilk Biscuits
When deciding to start a new project, where to actually begin is usually the hardest question. However when I had the idea to create cooking videos, choosing biscuits was an easy choice of where to start.
My grandmother was the biscuit maker in the family and I wish I could eat another one of her delicious biscuits, but I can’t as she is no longer with us and I have never been able to successfully replicate her biscuits (though it’s not for lack of trying and instruction). That kept me from making biscuits for a few years, but eventually I decided to give it a try again, without trying to make hers exactly, just to make a great biscuit that I would enjoy eating and would want to share with others. So that is where we are now, 20+ years and hundreds of batches of biscuits later.
There is no lack of biscuit recipes and methods out there, and many of them work well, this is simply my preferred recipe and it works great for me. I modify it all the time, depending on how the biscuits will be used, so consider this the base recipe to start from for a general, all-purpose biscuit. Get it down and then experiment in new ways!
I think the thing that is most unique about this recipe, at least from my research, is the use of two types of flour. A soft winter wheat flour (White Lily specifically) which is most common for biscuits in the south and a general all-purpose flour. The lower protein level of the White Lily or similar flours, help keep the biscuit tender and lessen the potential of overworking the dough. With that said, I find a biscuit made with 100% winter wheat flour to be too tender, and too likely to fall apart when eating, so the addition of 25% of a regular all-purpose flour, helps add to the structure while not making the biscuit tough. If I’m making biscuits specifically for sandwiches I go 50/50 on my flours for a little more structural integrity and so the biscuit holds together until the last bite. You can absolutely make a great biscuit with just regular all-purpose flour, you just need to be gentle and not overwork it, it will take some practice, but is totally achievable.
If you got this far, thanks for reading what is likely to be the longest post I ever do!
Click Below for Recipe