Biscuits!!

[Anonymous]

The time has come to bake some biscuits (im the southern American sense). Preferably savory flakey buttery buttermilk biscuits. I’m not afraid of lard or crisco.

Anybody got a tried and true biscuit recipe / technique?

[Anonymous]

Not the best but great in a pinch. I've been making Test Kitchen's easy biscuits using heavy cream. You warm the heavy cream in the microwave and the batter comes together in 20 seconds. That's it. Then you just form whatever biscuit size you want with your hands and pop them into the oven for 12 minutes.

Perfectly suitable for strawberry shortcake.

[Anonymous]

I have made these a few times, and everyone likes them. https://www.marthastewart.com/316713/flaky-buttery-biscuits

My mom's were better, but she used crisco or lard.

[Anonymous]

Use Pillsbury and hide the can in the trash 😀

[Anonymous]

I get the Red Lobster Chedder Bay cheese biscuit mix. I usually don’t use the flavor packet and I add twice as much cheese as the directions recommend. Then I make them as drop biscuits.

[Anonymous]

I’m the Martha Stewart recipe poster above and now realize you said Crisco is okay. My DH won’t eat crisco, but this is my mom’s recipe. Her technique was using her hands, not a pastry cutter, making sure everything was cold, and she worked fast but very gently. I am not as good as her, and she has passed away, but we had biscuits with homemade soup every Sunday night in the winter—such a great memory! Here it is:
▢ 2 cups self rising flour
▢ 1/3 cup cold Crisco
▢ 1 cup cold buttermilk
Start with the flour in a large bowl. Use your hands to “rub” the fat into the flour until pea sized. Use a wooden spoon and stir in the buttermilk with as little stirring as possible.

Turn dough onto floured counter, form a ball gently, pat into a disk and cut the biscuits.

425° for 12-16 minutes. You can brush the tops with butter.

[Anonymous]

Anonymous wrote:I’m the Martha Stewart recipe poster above and now realize you said Crisco is okay. My DH won’t eat crisco, but this is my mom’s recipe. Her technique was using her hands, not a pastry cutter, making sure everything was cold, and she worked fast but very gently. I am not as good as her, and she has passed away, but we had biscuits with homemade soup every Sunday night in the winter—such a great memory! Here it is:
▢ 2 cups self rising flour
▢ 1/3 cup cold Crisco
▢ 1 cup cold buttermilk
Start with the flour in a large bowl. Use your hands to “rub” the fat into the flour until pea sized. Use a wooden spoon and stir in the buttermilk with as little stirring as possible.

Turn dough onto floured counter, form a ball gently, pat into a disk and cut the biscuits.

425° for 12-16 minutes. You can brush the tops with butter.

Yum, what a good memory!

[Anonymous]

Crisco? Gross. Might as well but a can of nasty biscuits.

[Anonymous]

Anonymous wrote:Not the best but great in a pinch. I've been making Test Kitchen's easy biscuits using heavy cream. You warm the heavy cream in the microwave and the batter comes together in 20 seconds. That's it. Then you just form whatever biscuit size you want with your hands and pop them into the oven for 12 minutes.

Perfectly suitable for strawberry shortcake.

OP here, thanks for the suggestion, I made the cream biscuits. Very, very easy to make, and really hit the spot.
Here is the recipe that is not paywalled:
https://www.food.com/recipe/cream-biscuits-413593

The next time I make biscuits, I will try the crisco one below!

[Anonymous]

Anonymous wrote:Use Pillsbury and hide the can in the trash 😀

Maybe in a pinch but the stuff in a can is not even remotely close to real southern biscuits. Sorry.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Use Pillsbury and hide the can in the trash 😀

Maybe in a pinch but the stuff in a can is not even remotely close to real southern biscuits. Sorry.

Agreed. They taste nothing alike. The only pillsbury that taste close to real biscuits are the frozen ones; which are actually pretty decent.

[Anonymous]

Canned and frozen use soybean oil instead of butter or heavy cream. Gross.

[Anonymous]

NYT buttermilk biscuits. I didn't make good biscuits until I made the buttermilk ones.

Also, make them thicker than you think.

I like to use cold grated butter.

[Anonymous]

Made these many times and they always turn out great.

https://handletheheat.com/how-to-make-buttermilk-biscuits/

[Anonymous]

https://www.washingtonian.com/2019/11/08/recipe-st-anselm-buttermilk-biscuits/