Anonymous wrote:

Anonymous wrote:Okay, this is a long shot, but does anyone remember Furr’s Cafeteria and their biscuits? I would love to find a recipe similar to theirs, but I don’t know what kind of biscuit it was.

Yes!! Totally remember Furr’s and the biscuits.

Me too! Was just telling my kids about Furr's and Luby's. They are intrigued by a buffet/old school cafeteria having never been to one.

Biscuit school- yes! Assign me some homework! Thanks!!

This is the best recipe: https://www.foodandwine.com/recipes/the-best-biscuits

There are some tips here: https://gardenandgun.com/feature/scott-peacock-back-kitchen/

If you’re serious, Scott Peacock does a “biscuit school.” https://www.chefscottpeacock.com/

Anonymous wrote:

Anonymous wrote:Pastry or 00 flour (low gluten). 1/2 butter 1/2 shortening. Buttermilk

White Lilly flour is the best for biscuits and much easier to find than it used to be.

+1. Soft flour, such as White Lily is the key.

Anonymous wrote:Okay, this is a long shot, but does anyone remember Furr’s Cafeteria and their biscuits? I would love to find a recipe similar to theirs, but I don’t know what kind of biscuit it was.

Yes!! Totally remember Furr’s and the biscuits.

My grandmother began every batch of biscuits (and most batches of just about anything else) by scooping a 1/4 measuring cup into the gallon can of lard on top of the stove.
I've never had better biscuits.

As others have posted, definitely don't knead. Very lightly handle. Good biscuits are still a work in progress in our house but I've learned a couple of things. A sharp knife is better than a biscuit cutter. Mix the ingredients and flop them over on themselves, which puts air in there, but don't knead.

I use the NYT Melissa Clark recipe.

Cold buttermilk, cold grated butter. Minimal handling. And I do them in rectangles, too.

Anonymous wrote:I cut my biscuits in rectangles and no longer use a biscuit cutter. No dough goes to waste! You must use a very sharp knife, though, so as to not compress the sides.

Or use a pizza wheel.

Also, the dough needs to be wetter than you think: "It should be a wet mess—not soup, but cottage-cheese texture."

I don't use this recipe, but I add enough buttermilk to mine that it's pretty darned sticky, and definitely not kneadable.

https://www.atlantamagazine.com/recipes/shirley-corriher-southern-biscuits/

I cut my biscuits in rectangles and no longer use a biscuit cutter. No dough goes to waste! You must use a very sharp knife, though, so as to not compress the sides.

I like this recipe:
https://www.allrecipes.com/recipe/220943/chef-johns-buttermilk-biscuits/

Grate frozen butter or use a pastry blender with super cold butter. Work quickly and barely knead the dough.

If you use a biscuit cutter, press straight down, don’t twist the cutter. That compresses the sides of the biscuit and inhibits them rising up high as they bake.

Anonymous wrote:Freeze the butter and grate in in with a cheese grater. Don’t handle the dough too much. You want chunks of very cold butter to help create the flakey-ness.

This is what I was going to say, too.