Makin' Biscuits

 I made ham yesterday so it was time to get my Southern on and make biscuits.  This was a skill that I did not master until I was older.  Biscuits are tricky!  The biggest thing is to NOT over mix or knead the biscuits!  Here is a picture of the finished product.  The large biscuit is made from the scraps.  It tends to be tougher because you have to knead the scraps together.  Here is the recipe...


4 cups all-purpose flour
2 tablespoons baking powder
2 teaspoons salt
2 tablespoons white sugar
2/3 cup butter (can use shortening)
2 cups buttermilk or soured milk (add 2 Tbsp white vinegar to 2 cups of milk)

1.Preheat oven to 425 degrees F
2.In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the butter into the flour until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl.
3.Turn out onto a floured surface (dough will be a bit wet and sticky). Add some flour to the surface until it is not sticky to the touch. Then fold and and knead the dough as little as possible so it just comes together (about 10 to 15 times). Add flour as needed to keep the dough from sticking to your hands. Pat or roll dough out to 1 inch thick for super thick biscuits or as thin as 1/2-inch. Cut biscuits with a large cutter or glass cup dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto a greased baking sheet or non-stick aluminum foil. You can brush the tops with left over milk for a darker crust (biscuits on right).
4.Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.

Forgot to add.... if butter starts to get too warm pop the bowl into the freezer after you cut the butter into the flour. You want the butter cold before going into the oven. The butter will steam as the biscuits cook to help give additional rise to the biscuits.

Yield: At least a dozen. 12 to 24 depending on biscuit cutter size.

This recipe is similar to J.P.'s Big Daddy Biscuits.  You can find the original recipe here.  I made some modifications based on my taste and experience.