Over my Christmas break I saw posts by Jessie of The Hungry Mouse and Cory of Zesty Cook on making biscuits. I always looked at Baking Powder Biscuits made by others with true envy. I cannot tell you how many times I have tried and tried to make biscuits from scratch and never had them turn out…..and it certainly wasn’t because I didn’t know what I was doing! I had read everything possible I could find on why I couldn’t get nice, fluffy, big ole biscuits like my mom makes.
Now, don’t laugh when I tell you this. (well, ok, you can laugh, but don’t let me hear ya! haha). I used to work at McDonalds as a swing manager years ago. Back when their biscuits first came out – and I was a pro at making those! It was easy, it was just a mix. One thing I learned there was you do not overwork the dough. Those were some good biscuits. Buttery, salty, crisp edges, yummy and fattening!
I also always loved my biscuit with bacon and no egg! Yeah, I’m just not an egg person. Not as in eating an egg, or anything too eggy. Kind of makes my tummy not too happy. BUT, I’m not against making an egg for someone else to eat! Or adding cheese! :o)
My recipe varies from Jessie’s and Cory’s – so I will leave you with how I made my biscuits this morning. Feel free to check their recipes out also though! Their biscuits are what inspired me to want to get off my duff and finally make my own!
HoneyB’s Buttermilk Biscuits
2 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
5 tablespoons chilled unsalted butter
1 cup buttermilk
Preheat oven to 425F. In a large bowl, sift together flour, baking powder, salt, and baking soda. Cut shortening into the flour mixture with a pastry blender until the mixture forms coarse crumbs.
Add buttermilk, tossing with a fork, until dough holds together.
Turn dough onto a floured surface and form into a disk. Knead lightly just a few times until smooth.
Pat dough to a 3/4-inch thickness. Using a biscuit cutter or glass dipped in flour, cut out biscuits. Place biscuits about 2 inches apart on an ungreased baking sheet. Gather the trimmings and repeat forming and cutting.
Bake about 12 to 15 minutes, until golden brown. This made me about 7 good sized biscuits.