First of all, I'm country as shit. Literally, I'm from the backwoods where I can walk down my street barefoot without cutting my feet. These are the type of backwoods where girls have no issue with dragging you by your hair if you make us mad enough. So, I know a good ass biscuit when I taste it and I swear these biscuits could put somebody out of business. These biscuits are so friggin' buttery and they seem to just melt in your mouth. I didn't choose the savage life, the savage life chose me and when it did, these biscuits were a part of the deal. Ladies & Gentlemen, I introduce to you... My grandmomma's biscuits. This recipe is 2 parts... you have to make the biscuits first THEN you split it open and add bacon, scrambled eggs and cheese. When you see the recipe, you'll only see the 1st part, you're completely on your own for what you add to it.
There are a few tricks to making soft and flaky biscuits. When I was growing up, Hazel used to keep everything room temperature. By the way, Hazel is my great grandma. She smelled like lavender and soap... always. She was such a sweet lady. God Rest Her! So, she taught me the fundamentals of bread making but since she's been gone, I've practiced and perfected the parts that were missing.
- Use COLD butter and flour... in fact, put it in the freezer before you use it.
- Buttermilk is KING, so use it. I use Bulgarian Buttermilk, but use what you have.
- Preheat the skillet with a little butter to give you a nice golden bottom.
- Fold your dough for flaky layers that change lives.
- Cut your biscuits once when you cut them.
- 3 c. All-Purpose Flour, cold
- ¼ c. All-Purpose Flour, for dusting
- 1 c. Buttermilk, cold
- 1 c. Butter, unsalted & frozen
- 2 tsp. sugar
- 2 tsp. salt
- 1 tsp. baking powder
- ¼ tsp. baking soda
- Preheat oven to 425 degrees. Add a buttered skillet or pan to the oven.
- Combine the dry ingredients and sift.
- Using a fork, mix in butter chopped into ½" chunks. You can also use a cheese grater to grate the butter into the dry ingredients.
- Slowly drizzle buttermilk into the dry ingredients, mixing with a fork until fully combined. Turn the dough onto wax paper or a floured countertop.
- Knead the dough (but don't overwork it) and flatten (use a rolling pin).
- Fold the dough into thirds or fourths and stack one on top of the other. This creates the flaky layers.
- Flatten the dough once more then use a biscuit or cookie cutter by pressing straight down to cut the dough. DO NOT twist the cutter into the dough, it makes the edges rough and tough.
- Place biscuit dough onto the hot, buttered skillet or pan. Bake for 12-15 minutes and brush with butter before serving.
Brittney's Note: If you want breakfast biscuits, slice the cooked biscuits in half and layer with white american cheese, scrambled eggs and cooked bacon. Add the top back on and warm in the oven until cheese is melted.