Hey, Y’all! How about an Easy Biscuit Recipe?
ENJOY SOME HOMEMADE BISCUIT GOODNESS!
Have you ever made biscuits? Did you know they are so easy?? And de-licious? I promise you that a fresh biscuit straight out of the oven with some good butter is one of the tastiest things that will ever cross your lips! Now I didn’t say the healthiest…But look at it this way: What’s better? A homemade biscuit with good ingredients or one of those store-bought ones that have ingredients that you can’t pronounce. We don’t eat them every day, or even every week, but you can guarantee that when we do, we ENJOY them!
In 20 minutes from start to finish you can have hot, homemade biscuits that will rival any from some swanky biscuit joint in downtown wherever. And YOU will have made them! Fry up some eggs and bacon. Get out the jam. Good butter. A cup of french press coffee. Y’all! This is goodness. Go get your bowl and start cooking!
A FEW TIPS
These are fool-proof biscuits if you pay attention to a couple of things that I’m about to say. I want people to think you’ve been making biscuits FOR YEARS, so tune in closely!
- Use 1/2 heavy cream and 1/2 buttermilk. It just makes a better biscuit. I’ve found that sometimes my buttermilk-only biscuits can be tough. That being said, if you like a twangy biscuit, use all buttermilk. Just make sure you follow my other tips.
- Use a pastry blender to cut in your fat. Coconut oil (the unflavored kind) works beautifully. If you want to wow your Southern in-laws, use pastured lard from a local farm. Mercy. Okay, you want to coat some of the flour with fat and leave some pea sized pieces to melt while in the oven and create those sweet little pockets of goodness, so don’t make your mix look like cornmeal. A pastry blender is good for other things, too. Like guacamole. And egg salad.
- BE GENTLE!! For heaven’s sake, biscuits aren’t a loaf of bread! You do NOT want to create gluten. So be nice to your biscuits. Gently stir the liquid in, add a bit more if there’s flour left or if your dough isn’t soft. Then stop! Don’t keep fiddling with your dough. GENTLY press it out on a floured surface. With your fingers. Don’t twist the cutter when cutting the dough.
- Use an iron skillet for a crispy bottom. Liberally grease the pan. Don’t be scared to get grease on your fingers and really do it up! Again, this is a possibly place for a pork fat application, probably bacon grease. Or just use some good coconut oil. Either will work great. (Use a cookie sheet if you don’t have an iron skillet.)
- My mama and grandmama NEVER cut their biscuits. I’m the maverick biscuit maker in the family. BUT my mama has come around after all these years and actually uses a few of the things I’ve shown her. Don’t tell her I told y’all. Anyhoo…they both rolled the biscuits between their hands and pressed them down on the pan. I do this many times as well because it results in a crispy, flat biscuit that just begs to be slathered in butter and eaten with real maple syrup! Don’t let these hand pressed biscuits smush up against each other on the pan.
- When your biscuits are done, flip those babies on their tops so the bottoms don’t get soggy. Throw a clean dish towel over them to keep them warm while you butter. My mama always buttered most of the biscuits and flipped them back over. The unbuttered ones stayed flipped. I guess it was to tell the difference. I need to ask her.
- Cook your biscuits hot! They’ll cook fast and rise high.
BISCUITS ON FACEBOOK LIVE!
If you’d like a live look at biscuit-making check out the video below. It’s real live cooking right in our kitchen.
We’d love to hear from you! Email us or head over to Facebook. You’ll find us at @trulyblissfulliving.
Love,
Darie and Carolina
Prep time
10 mins
Cook time
10 mins
Total time
20 mins
Author: Truly Blissful
Recipe type: Bread
Serves: About 2 dozen
Ingredients
- 4 cups organic unbleached all purpose flour
- 2 tablespoons aluminum-free baking powder
- 2 teaspoons salt (I prefer sea or Himalayan)
½ cup expeller pressed coconut oil (The kind that doesn't taste. You can sub butter or lard)
1 cup heavy cream (can substitute buttermilk)
1 cup buttermilk
Instructions
- Measure flour, baking powder, and salt into a large heavy bowl.
- Using a pastry blender, cut oil into flour leaving some small pea sized pieces.
- Make a well in the center of the flour, and pour in cream and buttermilk. Using a sturdy spoon, gently stir liquid into the flour. Add a bit more if there is flour left or if the dough is dry and not soft. DO NOT OVERMIX. It really just needs to come together.
- Place on floured surface, and pat out to about 1 inch depending on how thick you'd like your biscuits. (If you want old fashioned biscuits, gently roll into balls using 2 cupped hands and press down onto your liberally greased pan.)
- Cut out with round cookie cutter and place on liberally greased pans. You can also use iron skillets.
- Bake at 450 for 8-10 minutes or until lightly browned.
Download our recipe card here
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