Flaky Buttermilk Biscuits

* Walks in with head down and tail between her legs *

Sooooo…it’s been a while! I’m so, so sorry ya’ll. Right around my last post, I started a new job. I was working a 2 hour commute from my home and the words tired weren’t even the word. Those are all excuses though. I should have and COULD have done better than going on an 8 month hiatus. But you know what, I’m back!! This recipe is particularly special because it is a recipe that all started with my Big Mama. You’ll remember a few posts back that my Big Mama is a very special person to me and she is responsible for a lot of my love for cooking. One thing she makes, and if you know me, you know, are biscuits!! Soft, fluffy biscuits that are full of flavor and made without measuring…ever!!

For years, ya’ll have asked me to share this recipe with you, and to be honest I couldn’t. Part of it was paralyzing fear that I wouldn’t be able to articulate the recipe properly. Part was I didn’t want you to hate them, because they are so special to me. And part of it is it’s MY Big Mama’s biscuits. Then I realized, my love for food and cooking is strongly rooted in making others happy while enjoying something I created. So I worked this recipe to capture the flavor of my grandmother’s biscuits, with my own style and technique to bring that joy to the masses!

I’m out of practice with this blogging thing, so this post will be short. I want to drop a few helpful tips to help you with making these biscuits. A lot of the making is in using your senses: how the dough feels, what it looks like, etc. So to be the most successful with your biscuits, heed these tips:

• Make sure all of your ingredients and tools are COLD. This helps to ensure the butter doesn’t melt, which is what helps to create flakiness in your biscuits!

• Don’t overwork the dough. Get it just combined. Messing with the dough too much will make the biscuits tough and they will NOT rise as much. You don’t want tough biscuits!

• When laminating the dough, use your hands, not a rolling pin, to flatten the layers. I honestly don’t know why, but that’s what Big Mama says and I already went against her word and it didn’t work so you don’t have to!

• When you cut your biscuits, whether with a knife or a cutter, make sure it is SHARP. That will ensure you don’t seal the layers you just created preventing them from rising. And please, don’t use a cup!

Follow these tips and the steps in the recipe and you’ll be making a biscuit making machine in no time!!

Don’t forget to tag me in your photos online @lizeeangel or using #lizeeangel. And as always, comment below and please, like, share and follow me on youtube, instagram, twitter, facebook and pinterest!

Flaky Buttermilk Biscuits

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Yield: 12 Biscuits

Author: Monique Manning

prep time: 40 Mcook time: 20 Mtotal time: 60 M

A true classic in a southern kitchen. Flaky, fluffy, layered biscuits come together in under 30 minutes and are made with simple ingredients. Make for immediate devouring or place in the freezer for baking later.

ingredients:

• 3 cups flour
• 4 tsp baking powder
• 1 1/4 tsp kosher salt
• 1/2 cup unsalted butter, very cold or frozen. 
• 1/4 cup butter flavored shortening 
• 1 1/4 cup buttermilk
• 1 egg
• Optional (but recommended): 1 egg + 1 tbsp water whisked together for egg wash

instructions:

How to cook Flaky Buttermilk Biscuits

1. In a cup, whisk together egg and buttermilk. Set back in the fridge until it’s time to add to dry mix.
2. Sift together salt, flour and baking powder and stir to combine.
3. Cut butter into tiny cubes, or use a food processor to grate butter (my preferred method).
4. Use a cold biscuit cutter (or two knives) to cut in butter & shortening, until it appears to be little pebbles throughout. Dough will have a sandy appearance.
5. Make a well in the Dough and add in buttermilk/egg mixture. Use a spoon or your hand to combine the wet with the dry ingredients in the bowl. Dough will be a little sticky, this is ok.
6. Place mixture in fridge to allow the dough to absorb the liquid. About 30 mins.
7. Remove from fridge and turn out on lightly floured surface and sprinkle a little flour on top of dough. Flatten into a square with your hands. If dough feels too wet, sprinkle with a little flour, 1 tablespoon at a time and work into the dough.
8. You can cut the biscuits here or create layers. To create layers, fold the rectangle into thirds, then fold in half. Flatten into a rectangle again and repeat.
9. Place on parchment lined baking sheet or into a cast iron skillet, and brush with egg wash.
10. Bake at 425 for 17-20 mins, or until browned and flaky. If desired, brush with butter on top!

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