Sarah Silverman said it best… She was being interviewed by Jerry Seinfeld at an LA restaurant on the podcast Comedians In Cars Getting Coffee when the server asked her if she’d like a biscuit with her breakfast. Sarah answered in very raw enthusiasm, “I f—ing love a biscuit.” That’s how I feel. I f—ing love them. Most people do, I suspect. I have never made them myself… that’s a lie. I just lied to you and I am only on my second recipe post. I made them once. They weren’t very good, so I don’t count that attempt. I have eaten my fair share, however. My favorite so far is my friend Shannon’s mother’s recipe. Her name is Lenore, and she is a wonderful southern cook. Her biscuits are everything I want in a biscuit- light, tender and flakey. They are yummy on their own, but I love them spread with butter and drizzled with honey. Hey, sorry I lied to you earlier.
Biscuits fall into the quick bread category. There are 3 different mixing methods with quick breads; creaming method, muffin method, and biscuit method. It’s pretty obvious which method we are using with this recipe, no? Biscuit method is not unlike making pastry- cold fat is rubbed into flour mixture. Shall we try it?
Ingredients
2 cups White Lily Flour or 1 cup All Purpose Flour and 1 cup Cake Flour
(8.8 oz. White Lily Flour or 4.4 oz. All Purpose Flour and 4.4 oz. Cake Flour)
3 teaspoons Baking Powder
1/2 teaspoon Salt
1 teaspoon Sugar (optional)
1 stick Organic Unsalted Butter, cold
(4 oz. Organic Unsalted Butter)
up to 3/4 cup Organic Buttermilk
Directions
Preheat oven to 450 degrees F. Cut or grate chilled butter into small pieces, then refrigerate until needed. I grate the butter an hour before I start the recipe, so it is nice and chilled.
Stir dry ingredients together with a fork. Cut in the butter using a pastry cutter until the largest pieces are the size of small peas.
Cutting in the butter
Make a well in the center and add 2/3-3/4 cup of buttermilk. Stir, pulling in the flour mixture. This will make a really soft dough. Add a bit more buttermilk if needed to bind all of the flour, being careful not to over liquefy the mixture.
Dump dough onto floured surface and fold it a couple of times Roll or pat out to 1/4-1/2 inch thickness. Cut biscuit dough with a round cutter (do not twist!), and place on an ungreased cookie sheet.
Bake for 10 to 15 minutes, or until golden brown.
Biscuits and honey
