Several years ago, The Washington Post ran an article in their food section called “Building a Better Biscuit,” which my grandmother saved for me, and which I have referred to many times since. The article gives some good suggestions in the name of achieving light, flaky and buttery biscuits:
Don’t overwork the dough. To get maximum rise, bake the biscuits soon after they are cut. Use buttermilk, fine sea salt, and a combination of baking powder and baking soda.
These biscuits are light, flaky and buttery indeed! The original recipe called for eight tablespoons of shortening, but I, conditioned by my mother, use all butter instead. This recipe can be adapted — I made a cashel blue cheese and chive variation for St. Patrick’s Day — and the dough, unbaked, can be frozen and baked straight from the freezer. I prefer to eat these just as they are, maybe with a little butter, but they also make a nice base for poached eggs, Ben’s favorite way of eating them.
5 from 1 review
