Biscuits are hard to make well....but then again they aren't. The process isn't too bad, its getting everything right that can be a challenge. Of course my grandmas were the best. Garys grandmas are the best....everyone's grandmas biscuits are the best, but there can be only one. I have been trying for years to perfect my recipe by taking bits of other recipes and putting them together. Taste-wise they have always been amazing, but I wanted that light, flaky, raised biscuit. Light and flaky happened over many iterations, but raised was a challenge. A couple of months ago (haven't had time to blog!), I got it right. I dont know, anymore, what I did to get it right, but I was so happy to have the yum triad in my biscuits, I will not complain. The important parts: super cold butter, coconut oil (yes shortening, but this is fewer calories and fat), and super cold buttermilk. Also, I think a key are the actual biscuit cutters I finally bought. As I have said before, I am realllllly cheap (much to my husbands dismay) and buying a cutter instead of using a glass I already have seemed a waste. However, the cutter allows me to do baby biscuits for my little as well and i think provides the cleaner lines the dough needs. I would include my recipe, but that's just for my kids.
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