Biscuits

On occasion throughout the last 10 years, I've tried to make biscuits. I say "tried" because that's typically as far as I got. I didn't use Bisquick, and I didn't have self-rising flour (since I don't live in the South...is that why they say the South will rise again?). I'm also not Southern, which my husband pointed out each time my biscuits came out nearly flat. But that wasn't a good enough excuse for me, especially since I lived in southern Indiana as a child, which almost counts.

One of the frustrating sections of biscuit instructions is always the part about mixing things together with your hands. No one ever really tells you how, and this is where it usually all goes wrong. At least for me. So when I made peach pie last time, in a vacation condo, and I had to use utensils and my fingers but still ended up with a lovely, flaky crust, I knew it was time to tackle the biscuits again.

Which I did. And I succeeded.

This time, my biscuits were tender, fluffy, and delicious. The trick was definitely mixing in the butter properly. I took what I've learned from pastry and applied it to this recipe: keep the butter chilled, don't work the flour into the fat (i.e., keep your layers separate), and don't worry about getting the crumbly appearance very uniform or small. Larger pieces of butter are fine, as long as they have been flattened between your fingers to a thin layer.

If you haven't done a lot of baking, or if you haven't made biscuits but like to eat them (for example, if your dad is making sausage and gravy), you should give these a go. They take no more than 10 minutes to throw together (about as long as your oven takes to preheat) and another 15 to bake. So simple, once you get the little technique down, the one that apparently all Southerners already know.


to view a printable version of this recipe, click here

Baking Powder Biscuits
makes about 8 three-inch biscuits

2 c. all-purpose flour
2 1/2 t. baking powder
1 t. salt
1 t. sugar
8 T. cold unsalted butter, cut into chunks
3/4 c. milk

Preheat the oven to 450°F. Line a baking sheet with parchment paper or a silicone baking mat, or just spray it with non-stick spray.

In a bowl, whisk together the flour, baking powder, salt, and sugar. Add the butter and stir once or twice to coat, then mix the butter in. Begin by using a fork to cut most of the chunks up into smaller pieces, then, working quickly, use your fingers to smash and pinch the pieces of butter, working them just until they're all fairly flat. Stir in the milk with a fork or with your hands, until the dough is just consistent and manageable.

Dump the dough out onto a floured work surface. Flatten into a disc, then dust the top with flour. Using a rolling pin, roll the dough out until it is a generous 1/2" thick. Cut into round biscuits, using the size or shape you desire (I just use the top of a glass).

Place on the baking sheet and bake for 12-15 minutes, until golden brown. Remove from oven, cool slightly, and remove to a cooling rack. Serve.


You thought I was done, because what else can you say about biscuits, right? How about sweet potato biscuits? They're a scrumptious use of leftover sweet potatoes, which we often bake for dinner in the fall and winter.

Sweet potato biscuits are good right out of the oven but they're best once they've cooled to room temperature, when you will find them irresistibly addictive. I'm not kidding. Bake them not when you think you have an amazing amount of self-control, but when you don't care, like you've just run 10 miles or you haven't eaten in 14 days, or when you have a lot of people around you to eat them all quickly. And I have to warn you - if you're at all like me - you're going to taste them right when they come out of the oven because you'll be so popping proud, and then you'll think, "These are pretty good. Maybe they could be a little sweeter. They're okay." Then you'll walk away. An hour later, you'll return, take a piece off of one, realize how incredible they are, and suddenly eat the rest of them. Well, hopefully not. Just be warned.


Sweet Potato Biscuits
makes about 12 three-inch biscuits

2 c. flour
2 t. baking powder
1/2 t. baking soda
1 t. salt
1 T. brown sugar
12 T. cold unsalted butter
1 1/4 c. mashed roasted sweet potatoes
1/2 c. crushed, roasted pecans (roast at 350° for 10 min., cool, then crush with bottom of a glass)
1/4 c. milk

Preheat the oven to 450°F. Line a baking sheet with parchment paper or a silicone baking mat, or just spray it with non-stick spray.

In a bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. Add the butter and stir once or twice to coat, then mix the butter in. Begin by using a fork to cut most of the chunks up into smaller pieces, then, working quickly, use your fingers to smash and pinch the pieces of butter, working them just until they're all fairly flat. Using the fork, stir in the sweet potatoes and pecans until mixed fairly well, then quickly stir in the milk. You may need to use your hands a little. (Wash them when you're done, please.)

Dump the dough out onto a lightly-floured surface, then dust the top with a little flour. Gently press and shape the dough until it's a generous 1/2" thick. Cut into round biscuits, using the size or shape you desire (I just use the top of a glass).

Place on the baking sheet and bake for 15 minutes, until golden brown. Remove to a cool ing rack and bring to room temperature. Serve.