My husband grew up in the south which means he loves biscuits! I grew up in the Seattle area and I honestly don’t remember eating bisuits so when we were married, I never thought to make them. We’ve been married 15 years now and several years back Scott started making them occasionally, usually on a Sunday when he had a little extra time. And they were SO good! We loved them! We loved pairing them with eggs and cheese (they would’ve loved having ham with it too but we don’t ever have that on hand), or with some jam.
Father’s Day this year seemed to arrive suddenly and I had not planned a single thing for Father’s Day breakfast. Lame! I woke up at my normal weekday time, not normal Sunday time, because usually we’ll sleep in an extra 30-60 minutes on Sunday, so I was up around 530am and read for a bit like I always do, and then I went down to the kitchen and looked through our pantry and fridge, trying to figure out what in the heck I could make so that Scott would know I loved and appreciated him on this Father’s Day (couldn’t go to the store because it’s Sunday; we don’t shop on the Sabbath), because that’s how I show my love, through service and food and a little bit of thoughtfulness…sometimes…if I remember to make the time :). Anywho, as I was racking my brain for things he liked and ingredients we had on hand (which wasn’t much because I should’ve gone to the store Saturday but ran out of time…lame, again!), I realized that we always have ingredients for biscuits because they’re so basic! Yes! It was an inspired thought! So I made biscuits, scrambled some eggs, sliced some cheese and set jam on the table and in 30 minutes or so, breakfast was hot and ready! He loved them, of course! In the picture below is Scott with Jane, our 8-year-old daughter, on Father’s Day morning. Don’t you just love home-made art projects from your kids?! I love them so much that I quickly snap a picture and then they go into the recycling :). And that’s not to be mean, I’ll have you know that I put some of those digital pictures on my family blog which I print yearly, and then we don’t have a million papers everywhere since we have 5 thoughtful children that regularly make us wonderful notes/pictures. Love them!
Here are the ingredients….and you can use all white flour, but I like to add a little wheat whenever it will work out and still taste great for the added health benefits(I use all wheat in some recipes, but not this one because they won’t be as light and fluffy). And as for milk, I used this 2% lactose free milk because that’s what we had(my son and I have dairy sensitivities…we also keep unsweetened almond milk on hand) and added a little lemon juice so that it is more like buttermilk…as it sits for a few minutes you’ll see it curdle. So fun! Oh, and don’t forget that cold butter, like I forgot in this picture!
You’ll preheat your oven and then mix your ingredients together, dry ingredients, then add cold butter (that you’ve cut into small pieces) and your milk. You’ll pat this dough together into a ball and lay it out on a lightly floured counter. From here you’re going to gently pat it into a 1/2-inch thick circle, then fold it in half, and half again; then you’ll pat that out into a circle, and fold again like you did before and you’ll repeat this about 4 times. This, combined with the cold butter will help you get flaky biscuits.
Notice when I put my biscuits on my cookie sheet, I have them very close together so they’re touching or nearly touching. I do this so that they’ll rise up, rather than out, creating a taller biscuit.
You’ll want to bake them until they turn golden brown on top. OH YUM!
*makes about a dozen
3 c flour (I use 2 white and 1 whole white wheat)
1/2 tsp baking soda
1 1/2 Tablespoons baking powder
1 tsp sea salt
9 Tbsp very cold butter, cut in slices
1 1/2 c buttermilk (you can make your own with milk and lemon juice…pour 1 1/2 Tbsp lemon juice into your liquid measuring cup and then add enough milk til you get to 1 1/2 c.)
Preheat oven to 450 degrees F. Combine dry ingredients in a mixing bowl or food processor. Cut the butter into the flour mixture until it resemebles coarse meal. If you’re doing this in the food processor, it’ll take a few short pulses; if by hand, use a pie pastry cutter or a couple of forks. Pour the buttermilk into the flour mixture and mix or pulse until just combined. Don’t overmix. If it’s too dry, you can add more buttermilk, about a tablespoon at a time until the dough comes together.
Scrape the dough onto a lightly floured counter. Gently pat the dough into a 1/2 inch thick circle. Fold the dough in half and then quarters , then repeat the patting into a circle and folding 4 more times. These folds, along with the cold butter, help create the flaky layers in the biscuits. Pat dough into a 1-inch thick circle and using a round cup or cookie cutter, cut the dough into circles; I use the top of a glass cup that’s about 3 1/4 inches across.
Line a large rimmed cookie sheet with parchment paper or a silicone liner, and place the biscuits on the pan, with the sides barely touhing each other, which will help the biscuits to rise up rather than out. Bake for about 10-12 minutes, until the biscuits are lightly golden on top. Serve immediately. We love to cut these in half and fill them with something sweet or savory. I love eggs, cheese, tomato and avocado. Many people like them with ham, cheese and eggs. Biscuits are also great with a little jam in the middle.
You can save leftovers in a tupperware container or ziploc bag for a few days, but they’re best warm and fresh like most baked goods. You could also freeze leftovers in freezer gallon bags for another day.