Motivation: If biscuits are good enough for Oprah, then they are good enough for you!!!!
- The Flour: I like these flours in this order: White Lily, King Arthurs & Gold Meal. White Lily is by far the best flour for biscuits because you have less gluten working against you.
- The Milk: You don’t have to use buttermilk but the tang makes the biscuits 🔥🔥🔥
- Do not use margarine. REAL BUTTER only. And I realize that some people use shortening, but I let that go a long time ago. There is just no evidence that shortening can do something more than a good ass buttah can.
- Listen, this is not pizza dough. You don't need to work the shit out of it. You mix until combined ONLY. Treat it like a precious pillow. The key to your light delicious light and fluffy biscuits will be directly connected to how much you work the dough.
- 2 cups self-rising or all-purpose flour
- 3 tsps plus 1 tsp sugar
- 1 tbsp baking powder
- 1 ½ plus 1 tsp salt
- 10 tbsps cubed butter, frozen
- 1/2 cup buttermilk, cold (plus more if needed)
- 1/2 cup half and half, cold
CHEF NOTE: The colder the ingredients the better. I often chill a metal bowl in the freezer to make biscuits. I also ALWAYS have sticks of buttah in the freezer ready to go for biscuits. I also mix dry ingredients, mix in butter and then re-chill before adding the milk. The warmer the dough is, the less success you'll have. Work quickly and get your biscuits back in the fridge or in the oven.
- Preheat oven to 425 °F.
- In a large bowl combine flour, 2 tsps sugar, baking powder and 1 ½ tsp salt together. Cut butter into mixture until it begins to look like cornmeal. NOTE: You can also use a food processor for this part ONLY.
- Make a well with flour mixture and slowly add buttermilk & half and half into the middle. With your hands slowly start to incorporate the dry ingredients into the milk. Continue to mix until combined ONLY. If it's too dry add a few drops of milk. Drop dough onto a lightly floured surface. Now if you like layers this part is for you. Begin to fold the dough carefully and not aggressively. It's like turning the page on a book. Fold one way. Then fold it back the other. Fold the top and then fold the bottom. Get a total of 6 to 7 folds and roll out to desired thickness. Cut with small biscuit cutter.
- Butter bottom of skillet and place biscuits in pan. You don't have to use a skillet but I like it. If you're making a large batch, a cookie tray is fine. Be sure to have the biscuits touching each other. For some reason, biscuits need the support of one another to rise 😆 Bake for 12-15 minutes or until golden brown (the thicker the biscuit, the longer cooking time needed). If you don't have a convention oven, rotate the tray or skillet half way through.
- Remove from oven and brush with more melted butter and sprinkle with remaining salt and sugar.
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