I love biscuits and gravy. But rarely do you find a good restaurant that has it and I often forget to make it at home. But when I saw a friend post a picture on instagram my new addiction. I suddenly got a craving. It went on the menu but then I had to pick a recipe. I loved the recipe I made last time from here, so I used that but wanted to take it up a notch and make homemade biscuits.
These were delicious and made the meal that much better, we even had this for brinner instead of just a plain old breakfast.
Southern Biscuits (From: What’s Brewing in the Kitchen, Originally From: Alton Brown)
- 2 cups flour
- 4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon salt
- 2 tablespoons butter
- 2 tablespoons shortening
- 1 cup buttermilk, chilled
Preheat oven to 450 degrees.
In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don’t want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.
Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting.
Bake until biscuits are tall and light gold on top, 15 to 20 minutes.
