My Perfect, Easy, Light & Fluffy Biscuits!

One of my favorite writers, Amanda Mull, recently wrote for The Atlantic about Southern biscuits and how they are practically impossible to make north of Virginia.

 

She explains that this is largely due to the type of flour used (really go here and read her article, I don’t want to give it all away). I realized in this moment that I’ve never had an issue with my biscuits turning up hard simply because of dumb luck and the fact that I typically used Southern-based flour. Generally, it’s White Lily like in her article but recently I also used King Arthur Flour, the store was all sold out of White Lily. For good reason.

 

So look, this stuff is really super simple. Make sure the flour you use is SOFT wheat based (go to Amanda’s article to see why this is important), this is why even though King Arthur Flour is based in Vermont it still worked out. It also has a high protein count.

 

Here’s your how-to list:

2 cups of flour

1 teaspoon of baking powder

a pinch of salt (I prefer not super salty things in general)

a punch of sugar (go with your gut)

1/2 cup of butter

1 cup of milk****** here’s where I go rogue, you’re fine using a cup of milk but what I DO DIFFERENT is I used 3/4 cup buttermilk and 1/4 cup heavy cream, I do believe it makes a difference but again you’re fine with regular whole milk

 

Literally roll dough into a ball, not even a perfect ball just kind of pinch the dough into an assymetrical shape and plop it on the greased tray. Thus, it’s a literal DROP biscuit. Dough should feel kind of sticky, almost so much that you wonder if you did it wrong.

 

Bake at 350 for 10-15 minutes depending on size of biscuit. Just be smart and keep your eyes on the oven.

 

 

I also love having a multitude of items to put on my biscuits. Here it’s Cloister Honey from North Carolina with their Power Seed Honey, but I also love Savannah Bee Company’s Rosemary honey– it has just a taste of herbal rosemary which is great on a buttered biscuit. It’s also really good in tea. I’ve also got Proper Pepper Pimento Cheese in their Get Back Jack. And any kind of fruit jam or preserves is always amazing on biscuits.

 

Now y’all know my secret to amazing biscuits!

 

BTW- for funzies- if you want some amusement go check out all the Yankees losing their mind on Amanda on Twitter… bless their hearts!

Northerners who couldn’t tell a good biscuit if someone knuckleballed one at their head have been telling on themselves in my mentions all day https://t.co/cyicLNZSA2

— Amanda Mull (@amandamull) November 23, 2018

Love to all y’all,

 

Molly