These are the perfect southern style biscuit! Light and fluffy inside, delicately crisp outside – plus they have just the right hit of salt. It’s taken me a while to be able to say this: You’ll never try another recipe!
The thing I love the most about these biscuits, wait, there’s two things. The first thing: they’re so easy to make. You’re just mixing everything up in one bowl, shaping them in some flour, and then baking them up. It’s less than 15 minutes and you have them in the oven. The second thing I love: it’s a way for me to get fresh bread on the dinner table fast. I don’t have to think about it first thing in the morning, I literally decided mid-dinner prep. If I’ve got time, I make them, if I don’t, I don’t.
That picture up there is all your steps. You mix up the dough in that bowl. It will seem like a wet mess, but it’s not, I promise. Then, you grab about a half cup sized handful of that wet mess dough, put it in a dish full of flour, and quickly shape it into a biscuit form. Then, just put that rough shaped biscuit onto a lined baking sheet, and you’re good to go. I adapted the recipe from Shirley Corriher’s Touch of Grace biscuits, I’m just not one for using a baking pan if I don’t have to. The biscuits don’t all have to look perfect, they just have to taste amazing.
I love (LOVE) eating these with some really good jam. My mouth is totally watering right now – I’ve got to stop blogging when I’m hungry.
The kids and Bo aren’t nearly as “adventurous” as I am when it comes to their bread. Adventurous is in quotes because they think adding jam to biscuits is off the wall crazy. They’re nuts. All four of them.
Servings 10 biscuits
15 minPrep Time
20 minCook Time
35 minTotal Time
- 2 cups flour (all-purpose)
- 3 tsp baking powder
- 2 tsp salt
- 3 tbsp sugar
- 1/4 cup shortening
- 2/3 cup heavy cream
- 1 cup buttermilk
- 1 cup flour for shaping
- 3 tbsp salted butter, melted, for brushing
Preheat your oven to 425ºF with a rack in the middle position. Line a baking sheet with parchment paper or a silicone mat. Put 1 cup of flour in a shallow dish and set aside.
In a medium bowl, whisk together 2 cups of flour, baking powder, salt, and sugar. Add the shortening and blend in with a pastry blender, or your fingers. I use my fingers because it's faster and easier. When you're done there won't be any pieces of shortening bigger than a pea.
Stir in the cream and buttermilk with a wooden spoon. The dough will be wet and sticky, but not runny.
Grab a small handful of dough with your hand, about the size of a medium apple. Really you can make the biscuits any size you want though. Place into the dish with flour, and turn in the flour to coat, shaping into a biscuit (a circle about 1" thick")
Place the biscuit onto the prepared pan, and repeat with the remaining dough.
Bake for about 20 minutes, until the tops are lightly browned.
As soon as they come out of the oven, brush the tops with melted butter. Best served warm.
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