Boarding House Biscuits

"This a a great biscuit recipe from Art Smith (O Magazine, Oprah fame)."
 
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Ready In:
28mins
Ingredients:
7
Yields:
18 biscuits
Serves:
18
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ingredients

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directions

  • Position rack in center of oven and preheat to 400°F.
  • Whisk dry ingredients in a medium-size bowl.
  • Using pastry blender, cut in the butter until mixture is crumbly with a few pea-size pieces of butter.
  • Stir in enough of the buttermilk to make a soft, sticky dough.
  • Turn out onto a lightly flourd surface.
  • Quick knead dough just until it comes together being careful not to overknead.
  • Roll out dough until it is 1/2-inch thick.
  • Using a 2 1/2-inch biscuit cutter, cut out biscuits and place 1 inch apart on ungreased baking sheet.
  • Bake until golden brown, about 18 minutes.
  • Variations: Biscuits with Cheddar, Chives and Pepper--after you have cut butter into mixture, add 1/2 cup grated cheddar cheese, 2 tablespoons finely chopped chives and 1/2 teaspoon coarsly cracked black pepper.
  • Mix gently, then stir in the buttermilk.

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Reviews

  1. Nummmmy Biscuits Sharlene!! I used all allpurpose flour, didn't have any cake flour, and had no unsulted butter, so left the salt out. Wonderful flaky inside, crisp outside biscuits!! A perfect match with our stew tonight, thanks for sharing! This one is in my hard copy.
     
  2. Very good and easy recipe!! I only changed a couple of things....I used all purpose flour (I don't keep cake flour) and instead of buttermilk I used a mixture of whole milk and heavy whipping cream to equal about 3/4 cup. I also put my pan in the oven with about 3 or so tablespoons of butter flavor crisco while I was cutting out the biscuits. Then I dipped each biscuit in the extra crisco and just put them sides touching on the pan to bake. I got 13 biscuits (I just used a glass cup to cut them) and baked for about 18 minutes! Very easy and great flavor....even when heated up the next morning for biscuit toast! Thank you!!
     
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Tweaks

  1. Very good and easy recipe!! I only changed a couple of things....I used all purpose flour (I don't keep cake flour) and instead of buttermilk I used a mixture of whole milk and heavy whipping cream to equal about 3/4 cup. I also put my pan in the oven with about 3 or so tablespoons of butter flavor crisco while I was cutting out the biscuits. Then I dipped each biscuit in the extra crisco and just put them sides touching on the pan to bake. I got 13 biscuits (I just used a glass cup to cut them) and baked for about 18 minutes! Very easy and great flavor....even when heated up the next morning for biscuit toast! Thank you!!
     

RECIPE SUBMITTED BY

I live in the San Francisco area and love it here. I discovered Recipezaar (then Food.com..Genius Kitchen) in 2001 and have been so happy to have my favorite recipes stored safely here. I am mother to 7 and grandmother to 7. I love to knit, smock, sew, etc., but my favorite hobby of the moment is traditional rug hooking. This is a sample of what I do.? It's called "November".? I dyed most of the wool myself. It is made from wool flannel, cut into strips a little less than 1/4" and then worked into a linen backing. This is my 3rd rug.
 
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