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Biscuits. Everybody has an opinion on them - particularly in the South where nary a country breakfast spread exists without a steaming batch fresh out of the oven. They're also served hot with a side of controversy: lard versus butter, White Lily flour versus run-of-the-mill, twisting or not twisting the biscuit cutter. Generations of home cooks, like Lisa Fain, have sat around the table buttering up their own version and debating the right way to make them. Fain - a Texas native-turned-New Yorker - writes the Homesick Texan food blog, and has now compiled those nostalgic recipes she grew up with into “The Homesick Texan Cookbook.” She's not claiming her biscuits are the end-all be-all, but you can bet your cowboy boots they're pretty darn delicious.
Biscuits Ingredients
Cooking Directions
NOTE: If you don't want to roll and cut them out, after kneading and beating the dough you can drop the dough onto the baking sheet with a spoon. They're not as symmetrical (dropped biscuits are also known as cat-head biscuits), but they're no less delicious. Want to share your own batch of biscuit-making tips? Spread the buttery insight in the comment section below. |
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I had a great aunt that lived her whole life in a little town in middle-of-nowhere Alabama, and she used to make the absolute best buttermilk biscuits. Her recipe was pretty much the same as Debbie's. Seeing this article though made me remember all of the mornings I spent helping her make biscuits.....and we had them breakfast, lunch, and dinner. And I'm sorry, but to try to make a biscuit healthy is about 10 types of wrong. I make adjustments to other things to make them healthier, but all you would succeed in doing by trying to make a biscuit healthy is ruining it. But in the top 10 of my most favorite things would be one of my aunt's biscuits, lightly buttered, with a big ol' spoon full of her homemade fig preserves on it. yum!
Well, I'm one of those people who have never met a biscuit (homemade biscuit, that is) I didn't love! But that said, my biscuits http://bit.ly/a9Ahrc have less butter so might please those commenters who are trying for a "healthier" biscuit. I learned biscuit making from my Southern grandma when I was just a little girl, and she was of the don't-overwork-the-dough school of biscuit making.
Thanks 4 the recipe. It's rumored the Super Bowl is today.., I told my batch of friends I'd bring MY batch of biscuits.
This helps... As co-founder of
Benefit Cosmetics-35 years of making makeup not biscuits, I DO need patience, & "follow the directions". Well
Jean, I'm gonna do it your way. As a renegade in the beauty arena – my twin sis & I have a motto for Benefit- "laughter is the best cosmetic"....
I'm laughing now knowing that your recipe, daunting as it is, will inspire my laughter.... And maybe a new
" beauty product"! 💄❗Jean Ford
Any idiot can make something taste good by loading it up with fat and salt. It takes real cooking skills to make something tasty that's also healthy. Those are the chefs we should be looking at.
Guess I'm an idiot. There are biscuits, darlin', not health food.
Idiots huh? Well you don't have to eat the whole pan. You can have just 1. That isn't unhealthy. Have fun with your, "Health Food". I don't really care much for it. Portion control.....who knew?
Idiot? Wow – pretty testy today. Maybe you should have some salt, butter, and buttermilk. It might make you a bit more pleasant person.
Yes, those of us who enjoy the recipe are all idiots – nice, positive way to get your point across. I suppose anyone with an over-zealous ego can talk down to others and feel better about themselves – was that your goal? Then again, somehow you seem to know more about being an idiot than we do.
I've been trying different biscuit recipes for years and never found one I loved. I've tried simple white lily, heard all the rules about not over-working the dough, etc. I followed this recipe exactly as written and it was awesome! Plain and with honey drizzled on it, hands down the best biscuits I've made yet.
These biscuits probably taste very good, but where's the whole wheat flour? Not very healthy.
They're biscuits, Honey. Who the f0ck makes them so they're healthy? Next people will be whining because they aren't gluten free. How 'bout fat free, but don't change the flavor? There's a chemistry challenge.
shut up already and quit trying to push your health kick on everyone else – if you don't like it then go back to your momma and have her buy you some whole wheat bread to keep you from crying
You don't eat biscuits to be healthy. Go get yourself a loaf of bread.
It's a biscuit...its not suppose to be healthy.
Just add gravy, it helps the white flour slide right on through.
......You do know you can substitute a portion of whole grain flour in just about any recipe, don't you? quit yer bitchin
Speaking of biscuits, my fav type:
Love that rick-o-shay biskit!
Lots of interest in biscuits and I admit when I saw the headline I clicked right on it. Biscuits recipes are like...well you know...everybody who makes them or eats them has a favorite. Personally I have been making biscuits for 50 years and eating them for 8 more and I have tried a bunch of different ways of making them, looking for the holy grail of biscuits. Some things are a matter of taste but there are also some hard and fast rules to a good biscuit. First of all, that is way, way too much butter/lard/crisco for two cups of flour. I'm a born Southerner and even I don't use that much fat. The biscuits will be crumbly with that much. Using half and half should cut the separate fat even more. I use buttermilk that is fat free and only 1/4 cup of fat for 2 cups of flour. Using lard makes the biscuits crispier and they also taste good cold. I use that when making something like country ham and biscuits for a finger food gathering. Crisco is okay for eating them hot but not good cold. Butter is about the same as lard as far as texture the it does add a different flavor. Secondly and maybe using all that fat is the reason for doing this, but working the dough that much will most assuredly make hocky pucks. Biscuits should be mixed gently and kneaded only enough to make the dough cohesive, then patted out to the desired thickness. Kneading that much is for yeast bread and a rolling pin is for cookies and pie crust.
I agree with Debbie...working a dough of any type THAT much will make it tough! I've never heard ANY recipe say to beat and whack your dough like that. I'll listen to someone who's been making them for 50 years..not you!
Hi Debbie
loved your comments how about posting your recipe? you truly sound like a biscuit angel!
Joanne
Debbie, you're spot on. Great comments. I've been making biscuits since I was 10, and you never, ever want to knead them. Only work in enough flour to make a very soft dough, then either pinch off biscuits and pat them down, or roll them out and cut them. My one grandmother used Crisco, and that's the recipe I use today (gonna try the lard, though). My other grandmother used lard in the dough, then rolled them out, slathered them with softened butter, then folded over and slathered them again, repeating several times. It was time consuming, but I've never tasted a flakier biscuit.
Thanks for your comments. My recipe is very simple.
2 cups self rising flour (I prefer White Lily)
2 teaspoon baking powder (I know there's baking powder in the SR flour but trust me on this)
1/4 cup of crisco or lard (depending on when you're eating them. Crisco for hot, lard for cold)
Enough buttermilk to make a soft dough (amount varies depending on the weather and the flour. Make them a few times and you'll get the hang of it.) It's bout 3/4 cup though. ( I do not use sugar although you can if you like the taste of it. I have not found that it helps a baking powder rise at all. Yeast is different. It does needs sugar.)
Mix dry ingredients. Cut shortening or lard into flour mixture with fork, pastry cutter or hands. Add buttermilk and stir gently then turn onto a floured surface. It should be sticky at this point so use plenty of flour on your work surface and your hands. Fold/knead only 4-5 times to incorporate the dough into one piece. Pat out to about 1/2 inch thick and cut with anything round. Place in a greased pan or better yet a stone like Pamper's Chef sells. They will rise more if they're touching, spread out more if they're not. Bake at 400 degree preheated oven until golden brown. Time varies by oven but it's about 12-15 minutes. When they come out of the oven immediately brush with a little melted butter. Hope you enjoy them.
Honey, how's it go "those who can't teach"? Not true with you, huh? It appears you have both talents and a gift for words too.
Thanks so much for posting your recipe, will be giving these a try for Thanksgiving (which here in canada is Monday)
OMG....Delish! now I'm really hungry. I don't care how it's made as long as it's fluffy & flaky & hot.
Pregnant cornbread.....!
Leave out the sugar, cut in grease only long enough that it comes together, work fast to keep the grease cold, some flour in the bottom of the bowl is OK, do not roll, do not beat, biscuits are tender the less you work them the better. You want a hot skillet, with 1/8 inch of grease in the bottom. drop in a biscuit then turn it over to grease both sides for a great crust, slide each one up next to it's neighbors for them to rise into a tall fluffy tender biscuit.....
Do you use bacon grease instead of the butter?
The biscuits sure do look delicious! I have no doubt that they truly taste that way as well!! It would appear the Baker, Lisa Fain, did not do anything wrong by using her drinking glass to cut the biscuits from the dough and I don’t understand some of the negative comments. The biscuits I see in the photos definitely look like they baked up golden brown, fluffy, soft, and perfect!! I’m not a Southerner, but I lived in the South for 18 years. I lived in Georgia for over a year and then Florida for 18 years. If I learned anything about living in the South it was, Southerners are very serious about their food. Especially their homemade biscuits and the correct or proper way to make them, “those are fightin' werds!!" YES, REALLY! LOL!
Truthfully I didn’t get the big deal over the entire homemade biscuit making “thing” because the way I saw and still see it, almost every Southern family has their own recipe. However, I witnessed a lot of fights, “b*tch” sessions, back stabbing, and friendships breaking up over the battle over who made the better homemade biscuit. I am NOT kidding here, pretty unbelievable, LOL!
As I said, who cares who has the better homemade biscuit for crying out loud because almost every family in the South has their own recipe. Does it really matter in the big scheme of things who does this or that, who cuts/kneads/rolls or doesn’t do all those things, or uses this ingredient or that ingredient?!? As long as the homemade biscuit tastes great, well then, WHAT is the problem?!
Normally when our family eats biscuits or has a hankerin’ for one, we just buy a bag of “Pillsbury Grands Southern Style” in the freezer section. You just cannot go wrong with those, they bake up just like homemade and they’re greeeeat!! However, on a Sunday morning if I’m feeling particularly energetic and am making my homemade Sausage Gravy w/ biscuits then I’ll make this homemade biscuit recipe! I’m thinking the homemade biscuits will go really nicely with the homemade sausage gravy! I’m also thinking we won’t taste much difference in these biscuits and the frozen Pillsbury Southern Style biscuits, seriously, and yeah the frozen biscuits are THAT good!! I swear I just heard the entire southern section of the United States gasp just now after I typed my last statement, hahaha! :-b
Thanks Lisa Fain AND CNN for posting such a great recipe! :o)
Step away from the cocaine
When you make my biscuits, would you mind wearing this nice little apron and this ball gag?
JohnnyDrama, I laughed so hard when I read your comment that my colleagues were coming over to see what was going on. Thank you for making my day!
I'm sorry, but anyone who thinks refrigerated biscuits are comparable to home made biscuits has absolutely no taste.
That just proves that you have an opinion and an azzhole and they both spout the same stuff. Have a snotty day ... oh wait ... you already are.
You said that right, Ann. Pillsbury? Please...
Acres and acres of ass and it's all mine!!!!!!!
MMm good, lovem, thank you for the receipe. added a teaspoon of sugar and cut the butter in with a mixer. Kids n Husband love too. Better than one of those frozen hockey pucks and not greasy at all..... Is a keeper for the receipe box. Thank you very much!
For those of you wanting a great recipe for sausage gravy to go with biscuits..turn the the Frugal Gourment. Harriet's Bicuits recipe is a spot on buttermilk biscuit and he also has a killer sausage gravy recipe which is very simple to make.
Like a sore peter, can't beat it!
Pounding the biscuits only makes them tough. Add add some baking soda to the recipe too.
Made the recipe to a T, they did not rise much. I even used Lily White flour. Crispy on outside. Good but not fantastic. Looking for a biscuit was good as Waterloo Ice House makes at breakfast. They are tall, light, and melt in your mouth like heaven...
My only requirement in life is a house mouse to make my biskits.
why do I need an iron skillet? I don't have one but I have a metal baking sheet? will that change my results??
You could also use a cake pan. Something round is best so they can stay close and rise, rather than spread.
By the way, be careful with store bought lard. It has the hydrogenated oil in it added to the pork fat. It's not all pork fat! I haven't tried it in biscuits yet, but I deep fry in a healthy beef lard from http://www.USWellnessMeats.com . High in omega-3 and CLAs. Guilt free frying! So, I'm going to try it in the morning, and I'm going to soak my wheat tonight and go out and get some buttermilk!
Well that was a wonderful example of a true Ellie May biscuit! LOL!!! Fresh ground soaked whole wheat biscuits. Sounds healthy but nothing like they have on Earth! I started them on the skillet and finished them in the oven. Took one out, opened it, slathered it with butter and honey; and actually my wife said with a surprised look on her face, "They're good!" Weird.
Yeah, they didn't seemingly rise very much at all, and they ended up as crispy on the outside whole wheat cookies. They were splittable and amazingly enough we each had three of them. Won't be happening again very soon. :-)
Excuse me please... What stove temperature do I use whilst heating up the cast iron skillet? (Did you enjoy my grammar and special word of the day... "whilst"? :-) This has bee a fun thread! By the way, here's a new one I came up with using sliced and butter sauteed green bell peppers: Add this ingredient at the last minute in the skillet... pure grade B maple syrup. Oh my sweet Lord! Everyone came back for seconds of these! Yeah mon!
Cake flour makes much lighter biscuits (no gluten). Working the dough as much as this recipe days will guarantee more gluten fibers and a tougher biscuit. You want to keep the dough as cold as possible. The more your hands are in it, the warmer it gets.
2 cups of flour with "normal" hydration weighs 8.82 ounces or 250 grams
I recently got into actually rendering my own lard, and gave up on teflon for two antique cast-iron pans. My question is – for those in the know – why do people keep mentioning "shortening" when lard is both better for you, and the more classic ingredient to mix and fry in?
Man, took me a second to realize you were speaking about making your own lard. What I understood was a bit too gross to imagine.
I think people associate "shortening" with "vegetable," and assume it's healthier because it's not animal fat.
(Give me lard and butter any day.)
u dont know biscuits if u think bagmac biscuit is good eating – greasy salty poison is that! whychu get a bag a lard & chomp on that?
I'd prefer to have to the ingredients listed by weight, not volume. Tell me how many ounces of flour to use, not how many cups. I spent years getting hit-and-miss results until I learned that, It really does make a difference.
Good point... 2 cups of all purpose flour = 250grams or 8.82oz. http://www.google.com/search?q=2+cups+of+flour+weigh
Both my grandmothers (not to mention my aunts) would turn over in their graves if they heard someone say to add sugar to biscuits, much less beat them to death. Biscuits should be handled gently and lard, not butter or shortening. And, yes, Formula L with buttermilk or in a pinch, whole milk with a teaspoon of vinegar per cup ( I even fooled my step daddy with Formula L, had him thinking I made them from scratch).
Can I make a dough a night before, put in refrigerator and bake it next morning?
Unfortunately, no, dear. But try Formula L, its all premixed, just follow the instructions on the bag. You can find it in the flour section of most grocery stores.
Where is the sausage gravy. I eat piles of these every day! They go with my fried chicken, chicken fried steak, chicken fried chicken, country fried okra, double fried pork chop, deep fried shrimp, extra fried fish and fried hush puppies, country fried steak and always with my fried pies.
mmm. gravy
COOK FOR 12 MINUTES EXACTLY, BE VERY CAREFUL NOT TO OVERCOOK
Biscuits are no joke!! White Lily flour. NO SUGAR!!! Half butter, half shortening (both need to be ICE cold). More emphasis needs to be put on not over mixing them, they will turn out tough and not rise well. Its really easy to over mix. Only mix until the dough comes together, some flour at the bottom is okay. No kneading is necessary. Also they forgot to mention that if you twist the cutter, they will not rise well, if at all. :)
Thank you! These are important details. This, along with the main article are what I've been looking for. I may not be a great cook, but I know the brand of flour is important.
The "secret" to this recipe (as in any biscuit recipe) is threefold: 1. work fast (to keep the shortning cold) 2. Don't over knead 20-30 is good enough. You might even dip your hands in ice water before you do that. 3. Preheat your iron skillet and always, always use an iron skillet.
why an iron skillet? I don't have one but I have a metal baking sheet? will that change my results? thanks
Only a damn yankee or a completely crazy person would put sugar in biscuits.
Agreed. Sugar has no place in biscuits or cornbread.
Speaking of cornbread, I love to put the leftover cornbread in milk the next morning for breakfast. That is quite tasty
Only a damn hill billy would get passionate about sugar in biscuits. Go back to you whittling.
no wonder ur tasteless. ur not texan. no sugar" wut – you eatin leaves er tree bark?
I am King Biscuit. I reign supreme, and will defeat all. Any time, anywhere.
This recipe seems incredibly underwhelming. There is nothing unique about this. I mean, I'm sure it's better than your mcdeath biscuit, but boooooooring....
I am with you there. This looks like the way someone would make biscuits if they learned from a bad recipe book. Cutting biscuits is barbaric, IMHO. DROP BISCUITS are sooooo much better. And don't go easy on the shortnin', you hear? Flakier, softer, tastier. Whether you eat them with fried chicken or slip some rare roast beast in the middle, you are in heaven.
When I studied abroad in France during college, I cooked a meal of southern pan-fried (the only right way!) chicken and mama's drop biscuits. I thought those french epicureans were going to get into a fist fight over that stuff. If I had been able to find some okra to fry, they would have died of happiness, I am sure.
Can I get an invite to dinner the next time you make that?
@ SC redneck by birth….I wanted to ask, what is “roast beast”? I’ve never heard of that before. Doesn’t sound very appetizing with “beast” thrown in there. I’ve been cooking and baking for a long time and I just cannot believe I’ve never heard of “roast beast” before! Hmmm. Anyway, I don’t mean this to be funny but isn’t making “drop” biscuits almost against homemade biscuits rules? LOL!! IMHO, I cannot stand “drop” biscuits, they just aren’t right and a true/real biscuit to me is one that is rolled then cut. Okra = slimey/slippery/awful tasting = GAG! Never did acquire a taste for that stuff. I noticed there’s many witling kind of posts, this seems to be one of them.
For KadeeW
"Roast beast" is roast beef. Check out "The Grinch Who Stole Christmas".
Only boiled okra is slimy. Fried it is a crunchy confection.
Pillsbury biscuits don't even belong on this dicussion board.
The recipe looks boring, true. But make a batch of biscuits and sit down and eat one or two with your favorite spread, or jam; syrup or honey; or sausage or ham and you will discover why so many have gone through the boring recipe for so long.
Jesus Christ. No wonder American women have asses the size of an SUV.
Agreed!! Super size me!!!!!
You can keep your skinny flat-assed women. Sir Mix-a-Lot was a genius.
Can I get an Amen?
I make the best biscuits this side of the Mississippi!
But I gotta have cane syrup, thick and dark.
And lard makes a better biscuit than butter.
*Gags*
Supersize Me!!!!!!!
SUPER SIZE ME!!
SUPER SIZE ME!!!!!
Holy s*** they look good!
Call me lame, but Kroger Value brand cheddar biscuit mix is where it's at. I've never had a better biscuit, homemade or otherwise than that. Seriously, drop 88 cents or whatever it is and give the stuff a shot. If a biscuit can be dank, these sure are.
You are beyond lame. If you are from the south, we hereby revoke your bubbahood certificate.
SC redneck, you are so right!!
I guess it's a good thing I'm from Colorado then. In general, Colorado is quite a bit skinnier than the south and our abject lack of biscuits and gravy probably plays a part in that. A biscuit to us is usually a fast-food item, something to be eaten when there is no other option. The rare occasion we have biscuits for dinner, most people open a can of dough. I've had the canned kind and a few homemade recipes, but the Kroger biscuit mix is the best.
@Andrea…..I hear ya and I can top you on easiness, LOL!!....we shop at Kroger as well, but we love the Pillsbury frozen “Grands” Biscuits….heat oven to 375 degrees, slap 2 or 3 frozen biscuits on baking sheet, 20 mins later, biscuits ready to perfection!!!....IMHO the “Southern Style” is great and for the longest time Pillsbury also sold frozen Cheddar Garlic biscuits, they tasted just like the ones you get at Red Lobster!....dang I really miss those but now we just buy the Southern Style and call it a day!!
Where is the healthy choice? Supersize Me!!!
Found a recipe in a cooking magazine last month–take the bicuit, melt some cheddar cheese in it, add a piece of homemade boneless fried chicken, and spoon sausage gravy over it. I swear, it is so worth the calories.
The biscuits look awesome, especially with butter and honey on them. Lisa is kind of a 'honey' herself!
Supersize Me!
TROLL!!!!
;-)
oioiejr
Now I'm hungry.
Sugar adds color. It doesn't help with the raise for baking powder, but it helps them brown.
Hardees was my mecca for biscuits until moving to New England. All they have up here is bagels...boring.
Actually McDonald's makes fantastic biscuits. Just order a plain biscuit and see! Delicious!
Supersize Me!!!
biscuit recepe
Now that's a biscuit for a hefty Bubble butt...["Woman! get over here and make yourself some biscuit"]
Amen, brother! Bubble butts rule.
Carbs are sugar..
I use Southern Company Formula L, it's foolproof and people demand my biscuits. Oh, always use buttermilk, never over knead.
Buttermilk rules! Sometimes, just skip the baking and crumble up some saltines in the buttermilk and slurp it down. Ummm!
Never thought of honey with butter and a biscuit, I'm drooling all over myself.
Lila, as a beekeeping family this is the one thing we do each year during harvest – make biscuits with new fresh honey and butter. Try it with honey comb eat it wax and all, my kids loved it.Crazy!
Agreed ... honeycomb is the best with biscuits.
You guys are killing me here. As a unwilling I already know I will never get to try these biscuits with honey. They look so good though.
I am going to use this recipe tomorrow morning.
Bisquick biscuits might have sugar in them, shortbread has sugar but biscuits do not have sugar in them.
sugar in biscuits? blasphemy!!!
Sugar is an important ingredient that helps the rising process. Looks like you don't cook all that much.
Sugar assists the rising process of breads made with yeast. Yeast is a live fungi that converts the sugar into carbon dioxide which leaves littles absesses in the bread causing it to rise. As this recipe has no yeast, the sugar does nothing to help it rise.
Ouch, nothing better than @ssholes getting schooled.
I cook plenty and sugar doesn't belong in biscuits. The Swedish Chef is right on about the science,
Yep, Swedish Chef is on the money with the "no sugar". In reading that part of the article, I could only think "Is this woman an idiot?" However, I really, really wish you had found another word besides "abscess" to describe the voids in bread. Now I can't quit thinking of bread with pus leaking out.
The sugar makes them brown better, but put a plate of biscuits on my table and you won't know what color they were unless you look at the crumbs. I don't do the sugar.
Supersize Me!!!!!
Grammar!! Biscuit recipe that can't be BEATEN, not beat. What's next? The best food you've ever eat? Or is it just et? (As in, I et a biscuit that can't be beat.) I saw a story the other day that the U.S. has the worst SAT scores ever, falling more and more behind other countries in education. Ignorance about your own language and a shrinking vocabulary aren't going to help you get a job. Why, why, WHY can't professional writers actually write and set an example?
The material you read from generations past was written by the best authors – you never see the bad stuff. While this person probably isnt in line for a Pulitzer it AIN'T the end of the world.
get over your gramattically correct self and go have a biscuit
spelling errors included just to irratate u!
Hear, here. But the worst abusers of grammar are sportscasters... hands down. You'd think that CNN would know better... no, wait...
Come on, get a life, this is a recipe
Sarah DANG! just mellow out, have some fun, smile, leave the library for a few days and let your hair down, meet a nice guy buy a Harley and go for a trip across your state of high strung, go fishing in the lake of tranquility...sorry I was on a roll (or biscuit)
So true. As a retired Language instructor, it amazes me what condition we have allowed our language to deterioratel
This looks amazingly good and simple. I *have* to make this now.
ommommmommommm
That's not how you beat a biscuit.
Speaking of beatings – My dad beat me up every morning...he got up at 6 and I got up at 7... .YUK YUK
8-D
There is nothing special about this recipe. Boooo!!!
Pillsbury? Seriously? THEM's fighting words. :-)