I’ve been making homemade biscuits for… well, forever, but they never were quite right. The biscuits usually turned out a bit too crumbly rather than tender. Adjustments in technique and ingredients still didn’t help.
Then I found Paula Deen’s recipe.
As expected, girlfriend doesn’t shy away from the butter. 8 tablespoons in a single recipe! No regrets, though, because these biscuits were Goldilocks…
Modifications: Preheating the skillet with a glug of vegetable oil in the bottom makes for a deliciously crunchy biscuit bottom. I added a touch more baking powder for extra lift.
2 cups all-purpose flour
1 tsp sugar
1 1/4 Tbsp baking powder
1 tsp salt
8 Tbsp cold butter, cubed
3/4 cup milk (plus more as needed)
Pour a glug of vegetable oil into a cast iron skillet. Place skillet in oven, and preheat oven to 425°F.
In a large bowl, combine dry ingredients together. Cut butter into mixture until it begins to look like cornmeal. In the bowl, make a hole in the center of flour mixture and slowly add milk into the middle. Knead dough with your fingers and add more milk when necessary – you want it squishy, but not wet. Make sure not to overknead. Roll out dough onto a lightly floured surface and roll out to desired thickness. Cut with small biscuit cutter
Remove skillet from oven and place biscuits in skillet. Bake for 12 minutes or until golden brown.