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Fluffy, Flaky Biscuits

I’ve got a ton of housekeeping to do – awards to accept and pass on (again!  my head is getting huge, here) and my blogroll to update, but I’ve been so super-busy lately I just haven’t had the time.  This weekend?  Hopefully, but maybe not; we’re decorating the house for Christmas this weekend.

So it’s a recipe to the rescue!  I contemplated posting my recipe for peanut butter fudge, which is too yummy for words, but it makes like five pounds of the stuff.  Maybe next week?  I also have my grandmother’s recipe for oatmeal cookies I intend to get around to before Christmas.  They are the best oatmeal cookies you will ever eat, I promise.

Anyhoo, a recipe for fluffy, flaky biscuits.  I’ve posted a biscuit recipe before, but I made these the other night and they absolutely put the old recipe to shame.  They were light and fluffy and flaky and tender, all at the same time.  This one’s a keeper, folks.

Fluffy, Flaky Biscuits

makes 10 biscuits

2 cups all-purpose flour, stirred before measuring

2 1/2 teaspoons baking powder

1 teaspoon salt

1 1/4 teaspoons sugar

4 tablespoons shortening, chilled

2 tablespoons butter, chilled

3/4 cup milk

Heat oven to 450 F. Adjust oven rack to center position.

In a large bowl, combine flour, baking powder, sugar, and salt. With a pastry knife or fork, cut in chilled shortening and butter until you have pieces the size of small peas. Make a well in center of dry ingredients; pour in milk. With a wooden spoon, gently blend dry ingredients into the milk, just until mixture is clumping together.

Transfer dough to a lightly floured board or counter and knead gently 4 or 5 times. Roll or pat out about 1/2-inch thick; using a 2 1/2 to 3-inch biscuit cutter, cut out biscuits and place on ungreased baking sheet.  Re-roll scraps as necessary. Bake on center oven rack for about 10 to 12 minutes, until tops are browned.

Makes 10 to 12 biscuits, depending on size of cutter.

From the blog