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.

14 thoughts on “Fluffy, Flaky Biscuits”

  1. SSG, in the US, what you would call a “biscuit” we call a “cookie.”

    Our version of “biscuits” is a quick bread, leavened with baking powder instead of yeast. It’s most commonly eaten for breakfast, split down the middle and spread with butter and jam, but is often used to make a “breakfast sandwich” with bacon or sausage, egg and cheese. Down South, we’re fond of making sausage gravy and pouring it over the split biscuit, too.

    I often make them for dinner, since I don’t often have time to bake yeast bread or rolls during the week. This recipe is exceptional.

  2. Yum. I love biscuits. Ooooh I am famous for my oatmeal cookies. I may have to have a bake off w/your recipe when you publish it.
    I’m still sick as a dog. And haven’t begun a thing for the holidays … ugh!

  3. Oh no you don’t…or no I don’t! I’ve been so busy this week that I haven’t even told you that I made your grandmother’s pumpkin pie for Thanksgiving, and your cranberry sauce, and your cornbread dressing, and you know what…I’m quite sure I put on five pounds just tasting all the goodness. This is BEFORE I even sat down to a full plate of food. But oohhhh that pumpkin pie was divine, and the cranberry sauce…and. Yea, you get the idea. I’m going to have to swear off your recipes. My jeans can only stretch so far.

    tricias last blog post..Setting Her Free

  4. I really love Oatmeal cookies so please post asap! The biscuits look wonderful. I need to try them, we have a lot of B & G sausage from a fund-raiser. It might just have to be biscuits, sausage and gravy this weekend. Thanks!

    Stepping Thrus last blog post..Thank you very much!

  5. ah interesting, thanks for the explanation! sounds a bit unusual, having a christmas get-together on the 20th so may use some of your recipes then and see what everyone thinks!

    SSGs last blog post..Men clink ale

  6. Biscuits and gravy are a favorite in our house (hence the large arse) but I’ve long since given up making my own hockey pucks….uh, I mean biscuits. I use the frozen variety because they are ALWAYS better than mine (with the exception of the cute cookie cutter shapes that I make) You’ve inspired me to give it one more try. *sigh* but not til after the New Year. I sooooo want to be you when I grow up.

    Smart Mouth Broads last blog post..O.M.G.!!!!!!!!!

  7. Did you say chicken and dumplings? Jan has THE BEST recipe in the world for that! Definitely in the Texas tradition.

    Do I hear a second? Heck with that – I just wanna EAT them!

  8. Hi there,
    I just had a question: If I don’t have shortening available would it be alright to substitute more butter for it? I checked a few websites that said it was alright, but I just wanted to make sure it was okay for your recipe (which sounds perfect for a college girl trying to impress her mom by doing some holiday cooking!!!!)
    Thank you!!

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