Popular on Food52
17 Comments
Donna G.
October 15, 2014
I also love my biscuits, White Lily is so much lighter. I agree that whether you are using cold butter or lard, it always depends on the method. Everyone has their own method and if that method produces great biscuit then it's a winner. I prefer using White Lily flour, buttermilk and the lard. I let my dough set once mixed and then knead gently. I pat out the dough, cutting with a biscuit cutter and also not twisting. I find after placing the biscuits on the baking sheet and resting a bit and then baking in a oven (450 degrees) makes a fantastic biscuit. My mother of 89 yrs. old loves my biscuits and so do many others. Practice makes great biscuits.
paula B.
October 15, 2014
The less you knead the flaker the biscut. I started cooking biscuts at the age if 5 yep 5 years old I can make the perfect biscut. DO NIOT OVER KNEAD
Benny V.
October 11, 2014
My mothers biscuits were the lightest and flakiest i have ever eaten.I would ask her how long do you knead the dough ? her answer was always the same. Just as long as it is needed. She never had a Kitchen Aid so she did hers by hand. Now i use a Kitchen Aid and only 3 ingredients, self rising flour (Gold metal Or White Lily), pure lard & buttermilk. Put 2 1/2 C. flour into mixer bowl, add 1/4 c. lard. Put speed to 2nd setting, let it blend until it looks like cornmeal, slowly add buttermilk until ball is formed and it seperates from sides. Add 1more Tbs. of buttermilk to wet dough. turn out onto a well floured board or counter. Dough is already mostly kneaded so just fold it together to create a large ball. With flour hands push down on dough with palm of hand until it is all about 1/2". With a sharp biscuit cutter dip into flour and push straight down on dough DO NOT TWIST CUTTER. Put onto a greased & floured baking sheet invert each one and have them touching. Bake at 450 Deg. for 13 minutes. Enjoy !
Lee A.
August 30, 2014
Someone mentioned using "leaf lard." What is that? If it is animal lard, warn anyone who is a vegetarian prior to serving.
Nancy M.
October 31, 2014
Leaf lard is the highest grade of lard (lard is pork fat, the term is usually used to refer to rendered pork fat suitable for cooking). Leaf lard is particularly prized by bakers for use in producing moist, flaky pie crusts and biscuits.
Chef W.
August 15, 2014
To make best biscuits you should always need the doe with your hands for at least 20 min. Best to buy a good mixer with a doe hook. I have tried making biscuits all kinds different ways but the secrete is in the mixing. Good also to make up biscuit doe nite before and keep in refrigerator. To make doe lose for drop biscuits you still need to mix well.
Chef W.
August 15, 2014
Sorry for miss spelled words. I see no place to edit. Doe should be dough. I am a better cook than a speller hehe
Cameron H.
September 23, 2014
Wow, Cutthroat, you are well named. I suspect your first name should be viscious. Do you feel better for having taken Chef Willard down a few notches? I bet you have very few friends. Peopke who delight in correcting other's shortcomings usually live in the hell they so richly deserve.
Doreen
November 28, 2014
Chef Willard, so what about the spelling, it is your message we want to see. The best way to make biscuits! My mom made them and I have never been able to repeat her methods. Thanks for your info!
jslade
May 29, 2014
Don't twist your biscuit cutter.
trvlnsandy
May 29, 2014
Shirley Corriher's batter was wet enough you scooped rather than rolled and cut (and I would cut in squares, anyway). Her recipe is the best I've had.
Georgie
May 21, 2014
My mother was famous for her biscuits. Her secret was to refrigerate the prepared biscuits for an hour before baking.
boulangere
May 11, 2014
You are so kind to mention http://thesolitarycook.wordpress.com/2012/03/08/creme-fraiche-biscuits/. Thank you from a serious biscuit person!
trvlnsandy
May 11, 2014
I took a class from Shirley Corriher ('Cookwise' and 'Bakewise') at which she demonstrated biscuits. Her secret - White Lily self rising flour (her comment was that it was their business to promote good biscuits) and a wet batter.
Doreen
November 28, 2014
Shirley is on Good Eats with Alton Brown! I would believe anything she said. Where did you take her class? In Atlanta? Darn, I am in SoCal...
See what other Food52 readers are saying.