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Author Notes: Biscuits were not something I learned to make while growing up. We have those pop on the counter tubes to thank for that. My first 'step up' was with Bisquick, but after I moved to Texas, I really wanted to be able to just whip out fabulous 'scratch' biscuits on a whim.
Well it's taken a few years of practice and getting a better understanding of what works. I've also developed this recipe as my alternative to buttermilk biscuits. I rarely have buttermilk in the fridge and I prefer this over making buttermilk substitute with vinegar.
Everyone has their favorite style of biscuit. For instance, a good friend makes smaller disc-shaped biscuits with more crispiness, as her signature biscuit. I love a flavorful moist, tender, crumb inside and a golden and crunchy outside. —Queen of Spoons
Makes 8 -
cups a/p flour
cup 'white' whole wheat flour
tablespoon baking powder
teaspoon baking soda
tablespoons butter, very cold, cut in 1/4" pieces
cup milk, very cold
cup plain yogurt or sour cream, very cold
tablespoons milk for brushing on tops
- Pre-heat oven to 375.
- Sift together dry ingredients, set aside.
- Cut butter into dry ingredients, using your preferred method: pastry cutter, fork, 2 knives, or your fingers. I always use my fingers, although this works best if your hands are not overly warm. [On hot days, I might run my hands under cold water and work extra quickly.] I use both hands and quickly pinch the butter bits and flour through my fingertips, working evenly through mixture. Don't over blend. It's okay to see small bits of butter.
- Put yogurt (or sour cream) in a liquid measuring cup. Stir in honey. Because all other wet ingredients should be very cold, mixing the honey well into the thickest of these, makes it much easier to blend well.
- Fill liquid measure with milk to the 3/4 cup mark and stir.
- Pour wet ingredients into dry ingredients and stir together until just combined. Again, do not over mix. The batter will be a little wet, but not too sticky and there should not be a lot of dry ingredients which don't easily mix in. Make any slight adjustments with a little more flour or very few drops of milk.
- I place a silpat on a baking sheet and use it both for the final mixing surface and on into the oven. You may another smooth surface, like a countertop or cutting board, if you prefer.
- Generously flour your surface and dump your batter onto center. With well floured hands shape and pat the mixture to about 2" thick. Sprinkle with four and gently fold in half. Turn 1/4 turn and repeat.
- Press and shape dough into a rectangle about 1-1/2 inches thick or approximately 6"x8". Cut into even rectangles ~2"x3" with butter or bench knife.
- Space evenly on baking sheet, brush tops with milk, and bake for 15-20 minutes until medium to deep golden brown.