Monday, December 3, 2012

I made biscuits!

That’s right. I woke up on Sunday morning, wanted biscuits, and made them. Ha! Do you know how easy biscuits are to make? I’ll tell you.

You combine flour, baking powder and sea salt. Then add extra cold butter grated into other ingredients, which will help make the biscuits flaky. Then pour in milk or buttermilk and bake.  Voila!

The dough is a really satisfying texture. It’s not too wet or too dry, but perfectly mixed and easily pliable. Make sure you don’t overmix it though. If you do, the gluten protein will become overactivated and thus tough. You want to knead bread dough a lot to get those gluten proteins working together so you have a chewy dough, but you don’t want this when you’re making biscuits.

Then you roll out the dough to a 1/2-inch thick and cut out biscuits with a glass. I used a 1/2 pint jar but you could really use anything. Just make sure they’re even. Then bake for 8 minutes or so in a very hot oven and you’ve got biscuits!!

Are these lovely or what?! I ate them with strawberry jam and an egg from my chicken, Ruby. She’s the red head on the right!

I highly suggest you make biscuits the next time you have an extra 20 minutes in the morning. It was totally satisfied and completely easy!


Meme's Biscuits by Virginia WIlls

Yield: 8-10 biscuits

Cook Time: 8-10 minutes

Total Time: 20 minutes

Such simple, delicious biscuits! The recipe is from a gorgeous cookbook filled with Southern recipes from the author's childhood called "Bon Appetit, Y'all" by Virginia Willis.


2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon table salt
4 tablespoons (1/2 stick) cold, unsalted butter
3/4 cup milk


Preheat oven to 500 degrees F. In a mixing bowl, combine dry ingredients and mix with a fork until combined.

Remove butter from fridge and grate over the largest side of a box cutter into the dry ingredients. Mix butter shavings into dry ingredients. Add milk.

Turn the dough out onto a lightly floured surface. Knead lightly using the heel of your hand to compress and push the dough away from you then fold it back over yourself. Turn the dough each pass and repeat 8ish times. Lightly flour a rolling pin and roll the dough out to roughly 1/2-inch thick. Cut biscuits out with a glass or pastry cutter evenly (I used a 1/2 pint jar).

Place biscuits on an ungreased baking sheet making sure they're not touching (they'll be crispy if they're further apart).

Bake 8-10 minutes until tops are beginning to brown. Serve warm!

Recipe adapted from Meme's Biscuits in "Bon Appetit, Y'all" by Virginia Willis.

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3 Responses to “I made biscuits!”

  1. 1

    Delaney Gray — December 4, 2012 @ 11:07 am

    I made sweet potato biscuits (with rosemary and gorgonzola) for Thanksgiving. I rarely invent recipes but I had a very specific vision for this exact biscuit and couldn’t find anything close to it online. I literally hovered in front of the stove the whole time they were baking, I had no idea if they’d turn out, and they were GLORIOUS. These are some gorgeous biscuits, lady!

    • Annakate replied: — December 4th, 2012 @ 1:16 pm

      Oooh yummmm! Sweet potato biscuits with rosemary and gorgonzola sound a.m.a.z.i.n.g. Share recipe, please!

  2. 2

    La Aguacate » DIY Edible Gifts — December 19, 2012 @ 9:36 am

    […] year, my husband and I got two backyard chickens that we keep for egg production. (Click here and scroll down for a picture!) We also have a Meyer lemon tree that we keep outdoors in the summer […]

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