Last week, I unveiled my new recipe index. It’s nothing too different than what I had already, but it’s a lot more aesthetically pleasing than my old one, which consisted simply of a list of links. I didn’t realize all the commotion this would create. Many of you, with very keen eyes I might add, picked up on a tiny photo of biscuits in the breakfast photo banner. I apologize greatly for teasing you with a photo of something for which I have not shared the recipe.
The truth is, these are my standard buttermilk biscuits for lazy Saturday mornings or Sunday suppers. I can practically make these in my sleep, so sharing them with you had slipped my mind for quite some time.
These biscuits are quite utilitarian—breakfast, dinner, dessert, whateveryouwish.
The recipe makes 6 light and flaky biscuits, just enough to accompany 2 bowls of soup, with maybe a few left-over for a fried egg and cheese biscuit sandwich the next morning. The biscuit breakfast sandwich is the best antitote for that pesky Monday morning alarm clock.
If you’d like to use these for dessert, use half the amount of salt called for and sprinkle them with sugar before baking. Then, while they’re still warm, split them and stuff with strawberries marinated in balsamic vinegar and a small sprig of fresh rosemary (or coarse black pepper), and top with brown-sugar whipped cream. Or, one of my guilty pleasures is a biscuit stuffed with almond-flavored whipped cream, toasted slivered almonds and a large scoop of my lemon curd that oozes out the sides with each bite.
So, please accept my apologies for the teasing, and commit this recipe to memory because from here on out, life gets a whole lot better, half a dozen biscuits at a time.
- 1⅓ cup flour
- ½ teaspoon salt
- 1¼ teaspoon baking soda
- ½ teaspoon baking powder
- 2 tablespoons shortening
- 1½ tablespoons unsalted butter, chilled
- ½ cup buttermilk (plus extra if needed)
- Preheat the oven to 450 and have ready a small 6″ round pan or a small cast iron skillet.
- In a small bowl, whisk together the flour, salt, baking soda, and baking powder.
- Cut the shortening and butter into small pieces and add it to the flour mixture, cutting it in with a pastry cutter or two knives. When all of the pieces of fat are the size of rice and are coated in flour, pour in the buttermilk. Knead it slightly, and add additional buttermilk 1 tablespoon at a time if the biscuit dough seems dry or crumbly.
- Tip the dough out onto a floured counter and pat it out to 1″ thick. Dip your 3″ biscuit or cookie cutter in flour and cut out 4 biscuits. Gather up the scraps and gently pat them out in order to cut out 2 more biscuits.
- Arrange the dough in the pan–you want the biscuits to be closer together. Bake for 10 minutes, or until lightly golden on top. If you want, brush with extra melted butter as they come out of the oven.