I have been so excited to share this recipe with you ever since my sister made these mouth watering biscuits a few weeks ago. She made three cookie sheets full and within the course of a meal our family (extended family) ate every last one.
My parents went on a trip to South Carolina and enjoyed some of the best southern BBQ they had ever had. They even were able to visit Paula Deen’s restaurant and home town (how fun!). We celebrated them coming home with a full blown southern BBQ style dinner. We had a lot of fun, and the food was amazing!! I am excited to share some of our favorite recipes from this night with you throughout the week.
Tradition idea…any time anyone in our family comes home from a vacation of some kind we always welcome them home to a meal from the place they were visiting….ex: a Hawaii reunion would warrant Hawaiian Haystacks, a trip home from Disneyland wouldn’t be the same without Monte Cristo’s, a return trip from Boston would need Lobster Rolls, etc. This is just a fun way to get together with family and bring a piece of the vacation fun home to the family who didn’t get to go. Kind of silly, but we sure love it!
Now..back to the biscuits. I am generally not a huge fan of biscuits, I would usually prefer a homemade roll over a biscuit any day. I think this is usually because biscuits tend to be flavorless and too dry. These biscuits are the complete opposite. They are filled with buttery flavor and have an incredibly chewy texture. I could eat one of these for breakfast, lunch & dinner and never get sick of them. Smother a biscuit with gravy, or a spoonfull of jam and this is better than any sweet treat any day of the week! You won’t know how amazing they are until you make them. Serve these biscuits with some BBQ pork and you have a meal made in heaven! Tomorrow I will post my favorite recipe for coleslaw and later in the week, homemade cheesy grits. Enjoy ya’ all!
- 3 cup flour (I have used 1/2 white flour and 1/2 wheat and they turn our great!)
- 1 1/2 tsp. salt
- 1 Tbs. sugar
- 1 1/2 tsp. baking powder
- 1 stick butter
- 3/4 cup buttermilk (I have made these with buttermilk as well as the 'homemade' buttermilk version of 3/4 c. milk + 2 T. lemon juice and they work out amazing either way)
- 1 egg
- 1/4 cup water
- Preheat oven to 425 degrees. Combine flour, salt, sugar, baking powder and butter until crumbly. Mix in buttermilk, egg and just enough water to make a workable dough. Mix the dough until it is just barely combined (don't over mix). Roll the dough onto a floured cutting board about 1 inch thick. Cut with a 2 inch biscuit cutter, or a 2 inch round cup. Place on a greased baking sheet (touching each other) and bake 12-15 minutes or until golden brown. Makes about 12-15 biscuits, depending how thick you make them.
- *ONLY hand mix your dough. Don't mix in a Bosch or with a hand mixer. The dough will be too tough and the dough will become dry if you use a mixer. You don't want to over mix this recipe. The best way to mix this dough is with a pastry cutter or using two knives and cutting the dough back and forth. This method takes a little longer but will ensure the perfect biscuit. You want pieces of butter left in your biscuit, that is what keeps the dough light and flaky.
- *Next tip is to keep your biscuit dough fairly thick. You want a tall and thick biscuit more than you do a thin and hard biscuit. Keeping the dough thick will ensure a chewy and soft biscuit. I keep my dough about 1 to 1 1/2 inches thick (cooking times may vary depending how thick you make them).