Recipe #26: Serious Biscuits

Recipe #26: Serious Biscuits

Posted by Unknown

I think these are called serious biscuits because of the serious amount of butter and buttermilk in them. These go straight to your thighs - the scale went up a few lbs after just eating a few of these.

Our family has a tradition every year of eating biscuits and gravy on Christmas morning. Christmas also happens to be my brother's birthday and this is his breakfast request. I am so excited to replace the store bought biscuits my mom "makes" every year with these amazing buttery flaky biscuits.

I was fortunate enough to have homemade raspberry jam on hand from my friend Katie. In college my roommates and I literally lived off homemade jam made by Katie's grandmother. All we ate was toast and jam, it was our staple. Katie has since learned how to make this amazing staple and I am so excited to have it back in my fridge (although it's almost gone already).

After reading through the recipe they seemed very easy to make. I mixed everything together and was very careful to not over mix because I didn't want the biscuits to be tough. However, the dough was very sticky when I was kneading it and I knew that it wasn't right. I continued to add flour until the dough had the right texture to roll out. I can only assume that I did not add the right amount of flour from the get go which is why I had to add almost a cup at the end. (Being that I am easily distracted by my son or husband this was likely the case).

I put the biscuits in the oven and hoped for the best!

The result: They did not rise as much as I had hoped, they ended up turning out a little flat and I know that's because I had to knead the dough quite a bit and add the flour at the end. I am still happy with how they tasted especially when adding the homemade jam.

I am excited to try this recipe again and will report back on how they turn out. 

For full recipe: See page 89 in the Dahlia Bakery Cookbook