Making the Perfect Biscuits, Every Time!
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Making the Perfect Biscuits, Every Time!
How to Make the Perfect Biscuits, Every Time!
Do you love amazing biscuit? Covered with melting butter and warm honey? Amply spread with strawberry jam. Or smothered in rich sausage gravy? I do! I am pretty sure most people do, but I am also sure most people have a hard time finding the perfect recipe. So of course, I know how that feels.
Other Recipes to try from WhyGiveOnline.com:
One of my Mother’s favorite foods were biscuits and gravy. She had never found the perfect recipe, so she often used Bisquick or refrigerated biscuits. And we had some very good breakfasts, and dinners with those. But we never had perfect biscuits. So, I recently thought, I want to try finding the perfect biscuit recipe. I started searching for the recipe and tried quite a few along the way. For one, I wanted it to be a specific recipe that worked every time I tried it. Summer, Winter, Hot days and Cold. I live at a higher elevation so sometimes boiling and baking is a little different, but I wanted a universal recipe that would always work. After all, those are the recipes I like best. Recipes that are perfect every time.
On My Journey to Find the Perfect Recipe
Along my journey to find the perfect biscuits recipe I found a wonderful biscuit recipe, but not one that I can use. Primarily because it is not specific, and that is what I need. But if you want to watch a really cool way of making biscuits, by a charming lady, watch this video of Brenda Gantt. I don’t know if you have watched Brenda Gantt before, but she is really a lovely human who makes cooking and baking videos on Facebook. She is a Southern Lady, and a joy to spend time watching. This is her Biscuit Video.
As I said, I need a recipe that is perfect every time, so I kept looking for a very specific recipe. A while back my Cousin and his wife purchased the Magnolia Table cookbook by Joanna Gaines. And they talked about how amazing the recipes were, how delicious the items were, and how everyone needed it. They had recently visited Magnolia Table restaurant in Waco, Texas. They are huge fans of anything Fixer Upper, Magnolia Kitchen and Joanna and Chip Gaines. I am too, so I of course purchased the cookbook.
Cookbook
The Cookbook Arrived
When the cookbook arrived, I spent quite a bit of time just looking through the beautiful photos and reading the wonderful stories of the life and family of Joanna Gaines. She is truly a woman who blends family, marriage, religion, and career beautifully. She is very honest that it is not always easy, and sometimes are shortcuts, and unfinished business. But sometimes she presents those she loves with wonderful love filled delicious foods. And isn’t that we are all trying to do? I do not just want the best biscuit recipe so that I can eat them by myself. No! I want to make food that my family loves, and that together while eating the food we share conversation and a few good laughs.
Making Biscuits
So, today I am going to share the Biscuit Recipe from the Magnolia Table Cookbook. It came out perfect in every way and was delicious!!!! They are tender, flaky, refrigerate well and hold for a few days. The only thing that I would change to make them my own, is that I would probably roll the dough a little thicker and bake them a little longer (with a thicker dough). I like a taller biscuit, but every other thing about them is amazing.
Biscuit Dough
Finally A perfect Top for the Biscuits!
An interesting thing that I learned was to whisk an egg and some buttermilk together and brush that over the biscuits before baking. I have always wanted the tops of my biscuits to have a beautiful golden-brown top. I typically brushed them with butter and ended up with a browner top. It tasted great but was not beautiful. I started brushed the top with the mixture she recommends, and it created a beautiful glossy yellow top, that of course tasted great!
Rolling out the dough
Again, I highly recommend the Magnolia Cookbook, not just for the biscuits and gravy but also for the loads of other amazing recipes from breakfast to dinner, to desert!
Cutting the dough
The Recipe
4 Cups Self Rising Flour (+ Some for Rolling)
2 Tablespoons of Baking Powder
1 Teaspoon Baking Soda
3/4 Pounds of Chilled Butter (3 Sticks) Cut into 1/2 inch pieces
2 Large Eggs Beaten + 1 Large Egg for the Egg Wash
1 1/2 Cups of Buttermilk + 1 Tablespoon for Egg Wash
Beautiful Biscuits
How to Assemble:
In a large bowl whisk together the dry ingredients. Then add the cold chopped butter and cut in with a pastry blender. This is one of my favorite parts. And continue cutting in until the mixture is the size of small peas. I have always left some small chunks of the butter in the biscuit dough because I like how it make the biscuits turn out, and it worked in this recipe as well.
With a Large wooden Spoon mix in the Eggs, and once incorporated mix in the buttermilk. Don’t over mix. It will be a sticky mess she says, but if way to sticky add more flour, if too dry, add Buttermilk.
Then cover the bowl and put in the Refrigerator for at least 30 minutes, but up to overnight. I make mine and leave it in for 8 hours and it works fine.
After 30 Minutes
Set Oven to 400 degrees and place the rack in the middle of the oven.
Then, roll out the biscuits using some flour. I have tile counters, so I don’t like to roll things out on them. So I used parchment paper on the kitchen table and it worked well, and clean up was a breeze! Joanna Gains recommends rolling them to 1/2 inch thick. I like a thicker biscuit, so I roll them to 3/4 to 1 inch. But really, you know what type of biscuit you like, so choose what is best for you. They do rise by at least 1/2 if not more. Also, you can use a can, a glass, or a round cutter to cut your biscuits. I use an antique doughnut cutter with the middle circle removed. And, I always dip it in flour before cutting so that the biscuit comes away easy.
Place on a parchment lined cookie sheet, with the edges all touching. Cover with a brushing of the egg/buttermilk wash. And bake for 15-20 minutes. I found in my oven it takes the fully 20 minutes, but all ovens vary, so check after 15.
Enjoy!
We enjoyed our first set of biscuits with the Bobo’s Classic Gravy Recipe from the same Book. It was delicious! We also enjoyed having the leftovers with Jam, Butter, and Honey! I also think that this would be a perfect shortcake recipe if you simply added a few Tablespoons for granulated sugar to the dry ingredients. They are so light and fluffy, and we found that they heat up well in the toaster, back in the oven, and even in the microwave!
Thankfully, my search for the perfect Biscuits Ever Time is finally over! I hope yours is as well!
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