Top Five Unexpected Biscuit Lessons Learned [So Far]

All of the biscuit baking and tasting and studying over the past few months has been quite enlightening. Lately, I’ve been reflecting on what I’ve learned along the way.biscuits

There are many sites, articles, cookbooks, and blogs that will teach you the basics of biscuit baking, so I decided to share my slightly less traditional advice. Without further ado, here are my top five favorite, but unexpected, lessons learned [so far].

  1. Frozen, pre-grated butter. First of all, if you grate frozen butter, you really have to do very little to “cut it in” or incorporate it into the dry ingredients. Second, you can pre-grate it and store it in batches. The next time you make biscuits and get out the grater and frozen butter, grate a lot of extra butter, divide it up into 1/4 or 1/2 cup portions (measure before grating for accuracy) and throw it back into the freezer for the next time you bake biscuits. The last time I made biscuits, I used butter that I had pre-grated and it was a revelation. It made the whole process so easy and fast.grated butter
  2. Rectangles and squares are good. Who said round biscuits are better? Don’t believe them! Think about it. One of the traditional recommendations for biscuit baking is to not overwork the dough. So when you flatten the dough into one big rectangle and use a pastry scraper or knife to cut it into squares or rectangles, there are no leftover scraps. Therefore you are only “rolling” out the dough once. And those weird, last, misshaped biscuits formed from the remaining cutout scraps are all but eliminated.Pesto Parmesan Biscuit Dough
  3. Parchment paper rocks. I have learned to love parchment paper. It is the perfect venue for baking biscuits (or just about anything else) and can usually guarantee that the freshly baked items will release easily. I keep a roll of it on hand at all times now. Remember that wax paper and parchment paper are not the same.
  4. Cut where you cook. I think the best advice is often the thing that makes you say, “Well, duh! Of course!” Put the just kneaded dough onto the parchment paper, press it out into a rectangle, and cut it into squares right there. No need to cut out and pick up and move each biscuit.

    Sweet Corn Jalapeno Cheddar Biscuit Dough

  5. No fancy tools needed. While I have, and love, a pastry cutter, scraper, mat, and a whole assortment of different shapes and sizes of biscuit cutters, you don’t really need all that. You can cut butter or shortening in with your fingers, knead on your countertop, and cut out the biscuits with a knife or old tin can. Biscuits really are low tech.baking tools
  6. Bonus Item: Freeze raw dough. Everyone knows that the best biscuit is a freshly baked one (regardless of my fondness for toasted leftovers). So cut out all the dough but only bake what you need and freeze the remainder. Then thaw the frozen dough overnight, let it rest at room temp for a few minutes, and bake as directed in your recipe. They may not rise quite as much as the originals, but you still get that great fresh-baked flavor and texture.buffalo blue cheese biscuit dough

Do you have any favorite tips or tricks? Please comment and share!

cheddar herb biscuits

Oh, and if you are still a bit mystified by the basics of baking a good biscuits, here are a few references you might find useful.

  • This is a video of Sean Brock, the famed chef/founder of Husk in Charleston and the newly-opened Husk Nashville. I really like how you can see how he works the dough. It looks so soft and light as he is turning it and incorporating the buttermilk.
  • This blogger provides a wonderful list of the traditional suggestions for biscuit making.
  • Finally, White Lilly, the biscuits flour of all biscuit flours, provides their own tips here.

Now go grate some butter, make some biscuits, and share them with someone you love!

lovely biscuits

Buffalo Blue Cheese Biscuits with Creamy Buffalo Chicken Filling

buffalo blue cheese biscuit

It seems to come out of nowhere. Perhaps I got a whiff of vinegar or pepper or just chicken. It’s hard to tell. All I know is that I am suddenly craving buffalo chicken wings. Can you relate?

buffalo blue cheese biscuits

I address this in a few different ways. Sometimes I’ll go get wings at Broadway Brewhouse – simple enough. Or I might make a Buffalo Chicken Pizza, or just add some Frank’s hot sauce to roasted chicken. On this day, though, I tried something different. Something new. Something that took the Buffalo Chicken experience to a whole new level. I made Buffalo Blue Cheese Biscuits with Creamy Buffalo Chicken Filling.

buffalo blue cheese biscuits

Where did this biscuit recipe come from?

I made up the biscuit recipe and was really happy that the balance of flavors turned out the way I wanted. The filling is a Hungry Girl recipe for Buffalo Chicken Dip. It was perfect on the biscuit, adding a bit more spice and a creaminess that complemented the fluffy, tangy biscuit.

buffalo blue cheese biscuit

Why choose this biscuit recipe?

I had seen recipes for blue cheese biscuits and I had seen a recipe for biscuits made with Frank’s Red Hot sauce and parmesan cheese. I was shocked that I could not find a recipe that combined the hot sauce and the blue cheese, so decided to create my own.

buffalo blue cheese biscuits

What is persnickety about this biscuit recipe?

Honestly, this was one of the simplest recipes I’ve made so far. I already had grated butter waiting in the freezer and I bought blue cheese that was already crumbled. The only tricky thing was that I tried making the dough a bit more wet and then adding flour to even it out. That seemed to work well. The dough stayed soft and I believe the biscuits were more moist as a result.

buffalo blue cheese biscuit dough

So how was the biscuit?

Forgive me for my lack of modesty, but I think I truly captured the Buffalo Chicken Wing experience in a biscuit. The blue cheese and touch of ranch dressing offset the heat of the hot sauce, and the added celery seed even approximated the celery that is usually served with wings. I took these to book club and think the hot filling helped to keep the biscuits tasting fresh. buffalo blue cheese biscuit How were the leftovers prepared?

There were a few left that had filling already in them, so I microwaved them briefly and that worked well. I had also put several biscuits into the freezer – before baking. I later took them out, thawed them overnight, let them rest at room temperature for a few minutes, then baked them. They did not rise quite as much as the fresh dough, but were still really good. I served those with honey butter and was delighted to find out how well the honey butter complemented the hot sauce and blue cheese.

buffalo blue cheese biscuit dough

>>>Click here for printable biscuit recipe.

>>>Click here for Buffalo Chicken Filling from Hungry Girl.

Buffalo Blue Cheese Biscuits

Ingredients:
3 cups White Lily self-rise flour
1 tsp. Celery seed
3 T. sugar
1/4 cup butter, frozen
1 cup blue cheese crumbles
3/4 cup buttermilk
1/4 cup Frank’s Red Hot Sauce
1/4 cup nonfat Greek yogurt

Directions:

  1. Heat oven to 425 degrees. Cover cookie sheet with parchment paper.
  2. Mix the first three dry ingredients.
  3. Grate frozen butter.
  4. Add butter to dry ingredients and toss to coat butter pieces with flour. You do not need to “cut in” the butter at this point.
  5. Add cheese and toss to coat.
  6. Whisk buttermilk, hot sauce, and yogurt in a small bowl until combined.
  7. Make a well in the center of the dry ingredients and add the buttermilk mixture. Mix quickly with large spoon or hands, turning bowl and gently scooping the dry ingredients into the wet. Add more buttermilk, if needed, to make dough moist but not too wet. It will be somewhat sticky.
  8. Sprinkle flour onto countertop or pastry board. Dump dough out of bowl onto flour. Sprinkle flour onto dough and rub onto hands. Knead a few times. Press dough together and flatten to about 1/2 inch. Fold dough in half. A pastry scraper can be really helpful here to lift up the dough.
  9. Transfer dough to parchment paper. Press out to about 1/2 inch. Make into a rough rectangular shape. Using a pastry scraper, knife, spatula or other edge, cut dough into squares about 1 1/2 inches across. You do not need to move the dough after cutting.
  10. Put cookie sheet in oven and bake for 15 minutes, until tops of biscuits are slightly browned. If you wish, take the biscuits out of the oven a couple of minutes before they are done and brush the tops of the biscuits with butter, then return them to the oven.
  11. Remove from oven, let rest a few minutes, then break apart and eat!
  12. Share with someone you love.

Pleasing Pesto Parmesan Biscuits

Pesto Parmesan Biscuit

I used to be a much pickier eater than I am now, especially when it came to vegetables. I remember the first time someone offered me pesto pasta. I thought it would be like eating a vegetable. Spinach or something. Was I wrong about that! One bite and I was hooked. I love pesto on pasta and chicken and pizza. So why not biscuits?

Where did this biscuit recipe come from?

This one is mine! I took the base from the Rich Cheesy Cheddar Herb Biscuits and tweaked it to allow the basil pesto flavor come through.

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Why choose this biscuit recipe?

Besides the fact that pesto just rocks, I had some leftover in my refrigerator and thought it would be fun to add it to biscuits.

What is Persnickety about this biscuit recipe?

You may have noticed that I’ve made a few biscuits that are this small rectangular shape. I’m sure I will vary it soon enough, but I just love how easy it is to cut up all of the dough at once, while it is on the parchment, and slide the whole thing into the oven. The opposite of persnickety, really.

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I do like to freeze the shortening. One thing about shortening compared to butter is that it is still workable when frozen. Just colder. You can’t grate it like butter, but you can easily work it into the dough. I tried to work really quickly and not worry about making the little shortening/butter bits too small. They were more flat than round, which I think helped to make the biscuits a little more flaky.

Pesto Parmesan Biscuit Dough

So how was the biscuit?

Incredibly flavorful. The basil and parmesan were perfectly incorporated into the flaky biscuit that was soft and moist inside.

How were the leftover biscuits prepared?

Leftovers? What leftovers?

Pesto Parmesan Biscuits

>>>Click here for printable recipe.

Pleasing Pesto Parmesan Biscuits

Ingredients:
2 cups White Lily self-rise flour
¼ tsp. black pepper
¼ tsp. salt
¼ cup butter flavored Crisco shortening, frozen
¼ cup basil pesto
¾ – 1 cup buttermilk
Shredded parmesan to sprinkle on top

Directions:

  1. Heat oven to 475 degrees. Cover cookie sheet with parchment paper.
  2. Mix dry ingredients.
  3. Cut shortening into small pieces and add to dry ingredients. Rub between your fingers or cut in using pastry cutter or two knives. Work quickly so that shortening does not get warm.
  4. Add pesto, again using your fingers to incorporate but don’t worry about blending perfectly.
  5. Make a well in the center and add 3/4 cup buttermilk. Mix quickly with large spoon or hands. Add more buttermilk, if needed, to make dough moist but not too wet. It will be somewhat sticky.
  6. Sprinkle flour onto countertop or pastry board. Dump dough out of bowl onto flour. Sprinkle flour onto dough and rub onto hands. Press dough together quickly and flatten to about 1/2 inch. Fold dough in half. A pastry scraper can be really helpful here to lift up the dough. Flatten dough again to about 1/2-3/4 inch.
  7. Transfer dough to parchment paper. Press out again if needed. Make into a rough rectangular shape. Using a pastry scraper, knife, spatula or other edge, cut dough into squares about 1 1/2 inches across. You do not need to move the dough after cutting. Sprinkle tops of biscuits with shredded parmesan and a little more pepper if you like.
  8. Put cookie sheet in oven and bake for 12-15 minutes, until tops of biscuits are slightly browned.
  9. Remove from oven, let rest a few minutes, then break apart and eat!
  10. Share with someone you love.

Rich Cheesy Cheddar Herb Biscuits

Cheesy Cheddar Biscuits
This is when things start getting fun! I had learned some biscuit lessons along the way and was ready to really put them into practice with this new recipe.

Where did this biscuit recipe come from?

This one is mine! I was inspired by a few different recipes – the most influential was this one from Bon Appetit.

Why choose this biscuit recipe?

I had family in town and a friend was having a bad week and, well, I thought I should make them all some biscuits. Nothing says “I love you” like a rich, buttery, cheesy biscuit, right?

Cheesy Cheddar Herb Biscuits

What is Persnickety about this biscuit recipe?

In some ways, I think this recipe is easier than many. You have to remember to freeze the butter – that must be done ahead of time. And grating the butter is a little persnickety. It is hard to hold onto a stick of butter to grate it! But once that is done, putting everything together is really easy. You don’t have to cut the butter in or wonder if you are working fast enough or if your butter is starting to melt too much. It is already the perfect size, so you just toss it with the dry ingredients.

Cheesy Cheddar Dough

I have to admit, I got the butter freezing idea from that first biscuit recipe. The Tupeolo Honey one. Remember that? I decided that was an idea I could definitely salvage from that recipe.

The other thing to note is the way the whole piece of dough was put onto the parchment before it was cut out. How much easier is it to cut the biscuits out in place and then just slide the whole thing into the oven? I also really love making these little biscuits. They are almost bite-sized and I can have a couple of them without feeling like I’m going to gain a million pounds in a weekend.

Cheddar Dough Cut out

So how was the biscuit?

Is it too immodest if I say “wow”? Honestly, they were really good. Moist, cheesy, with just enough herb and garlic flavor to make them perfect all by themselves. No butter was required for these little gems.

Rich Cheesy Cheddar Biscuit

How were the leftover biscuits prepared?

I reheated them in the microwave and also toasted them. Very good, of course. I mean, how could buttery rich cheesy cheddar herb biscuits not be good when toasted?

Toasted Cheesy Cheddar Herb

I also was going to try a new freeze, thaw, rest, bake thing. I put a small piece of cut out dough into the freezer. The idea (from that Bon Appetit recipe) was to thaw them overnight in the fridge, let them rest for 20 minutes at room temp, then bake. But I got impatient and just pulled them out of the freezer and put them into the oven. They still baked up pretty well, just did not rise as much. Oh well. Another time I’ll follow those directions and let you know how they turn out.

Trio of Cheesy Cheddar Biscuits

>>>Click here for printable recipe.

Cheddar Cheesy Herb Biscuits

Ingredients:

  • 2 cups White Lily self-rise flour
  • 1/4 tsp. black pepper
  • 1/4 tsp. dried mustard
  • 1/2 tsp. Mrs Dash original (or any combo of herbs you like)
  • 1/4 tsp. garlic powder
  • 1/2 tsp. salt
  • 2 T. sugar
  • 1/4 cup butter, frozen
  • 3/4 – 1 cup buttermilk
  • 1 cup cheddar cheese, shredded

Directions:

  1. Heat oven to 475 degrees. Cover cookie sheet with parchment paper.
  2. Mix all dry ingredients.
  3. Grate cheddar if not using pre-shredded.
  4. Grate frozen butter.
  5. Add butter to dry ingredients and toss to coat butter pieces with flour. You do not need to “cut in” the butter at this point.
  6. Add cheese and toss to coat.
  7. Make a well in the center and add 3/4 cup buttermilk. Mix quickly with large spoon or hands. Add more buttermilk, if needed, to make dough moist but not too wet. It will be somewhat sticky.
  8. Sprinkle flour onto countertop or pastry board. Dump dough out of bowl onto flour. Sprinkle flour onto dough and rub onto hands. Press dough together quickly and flatten to about 1/2 inch. Fold dough in half. A pastry scraper can be really helpful here to lift up the dough. Sprinkle board, hands and top of dough with flour again. Flatten and fold again. Flatten to about 1/2-3/4 inch.
  9. Transfer dough to parchment paper. Press out again if needed. Make into a rough rectangular shape. Using a pastry scraper, knife, spatula or other edge, cut dough into squares about 1 1/2 inches across. You do not need to move the dough after cutting.
  10. Put cookie sheet in oven and bake for 12-15 minutes, until tops of biscuits are slightly browned. If you wish, take the biscuits out of the oven a couple of minutes before they are done and brush the tops of the biscuits with butter.
  11. Remove from oven, let rest a few minutes, then break apart and eat!
  12. Share with someone you love.

Bacon, Brown Sugar Biscuits, Oh My!

If only for tonight, I feel like I have made it as a Biscuit Maker. Tomorrow or the next day or next week I may try another recipe, another biscuit, and be disappointed. All I know is that the Bacon Brown Sugar Biscuits I baked tonight put me into a whole new category.

Bacon Brown Sugar Biscuit

Where did this biscuit recipe come from?

The recipe comes from a post by Joy the Baker. She has many other great biscuit recipes that I can’t wait to try!

biscuit baking

Sorry – no orderly arrangement of ingredients here. This is how I bake.

Why choose this biscuit recipe?

Um. Bacon and brown sugar. I was ready for a biscuit that would knock my socks off. And um, did I mention the bacon? Actually, I had seen several biscuit recipes that called for bacon, but most of them have onion in them as well. That sounds good and I’m sure I’ll try that, but the brown sugar idea is what got me. I love sweet and salty together.

Peppered Brown Sugar Bacon

What is Persnickety about this biscuit recipe?

One thing I thought interesting is that this recipe calls for an egg. Before I actually started the baking of biscuits and was still just in research mode, I put together a spreadsheet of biscuit recipe ingredients from different sources. Yes, I am that person. I only found one that had an egg. I’m not sure what the egg does. Holds the ingredients together better? Makes them more moist? If you know, please comment and tell me!

biscuitrecipesspreadsheet

The bacon all by itself was something special. Baked in the oven, sprinkled with brown sugar and black pepper. Oh my goodness. I may never cook bacon any other way.

Bacon Brown Sugar Biscuits

What changes were made in the making of this biscuit recipe?

The only changes I made were cooking the bacon the night before and adding a sprinkle of extra pepper and sea salt on the top prior to baking. The pepper in the recipe is a really nice compliment to the sweet and salty.

Bacon Brown Sugar Biscuits

Before going in the oven…

What would I do differently next time? Probably cut the bacon up into smaller pieces. That’s about it.

So how was the biscuit?

The sounds we made while eating these were almost embarrassing. They were that good. They may not be the prettiest biscuits I’ve ever made but WOW they were good. The perfect blend of sweet, salty, smokey, and peppery.

Bacon Brown Sugar Biscuits

How were the leftover biscuits prepared?

We reheated them in the microwave – just wrap a damp paper towel around a biscuit and nuke it for about 10 seconds. Let it sit for about 20 seconds, then eat!

I also toasted them because I have this thing about toasted biscuits. Wonderful!

Toasted Bacon Brown Sugar Biscuit

Toasted

I think they would probably also be good as a sandwich, like a BLT with the bacon already in the biscuit, but am not sure I can keep enough of them around to find out. They are that good.

The Biscuit Bash

Can I still call it a bash if there were only three people there? I wanted to have a few friends over for an afternoon of biscuit baking. But my kitchen is not that big and so, well, it was a small bash.

hands

Regardless, we had a blast and tried several different recipes, eating our fill and saving the leftovers for later. In preparation, I had printed out several different recipes to choose from. I supplied all of the flour, butter, buttermilk, and pans and we also had some non-biscuit snacks while we cooked. One friend brought some fresh rosemary to try as an add in. Another brought strawberries and whipping cream for strawberry shortcake.

Rosemary Cheddar Biscuits

We made:

  • Orange Biscuits – I don’t think I have a picture of these without a portion of one eaten. They were sticky and gooey and yummy. They were also extremely persnickety! I’m not sure that I would make these again.
  • Buttermilk Yogurt Biscuits – These were fabulous. They rose so high and were light and fluffy. They were the group’s favorite.
  • Yeast Biscuits (aka Angel Biscuits – more on these in a post to come)

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  • We added rosemary and cheddar to the Buttermilk Yogurt Biscuits – those are the rectangular ones in the photos. This recipe was a perfect vehicle for add-ins.
  • Finally, we used the plain Buttermilk Yogurt Biscuits to make strawberry shortcake with whipped cream. Delightful!

Strawberry Shortcake Biscuit

  • There was also an experiment with Gluten Free Bisquick. I can’t really count them as biscuits. They were more like eggy corn muffins – not necessarily bad, but not a biscuit!
Clockwise: Orange Biscuits on the left, then a couple of Angel Biscuits, Gluten Free Bisquick Biscuits, and at the bottom you can see the rectangular Rosemary Cheddar Biscuits, made with the Yogurt Biscuit recipe.

Clockwise: Orange Biscuits on the left, then a couple of Angel Biscuits, Gluten Free Bisquick Biscuits, and at the bottom you can see the rectangular Rosemary Cheddar Biscuits, made with the Yogurt Biscuit recipe.

Pumpkin Biscuits with Maple Cinnamon Butter

Maple Cinnamon Butter

Where did this biscuit recipe come from?

The recipe came from My Life as a Mrs.

Why choose this biscuit recipe?

After spending some time focused on making more “traditional” biscuits, I was ready for something different. I love pumpkin muffins so figured I would like these, too!

Pumpkin Biscuits

What is Persnickety about this biscuit recipe?

For me, it is the spices. I don’t like too much pumpkin spice mix in anything. The blend is not quite right to me, but you need enough spice to make these interesting, so I fiddled with that a bit. It was also a little tricky to get the ratio of wet to dry ingredients right.

What changes were made to this biscuit recipe?

I made these several times. The first time, I made them as written, the second time (and third and …) I made the following changes:

  • Used a little more flour and a little less pumpkin so that the dough was easier to work with
  • Added 1/4 cup of brown sugar because I wanted them to be a bit sweeter
  • Used 1/2 tsp cinnamon and 1/2 tsp pumpkin pie spice (instead of all pumpkin pie spice) – this was perfect for me
  • I modified the butter recipe, too, adding cinnamon to the Maple Butter, so it became Maple Cinnamon Butter. I used salted butter because I always prefer salted butter.

Pumpkin Biscuit

So how was the biscuit?

Wonderful! They were a gorgeous orange color and very moist with just enough spicy sweet pumpkin flavor to make it interesting, while still tasting like a biscuit. They did not rise terribly high but enough.

I ate them several different ways. I did make the maple cinnamon butter, and that was a really nice sweet, salty touch. I also served them with fresh sausage from my local butcher and blackberry jelly. I made little biscuits (about 1 1/2 inches diameter) for a party and served them with an assortment of butters and jams and the option of sausage. They were a hit!

Pumpkin Biscuits with Sausage

Chemo and Biscuits

When I was being treated for breast cancer a couple of years ago, chemotherapy did a number on my taste buds. It was like having bad “cotton mouth” for weeks on end. But I still had an appetite of sorts, because they give you really good medicines to counteract potential nausea. Food still smells good, but then you taste it and . . .ugh. Not so good. For whatever reason, I found that I craved biscuits. Not fresh baked biscuits, but the toasted leftovers.

Toasted Biscuits

I remember when I was a little girl my mother used to buy these par-baked biscuits. They came in a little rectangular pan and were small. Maybe 1 ½ inches square. Mom would heat them up for breakfast. At the next meal, she would toast the leftovers, splitting them in half and putting a little pat of butter on top before they went into the oven. They would come out all crispy and golden and buttery. Wonderful.

Marshall's Buttermilk Biscuits

Marshall’s Buttermilk Biscuits

THEN, the leftovers from toasting would go into a baggie and we would eat those at room temperature later. Now, I don’t know why any biscuits would have lasted long enough to go into that bag. You would think with a family of five, a tray of biscuits would disappear in a heartbeat. I don’t know. But I do know that the leftovers in the baggie were my favorite. They had a crispy, buttery, salty crust, with tender biscuit inside. They kind of crumbled in my mouth with a texture that is different from any other kind of bread or cracker.

Marshall's Buttermilk Biscuits

I don’t think the packaging has changed a bit!

When I began to crave biscuits during chemo, it was for those toasted ones. I found them at the East Nashville Piggly Wiggly, which has become my favorite spot for frozen biscuits.

I know biscuits are not the healthiest food for someone fighting cancer. I do. But I figured that since I was going through chemo I could make some allowances. Besides, I still did not have a great appetite. When I found something I wanted to eat, I did not judge.

More Toasty Goodness

More Toasty Goodness

Want to make your own shards of buttery toasted biscuity goodness? Just split any biscuit in half, spread a generous dollop of butter or margarine on top, and bake at 400 degrees for 10-12 minutes.

Biscuit Making Begins

Finally! All this talk of biscuits and none to be found in my own kitchen? Time to fix that. I’d been obsessively pinning biscuit recipes, scouring cookbooks, and looking through my grandmother’s old recipes and newspaper clippings, trying to find the best recipe. I had also read several posts from people who have lots of advice to give on how to make the very best biscuit. Eventually, I just had to bite the bullet and choose one.

fresh baked biscuit

Where did this biscuit recipe come from?

It originally came from a cookbook of recipes provided by Tupelo Honey Cafe, aka Biscuit Mecca. Here is a link to the Project Foodie post I found with the recipe.

Tupelo Honey Cafe Cookbook

Why choose this biscuit recipe?

Hello – Tupelo Honey! Also, there is lots of butter and buttermilk involved so it seemed like a no brainer. At the same time, I cannot believe that Tupelo Honey would share their actual biscuit recipe. I mean, isn’t the real one locked up somewhere?

Tupeolo Honey Biscuit

What is Persnickety about this biscuit recipe?

I was most fascinated by the idea of grating frozen butter – I had never heard of doing that before. I also found the choice of bread flour intriguing. Everything I’ve read says that when baking biscuits you want to use flour that is low in protein, like White Lily. Bread flour is actually higher in protein even than all purpose flour. But did I let that stop me? Of course not.

grated butter

Look at all that butter!

Was the biscuit recipe altered in any way?

The first time I made these, I stuck with the recipe. The second time, I used shortening instead of butter, which also meant that I could skip the grating part. Shortening does not get as hard as butter in the freezer so it is not necessary. It also would have been impossible!

biscuit baking

I like to pull out all my ingredients when I bake.

So how were the biscuits?

The first time I set the biscuits several inches apart when baking. The outside was more crisp than I like. Rookie mistake. I learned that you should bake biscuits close together – actually touching – to keep them as moist on the sides the way I like them. But they still rose well and were flaky and had a good flavor.

baking biscuits

The second time I baked them right next to each other and was happier with those results. I still found them flaky, but a little too dense. I was looking for a more moist, fluffy biscuit.

second try biscuits

The third attempt was actually a variation on the first two. I had heard you could freeze biscuits uncooked and then just bake them directly from the freezer. It makes sense. I’ve bought commercial frozen biscuits before and that worked great. So I froze some from each batch and tried baking them later. I found that it worked ok. They did not seem to rise as much as the originals but were still pretty good. Makes me wonder, though, if the commercial biscuits have different ingredients.

Would you make them again?

Probably not. They were good but definitely not of Tupelo Honey quality. I realize that could be due to my inexperience, but need to try more recipes before I’ll know. The quest continues.

International Biscuit Festival 2013

What a beautiful, rainy, crowded biscuity day it was! May 18, 2013. My first International Biscuit Festival and it did not disappoint.

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This was one of my favorites. The Green-eyed Monster Pimiento Cheese Buttermilk Biscuit from Biscuit Mecca, aka Tupelo Honey Cafe.

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It was huge, moist, slightly spicy, and fabulously flavorful. The pimiento cheese was in the biscuit dough, while the “monster” from the title was a deep fried pepper.

Green-eyed Monster Pimiento Cheese Buttermilk Biscuit
That, folks, is just the beginning. More later….