World's Best Farmhouse Style Biscuits
These biscuits are absolutely incredible. The layers pull apart to absolute perfection, the steam rising in clouds as you melt with the smell of freshly baked bread. The outsides cook to a beautiful golden- brown, the crispiness contrasting and blending beautifully with the soft, moist interior. They are fluffy, but satisfyingly dense. The natural malt flavor will have you going back for seconds and thirds. In the small chance you have leftovers, they reheat flawlessly.
This farmhouse recipe was inspired by a friend of my mom’s, who baked a new batch of biscuits every day of the year. My mom has experimented with and perfected the original recipe, and it is now the most requested dish by our family!
One of the fun benefits to this recipe is that you can play around with the ingredients a little and come up with amazing new favorites! Some of our favorite alternatives include flour substitutions or additions of chocolate chips. Ha ha! Scroll to the end for alternative additions and substitutions.
BUTTERMILK BISCUITS RECIPE
Ingredients:
– 2 ½ cups all-purpose unbleached flour
– 3/4 cup quick cook oats
– 4 tsp baking powder
– 1 tbsp salt
– ¾ cup Crisco
– 1 cup buttermilk
This recipe makes about 12-15 biscuits if you use a 3” circular cookie cutter. I usually double the recipe so I have some to use later in the week, or freeze for other meals.
Tools:
– Flat, clean surface
– Large mixing bowl
– Table Fork
– Measuring spoons, (or tablespoon and teaspoon from your kitchen utensils)
– Sifter (optional)
– Rolling pin
– Cookie cutter or glass cup
– 9” X 13” Pyrex dish or cookie sheet
– Cooling rack
Method:
The method of biscuit making is actually all-important. So don’t skip this. The flakiness of your biscuits depends on it!
1. Begin by sifting together the flour, baking powder, and salt in a large mixing bowl. Stir in the oats. Using a fork, cut the Crisco into the flour until it is evenly distributed throughout the mix. Gently form a loose ball from the mix.
2. Stir in the buttermilk until the biscuit dough forms an evenly moistened ball. Sift flour onto your clean, flat surface, and set the biscuit mix on top.
3. Sift a small amount of flour on top of your biscuit dough ball, and gently flatten it. Only use as much flour as it takes to keep the flour from sticking to your hands; too much flour will make your biscuits tough and dry.
4. Fold your biscuit dough in half, and flatten again. Repeat this step at least 9 times. On the last turn, roll out the dough into an even layer about 1/2″ thick. Cut into desired shapes, using cookie cutters, a glass cup, or even a butter knife. Gently peel up biscuits and place on a cookie sheet or in a Pyrex pan.
5. Bake at 450 degrees for about 10 minutes, or until the tops have turned a golden- brown, then immediately place them on a cooling rack.
6. Enjoy!
Alternative ingredients and ways to enjoy~
– Sprinkle cheddar cheese on top before baking. Umm… yes!!
– Add ⅔ – cup chocolate chips to recipe. It’s basically cake, y’all!
– Drop biscuits can be made by grabbing handfuls of unturned dough from the bowl and plopping them onto the cookie sheet. They are crumbly, slightly crunchy, and perfect for nibbling.
– Top with sausage gravy, and you’ve got the perfect southern-style meal.
– Enjoy with butter or honey. Basic, but oh, the pleasure!
– Make it a German-style sandwich breakfast by adding mustard, sausage, and scrambled eggs… this might be my favorite option. 🙂
– Top with cinnamon sugar and applesauce. Just thinking about it makes my mouth water!
