Biscuits Worth Eating

You may recall a couple of weeks ago I made biscuits from a Martha Stewart recipe and they were underwhelming.

Yesterday I asked Chef Pat smith, my baking and pastry mentor – not to mention owner of a local catering firm named ‘Patty’s Cakes’ – about biscuits and she gave me her recipe. I made them today and oh boy what a difference.

Pat Smith’s Biscuits

2 cups flour
4 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon sugar1/2 cup Crisco
3/4 cup buttermilk

Preheat the oven to 400. WHisk together the flour, baking powder, salt, and sugar. Cut the Crisco into the flour mixture with a pastry blender until it looks like fine meal.

Pat said to add just enough buttermilk to turn it into dough. For me that was 3/4 cup. Mix it until it just comes together. Don’t over-mix.

Transfer the dough to a lightly floured work surface and pat it down to a 1-inch thickness. Cut out biscuits with a 2-1/2 inch round cutter. Place biscuits on a sheet of parchment paper on a baking sheet and put them in the oven. Bake 10-15 minutes until very lightly browned.

Makes 6-7 biscuits