Anyway, one of my favorite things to do on rainy days, besides burying myself under a pile of blankets and binge watching Netflix all day, is to bake. I get on baking kicks. For awhile it was pie crust. I was on a mission to find the perfect pie crust. It will be in a future blog post, but let me tell you I found it. My most recent baking kick was biscuits.
Biscuits were the very first thing that I actually ever baked. Growing up my dad had 2 things that he made if he was cooking the meal, Waffles or Biscuits. We had a super old, falling apart, olive green, hardback cookbook that held the biscuit recipe. I made this recipe so many times growing up that it is still firmly implanted in my brain. They were good, but they were just basic biscuits.
We have a diner in town that makes these humongous, tall, super fluffy biscuits. I had biscuit envy every time we went there. I had to find out how to make biscuits like that. I researched, I tested, I ate biscuits, until I created the perfect recipe.
On today's post I am not only sharing with you my own recipe, but my other favorite recipe as well. After creating my own recipe it was the go to in this house for several months. They are tall, fluffy, bundles of yumminess, but time consuming, as they need to be mixed by hand. Trying to do it in a stand up mixer, just beats the pour things to death. They end up not fluffy, and on the tough side. The other downside is that one of the super important ingredients is sparkling water. I do try to keep some on hand, but definitely do not always just have a bottle in the pantry.
One day on my Facebook feed, I think it was a rainy day, I came across a biscuit recipe by The Pioneer Woman. I love The Pioneer Woman. If you have never heard of her check out her website here. She is so funny, and cute, and sweet, and real, and she makes delicious food. She had a post a few weeks ago for 3 ingredient biscuits. 3 ingredients!!! Are you kidding me!?! My recipe had taken months of research, so many tries, and here she was showing me a recipe that took 3 ingredients and looked amazing..... I had to try this.
The magical 3 ingredients are..... Self-Rising Flour, Buttermilk, and Butter. Now I don't know if I have ever in my life purchased buttermilk or self-rising flour, but don't worry there are substitutes. After making the substitutions it turns into like 6 ingredients, but still.... these are fast to make.
In her recipe she even uses a substitute for buttermilk, by souring some regular whole milk with white vinegar. For the self-rising flour she calls for I follow the substitution method below.
Self-Rising Flour Substitute
3/4 cup all purpose flour
1 tsp baking powder
1/4 tsp salt
She posted this recipe on October 15th and I have made it at least 3 times since then. They are fast, fluffy, and delicious. You can use a stand mixer to make them. If your oven cooks unevenly like mine, then I recommend turning your baking sheet once during the baking process. I favor this recipe because it is so fast and simple. Daughter #2 is my picky eater, and did not care for these. She favors my recipe that you will find below.
No matter which recipe you go with the most important part of making tall, fluffy, ridiculously delicious biscuits is the cutting.
After you knead your biscuits either roll or pat them out into a rectangle. I usually will just pat them out. Do not make them too thin. You want your dough to be about 3/4" thick, even 1" is fine. Growing up we never had a biscuit cutter, so we used a drinking glass... DO NOT USE A DRINKING GLASS. I still do not have a biscuit cutter, so I use a sharp chef knife. Whether you use a knife or a cutter, do not drag or twist the knife or cutter. Nice sharp, straight cuts will allow the biscuits to rise.
If using a knife like me..... pat out or roll out your dough in the shape of a rectangle. Use your sharp knife to cut off all the outside edges of your rectangle. Now cut your rectangle into smaller rectangles or squares. With the scraps that I cut off of the edges, I just mold them into a roundish biscuit and plop it on the sheet with my perfect square ones. This roundish biscuit always goes to Daughter #2, who also has a problem with square biscuits. Bless her picky little heart.
Fluffy Biscuit Recipe
4 1/2 cups flour (plus more for kneading)
3 tbs baking powder
1 tsp baking soda
1 stick butter (straight out of the fridge cold)
1 cup sparkling water (I usually use Pellegrino)
1/2 cup milk
-Preheat oven to 425 degrees F.
-Stir all of the dry ingredients together.
-Cut your butter into the dry ingredients using a pastry cutter. You do still want to see little small pieces of butter in the mixture.
-Stir in sparkling water, milk, and the egg just until all the dry ingredients are moistened.
-The dough will look fluffy and airy.
-Turn onto a floured surface and knead the dough 7 to 10 times, just adding enough flour to get a nice consistency.
-Roll out or pat the dough into a rectangle that is 3/4" thick.
-Cut the biscuits into desired shape and size.
-Place biscuits on an ungreased cookie sheet and bake for 8 - 12 mins. (If your oven cooks unevenly like mine, turn the sheet around half way through to help them cook more evenly.)
The Pioneer Woman biscuit recipe can be found here.