Developing the perfect Biscuit recipe!

A few weeks ago I checked Southern Biscuits out from the public library, I saw it on some book email and was super interested. It was a great read about the history of biscuits and how to make them. I have tried to make biscuits over and over again and I usually get flat rocks... so I was intrigued about this making something different.

This book helped immensely, I got fluffy biscuits!!! It turns out that I was way over handling my dough and when that happens you get rocks. It was interesting to read about the methods and why you want to just kinda pull everything together and then let it rest. Mine are quite as big as they ones on the book cover but they are so much better than before.

All-purpose flour with baking powder

Self-rising flour

I tried two different recipes: Basic Southern Biscuits and Baking Powder Biscuits. They main/only difference is the flour: self-rising vs. flour with baking powder. I found they are about the same, some complain about the taste of the baking powder. I am so excited to finally have a biscuit recipe that I can whip up easily. I did use real buttermilk so that I don't tend to have but it was ok. Also, I just popped the uncooked biscuits in the freezer and then popped them on a baking sheet when I wanted them on another day (give them a few extra minutes in the oven)!

I am so thrilled that I got this book, should I see a copy of it somewhere for not a whole lot of dollars I will definitely pick up a copy. These are so good and I love that I can freeze them and then have fresh biscuits anytime I make breakfast.