Smoky Mountain Buttermilk Biscuits
I was hankering for a biscuit after having a really bad one, with gravy, in a promising looking roadside cafe in Jackson, California. The food did not live up the external appearance of the cafe. Oh, well. They did, at least, serve Coca Cola. But, I knew I was in trouble when the short order cook put the biscuits in the
microwave. Pretty scary stuff!!!
Oh, to give credit, the recipe is
from the Sacramento Bee. Their recipe called for 1 3/4 cups all purpose
flour and 1/4 cup cake flour. I asked a friend of mine who gives cooking
classes and is a great baker about the cake flour. She said it wasn't
necessary. She said that cake flour has cornstarch in it. The idea is to
reduce the gluten in the flour as gluten is the sworn enemy of light,
- 2 cups flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. sugar
- 1/2 tsp. salt
- 1/4 cup
shortening (I used Crisco, which I refrigerated)
- 3 tbs. sweet butter
- 2/3 to 3/4 cup buttermilk
- Milk or melted butter to brush the tops
of the biscuits (I used buttermilk for this)
- Fire oven up to 425F. Mix flour, baking
powder, baking soda, salt, sugar in mixing bowl. Cut in shortening and
butter until mix is coarse and grainy (don't overwork it). Splash the
buttermilk over the dry stuff and mix lightly with a fork, just to pull it
- Dump out onto a floured surface; knead 8-10 times, just
enough to pull it all together. You don't want to over work it or you'll
form gluten and the biscuits will be tough. Roll it out, or pat it out, to
1/2" thickness. Cut out biscuits. I used a dinosaur (brontosaurus) cookie
cutter, although I know this isn't traditional. Paint the biscuit tops
with milk, butter, or buttermilk to get a brown top. Bake on lightly
greased baking sheet for 12 to
- 15 minutes, until just golden brown.
Eat while hot, with butter, honey. Yummy.
- If you use the traditional 2
inch round biscuit cutter, the recipe says you'll get 18 biscuits with the
following nutritional breakdown: 84 cal; 2 g pro; 11 g carbo; 4 g fat; 6
mg chol; 129 mg Na+.
Some helpful hints:
- Use fresh baking powder
- Use cold
shortening and cold liquids
- Cut in the shortening by working the
shortening into the flour with your hands to get a mix with the
- consistency of coarse meal. you can use 2 knives to do this, too.
- Moisten the mix with the liquid. Don't pour it all in, add it bit by
- Don't overwork the dough when you knead it. it melts the
shortening and wrecks the texture.
- When you cut the biscuits, don't
mush the mix by twisting the cutter - this flatten the layers.
biscuits in a hot oven and eat them right away (shouldn't be a problem).
- If you're watching your weight, biscuits are deadly.....
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