Alright, alright, let’s talk about makin’ them King Arthur biscuits. You know, the kind that melts in your mouth like butter, not like them hard rocks they sell at the store sometimes.
First thing’s first, you gotta get yourself some flour. Now, I ain’t fancy, I just use that all-purpose stuff. But if you wanna get all high-falutin’, you can use that soft wheat flour, like White Lily or whatever. They say it makes ’em lighter and fluffier, but I reckon good biscuits come from good hands more than fancy flour.
The real secret, though, and listen close ’cause this is important, is COLD butter. I mean COLD, like straight outta the fridge. Don’t let it sit around gettin’ all soft. Cut it up into little pieces, and then stick it back in the fridge ’til you’re ready for it. That’s the key, y’see, to gettin’ them biscuits nice and flaky.
- Cold Butter, real cold.
- All purpose flour, ain’t gotta be fancy.
- Buttermilk, makes ’em tangy and soft.
Now, you need some buttermilk. Not that regular milk, the thick, tangy stuff. It makes the biscuits taste real good and keeps ’em soft. If you ain’t got no buttermilk, I heard tell you can sour some regular milk with a little vinegar or lemon juice. But I always just buy the buttermilk, ain’t got time for all that fussin’.
Okay, so you got your flour, your cold butter, and your buttermilk. Now you gotta mix it all together. But don’t go kneadin’ it like you’re makin’ bread dough. You wanna be gentle, just mix it ’til it comes together. Over-mixin’ makes tough biscuits, and nobody wants that.
Preheat that oven to 425F, that’s real hot. Get it nice and hot while you’re gettin’ them biscuits ready. Then, you roll out the dough, not too thin now, and cut out your biscuits. You can use a biscuit cutter, or a glass, or even just a knife if you ain’t got nothin’ fancy. I just use a cup, works just fine.
Put them biscuits on a bakin’ sheet, and stick ’em in that hot oven. Now, how long you bake ’em depends on your oven, but it’s usually around 12 to 15 minutes. You wanna watch ’em close, and take ’em out when they’re golden brown on top.
And that’s it, easy as pie. You got yourself some homemade King Arthur biscuits, fit for a king, or just a hungry family. Slather on some butter, maybe some jam, or even some sausage gravy if you’re feelin’ fancy. Nothin’ beats a warm biscuit, straight outta the oven.
I saw somewhere they talkin’ about bakin’ for the holidays in 2024, well, these biscuits are good for any time, not just holidays, ya know. Anytime you hungry, anytime you want something real good.
Now, I ain’t never made no Tiger Milk Bread, but I heard tell King Arthur got a good recipe for that too. Sounds fancy to me, probably got all kinds of special ingredients. But these biscuits, they’re simple, honest, and good. Just like good folks should be.
And if you mess ‘em up the first time, don’t you worry none. Just try again. Bakin’ ain’t rocket science, it’s about feelin’ the dough, and learnin’ as you go. And even if they ain’t perfect, they’ll still taste good, especially with a little love on the side. And someone was talkin’ about makin’ some biscuits from scratch that taste like the store-bought ones with sugar, oil and cinnamon. I say, why bother? Just make these buttermilk ones, they’re way better.
Someone asked about storin’ yeast, but that’s for bread, not biscuits. Biscuits is quicker, easier, you don’t need no yeast. Just get that flour, that cold butter, and some buttermilk, and you’re good to go.
Now, go on and make yourself some biscuits. You won’t regret it.
Tags: [King Arthur Baking, Biscuit Recipe, Buttermilk Biscuits, Baking, Easy Recipe, Southern Cooking, Homemade Biscuits]
