Jack’s Homemade Biscuits

I love biscuits! Especially my homemade biscuits. Now most recipes are very similar but that still doesn’t change the love people have for these pillows of buttery goodness. I have probably eaten over a 100 biscuits in the last year in search of the perfect recipe. Is butter better or vegetable shortening? Should I use buttermilk, regular milk or just cream? Cream of tartar? What the heck is that? Anyways after consuming many biscuits I came to the conclusion that a combination of butter and vegetable shortening was the secret formula to making amazing homemade biscuits. I love homemade biscuits and so should you.

Frozen fat is the key here as I freeze my butter and veg shortening before hand. Let it thaw for 10 minutes before cutting into 1/2″ pieces. It will be much easier to handle and cut.

Make sure you use a piece of parchment paper and place the cut pieces upside down. This will insure an even rise for your biscuits.

The key to a fluffy homemade biscuit is to make sure the fat is frozen when incorporating it into the flour, not to over mix it, baking powder, high heat for the first 5 minutes in order to make them rise and not to over mix the biscuit dough when incorporating all the ingredients. You basically want to mix all the ingredients until they hold together and then roll and cut biscuit rounds.

I know this dish is made with a lot of fat (butter and vegetable shortening) but its even better when you add more butter on the side. I love biscuits! Homemade jams are a traditional combination for biscuits as well as eggs, fried chicken or anything else from the south that involves food. I’ve also made biscuit burgers, homemade pulled pork biscuits or even the classic biscuits and gravy.