culinary review

Homebaked Flaky Biscuits

Last Modified: 01/11/08
First Published: 09/30/07
Views: 4877
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Views: 4877
Some days, nothing is more appreciated than home baked biscuits. No matter whether you serve these for breakfast, or with a bowl of soup for lunch or with tea and marmalade in the afternoon,biscuits nothing beats soft, flaky, warm biscuits. And they are great because they’re so quick to make. If you wake up early in the morning and want something special – you will be done in 20 minutes and your whole kitchen will be filled with that home baked aroma.

We have found that the round shape of biscuits creates a lighter bread, then let’s say scones. We have also found, that adding some shortening in addition to butter creates a superior and flakier biscuit.
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General Info
Servings: 7
Total Cost: $1.07
Cost Per Serving: $0.15
Total Calories: 1,430
Calories/Serving: 204
Flour, White Unbleached All Purpose 2 Cups 8.50 Ounces $0.28 910
Baking Soda, Generic 1/4 Teaspoon 1.20 Grams $0.00 0
Baking Powder, Clabber Girl 4 Teaspoons 19.20 Grams $0.14 0
Salt, Table 3/4 Teaspoons 4.50 Grams $0.01 0
Butter, Unsalted (cubed, chilled) 4 Tablespoons 56.00 Grams $0.25 400
Buttermilk (chilled) 1 Cup 240.00 Grams $0.40 120

Our favorite condiments, depending on the occasion, is simply butter and jam, or slices of a sharp hard cheese, or a garlic cream cheese spread. Of course, nothing beats the traditional fried egg with some ham. However you like to serve them, this recipe turns out perfect every time. If you don’t happen to have any buttermilk around, milk is of course a substitute, and then you can always add a spoonful of sour cream to the batter. The secret is to keep your dough pretty wet and to not work with it too much.

7 biscuits


  • 2 cups flour
  • 1/4 teaspoon baking soda
  • 4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 2 tablespoons shortening
  • 2 tablespoons butter, chilled
  • 1 cup buttermilk, chilled



Preheat the oven to 450 degrees F.

Start with mixing all the dried ingredients together in a bowl. Cut the chilled butter up in small pieces and place in the bowl.

biscuit_mixAdd the shortening. With your fingertips, quickly work the dough together, it’s alright if some small pieces of butter still remains.
biscuitAdd the buttermilk and stir the dough together with wooden spoon, it will be quite sticky.

Take the dough out on floured surface and turn it over itself a couple of times. Roll it out about an 1 inch thick and cut pieces out with a round 2-inch cutter (if you don’t have one, simply use the top of a floured coffee cup). Use all the dough and place the pieces on a baking sheet. Bake in the oven for about 12 minutes until they are nice and golden.

To open a biscuit, pierce a fork in on the sides until the top lifts up. Serve immediately.