By Katherine McMillen
Grandda's Biscuits
7 steps
Prep:20minCook:20min
BJ Nelson's specialty. Some techniques borrowed from Alton Brown's Homemade Southern Biscuit recipe to flesh out Grandda's sparse directions.
Updated at: Thu, 17 Aug 2023 03:16:37 GMT
Nutrition balance score
Unbalanced
Glycemic Index
72
High
Glycemic Load
27
High
Nutrition per serving
Calories302.5 kcal (15%)
Total Fat14.3 g (20%)
Carbs37.5 g (14%)
Sugars2.7 g (3%)
Protein6 g (12%)
Sodium712.4 mg (36%)
Fiber1.4 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
14 servings
Instructions
Step 1
Preheat oven to 450°F.
OvenPreheatStep 2
Prepare yeast according to package directions and allow to activate. Meanwhile, sift flour, baking powder, sugar, and salt together.
Step 3
Using fingertips or pastry blender, work chilled butter into dry ingredients until mixture looks like crumbs (use very cold butter and work quickly to avoid melting).
Step 4
Make well in center of dry ingredients and pour in yeast and buttermilk. Stir just until wet and dry ingredients are just incorporated (dough will be very "scrappy" and barely keep together).
Step 5
Turn dough onto floured surface, dust top with flour, and gently press into single mass. Gently roll with rolling pin, folding dough over on itself 5 or 6 times. Be careful not to overwork.
Step 6
Press dough into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Reform scrap dough, working it as little as possible and continue cutting.
Step 7
Arrange biscuits on baking sheet so that they just touch. Bake until biscuits are tall and light gold on top, 15 to 20 minutes. Serve hot.
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