On losing, letting go of little sisters, and warm biscuits:
We never talked about this. I didn’t know how to bring it up. The 2009 Bloggies. Remember? Best New Blog? So… I sorta…. kinda…. mostly… didn’t win. The thing is, I really really wanted to win. I did. I played it cool though. On the outside, I pretended to not care either way. That was a big fat lie. But the thing about losing… it’s pretty cool actually… it makes me want to be better. It also makes me unbelievably grateful for all of your smiling faces. Fact.
I found myself in a frenzy this morning. My little sister left for a many month long European adventure. The thought of her being so far away that I can’t easily call her at two in the morning to scream our favorite Mariah Carey song at her sent me into panic mode. I calmed myself, safe in the knowledge that my sister deserved some life changing adventures and I am due many presents from far away lands upon her return.
Biscuits. If I were to hand you a warm biscuit with raspberry jam would you: a) throw it on the ground and shove me on the floor or b) thank me kindly, gobble the biscuit and give me a giant hug? If your answer involved shoving me on the floor… well, that’s kinda funny, but throwing biscuits on the floor is just plain rude. Don’t do it.
These Buttermilk Biscuits… well, they must be blessed by the heavens. I don’t think there’s any other way to explain just how good they are. They’re best right out of the oven, steaming hot, doused with butter and jam.
My dad has been making this recipe for Buttermilk Biscuits for our family for, exactly, ever. Incidentally, my sister has been swiping them of the table for as long as I can remember. They’re simple family goodness.
Dad’s Buttermilk Biscuits
3 cups all-purpose flour
2 Tablespoons sugar
4 1/2 teaspoons baking powder
3/4 teaspoon cream of tartar
3/4 teaspoon salt
1/2 cup shortening, cold and cut into cubes
1/4 cup butter, cold and cut into cubes
1 egg, beaten
3/4 cup buttermilk, cold
In a mixing bowl, sift together flour, sugar, baking powder, cream of tartar and salt. Cut in shortening and butter until mixture resembles coarse meal. In another bowl, combine egg and milk and beat lightly with a fork. Add to flour mixture all at once, stirring enough to make a soft dough.
Turn out onto a floured board and knead about 15 times. Roll or pat out into a 1-inch thickness. Cut into 2-inch rounds using a biscuit cutter or cut into 2×2-inch squares. Reshape and roll dough to create more biscuits with excess scraps. Place on an ungreased baking sheet and bake at 425 degrees F for 12-15 minutes. Serve immediately.
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Joy, these look so good! I can’t wait to try them out =)
but what about this? number 34, not so bad if you ask me!!!!
but what about this? number 34, not so bad if you ask me!!!!
http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/real_food/article5561425.ece
I’m truly sorry you didn’t win Best New Blog. I wish I could have voted! I think your blog is amazing!
Those biscuits look heavenly. Can you believe I have never made biscuits? I don’t/can’t bake, although I’m adequate in other areas of cooking. I can make great soups and several wonderful chicken recipes that turn out quite well.
I made some last night (or, rather evening) and they were truly awsome with lots of butter and my grandpa’s red currant preserves! They are also delicious the morning after for breakfast;) Thanks for the recipe!
i’m also so very sorry you didn’t win… i love your blog, and i did vote as i’m sure many of us did! but don’t you worry, we’ll get ‘em next time ;)
my biscuits are in the oven as we speak, and i’m so excited for them!!
i do have to admit that i broke my wooden stirring spoon in the process… i was slightly astounded, but just went with my hands from that point forward!
also, is it ok to flash-freeze these? the recipe makes so many, and i’m just one… i know you mentioned it before for scones and i thought these are sort of similar…. well, i hope its ok.
thanks for the splendid recipe!!
ok, i’m stupid…. i hope you’re not insulted, but i’m also a fan of smitten kitchen and that’s where the comment about flash freezing came from.
“flash freezing
Flash freezing–the process of spacing items out on a tray, freezing them until they are firm and then storing them in more space-efficient freezer bags–is the single most revolutionizing concept I have adopted into my cooking repertoire, because it allows us to freeze uncooked dumplings, gnocchi, biscuits, scones and even scooped cookies, without them become one doughy mass. It is especially helpful when you want to get a lead time on party planning.”
~ smitten kitchen
in any case, joy, I LOVE YOUR BLOG!!!
What an awesome way to explain this-now I know evreynthig!
hey joy! just wanted to send you a hug and say that i love your blog, and i’m sure you’ll win next year! also, the biscuits look like the perfect comfort food ;)
Oh these look amazingly delicious :-)! And don’t worry: your sister will have a great time over here :-)!
i am stuck at the airport right now and those biscuits are calling to me. ahhh. they look delicious!!
Just made these as a treat to myself and my family. Deeelicious – I’ve never made biscuits. They were the first thing on my to do list for Spring Break. Thanks for sharing your family treasures.
Those biscuits look really good!
Hi Joy
A question. Can I cut up the dough, place it in the fridge overnight and then baked it in the morning?
Thanks.
Yogi
My Grandmother gave me the gift of how to make Biscuits… Southern Style! You know Buttermilk, Iron skillet.
I firmly believe that when we move on to what ever Heaven that you believe in, That someone you love very much will meet you with a plate of hot Biscuits. Your choice of toppings: Butter, Jam, Gravy, or MAPLE SYRUP!
When I went to college I met a woman named Erin, and she introduced me to “Cat Head” Biscuits, named so because of the size, and I am sure I was in love.
Well, I still love Biscuits.
This is the first recipe of biscuits that I’ve made that came out perfect. I have tried for YEARS and each time something goes wrong. I can bake anything but biscuits. SO THANK YOU for a fool proof recipe that WORKED and they taste great too. Must be the cream of tartar that gives them that guarantee rise.
Thanks again
I don’t know HOW I never knew about your site before but I love this blog. I cook a lot but what I really love to do is bake, so I know I’m going to use a lot of these great recipes!
Joy-
I love that I can keep coming back to these favorites on your blog. 15 minutes before dinner was ready at my house, I was sad I didn’t think to buy bread when I was out earlier. I remembered this recipe. And voila, hot biscuits came out of the oven right when the minestrone was done!
Perfect!
Allison
I made these last night and they were heavenly. I had them nice and warm with some of my Grandma’s Super Secret Apple Butter. Delicious!
you’re killing me. these are SO good. like pie dough. we’ve eaten them with everything i can think of. my son thinks i’m the queen of the world when i make these. thank you thank you thank you!!! (and your dad too!)
Thank you Joy. I know this is an old blog, BUT I was just wishing for a really good biscuit recipe today for tonight’s dinner. And voila! here it is. Thanks again. and yes, you are a bookmarked blogger on my page :)
Joy these looks so good. I agree that it would be rude to throw a biscuit on the floor and push you down too of course. :~) Your blog is definitely a winner in my books no matter the year!!
JOY! You have found your new calling: psychic baker!!!
Guess what I blogged about on Thursday calling it my Joy-the-Baker moment? Scones (or biscuits, different terminology, the same wonderful warm goodness for breakfast). I wholeheartedly approve and I would most definitely give you a huge hug if you’d offer me one of these. Also: your square ones look prettier than my round ones so I’ll be trying out the more geometric variety soon.
Oh and stupid me just saw the date on this post. Hahahhaa. Brilliant.
Still: pretty fun to come on this post now.
Oh I could sure go for a biscuit right about now, with jam of course :)
Made these and LOVED them- thanks so much for the great recipe and wonderful instructions! Light, flaky, tender, melt in your mouth, etc! :) I used one cup whole wheat pastry flour with great results.
I’m a little late to comment on this recipe (okay, a few years late) but I just wanted to tell you how excited I am to try this biscuit recipe especially after reading the comments. Is it weird that I’m excited to make biscuits?
Anyway, I love love love your podcast (you and Tracy are hilarious!) and your photography/writing skills rock.
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