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Not bad for a Yankee

Biscuits

Biscuits are the easiest thing in the world to make and among the hardest to make well. To achieve the perfectly, ethereally fluffy, flaky, crusty, buttery texture takes skill, patience and above all else a light hand.

I’m not purporting that I have personally reached biscuit nirvana, but at least I’m having fun trying.

I’ve been using the Alton Brown recipe as a baseline, but you know as well as I do that I don’t follow instructions very well. Oh, I swap things out here and there, just sort of wing it now and then.

Saturday morning, no bread in the house but more preserves than you can shake a stick at, biscuits were the order of the day. Everything in stock except … no buttermilk. And I don’t enter a grocery store until I’ve had my coffee. So lessee … a dribble of 2% and some Greek yogurt. That’s sort of like buttermilk, right?

I tell you what, it was good enough for government work. The biscuits maybe didn’t rise as much as I’d hoped (I think our baking powder may be losing its oomph), but the biscuits came out soft and fluffy, with a satisfyingly crunchy crust.

Not bad for a Yankee.

  • A YANKEE?
    Where are my smelling salts?!
    Favorite quote, maybe ever, being a native Southerner: “I’ll forgive the Yankees just as soon as they bring the silver back.”
    : D

  • Yum! I’ll have to try these this week–though I should be packing, I figure baking is “helping” b/c I’m using up the flour, etc in my pantry, right???

  • Oh, my goodnes, I want that whole breakfast right. now. It looks soo delish!

  • Melinda

    Are “biscuits” the same thing as we call scones? If they are – yep, difficult to get just right. I have had many a “door-stop” scone and they are so hard to eat – heavy and shocking to digest! LOL

  • Melinda — biscuits and scones are in the same family, but are slightly different. Scones tend to be more crumbly, whereas a good biscuit is flaky and sometimes layered. They should pull apart easily, have a crispy outer shell and fluffy interior. Mind you, I like me a good scone, too!

  • Well I call a scone and scone and a cookie a biscuit! hahaha. These look YUMMO and the preserves look stunning! My scone recipe is simply SR flour, equal amounts of soda water and cream….mixed until a dough is formed and rolled, cut and cooked in no time! EASY…AWESOME and a scone!!!

  • Jaxx

    Nothing is wrong with your baking powder. The PH of yogurt is different from the PH of buttermilk. Buttermilk is in the 4.5 to 4.8 range while plan yogurt is slightly more acid and closer to 4.0. An addition of 1/2 to 3/4 teaspoon of baking soda should counter the imbalance. I haven’t tried yogurt biscuits but they sound great.