Saturday, February 5, 2011

Biscuits, Revisited

Why can't I ever leave well enough alone? ;) If you've been following this blog, you may remember that I recently posted about biscuits. Today I was at it again. I ran into this video and recipe and felt compelled to give his method a try. Although these biscuits are not necessarily better than the former, they are different and at least as good.

Here is what I ate for lunch today. Two of the new biscuits, some gravy and some fried cabbage. It was very delicious!

Below you can see a close-up of one of the biscuits after it came out of the oven.

And here they are baking. See the huge one? That is the dough leftovers that I just cobbled together and baked that way.

(Please pay no attention to the state of my left thumbnail. I wash my hands often, I promise.) I want you to see this picture. This is what the biscuit looked like as I was breaking it apart to put on my plate. Flaky, and lovely!

I mainly used the blog author's approach to making these, but here is how I did it with my changes:

New Biscuits

2 cups unbleached all-purpose flour
1 teaspoon Realsalt
2 teaspoons Rumford baking powder (non-aluminum)
1/4 teaspoon baking soda
7 Tablespoons of chilled butter

3/4 (approximately) cup of milk kefir (I make my own with goat milk) + plus a little more for brushing on the tops of the biscuits before baking

In a mixing bowl, combine the flour, salt, baking powder and baking soda. Stir well with a wire wisk.

Grate the chilled 7 Tablespoons of butter, a little at a time, onto the dry ingredients and stir in lightly as you go to coat the tiny shavings with flour so they won't stick together.

Add the kefir, and stir lightly with a fork, just until barely combined. I found I had to add a small amount more of the milk kefir.

Then, refer to the video on just how to work and cut out the biscuits.

Just before baking, as he demonstrates, press your finger into the top of each biscuit. Brush each one lightly with kefir.

Bake in a pre-heated 400 F oven until the tops are lightly brown.

If you like biscuits, and like making your own, I recommend this method. Of course, you can use buttermilk instead of kefir!


  1. That looks SO delicious!! I LOVE fried cabbage, food of the Gods, LOL!!!

  2. Thank you, Carmen. It really was very good. I have only recently started making my greens this way. It is so quick and easy and with some salt and freshly ground pepper, it is heavenly for sure!

  3. I am going to give these a try with my buttermilk. Haven't tried making Kefir yet, need to revist your posts on Kefir now that I have fresh milk. You make me hungry for fried cabbage! Thanks for sharing this recipe.

  4. Yolanda,
    They do look flaky. Wow that word flaky looks flaky. he he.

  5. Hi Yolanda,
    Yum! I am going to try this recipe. They look so light and fluffy. Lunch looks good too. :)
    Carol in Michigan

  6. I made these biscuits tonight and served them with Bison Stew. Yum! There were very flaky and buttery. I had two for dessert with strawberry jam. Another Yum! Thanks for a great recipe Yolanda.
    Carol G.

  7. Too bad I missed dinner at your house! ;) That sounds wonderful. I'm so pleased that it worked well for you, Carol.

  8. I made these just this morning. I like them better than the biscuit recipe in the next post. They were easier to make and still had flaky layers!


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