Biscuits That Touch the Sky: A Family Heirloom Recipe
Breakfast of champions! These gorgeous golden mile-high biscuits with butter baked right in are a delightful treat. This recipe combines a 94-year-old grandma's technique with a dash of my own creativity. The result? Biscuits that are nothing short of amazing.
Ingredients:
- 3-4 cups White Lily (unbleached) self-rising flour
- 1 stick of cold butter, grated
- Buttermilk (enough to achieve the desired dough consistency)
- Melted butter (for brushing before baking)
Instructions:
- Preheat your oven to 450°F (232°C).
- In a large bowl, add 3-4 cups of White Lily self-rising flour. Please note that exact measurements may vary, as this recipe relies on experience and feel.
- Grate a stick of cold butter into the flour. The cold butter will create those delightful pockets of goodness in your biscuits.
- Add buttermilk to the mixture, adding just enough to achieve the dough consistency you desire. It's a bit of a personal touch, so don't hesitate to go by feel.
- Gently fold the dough by hand 5-6 times in your biscuit bowl. This step helps ensure that everything is well combined.
- Pinch off portions of the dough and hand-roll them into biscuit shapes. Place these biscuits in a regular square bread pan with 1-inch sides, ensuring they touch each other.
- Once the pan is full, gently pat the biscuits down somewhat flat on top.
- Brush the tops of the biscuits with melted butter. This step adds a beautiful golden finish and extra flavor.
- Bake in your preheated oven at 450°F (232°C) until the biscuits are golden brown. The exact time may vary, so keep an eye on them. It's usually around 12-15 minutes.
These biscuits are a labor of love, blending tradition with a personal touch. Serve them hot with more butter, jam, or your favorite breakfast accompaniments. Enjoy your breakfast of champions!
