As you know, biscuits are serious. I’ve detailed before the foundational recipe for buttermilk biscuits. However, as a biscuit artist, I am always experimenting. Recently I made the most delicious biscuits I’ve ever–EVER–eaten.
Start with the basics.
- Preheat over to 425°.
- Put self-rising flour in a bowl. The amount will vary based on the number of biscuits you want, but maybe start with three cups.
- Add 2 teaspoons of baking powder
- Add Crisco shortening with your hands until it starts to bead.
Now, liven it up.
- Add a half a stick of butter.
- Add a half of a cup of Miracle Whip. Mayo would work too, but I prefer Miracle Whip.
Secret Ingredient - Mix the dough well, then add the buttermilk in small doses until the dough forms one large ball and is sticky.
- Sprinkle a little regular flour down on the counter top (or a roll pad) and then turn the dough over a couple of times until it is no longer sticky.
- Cut into biscuits using an empty, clean, tuna can.
Now, let’s change up my usual a little bit more.
- Dab buttermilk on top of the biscuits.
- If you have time, let the uncooked biscuits sit for an hour.
- Grease a cast iron skillet with Crisco
- Put the biscuits into the pan–squeezing them together if necessary.
- Bake for 20-21 minutes. Ovens may vary.
I found this batch to be fantastic. Give it a try. The key to making great biscuits is to experiment. I found that the butter made them moister and the Miracle Whip gave them outstanding flavor.