One of the best things to come out of America is Biscuits. I love biscuits. They remind me of my childhood and bring a sense of comfort. For many Southerners, biscuits are family staples. They’re buttery, light, sweet, yet savory. They’re just so good.
When I was living in the UK and Ireland, biscuits is how they refer to what Americans call cookies. So explaining to them what an American biscuit is and how good it is was hard. In fact, the closes thing I could think of what a scone, but even then it’s still so different.
When I moved back home, I finally had time to dive into my curiosity and learn how to make a biscuit. And boy, it is so easy. I wish I knew about it earlier! My gateway into the biscuit experiment was a recipe form Molly Baz. It’s super simple, and I tweaked it to get an extra flaky, buttery, absolutely delicious biscuit.
This recipe calls for yogurt. I recommend using a thick, tangy yogurt. It adds moisture, creaminess, and some acidity to help with the rise. You can also use sour cream, crème Fraiche, or buttermilk. However, if you use a move liquid substance, you’ll add a lot less than the recipe calls. So make sure to gradually add in a bit at a time.
The secret to the fluffy, flaky biscuit is cold ingredients. Cold butter, cold yogurt, cold baking tray, and cold yogurt. In the oven, the cold butter in the dough comes into the hot oven and creates steam. This steam creates a rise and a flaky texture.
I like to cut my butter and green onions, and then stick it into the fridge to cool again before adding it to the flour. I also stick the baking tray in the freezer and use it to also knead the dough. If you really want to go the extra mile, my aunt puts all the ingredients in the fridge beforehand to ensure it is cold cold cold.
Since we’re using baking soda and baking powder, once the yogurt is incorporated into the dough. You will need to work fast to knead and cut the biscuits. This is to ensure maximum reaction time in the oven to provide more rise to the biscuits.
For the adventurous baker
You can easily switch in other savory fillings. I like to add cheddar cheese or can take out the green onions and add herbs like sage, thyme, and rosemary.
You can also make this into a sweet biscuit. Ditch the pepper and green onions and add in some more sugar, honey, or even fruit. You can then use it as a base for strawberry shortcake or even a cobbler. You can also pile fruit, honey, and whipped cream on the biscuit for an easy dessert.
In this recipe, I put the ingredients back into the fridge to chill for a bit. If you don’t have time, you can mix and knead everything in one go. Still, I would recommend cold butter and to place the baking tray in the freezer beforehand to use it as your kneading as well as baking. It’ll help keep things cool when you don’t have time to cool the ingredients between stages.
- 2 ½ cups of flour
- 1 ¾ tsp of baking powder
- ¾ tsp baking soda
- 1 tsp salt
- 1 tsp black pepper
- 13 tbsp of butter
- ¾ cup of yogurt
- 8 green onions
- Place a lined baking tray in the freezer to chill.
- Chop the green onions and cut 11 tbsp of cold butter into cubes. Keep in separate bowls and place back into the fridge for at least 15 minutes to cool. In a bowl, mix the flour, salt, baking soda, baking powder, and pepper together. Keeping 2 tbsp of butter to the side because it will be melted and used to coat the biscuits before going into the oven
- Then add the butter to the flour mixture. Using your fingers, pinch the butter into the flour to create a sandy texture before placing back into the fridge to cool.
- Preheat the oven to 360F.
- Once the oven is preheated, take the flour and butter mixture out. Mix in the green onions and gradually add in the yogurt. You to create a very crumbly, shaggy dough.
- Then, gently knead until it is combined. You may need to coat your hands with flour to prevent the dough from sticking.
- Once kneaded, put the dough on the frozen baking tray that is lined with parchment paper, and pat the dough into a 12inc by 8inch square.
- Then long ways, fold the dough in 1/3 on top of itself. Next, rotate the dough 90 degrees. Then pat the dough into a 12in by 8in rectangle with the long side facing you again.
- You will repeat the steps at least 2 more times. This is to help create layers in the dough or lamination. It creates the rise and the flaky layers.
- After building your layers, pat into a final 12in by 8in rectangle. Then cut the dough into 8 equal pieces. Spread the pieces equally on the baking sheet and brush with the 2 tbsp of melted butter.
- Place in the oven and bake until golden brown for 30-40 minutes depending on your oven. Keep the oven door closed for at least 25 minutes. You want to keep as much of the steam as you can in the oven to help with the rise.
- Then take out the oven and let cool for at least 5 minutes. Then start digging into your biscuits. I like to have them with butter and honey. Yum!