Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Grand Biscuits
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- #90067
These aren't your grandma's biscuits. They're grander, bolder, and unapologetically butter-topped. Welcome to biscuit rebellion.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
2 reviews
ingredients
2 cups unbleached all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 1/4 cup buttermilk
3 tablespoons oil
8 teaspoons butter
directions
Preheat the oven to 400 degrees F. Heavily grease a cast iron skillet.
Combine the flour, baking powder, and salt in a bowl. Slowly mix in the buttermilk and oil, mixing just until the dough forms (do not over mix).
Turn the biscuit dough out onto a lightly floured work surface. Gently roll out the dough and cut out the biscuits, re-rolling the dough as needed.
Place the biscuits in the greased skillet. Top each with a teaspoon of butter. Place the skillet in the oven and bake at 400 degrees F for 20-25 minutes or until golden brown.
Remove the skillet from the oven and let the biscuits cool for 2 minutes then remove to a wire rack.
recipe tips
Do not overmix the dough, as this can lead to tough biscuits. Mix just until the ingredients are combined.
Use cold butter for topping the biscuits to get a nice melt and flavor during baking.
For evenly sized biscuits, use a biscuit cutter or a round cookie cutter.
If the dough is too sticky, lightly flour your hands and the work surface, but be careful not to add too much flour.
Letting the biscuits rest for a few minutes before baking can help them rise better.
For softer biscuits, place them close together in the skillet. For crispier edges, space them further apart.
If you want a more rustic look, you can tear off pieces of dough and shape them into rough rounds by hand.
Serve the biscuits warm for the best taste and texture.
common recipe questions
What type of flour is best for making Grand Biscuits?
Unbleached all-purpose flour is ideal for making these biscuits as it provides the right balance of softness and structure. You can also use bleached all-purpose flour if that's what you have on hand.
Can I use regular milk instead of buttermilk?
Buttermilk is preferred for its acidity, which reacts with the baking powder to create a light and fluffy texture. If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to a cup of regular milk and letting it sit for 5 minutes.
Is it necessary to use a cast iron skillet?
While a cast iron skillet is recommended for even heating and a nice crust, you can also bake the biscuits on a regular baking sheet or in a cake pan.
How thick should I roll out the dough?
Roll out the dough to about 1/2-inch thickness. This thickness is ideal for getting biscuits that rise well and are fluffy inside.
Can I make the biscuit dough in advance?
It's best to bake the biscuits immediately after making the dough, as the leavening agents start working as soon as they come into contact with the wet ingredients.
Can I use a different type of fat instead of oil?
Yes, you can substitute the oil with melted butter or shortening. This may slightly alter the texture and flavor of the biscuits.
Can I add any flavors to the biscuit dough?
Yes, you can add herbs, cheese, or spices to the dough for flavored biscuits. Add these ingredients to the dry mixture before adding the buttermilk and oil.
How should I store leftover biscuits?
Store leftover biscuits in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 1 week. Reheat in the oven or microwave before serving.
nutrition data
137 calories, 5 grams fat, 19 grams carbohydrates, 4 grams protein per serving.
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reviews & comments
September 30, 2015
I agree with the other review....Needs enough flour so dough is workable and is not sticky.I made the first batch just as written. The biscuits were very tasty and had crunch to them....but needs the strength of adding a little more flour. Enough so dough will not be too sticky and.... have more form. Also, we like ours to have more bread in the middle, stay together and not crumbly when buttered and eaten. These did stay together but because of too much liquid were flat.
August 30, 2009
I have made this recipe twice this week and each time I have needed 2 1/2 c flour not the stated 1 1/2 c. This recipe makes wonderful biscuits. I am making them today to take to a church pot luck.