Featured Recipe
No Cutter Buttermilk Biscuits
By Kate
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High-heat oven pushes quick rise. Flour and shortening first—rough crumbs the goal. Wet dough, sticky, but handle gently. Balls of dough press flat; no pressing or pounding. Golden crust signals done. Flaky interior if you don’t overwork. Use half shortening, half cold butter for richer taste and texture. Swap buttermilk for yogurt or kefir. Slightly lower oven temperature to 475° F to avoid burning edges. Baking sheet spray helps prevent sticking. Key is to watch dough texture and color; time flexible. Crisp edges, soft pull-apart inside. Use kitchen scraps dusted in flour for easy rolling without deflating dough. No rolling pin needed.
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Prep:
25 min
Cook:
15 min
Total:
40 min
Serves:
8 to 10 biscuits
biscuits
southern cooking
bread recipes
Introduction
Biscuits with no cutter, no fuss. Hot oven working hard. Pea-size fat bits scattered in flour—crucial for flakiness. Buttermilk punch, or yogurt in a pinch. Sticky dough—don’t panic. Hands, dusted in flour, working quickly. Squashing dough balls flat, gentle squeeze—no pounding, no roughness. Listen for crackle, watch for golden tops. Edges pulling away, brittle. Ovens vary, so watch visual cues—color, texture, touch. Butter swap with half shortening adds moist layers, richness you’ll notice in crumb. These are straightforward—cutters slow you down, risk dense biscuits. Shape quick, bake hot. Remember, under or over mixing kills fluff, so fold, don’t knead. Expect flaky, slightly craggy outsides with tender insides. Use this method for biscuits or dumpling-like breads when cutters aren’t handy. Everything measured loosely but precise enough for reproducible results.
Ingredients
About the ingredients
Mixing fats—cold butter chunks plus shortening—locks in air pockets for fluffy rise. Butter lends flavor; shortening ensures shape. Using cultured dairy—or yogurt or kefir—activates baking soda for lift and tenderizes crumb. Flour choice matters too: all-purpose works best; cake or pastry flour risks too soft biscuits. Keep all ingredients cold—cold fat means flakes, not oily pools. Too warm and dough gets gummy, dense. Salt balances sweetness; baking powder with soda creates lift and browning. If no buttermilk on hand, yogurt thinned with milk makes an effective substitute. Don’t over-complicate. Key is crumb size in fat-flour mix and minimal handling when incorporating liquids. Spray baking sheet well; dough sticky and soft, so you’ll want no sticking. For richer biscuits, swap vegetable shortening for lard or duck fat if available—adds depth but watch flavor compatibility.
Method
Technique Tips
Oven temp is high, so preheat at least 20 minutes to get consistent heat. This quick burst of heat triggers immediate steam, pushing dough up. Cut fats finely but unevenly for texture contrast—large crumbs create crisp layers, smaller crumbs fill gaps for tenderness. Adding buttermilk slowly avoids overhydrating random spots; dough should barely hold together. Use floured hands, not extra dough flour, to keep outer layer tender. Balls should be tight to avoid drying edges but soft enough to flatten easily. Press—not roll—preserves internal layering. Bake on middle rack; too low and bottom burns, too high and tops scorch. Trust golden color and slight pulling from pan as cues. Brush tops with butter hot out of oven for aroma and richness. Let rest briefly to firm crumb and finalize crumb structure. Leftovers reheat best steamed or toasted to revive crispness. Avoid refrigerating uncovered to prevent drying cracks.
Chef's Notes
- 💡 Use cold butter and shortening. Locks air pockets; creates layers. Fat pieces should vary size—some peas, some crumbs. This contrast matters for texture.
- 💡 Don't overmix dough—sticky texture is key, just fold till combined. Want layers, gentle handling retains airy rise. Avoid dense biscuits, be careful.
- 💡 Watch baking time. Visual cues matter—edges crisp, tops golden. Breeze in, crackle sound means layers rising. This matters. No perfect timing.
- 💡 Flour your hands when handling dough, prevents sticking. Use kitchen scraps dusted with flour for shaping. Avoid adding too much extra flour. Keep soft crumb.
- 💡 Swap buttermilk with yogurt or kefir, works fine. Even thin yogurt with milk can save recipes in a pinch. Always consider your available ingredients.
Kitchen Wisdom
What if biscuits don’t rise?
Check oven temp, maybe preheat more. Dough needs cold fats well mixed. Watch for color cues. Try again.
Can I use whole wheat flour?
Yes but expect denser results. Try half all-purpose to maintain fluffiness. Texture changes, keep an eye on bake time.
What’s the best way to store leftovers?
Wrap in cloth to keep soft. Avoid fridge unless necessary. Cold air dries them out quickly. Reheat gently.
How can I fix sticky dough?
Dust with flour lightly while forming biscuits. Don't add too much—keep moisture for flaky texture.
