Recipe Level: Creative | Recipe Speed: Average | Season: All | Type: Starchy Side | Diet: Vegetarian
When I make biscuits, I use a recipe by Julia Child, with a couple small modifications. Chopped herbs can be added, if desired.
- 3 cups all-purpose flour
- 2 teaspoons salt
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 stick butter, chilled
- 1 small bulb shallot, minced
- 2 eggs
- 1 1/2 cups yogurt or buttermilk
- Preheat the oven to 425-degrees.
- Combine the dry ingredients in a large mixing bowl.
- Slice the butter into pieces, and add to the bowl with the dry ingredients. Using a pastry blender or with a pair of butter knives -- one in each hand -- blend the butter into the flour.
- In a separate bowl, whisk the eggs and add the yogurt or buttermilk. Then, pour the wet ingredients into the dry ingredients. Stir, gently, until just combined.
- Flour a cutting board or your counter, and put the dough onto the flour surface.
- Roll the dough until it's 1/2-inch thick.
- Cut the dough into rounds. You can use a cookie cutter, but if you don't have one, you can use the rim of a glass.
- Place on an ungreased baking sheet and bake until the tops are golden brown and the biscuits are flaky and fluffy, about 14 minutes.
- Remove from oven and let cool on a rack.