Want Free Recipes and Menu Updates?
Sign up for our newsletter to get both! We'll automatically give you a free recipe download after you signup.
makes 24 to 26
Here’s one of the classic favorites from the restaurant: Biscuits and strawberry butter. They can be a perfect side to a breakfast or the centerpiece of the meal. Plus it’s easy to make a big batch and save for later!
- 1 cup vegetable shortening plus a little more for greasing the pan
- 4 ½ teaspoons dry yeast (2 packets less ½ teaspoon)
- 2 tablespoons sugar plus a pinch for the yeast
- 2 tablespoons warm water
- 5 cups all-purpose flour plus extra for flouring
- 1 teaspoon baking soda
- 2 tablespoons baking powder
- 1 teaspoon salt
- 2 cups buttermilk
- 2 tablespoons melted butter for brushing
Note: Although you can certainly make this recipe without one, I do recommend that you use a standing electric mixer with at least a 10-cup bowl and use the paddle attachment (not a bread hook).
Preheat the oven to 350 degrees. Lightly grease the baking sheet(s) with some vegetable shortening.
Dissolve the yeast with a pinch of sugar in the warm water and let it stand for 3 to 5 minutes. It will foam up a bit.
In the mixer bowl combine the 5 cups flour, baking soda, baking powder, salt and sugar. Use a very slow speed for all mixing, particularly for this first step, or you’ll have flour all over the kitchen – and make sure you stop the mixer before you add ingredients.
Add the shortening and blend it in until you reach a coarse, gravelly texture with little bits of shortening throughout the flour mix. Pour in the yeast and blend in for a few seconds. Now add the buttermilk and mix in until you see the dough come up around the paddle – this will happen pretty quickly – and stop.
Lift the dough out of the mixer bowl and place it on a clean, dry board. Push the dough down with your fingertips until it is 1 to 1¼ inches thick. Using a 2 inch biscuit cutter, push the cutter at an angle against the near edge of the dough, then roll it away from you and down into the dough to cut the first biscuit. With a twist of the wrist lift the first biscuit out and place it on the greased baking sheet.
There will be little hooks in the dough from cutting the first biscuit. Push the cutter into one of those hooks, absorbing it into the second biscuit, then roll down to cut and use a little twist to lift out. Place the second biscuit on the baking sheet right up against the first one. Proceed in this way, cutting biscuits and packing them on the baking sheet(s), until you’re out of dough.
Bake in the oven for about 20 minutes, or until the biscuits are slightly golden. Take them out of the oven and brush the tops with melted butter.
Note about saving for later: We bake biscuits and scones every morning at the restaurant. However, at home you can store any extra biscuits in the freezer for future use, and since their preparation is time-consuming, I recommend that you do so. Reheat right out of the freezer in a 200-degree oven for 15 minutes.
II. Strawberry Butter
Makes 1¼ cups
- 1 cup (2 sticks) soft butter
- 3 ounces (4 tablespoons) Strawberry Jam
Beat the butter in the food processor until it is white. Add the jam and beat until smooth.
Serve the biscuits warm and together with the the butter!
Like this recipe? Want to save it for later?
How about downloading the recipe in a handy-dandy PDF format!
Prep Time: 15 minutes
Cook Time: 20 minutes