Snap the pieces of shortening with your fingers until the shortening pieces are no larger than peas. In a large mixing bowl, whisk the flour, sugar and salt. Look for local farms in your area to get the good stuff, not the watery low-fat substitutions found at the supermarket. Both chefs pledge allegiance to Asheville-based Cruze Dairy's whole-milk buttermilk for its unsurpassed creaminess and acidity. Don't have a spring-loaded scoop? Use a measuring cup and a silicone spatula. Whether you make them big or small, it's an incredibly easy and foolproof technique. That's what Roy does to make Biscuit Head's oversized cathead biscuits, so-called because they're as big as a cat's noggin. Gently shape biscuits with an ice cream scoop instead of a biscuit cutter. "Denser biscuits have their place-they're better for making sandwiches," he rationalizes. But even if you mix too much, don't worry. This stops you from activating too much gluten in the flour and ending up with a tougher biscuit that doesn't rise as high. (Want to really do as the Southerners do? Try White Lily self-rising flour, available nationwide at specialty supermarkets and online.)įor soft and fluffy biscuits, blend the liquid and dry ingredients just until the dough "resembles cottage cheese," Sonoskus says. Like many Southern cooks, he uses self-rising flour because it's pre-mixed to include a blend of hard and soft wheat as well as a leavening ingredient for the perfect rise-something you can't get in plain all-purpose, cake, or pastry flour. "A good biscuit starts with good flour," says Jason Roy, owner of Biscuit Head. Read on for indispensable tips from the masterminds behind two of Asheville, North Carolina's top biscuit makers, Biscuit Head and Tupelo Honey-then use the recipe below to whip up a batch of the best biscuits you'll ever have.
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And you don't have to be Southern, or even a professional baker, to make the fluffiest, flakiest, tastiest biscuits this side of the Mississippi. Need some consolation now that summer is almost over? September happens to be National Biscuit Month-the perfect excuse to bake up a buttery, fragrant, comforting batch (or two, or three).
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