A mere two hours after my Raspberry Jam Duo post published, I received a “Happy Anniversary” message from WordPress. It seems it is the 3rd Blogiversary of feastingwithfriendsblog.com … Yay me!
In 3 years time, I posted 251 recipes. This post marks post #252… not too bad considering I’ve had a couple of lapses in posting. In the early days of this blog, I posted 5-7 recipes a week. These days, I’m posting about once every 1-2 weeks. So I thought, in honor of my blogiversary, I’d post 2 recipes this week and I’ll take this one to Fiesta Friday!
Earlier this week I shared my jam recipes… and today I thought it proper to share the biscuit recipe.
I’ve mentioned, in past posts, that we road-tripped down to Nashville and Memphis on a BBQ tour with friends. We’ve actually done it twice since we were so smitten with the food the first time.
One of our favorite stops was the Loveless Café in the Nashville area. I’ve only been there 3 times in my life, but the taste of their famous biscuits has stayed forever etched in my memory and taste buds. No other biscuit has ever come close to their taste or texture…period!
Our first trip there was in 2009, and ever since I’ve tried numerous copy-cat recipes found on the internet. The recipes, prior to this one, have left me disappointed. This recipe did take a couple of tries and needed some tweaking. But with my try-try-again mentality and Glenn’s unselfish taste testing… we came pretty darn close!
The recipe that follows does make about 3 dozen, 2-1/2 inch biscuits. I only baked 1 dozen for the first bake and kept the remaining dough in the refrigerator. Two days later, I baked another dozen…and guess what?? They turned out even better! They definitely had more height and the buttermilk flavor came through even more. I managed to get the photo below before the biscuit landed in someone’s mouth. 😉
Long story short…I highly recommend making the biscuit dough ahead of time. If you want biscuits for your Sunday morning breakfast…make the dough Friday! How good is that? All the hard work will be done and even “the chef” can enjoy a lazy, hearty breakfast.
Update: My fellow Michigan Blogging Buddy, Judi, from Cooking with Aunt Juju has published another biscuit recipe, White Lily Southern Style Biscuits. Click on the title ⇐ to view her recipe! Mmm…they look fabulous!
1 (¼-ounce) packet active dry yeast
2 Tablespoons lukewarm water (105°F to 115°F)
6-6½ cups White Lily Self-Rising Flour (or other good quality flour), divided use
1/4 cup sugar
1 teaspoon kosher salt
1/2 teaspoon baking soda
1 cup vegetable shortening
1/2 cup buttermilk powder
2 cups water
Nonstick cooking spray
4 Tablespoons (½ stick) butter, melted
Dissolve the yeast in the lukewarm water in a small bowl. Set aside until the yeast looks foamy.
Meanwhile, stir together 5 cups of the flour, sugar, salt and baking soda in a large bowl. Use your fingertips to cut in the shortening until the pieces are the size of peas.
Stir the buttermilk powder into the water; whisk well. Stir the buttermilk into the dissolved yeast.
Stir the liquid ingredients into the flour mixture using a fork, just until moistened. The dough will be very “shaggy” (wet and not well formed). Cover the bowl and allow the dough to rise/rest in a warm dry area for 1-2 hours.
After the rest period, the dough will begin to come together more (more of a solid mass) but still be somewhat wet. Add about 1 more cup of the flour and knead with your hands. The dough will now be formed into a ball.
Note: At this point, the dough can be refrigerated. I refrigerated my dough for rolling and cutting into biscuits the next day. I removed the dough from the refrigerator about 30 minutes before continuing with the next step.
Lightly coat a baking sheet with nonstick cooking spray and set it aside. Knead the dough lightly, about six turns. Roll out on a lightly floured surface to a ½-inch thickness. Stamp out biscuits with a 2 1/2-inch cutter. (Don’t twist the cutter or the biscuits will rise taller on one side…I found this out the hard way!) Gather, roll, and cut the scraps. Arrange the biscuits with sides touching on the prepared baking sheet.
Cover with a damp lint-free towel. Let the biscuits rise in a warm place a minimum of 1 hour. The biscuits will “grow” by about 50%. (Hint: I let the tray of biscuits rise on the stove, which was off, while the oven pre-heated below. It worked really well!)
Preheat the oven to 425°F. Bake until the biscuits are lightly browned, about 15 to 20 minutes. Brush the tops with the melted butter and serve hot.
Recipe adapted from, here.