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My grandma's biscuit recipe finally clicked for me at a church potluck
I saw a lady there use the same 'dump and stir' method my grandma always did, and I realized the secret was never measuring the buttermilk. I just pour until the dough looks shaggy, like she did. Anyone have a family recipe where the real trick is in the look, not the numbers?
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the_oscar6mo ago
Honestly that's so true for biscuits but I gotta say the real secret is the feel of the butter. My grandma's recipe says to cut it in until it looks like peas, but that's wrong. You need to leave some bigger, flat chunks the size of a dime. Those melt and make the flaky layers. The pea thing makes them too sandy. Took me years to figure that out just by watching her hands.
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mitchell.lee6mo ago
Always thought the shaggy dough thing was just messy until I tried it. It makes the biscuits way more tender than when I measured. I mean, maybe it's just me but I get it now.
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