Basic Biscuits

This week’s Tuesdays with Dorie recipe was picked by Jennifer of Cooking for Comfort. She chose Basic Biscuits, which are a classic flour, butter, milk (or buttermilk) biscuit. You can get the recipe on Jennifer’s blog and don’t forget to check out the Tuesdays with Dorie site to check out all the variations of this week’s recipe. I can imagine that you could change this one up in a quite a few ways!

I could have sworn that we already made basic biscuits for Tuesdays with Dorie, but we’d made cream biscuits which are just a bit different. These are very simple and Dorie says the trick to light flaky biscuits is to not handle the dough very much. It’s hard to know what is too much and what is too little. I used the lightest touch possible with these and I think they turned out fairly well. You’d never call them mile-high biscuits, but that’s ok.

These are super simple to make. I was making chili for dinner one night and was able to make chili and put it on to simmer, and made the biscuits while it was simmering. I cut the recipe in half and made 5 biscuits, which was more than enough for the two of us. My biscuits were flaky and had a good buttery flavor and paired well with the chili. You do need to eat them right away, but if you made a lot you could freeze the dough before baking. Unless you are like me, and forget anything that is in the freezer! These were nice rolls for a rainy fall day.

Recipe from Baking from My Home to Yours by Dorie Greenspan, page 21