"Recipes are meant to be shared"...Ann Thibeault

Wednesday, August 07, 2013

Moe's Breakfast

Starting with homemade Buttermilk Biscuits

Served with 

Scrambled Eggs

Sausage and fried potatoes.


Country Biscuits

2 cups of flour
1 Tablespoon of baking powder
1/2 teaspoon salt
1/2 cup shortening, lard, Crisco or butter (I use butter)
1 cup of milk (cream) or buttermilk
if using buttermilk add 1/2 teaspoon baking soda)

Optional. Add a little sugar if you prefer sweet rather than savory.

Mix the flour with the baking powder, and salt. Cut in butter/shortening until it resembles coarse meal. Stir milk or cream in to flour mixture. Mix quickly with fork just until dough starts to come together. Tip out on to lightly floured surface. (Will look shaggy)   Using hands gently pat mixture to flatten. Now fold dough like an envelop. Turn and fold again.  Do this at least three to four times.  The dough is now ready to roll out. This whole step should only take 30 to 45 seconds.   Do not over-handle.  (Folding forms layers which makes for a very flakey biscuit).

Pat out to about 1/2 to 3/4 inch thick on a lightly floured board. Cut with biscuit cutters and place on a parchment paper lined cookie sheet.  Brush biscuits with a little milk or cream and bake for approximately 12 to 15 minutes at 450°F.
TIP:  Using your thumb push a little dent into the middle of the biscuit.  This helps the biscuit rise straight and prevents it from tipping over as it rises.

If making cheese biscuits add the mustard and cayenne to the dry ingredients and add the cheese after the shortening has been cut into the flour.

Tip: An easy way to cut the butter into the flour is to use a box grater. The large side of the grater makes the perfect size pieces of butter.

You can use any favourite cheese. Gorgonzola and other blue cheeses are wonderful with the addition of black pepper. Cheddar cheese is good with chives or green onions. Sometimes I add dry mustard and cayenne pepper. Or bacon or ham.

NOTE:  If you like the tops to stay soft, dip the biscuits, top side down into melted butter.


  1. These look wonderful. I always forget to give them a thumbprint so sometimes they rise a little wonky. I see you have parchment on the bottom of that skillet. I'm stealing that idea. I use parchment all the time so why did I not think of that? May I suggest parmesan and rosemary, the combination is delicious. They are my family's favorite.

  2. Moe is a lucky man. I showed my wife the biscuits and said "this is what a biscuit should look like" and she agreed. I believe we're having biscuits and sawmill gravy tomorrow but with frozen biscuits.

  3. I pinned them again:) I think I have made them but want to AGAIN..:)

    Hi Moe:) You are lucky:)

  4. I came back to give you an update. I just made these and they are wonderful. I only made a half-batch. I used 1 cup/5 oz of flour and halved the other ingredients. With such a small batch I did not bring out my Cuisinart - this time I just smooshed the butter between my fingers which I have be reluctant to do since I thought I could not get the butter incorporated properly. I used your parchment tip and my iron skillet, and this time I remembered to give them a thumbprint. They turned out so gorgeous I surprised myself, and they taste even better. Thank you so much.

    Madonna/aka/Ms. Lemon

    1. Madonna, I've never thought of making a half batch. Great idea. If you haven't tried it before, try cutting in the butter using a box grater. Makes the perfect size pieces of butter.

  5. I made these biscuits tonight with a bbq chicken dinner - they turned out delicious! Already have the recipe saved. It is definitely going to be my go to for biscuits!
    Also, for those w/out parchment, I buttered a non stick cookie sheet rather than using parchment paper and had no issues with stickage :)

    1. Thanks Bridget. Glad you liked the biscuits. Yes you don't need the parchment. But I'm lazy and with parchment there is less clean up. I made these biscuits today for breakfast adding ham, cheddar and chives to the mix.


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