So I used to go to Red Lobster pretty much for the biscuits. The seafood is just because I’m already there and I might as well order some but what makes me walk in is the thought of those beautiful, buttery, often times too salty but I eat it anyway, biscuits.
For some reason I have never tried making my own at home but then I made my home made butter (recipe here) and got all that lovely buttermilk and thought to myself “Let me even try making those southern buttermilk biscuits I keep hearing so much about!” Made them and realized “BRUH! These are Red Lobster Biscuits!” And since I made them myself I reduced the amount of salt and they were perfect!
I got the recipe online but because I had made them NEVER before, I immediately made a whole bunch of changes to it. The major one was that I used frozen butter. Not just very cold butter but actually frozen butter. This makes a world of difference to the texture of baked goods. And for once I did all my mixing with a food processor. Because even I do not believe in struggle enough to attempt to incorporate frozen butter by hand.
The major thing about this recipe is that you need to keep it cold, hence the frozen butter and using the food processor also keeps all your ingredients cool. I have hot hands so everything would melt if I worked it too much by hand and that would result in tough biscuits. Also do not overwork your dough. This also causes your biscuits to become hard and gummy (I kneaded a batch excessively to test this, they tasted great but were pretty tough).
Oya enough talk… On to baking!
2 cups all purpose (plain) flour
1 tablespoon Baking powder
1/4 teaspoon baking soda
1/2 teaspoon garlic salt
1/2 teaspoon freshly crushed black pepper
11/2 teaspoon salt
1 stick Frozen unsalted butter cut into cubes
1 cup butter milk
Preheat your oven to 230c. Put all your dry ingredients in the bowl of a food processor and pulse a couple of times to mix.
Add your cubed frozen butter and process till it is well broken up.
Now since you’re using frozen butter it won’t exactly mix in with the crumbs. What you’re going to get is little pieces of butter broken up within the flour. This is good. Don’t worry.
Add your buttermilk and pulse until just combined. Four or five pulses should do it. Remember you don’t want to over work your dough.
Fold you dough into three and pat it down again. This folding helps create some yummy layers in your biscuits. Because the dough is so wet you should probably flour your hands too before working on it. If you want higher biscuits don’t pat your dough down too flat. I like smallish three bite biscuits.
Line a baking tray with parchment paper and use a ring cutter to cut your biscuits. Confession, I didn’t have a ring cutter so I just used the hole cover thingy from my blender. Hey it works don’t judge me!
Transfer the cut biscuits to the baking tray. You can gather up the left over dough and shape it into balls and bake that too This is a no waste zone. They won’t be as pretty as the first ones but they’ll taste just as good. Make sure you don’t over work them!
Bake your biscuits for 12-15 minutes until they turn a gorgeous golden brown. Keep an eye on them cause they go from beautiful golden brown to crap I burnt it in 60 seconds lol.
Eat them immediately with some delicious butter or honey or butter AND honey!
Tip 1: You can leave out the garlic and black pepper if you want a more neutral tasting biscuits. You can also add in fresh herbs, dried herbs or any flavoring of your choice.
Tip 2: If you don’t have a food processor, you can grate your frozen butter into the flour. I know right! You’re welcome.
Please give these delicious biscuits a try and don’t forget to take a picture and tag us on instagram @heelsinthekitchenng
Bye loves! I’m gonna go stuff myself with biscuits