I made these biscuits for Christmas Eve dinner. The theme? Comfort food. My dad said these biscuits are restaurant-worthy. I tend to agree with him. The original recipe was clipped from the Milwaukee-Journal Sentinel and sent to me by my grandma, in an article featuring do-it-yourself butter.
Eat these biscuits with homemade butter or clotted cream. Easily reheat them in the oven (though they taste best fresh!). They also work well as the base for an egg sandwich or with leftover prime rib. Actually, the possibilities are endless.
- 3 ½ c. flour
- 1 ½ tsp. baking powder
- 1 ½ tsp. baking soda
- 1 ½ tsp. salt
- ½ c. (1 stick) cold butter, cubed
- ¼ c. cold solid vegetable shortening
- 2 tsp. chopped fresh oregano
- 2 tsp. chopped fresh marjoram
- 2 tsp. chopped fresh thyme
- 1 c. grated cheddar cheese
- 1 c. homemade buttermilk
- Preheat oven to 425 degrees.
- In large bowl, sift together flour, baking powder, baking soda and salt. Using pastry blender (or 2 knives), cut in butter until well mixed. Cut in shortening. Mixture should form pea-size lumps. Stir in herbs and cheddar.
- Form a well in center of ingredients and pour in buttermilk. Stir quickly until mixture just comes together. Do not overmix.
- Knead mixture gently in bowl with one hand for two or three turns. Then turn out onto a lightly floured board and knead gently 5 or 6 times, until mixture forms a light dough. Over-kneading will result in tough biscuits.
- Lightly grease or line a baking sheet with parchment paper.
- Gently pat out mixture into a rectangle roughly 4 by 8 inches and ¾ inch thick. Cut out biscuits with a 2 ½-inch round biscuit cutter. Gather scraps, pat out and cut out more biscuits until dough is used.
- Bake in preheated oven 12 to 15 minutes until well risen and golden brown.