Biscuits from a Guest Chef

Cooking runs in my family. My mother is a fantastic chef. She can honestly make almost any dish that she attempts, all while adding her own touch. Her forte tends to be Indian food and other savory dishes. I honestly love coming home, as I know a warm, spicy meal always awaits.

My sister, Liz, is an expert in her own right, but her focus as of late has been on baking. From remarkable cakes (examples: here, here, here and here) to delicious brownies and cookies, I will readily call my sister a kitchen goddess. The fact that she does all of this as a sleep-deprived, medical student? Insanity.

Today’s post features my sister’s go-to recipe for biscuits. She uses Dorie Greenspan’s basic biscuit recipe and sometimes adds to the dough as she sees fit (for example, she put some cheese in today’s leftover scraps of dough). The biscuits are incredibly fluffy, and her experience indicates that letting the dough rest for a few minutes before baking causes them to rise more in the oven. Liz also recommends brushing the biscuits with a little bit of butter before putting them into the oven, then, with two minutes remaining, giving them another light coat. It helps you get that golden crust.

So, go forth. Make biscuits. Your friends around the breakfast table will thank you.

Basic Biscuits
Adapted from Dorie Greenspan’s Baking from My Home to Yours


  • 1 ¾ cup all-purpose flour
  • ⅓ cup cake flour
  • 1 tablespoon baking powder
  • 2 teaspoons sugar
  • ½ teaspoon salt
  • ¾ stick cold, unsalted butter – cubed, plus 2 tablespoons melted for brushing onto the biscuits
  • ¾ cup whole milk


  • Preheat oven to 425 degrees F.
  • In a large bowl, combine your flours, baking powder, sugar and salt. Whisk until combined.

  • Using a pastry cutter or your fingers, cut your butter into the dry mixture, working it in until all of the flour is coated and it looks pebbly. You are looking to keep pea-size pieces of butter.

  • Pour your milk over the ingredients and use a fork to mix. Be careful not to overmix.

  • When the ingredients are moistened, knead the dough a little bit. You only need to turn the dough 3 or 4 times to make sure everything has come together.
  • Turn the dough onto a lightly floured surface. Pat into a disk that is about ½ inch high.
  • Using a 2-inch round biscuit cutter, cut out your biscuits and transfer to a baking sheet. Allow to rest 10 minutes, then brush with melted butter.

  • Bake in your preheated oven for 14-17 minutes. When the biscuits are just beginning to turn golden, take them out of the oven and brush once more with some melted butter. Return the biscuits to the oven and allow to bake until the tops are golden.
  • Transfer to a plate and serve warm!

Warm Biscuit = Heaven

Makes 12 biscuits. Serves whomever reaches the plate first.

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