McDonald’s. You win on the French fries, and no one does $1 McDouble like you. But don’t expect me to love your breakfast biscuits. The English muffin b-fast sandwiches are decent, but I’m always disappointed in your dry, crumbly sausage, egg and cheese biscuit. Every time I order one, I think I’ll be getting my childhood memories of some fluffy deliciousness back. But, like my childhood memories of Oatmeal Creme Pies (why? WHY are you so small?), I find myself disappointed as a big girl. I know better biscuits than yours. Like the Dunn Bros. breakfast biscuit, for example. Sorry, man.
It has taken me approximately one year after working as a barista making the best, bist, bust breakfast sandwiches to try and recreate my own, which is exactly one year too long. These were the most buttery, delicious savory item to come out of my kitchen since those feta chive biscuits in the spring. And they are about three times the size of them, so triple bonus.
These would be delicious with some strawberry jam (no need for more butter), but they really come into their glory with a layered stack of herby eggs, cheddar cheese and crispy bacon.
The only thing I would change for next time is to brush the biscuits with butter about five minutes before they are done and see if they crisp up a bit more in the oven. Such a finnicky detail, though, and highly forgivable if you forget.
I won’t forget to stop ordering McD’s biscuits though. Lesson learned.
Forgiving, not forgetting,
Fluffy Buttermilk Biscuits
Adapted from See.Try.Eat
2 cups All-Purpose Flour (I used White Lily, a flour available in most Southern stores)
1Tb. baking powder
1 tsp salt
1 stick butter (salted) (VERY cold)
3/4-ish cup buttermilk (use enough until the dough is just barely wet enough)
Place the butter stick in the freezer for 10 minutes while you prep the rest of the biscuits. Use a paper towel dipped in oil or bacon grease to thinly coat the inside of a cast iron skillet with a tiny amount of bacon grease.
Combine the dry ingredients together in a large bowl and then cut the butter into 8 pieces. Cut the butter into the dry ingredients until it is the size of large peas. Add the buttermilk, stirring until just combined, then turn the dough out onto a well-floured surface.
Sprinkle a bit of flour on the dough, then knead it a couple of times with well floured hands, shaping the dough into a disk about 1″ thick. Using a biscuit cutter or a glass, cut out six biscuits, re-rolling the scraps until you use all the dough. I only had to re-roll once, and then gathered the last bit of dough and squished it into a biscuit.
Place biscuits in the greased cast-iron skillet, making sure the biscuits are touching. Bake at 500 degrees F for 8-10 minutes until the biscuits are golden brown. Remove from the oven and immediately brush with melted butter. Let cool slightly, then serve.