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When the weather gets cooler, time to bake up the essential food group than warms your soul so well!

Sky High Biscuits

Yield: 12 biscuits

– 2 cups all-purpose flour
– 3 teaspoons baking powder
– 1 teaspoon salt
– 3 tablespoons vegetable shortening or lard
– 3/4 cup milk

Preheat the oven to 450 degrees. Lightly grease a cast iron biscuit baker or baking pan and set aside. Place the four, baking powder and salt in a mixing bowl. With a pastry blender or 2 forks, cut in the shortening or lard until it resembles coarse meal. Add the milk and stir until a soft dough is formed, about 25 strokes.

Transfer the dough to a lightly floured surface and knead until smooth, about 10 times. Roll to 1/2-inch thickness. Cut with a 2-inch cutter and place on the prepared pan. Bake 13 to 15 minutes or until golden-brown. Serve warm or at room temperature.
 

Sweet Potato Biscuits

Yield: 8 servings

– 4 cups all-purpose flour
– 2 tablespoons baking powder
– 2 teaspoons salt
– 2 sticks unsalted butter
– 1 cup cooked mashed sweet potatoes
– 1 cup buttermilk

Preheat the oven to 425 degrees. Lightly grease a cast iron biscuit baker or baking sheet and set aside.

In a large mixing bowl, combine the flour, baking powder and salt. Cut in the butter with a pastry blender or 2 forks until the mixture is crumbly.

In a separate bowl, stir together the sweet potatoes and buttermilk. Add to the flour mixture, stirring just until moistened.

Transfer the dough to a lightly foured surface and knead 4 times. Roll the dough to 1/2-inch thickness and cut with a 2-inch cutter. Transfer to the prepared pan and bake 12 to 15 minutes or until golden-brown. Serve warm or at room temperature.
 

Old Fashioned Drop Buttermilk Biscuits

Yield: 12 biscuits

– 2 cups self-rising flour
– 1/4 cup vegetable shortening, cut in pieces
– 2/3 cup buttermilk
– 1 tablespoon unsalted butter, melted

Preheat the oven to 450 degrees. Grease a cast iron biscuit baker or baking sheet and set aside.

Place the flour in a mixing bowl and cut in the shortening with a pastry cutter or 2 forks. Continue cutting until the mixture resembles coarse meal. Make a well in the center and gradually add the buttermilk, stirring well.

With a tablespon, drop the dough onto the baking sheet and brush the tops with melted butter. Bake 10 to 12 minutes or until lightly browned. Serve warm or at room temperature.
 

Whipping Cream Biscuits

This is my go-to biscuit recipe. Easy and exceptionally delicious!

Yield: 12 biscuits

– 2 cups self-rising flour
– 1 cup whipping cream

Preheat the oven to 450 degrees. Lightly grease a cast iron biscuit baker or baking sheet and set aside.

In a mixing bowl, combine the flour and cream, stirring just until blended. (The dough will be a little stiff.)

Transfer the dough to a lightly floured surface and knead 10 times.

Roll to a 1/2-inch thickness and cut with a 2-inch cutter. Transfer to the prepared pan and bake 10 to 12 minutes or until golden-brown. Serve warm or at room temperature.
 

Marmalade Biscuits

These biscuits are perfect with country ham!

Yield: 8 servings

– 2 cups all-purpose flour
– 1 tablespoon + 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 cup + 1 tablespoon vegetable shortening or lard
– 1 egg, beaten
– 1/3 cup milk
– 1/3 cup orange marmalade

Preheat oven to 450 degrees. Lightly grease a cast iron biscut baker or baking sheet and set aside.

In a large bowl, combine the flour, baking powder and salt. Cut in the shortening or lard with a pastry blender or 2 forks until the mixture resembles coarse meal.

In a small bowl, combine the egg, milk and marmalade, mixing well. Add to the flour mixture, stirring until moistened.

Transfer the dough to a lightly floured surface and knead 7 times. Roll the dough to 1/2-inch thickness and cut with a 2-inch cutter. Transfer to the prepared pan and bake 8 to 10 minutes or until golden-brown. Serve warm or at room temperature.
 

Herb Drop Biscuits

Grab the last of your fresh herbs from the garden for this recipe!

Yield: 10 to 12 biscuits

– 2 cups all-purpose flour
– 2 tablespoons finely grated lemon zest (from 2 lemons)
– 2 tablespoons sugar
– 1 tablespoon chopped fresh thyme, parsely or rosemary (or 1 tablespoon dried)
– 2 tablespoons baking powder
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 2/3 cup unsalted butter, cut in chunks
– 3/4 cup buttermilk

Preheat oven to 400 degrees. Lightly grease a cast iron biscuit baker or baking sheet and set aside.

Place the flour, lemon zest, sugar, herbs, baking powder, baking soda and salt in the bowl of an electric mixer. Stir until combined and add the butter a chunk at a time at low speed using a flat beater. When the mixture resembles coarse meal, stir in the buttermilk.

Using a large scoop or spoon, dollop the dough onto the prepared biscuit baker or baking sheet at least 2 inches apart. Bake for 13 to 15 minutes or until golden-brown. Serve warm or at room temperature.
 

Biscuit Baking Tips & Tricks

– Use cold dairy ingredients rather than room temperature ones unless the recipe specifically instructs you otherwise. These cold items help create steam as the biscuits cook that will give you flaky biscuits.

– Don’t overwork the dough by overmixing. Stir the ingredients together just until they come together.

– When cutting the dough, do not twist the cutter. Press straight down and pull straight up.

– Use a cast iron biscuit baker or a baking sheet without sides rather than a jellyroll pan.

– Always make sure the oven is preheated to the proper temperature for even rising.

– T. Algood