These are the simplest, pillow-soft, no-knead biscuits you’ll ever make. I’ve been wanting to try out coconut oil as a substitute for vegetable shortening in my biscuit recipe, but I haven’t been in a biscuit making mood for months. Last night I celebrated meeting a deadline by making country-fried steak and there was left over milk gravy this morning. I couldn’t, in good conscience, let that go to waste, could I? I also experimented by using my food processor (thanks Mom!), that was so fast it was definitely worth washing.
I love that these biscuits only need to be folded. Who likes to knead first thing in the morning? Not this gal.
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Simple Biscuit Recipe Ingredients
- 1/4 cup + 2 TBSP unsalted butter, divided
- 1/4 cup vegetable shortening OR 1/4 cup coconut oil
- 2 cups all-purpose flour + extra for dusting
- 1 1/2 tsp baking powder
- 1 tsp salt
- 1 cup buttermilk or only 3/4 cup milk if coconut oil was substituted
Simple Biscuit Recipe Instructions
Preheat the oven to 400F and melt the 2 TBSP of butter. I use a metal measuring cup and melt the butter on a rack in the pre-heating oven, just don’t forget it’s in there.
Whisk together the dry ingredients.
Use either a food processor, a pastry blender, or two forks to cut the butter and coconut oil into the dry mixture. As soon as the mixture resembles crumbs, add the milk and stir until just combined. At this point the dough will be quite sticky, but should hold together.
Heavily flour the work surface and dump the dough from the bowl onto the flour. Flour your hands and pat the dough out into a rough square. Sprinkle the square with flour and fold the dough in half and then half again.
Turn the dough over and pat it out into a square again. Again, sprinkle it with flour, fold it in half, and then half again.
This process creates lots of layers in the dough, but we don’t want to over-work the flour.
Pour the melted butter into a 9×9 square pan and tilt to evenly coat the bottom. One at a time place the biscuits into the pan and then flip the biscuit over so both sides are buttered. Your 9 biscuits will rise to fill the pan while baking.
Bake for 12 – 15 minutes.
Remove from the oven and carefully invert the pan to dump out the biscuits, I just put a cutting board on top of the pan and then flip to avoid dropping any.
Enjoy! Oh and added bonus? None of that filmy mouth feel you get with the canned kind.