Eet Sum More Biscuits Recipe: The Buttery, Flaky Goodness You Can’t Resist!

There’s something undeniably comforting about a warm, freshly baked biscuit. The aroma alone can transport you back to childhood memories of cozy kitchens and loving hands. But let’s be honest, not all biscuit recipes are created equal. Some are dry, some are dense, and some just lack that certain *something* that makes you want to… well, “eet sum more!” This recipe, my friends, is different. It’s the culmination of years of tweaking and perfecting, resulting in a biscuit that’s impossibly flaky, incredibly buttery, and so delicious you’ll be fighting off family members for the last one. Prepare yourself, because these biscuits are dangerously addictive!

Why This Recipe Works

This recipe achieves its remarkable texture and flavor through a few key techniques:

• Cold Ingredients are Key: The colder the butter and buttermilk, the less the butter will melt before baking. This creates pockets of steam during baking, resulting in those beautiful flaky layers.
• The Right Fat: Using a combination of butter and shortening (or lard, if you’re feeling adventurous) provides the perfect balance of flavor and tenderness. The butter contributes a rich, creamy taste, while the shortening adds a lightness and helps prevent gluten development.
• Gentle Handling: Overmixing the dough develops gluten, leading to tough biscuits. We want to handle the dough as little as possible, just enough to bring it together.
• Lamination Technique: Folding the dough over on itself creates multiple layers of fat and dough, which puff up in the oven to create that signature flaky texture.
• High Baking Temperature: A hot oven ensures that the biscuits rise quickly and evenly, creating a golden-brown crust.

Ingredients

• 2 cups (250g) all-purpose flour, plus more for dusting
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup (1 stick, 113g) unsalted butter, very cold and cut into cubes
• 1/4 cup (50g) vegetable shortening, very cold
• 1 cup (240ml) cold buttermilk
• 2 tablespoons melted butter, for brushing (optional)

Instructions

1. Prepare the Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
2. Cut in the Fat: Add the cold butter and shortening to the flour mixture. Using a pastry blender or your fingertips, cut the fat into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Don’t overmix! You want to see those chunks of butter.
3. Add the Buttermilk: Make a well in the center of the flour mixture and pour in the cold buttermilk. Gently stir with a fork or spatula until just combined. The dough will be shaggy and slightly sticky.
4. Turn Out and Knead Gently: Turn the dough out onto a lightly floured surface. Gently pat the dough into a rectangle about 1 inch thick.
5. Laminate the Dough: Fold the dough in thirds, like a letter. Rotate the dough 90 degrees and pat it back into a 1-inch thick rectangle. Repeat this folding and patting process 2-3 more times. This creates layers!
6. Cut Out the Biscuits: Gently pat the dough to a final thickness of about 3/4 inch. Use a 2-3 inch biscuit cutter (or a sharp knife) to cut out the biscuits. Press straight down; do not twist the cutter, as this seals the edges and prevents them from rising properly.
7. Arrange on Baking Sheet: Place the biscuits on an ungreased baking sheet, close together (but not touching) for softer sides, or further apart for crispier sides.
8. Bake: Preheat oven to 450°F (232°C). Bake for 12-15 minutes, or until golden brown.
9. Brush with Butter (Optional): Immediately after removing from the oven, brush the tops of the biscuits with melted butter for extra flavor and shine.
10. Serve: Serve warm and enjoy! These are amazing with butter, jam, honey, or gravy.

Tips for Success

• Keep Everything Cold: I cannot stress this enough. Cold ingredients are the secret to flaky biscuits. Place the butter and buttermilk in the freezer for 10-15 minutes before using.
• Don’t Overmix: Overmixing develops gluten, which leads to tough biscuits. Handle the dough gently and only mix until just combined.
• Use a Pastry Blender: A pastry blender makes cutting in the fat much easier and more efficient. If you don’t have one, you can use your fingertips, but be careful not to overwork the dough.
• Don’t Twist the Cutter: Twisting the biscuit cutter seals the edges of the biscuits, preventing them from rising properly. Press straight down and lift the cutter straight up.
• Experiment with Flavors: Feel free to add other ingredients to the dough, such as cheese, herbs, or spices.
• Rest the dough: After cutting the biscuits, you can chill them in the refrigerator for 30 minutes before baking. This will help them rise even higher.

Storage Instructions

Room Temperature: Store leftover biscuits in an airtight container at room temperature for up to 2 days. They may lose some of their flakiness.

Freezer: For longer storage, freeze the baked biscuits in an airtight container or freezer bag for up to 2 months. Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes, or until warmed through.

Freezing Unbaked Biscuits: You can also freeze the unbaked biscuits. After cutting them out, place them on a baking sheet and freeze until solid. Then, transfer them to a freezer bag or container. When ready to bake, bake from frozen, adding a few extra minutes to the baking time.

FAQ

• Can I use milk instead of buttermilk? While buttermilk is ideal for its tang and acidity, you can substitute it with milk. To mimic the acidity, add 1 tablespoon of lemon juice or white vinegar to the milk and let it sit for 5 minutes before using.
• Can I use self-rising flour? If using self-rising flour, omit the baking powder and baking soda from the recipe.
• Can I make these biscuits ahead of time? Yes! You can prepare the dough up to the point of cutting out the biscuits, then wrap it tightly in plastic wrap and refrigerate for up to 24 hours. When ready to bake, cut out the biscuits and bake as directed.
• My biscuits didn’t rise. What went wrong? There are a few possible reasons: your baking powder or baking soda might be old, your ingredients weren’t cold enough, or you overmixed the dough.
• Can I make these vegan? Yes, you can substitute the butter with a vegan butter alternative, and the buttermilk with a plant-based milk alternative mixed with lemon juice or vinegar.

Conclusion

So there you have it – the “Eet Sum More” biscuit recipe that’s guaranteed to become a family favorite. With its flaky layers, buttery flavor, and simple instructions, this recipe is perfect for both beginner and experienced bakers alike. Don’t be surprised if these disappear quickly; they’re simply irresistible. Go ahead, give it a try, and prepare to be amazed. Happy baking!