Biscuits

I have been making biscuits for at least twelve years. (TWELVE!! That is half my life!! Anyway.) I'm not quite sure where this recipe originated; I didn't write a note saying where I found this. The thing is, I never felt like the recipe was just quite right. They were too flat or too dense or too crumbly or too salty. I still made them, since they are one of my classics and all, but for some reason I never played around with the recipe much.

Until The Day.

The Day when I did play around with them. The Day that I made my biscuts turn into heaven. The Day I fell in love head over heels with biscuits.

They are fluffy. They are sweet. They are golden. Maybe best of all? They are super duper easy and fast!

I use unrefined coconut oil in these. The coconut oil it is solid up to 76 degrees so it works like shortening but is healthier. The things is, the coconut oil makes it a little bit sweeter than shortening would. If you want them slightly less sweet, mix in a pinch of salt before adding it to the dough. Alternately, you can use a refined coconut oil. You will most likely need to keep your refined coconut oil in the fridge because it tends to liquefy sooner than the unrefined.

You can use these biscuits in sooo many ways. Spread them with berry jam. Have them alongside your favorite curry white bean soup. Spread them with fromage blanc or cream cheese, then top with sliced peaches and drizzle with honey. Poke a hole in the middle and pour in molasses. Add cinnamon and vanilla, then stir in some chopped walnuts to make them scone-like. Eat them covered in a thick cream of mushroom soup. Just devour them plain because they're just that good.

Without further ado, my biscuits.

The Best Biscuits EVER.
2 cups flour (make sure you measure properly! Spoon, don't scoop!)
4 teaspoons baking powder (1 tablespoon, 1 teaspoon)
1/2 teaspoon cream of tartar
1/2 teaspoon sea salt
1/2 cup solid unrefined coconut oil
2/3 cup buttermilk, soured milk, or milk curdled with vinegar*

Preheat the oven to 450.

Mix the flour, baking powder, cream of tartar, and salt together.

Using a pastry blender, cut in your coconut oil until the mixture resembles coarse crumbs. Next, rub the mixture between your fingers to more fully incorporate the flour into the oil and to get air into the mixture. Do not rub in for too long or your oil will warm from your body temperature and liquefy, which is not what you want. You want your oil blended in as well as possible to the flour mix while still being solid.

Add the milk and stir just until your dough holds together. Turn it out onto a very lightly floured surface. Knead it gently for 10-12 strokes.  After 10 strokes the dough should look more like a bread dough than a gooey mass. Do not overwork the dough or your biscuits will be tough. Do not underwork the dough or your biscuits will fall apart into chunks.

Divide the dough into 4 or 6 pieces--4 if you want huge biscuits, and 6 if you want large biscuits. Shape each piece into a ball and flatten slightly between your hands. The biscuits should be between 1 1/2 and 2 inches thick.

Bake in the preheated oven for 12-15 minutes or until the biscuits are golden brown. Cool for 15 seconds or until you can touch them without burning your hand and eat them without burning your mouth. Enjoy them. Take a moment to let them melt in your mouth. Realize that the world is good.

I am SURE you will love these as much as I do!! If you make them, let me know! :)


*To curdle the milk: heat the milk in the microwave for long enough to take the edge off the cold, around 20 seconds or so. Stir in 2 teaspoons of white vinegar and let it sit for a few minutes. You should see it get chunky. Don't be alarmed, that is what you want!

(I don't have pictures right now, but next time I make these I'll take pictures and upload them!)