Recipe: Twin Oaks Bed & Breakfast's Biscuits

By Regina Charboneau

I am specific about ingredients. They don't taste quite like my biscuits if you change the ingredients. I prefer Calumet Baking Powder and Land O' Lakes salted butter and salted margarine. Use regular buttermilk, not low fat.

Makes 2 dozen large or 3 dozen small.

    • 4 cups flour
    • ¼ cup baking powder
    • ¼ cup sugar
    • ¾ pound margarine (salted)
    • ¼ pound butter (salted)
    • 1¾ cups buttermilk

In a metal mixing bowl, add flour, baking powder and sugar. Blend well.

Cut margarine and butter into small cubes (½ inch).

Mix with dry ingredients and coat the margarine and butter well with the flour mixture.

Add buttermilk and mix into a dough. Do not overmix, there should be visible pieces of butter and margarine, that is what makes these biscuits flaky.

Flour a work space and roll out ¾ inch thick, fold and roll again. Repeat this process two to three times until you have a smooth dough. The dough will be layered with butter and margarine. Cut into rounds, whichever size you prefer. I prefer 2 inches.

Bake at 375 degrees for 20 minutes or until golden brown. You may bake in muffin tins to brown evenly.

This article available online at:

http://www.theatlantic.com/health/archive/2009/07/recipe-twin-oaks-bed-breakfasts-biscuits/21932/