Crispy Biscuits

These buttermilk biscuits are from The Taste of Country Cooking and were part of the meal that I discussed in a guest post on Cooking Books. If you haven’t had a chance yet, take a moment to read that post and check out the fantastic Cooking Books site. When I read The Taste of Country Cooking, I noticed that almost every meal included biscuits or rolls served with homemade jelly or preserves, and that reminded me of how, years ago, my Mom got me hooked on putting jelly on leftover biscuits for breakfast. Biscuits with butter are wonderful things unto their own, but biscuits with sweet jelly provide a different experience all together. So, when I was choosing dishes to prepare from the Fall chapter of Taste of Country Cooking, biscuits simply had to be included.

The ingredients used here are pretty typical for a buttermilk biscuit. The difference is the thickness. These were rolled out to 1/4 inch and cut into two inch rounds. I usually roll out biscuit dough to about 3/4 inch or so. They were baked in a 425 degree oven for about 10 minutes. Inside, they are as delicate as can be, and the tops and bottoms have just a slight crunch making them even more delicious than you’d think was possible. Hot out of the oven, we sampled one with just butter and one with blackberry preserves. I would have been very full of biscuits by the time I chose a favorite, so I declared them both winners.

These biscuits are buttery and flaky with that nice, tart touch from the buttermilk which makes sweet preserves such a lovely counterpoint. Whether you partake of the jelly or preserves on your biscuits during the meal, after the meal, or for breakfast the next morning they’re equally good and well worth the effort of baking them.