January 1, 2015


Me and the biscuit don't have much history. They weren't part of family meals, but I hear a lot about them. What I know about making them comes from the scone: handle as little as possible or they will be tough. I'm really not sure what that means. I wouldn't know an improperly made biscuit if it were thrown at me like rotten tomatos. With all that said, I think I have a better understanding of the simplicity of the biscuit, and the tenderness of the biscuit. Okay, I get the charm--now. Anyway, my instincts served me well and mine were DELICIOUS! Here's how it went for me. 

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  • an 8" cake pan; a baking stone or steal, and a #30 (or 2 tbsp capacity) scoop.


  • While I visited my mother in the states, I picked up some White Lily flour just because it is so popular, not really knowing what I'd do with it, but having it just in case. It was nice to have for this recipe. I added the cake flour, baking powder and salt since mine wasn't the self-rising type.
  • I really appreciated the simplicity of this dough: no appliances, just my hands,

Pinching the shortening into the flourç
Pinching the shortening into the flour

  • some buttermilk with a tiny bit of cream to make up the difference

Pour the liquid into the dry ingredients.
Pour the liquid into the dry ingredients.

  • a wooden spoon

Stirring the flour and buttermilk into the flour.
Stirring the flour and buttermilk into the flour.

  • and my grandfather's very old ice-cream scoop.

I have no idea how old this is, but it came out of my grandfather’s stuff
I have no idea how old this is, but it came out of my grandfather’s stuff

  • The dough was super soft, and once the milk/cream was added to the flour the chemistry began to happen

See how foamy it is after a couple of minutes rest. It’s the baking powder and milk.
See how foamy it is after a couple of minutes rest. It’s the baking powder and milk.A scoop of batter into the flour.
A scoop of batter into the flour.

  • Maybe I added too much flour overall. Just a dusting of flour of the top seemed unrealistic.

Dredging the batter into flour.
Dredging the batter into flour.


  • I set them into the pan, and put them into the really hot oven, then I took the time to clean myself up.


  • They baked in the right amount of time. The chicken came off the grill too and there you have it...dinner.

Touch of Grace Biscuits, The Finer Cookie
Touch of Grace Biscuits, The Finer Cookie

  • CONCLUSION: I'm happy I made them. Just the right amount of sweetness and tang from the buttermilk. Lovely recipe.
  • WHAT ARE THE ALPHA BAKERS? : Here's how it works: once a month, for the next two years, 25 Alpha Bakers commit to baking their way through every recipe of Rose Levy Beranbaum's The Bread Bible. Each month we post our experiences on our blog sites: our successes, our failures, our like and dislikes . The recipes are scheduled in advance so that everyone is baking the same recipe at the same time. No recipes can be shared in my Alpha Bakers Bread Bible posts due to publishing restrictions enforced by the publisher, but if you love to bake bread, this is a must-have book. You can see other tutorials for the same recipe at the following link The Bread Bible Alpha Bakers at



Ellia   2017-01-08

Just looking at these photos is making me hungry! There's nothing quite like a well-made biscuit dripping with melted butter. Great post

Kimberlie 2017-01-08

Melted butter seems to be good on everything, I think. Thanks for the comment. Nice.

Patricia Reitz   2017-01-08

Okay, now that I've made them, I suspect I would have liked them a little more had I made them with buttermilk instead of cream. They were just a little too sweet to be enjoyed with a savory bowl of soup, which is how I served them. Oh well, they were a breeze to make so I appreciate that. If you get a chance, I'd love for you to stop by and visit my post. Patricia @ ButterYum

faithy   2017-01-08

Looks great! To me biscuits are cookies. :) I had to re-learn the meaning of biscuits. Wow, you had a lot of flour on the plate! I used a tiny baby bowl for flouring the dough.

Patricia @ ButterYum   2017-01-08

Where in the US??? As usual, absolutely lovely post. I won't get to these until tomorrow, but I'm looking forward to it. Oh, LOVE the "indestructo" scoop that belonged to your grandfather. Treasure it!

Vicki   2017-01-08

Wow, you have the magic touch! First time biscuit baker and they came out perfectly. I love old ice cream scoops. I have my mom's ancient wood handled one.

Kimberlie 2017-01-08

I covet that silly ice cream scoop. I think it's an industrial indestructo model. We all must have one of those gadgets. Thanks for your comment.

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