Dolly Parton is a country music star, Rock & Roll Hall of Fame inductee and well-known philanthropist. (Her Imagination Library has gifted nearly 200 million books to kids in need!) But at home, Dolly’s like the rest of us: she loves gathering with family for good meal. I’ve already been lucky enough to test some of her homestyle recipes, like butterscotch pie and stone soup.
Now I’m taking on Dolly Parton’s biscuits. Made with buttermilk and baking powder, they come together quickly and can be served with breakfast, brunch or dinner.
Dolly Parton’s Recipe for Biscuits
Dolly’s recipe makes 24 soft, 2-inch biscuits.
Ingredients
- 2 cups all-purpose flour, plus more as needed
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- 5 tablespoons lard or vegetable shortening
- 1 cup buttermilk
Editor’s Tip: You can use store-bought buttermilk or make buttermilk at home with vinegar or lemon.
Directions
Step 1: Cut lard into dry ingredients
Sift together 2 cups of flour, baking powder, salt and baking soda into a large bowl. Add lard or vegetable shortening to the bowl. Use two forks or a pastry cutter to blend the fat into the flour until the mixture looks like coarse crumbs.
Step 2: Blend in buttermilk
Add the buttermilk to the bowl. Use your hands to gently combine the ingredients into a dough. If the dough is too sticky, add in more flour little by little until you have a soft dough.
Step 3: Knead dough
Knead the dough for 2 minutes. (You can do this in the bowl or on a floured surface.) It will still be very soft.
Wrap the dough in plastic wrap and refrigerate it for 20 minutes.
Step 4: Cut out biscuits
Preheat the oven to 450°F.
Roll out the dough on a lightly floured surface until it’s about 1/2-inch thick. Use a 2-inch round biscuit cutter or overturned glass to cut out rounds; then place the rounds on an ungreased baking sheet about an inch apart. (You can line the pan with parchment paper if you’d like.)
Step 5: Bake biscuits
Bake the biscuits for 13 to 15 minutes until they’re puffed and golden brown. Serve them warm from the oven or at room temperature.
Here’s What I Thought
These are lovely, soft biscuits that baked up into perfect little rounds. I like that this recipe is so easy to pull together and that the dough was easy to handle. The biscuits stayed soft for days, too. My family enjoyed them buttered with bowls of chili, and alongside chicken with mashed potatoes and gravy.
Dolly’s Tips for Making Biscuits
Use lard for extra flavor
Dolly says not to be afraid to use lard and butter in your recipes: “You can’t get that good taste without all that stuff,” she says. That goes for her biscuits, too. Use lard or even bacon grease to bring a bit of savory flavor and get a tender biscuit.
Don’t overwork the dough
You can make your biscuits using butter, but be careful not to overwork the dough—doing so will create too much gluten and your biscuits will be tough. With shortening or lard in the dough (as in this recipe) you can get away with a light kneading as these fats prevent gluten from forming.
Make a double batch
Do like Dolly does: Make a big batch of these biscuits for your family or guests and serve them warm with butter! At the Dollywood Front Porch Cafe in Tennessee, every table receives a free basket of piping-hot biscuits.
The post I Tested the Biscuit Recipe That Dolly Parton Is Famous For appeared first on Taste of Home.
source https://www.tasteofhome.com/article/dolly-parton-biscuits/
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