I'm not sure what I did wrong here. They didn't rise at all; but at least there weren't any leftovers for this side dish. The only ones that looked "normal" had two biscuit rounds stacked on top of each other when baking. Maybe if I had used fake ingredients like vegetable shortening they might have risen to great poofiness like the Staypuft marshmallow man. When it comes to preparing dishes for Thanksgiving, I shudder at the notion of using post-industrial methods; like using shortening in baked goods. Frankly, I don't think vegetable shortening existed in 1621, but hey, in today's America it's all about speed and convenience.
These biscuits are easy enough to make and I could have posted the recipe years ago; but never got around to it because it is so simple.
Ingredients
2 c all-purpose flour
1 tbsp baking powder
1 tsp granulated sugar
1/2 tsp kosher salt
8 tbsp unsalted butter, chilled, cut into chunks
3/4 c buttermilk
Directions
Preheat oven to 450 degrees F.
1. Mix dry ingredients together. Cut in butter with a fork or pastry blender until it resembles pea-sized crumbs. Add buttermilk and mix. Dough will be sticky.
2. Pour dough onto a floured surface and roll out with rolling pin. Be sure to not overwork the dough, because I think that's what I did during the folding-in-half and rolling out part.
3. Roll out dough to 1/4" thickness, fold in half and cut out rounds with a biscuit cutter.
4. Place onto a Silpat-lined baking sheet. Bake for 10-15 minutes until the tops are golden brown.
5. Remove from oven and set onto a rack to cool before putting into a clean kitchen-towel-lined bowl or basket.
