Basic Biscuits + Stuffing Introduction


There’s something luxurious about having a real, homemade biscuit in your (also) real, homemade Christmas stuffing. (I have vague memories of Stuff n’ Such-‘add-water’-business) Ever since then – even if the stuffing was indeed homemade and not an add-water-cheat- I really didn’t like stuffing.

I couldn’t believe people when they said it was their FAVOURITE part of a turkey dinner. Seriously? You like mushy poultry spice paste? Apparently I had been eating the wrong kind of stuffing. I was hearing about buttery and crispy pieces, fire roasted chestnuts and earthy shitake mushrooms! Could you really cram all of that Christmasy goodness into a casserole dish? Yes my friends, you can. And it all starts with a humble, homemade biscuit.


Now before you dismiss me as an overachieving weirdo who bakes biscuits instead of just ripping up whatever tired old bread is on the counter, hear this: would you rather eat a piece of dry, bland toast? Or would you choose a buttery, flavourful biscuit?

The best part is, you make these at least 3 days ahead of time, so if you have a ton of Christmas cooking to do, you make these and literally forget about them. When you look at your stuffing and wonder where the chewy, toasty component is; you’ll remember them.

Basic Biscuit

Adapted from Smitten Kitchen Cookbook

Makes 6-8 large biscuits or 10-12 small biscuits

2 cup flour * plus more for dusting

2 tablespoons baking powder

1 tablespoon sugar

3/4 teaspoon salt

5 tablespoons butter, chilled, cut into 1/4 inch pieces

1 cup milk or cream

Preheat oven to 425. Line a baking tray with parchment.

Mix together flour, salt + baking powder together in a bowl. Using a pastry blender, incorporate butter until the mixture resembles a coarse meal. Make a well in the middle and add milk  in 3 additions, using a wooden spoon to bring dough together.

Turn dough out onto counter top + knead** until just combined. Pat into 3/4-1” thickness + cut into round using a cookie cutter of cup. Arrange on prepared baking sheet + bake for 15 minutes until golden brown + puffed.

*This is where you can be creative. All-purpose flour is alway garantee to taste good, but you can use half or all of the measurement with whole wheat as well. I actually used quinoa flour (found at any bulk store) as healthy alternative. The texture is similar to cornmeal but has a nuttier flavour, working really well with the otherwise bland dough.

** To ensure ultimate biscuite flakiness, knead dough horizontally, then vertically; repeating until it comes together. This creates layers which lends to a super, flaky biscuit.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s