Finally nailed my grandma's biscuit recipe after 3 years of trying

Last Sunday I pulled out my grandmother's old recipe box and decided to give her buttermilk biscuits another shot. I've been at it for about 3 years now, ever since she passed away, and they always came out like hockey pucks. This time I used White Lily flour instead of my usual store brand, and I kept the butter really cold like she always said. I also switched from a glass bowl to a metal one and chilled it for 20 minutes before mixing. The biscuits actually rose and got those flaky layers she was known for. My husband said they tasted just like hers, which honestly made me tear up a little. Has anyone else had trouble getting their family recipes right? What was your breakthrough moment?

2 comments

2 Comments

dakotaknight4d agoMost Upvoted

White Lily flour is lower protein so that probably did the trick more than the bowl material.

morgan_lewis184d ago

Funny you say that, I used to swear it was all about the bowl. But you're right, White Lily is lower protein so that makes more sense than my old thinking.