Whipper Snapper Biscuits

Ok, this is for the young, newly married girlies who want to flaunt their flipping flour moves on the new mother-in-law. Aka: The MIL. Or for the struggling weekend breakfast preparers who secretly wish to kick that dreaded whack a can dough addiction. Or for the moms on the go that want Kiddo to have a good warm breakfast before school, church, or soccer practice, but doesn't have the kitchen time worked into her timeline. OR...if you are none of these, then this biscuit recipe is for you, because you deserve it.

Just so you know, this is one of Paula Dean's many southern biscuit recipes. I tweaked it a bit so to shed a few fat grams, (emphasis on "few"). But don't think for a minute it is a low fat recipe, it is not. If you eat homemade Whipper Snappers every day with two fried eggs and bacon, your valves are sure to rattle!  Like most all of Paula Dean's recipe's, enjoyed in moderation (in my case on Sunday mornings) this biscuit will deliver more yum in the tum than bounce in the bum. But the real selling feature of this biscuit is the fact that it is super fast to flip and bakes in a snap so you can get the kids to soccer practice on time. YAY!  I promise, if you cook this easy biscuit recipe coupled with a flipped egg and some gravy for your hubs, The MIL gonna luuuv you!
Whipper Snapper Biscuits
Pj scores this recipe as: even a newbie can do it MIL pleaser (-)don't expect to get skinny
Yield: 8-10 good sized biscuits or about 15 tea biscuits

What you need:
2 cups all-purpose flour (I use KING ARTHUR because it's awesome.) +about ¼C for rolling dough
1T baking powder 
1 tsp salt.
6T butter cubed + 2T more
1 cup whole buttermilk (If you have never made your own buttermilk, you should, it's WAY better!)

How to do it:
As always, first collect everything you will need. Then PREHEAT OVEN TO 450°f.

First, add the 1T baking powder and 1tsp salt to the flour and toss. Then cut  butter into the flour. 
Now, I use my Ninja to cut up the butter but you do not have to. You can easily cut the dough yourself by using a knife and fork.  Pull knife through fork tines to cut butter into the flour like cutting meat at dinner. The butter pieces should end up about the size of a green pea or smaller. Cutting the butter by hand obviously takes longer than using a processor but don't cheat and quit before getting those peas size pieces. It's important to having tall flaky biscuits!  If cutting by hand it should take about 4-5 minutes. If you use a Ninja it should take about 5 seconds, because the Ninja is the mac daddy of all processors! If you don't have one, tell Santa to drop one off at your house next Thanksgiving so you can quickly flip out his cookies on Christmas morning. Works every time! *wink

Once the butter is cut, add the buttermilk.  Mix to thick somewhat sticky consistency. 

Plop the dough onto a floured board and turn a couple times to coat well with the dry flour. (this is where your +¼C flour (or a little less, it's not a science) comes in. 
Softly pat the dough to be about ½" thick.  
Cut biscuits and let them rest while your skillet and butter are heating in the oven.  

Prepare your cooking skillet by placing about 2T butter in skillet and place in oven to melt butter and heat up the skillet.  This is important for a fast and airy rise. Once you hear the butter popping and cracking in the skillet, which wont take long, pull the skillet out of the oven and put your biscuit dough into the hot butter by flipping each biscuit in the butter to coat the top and the bottom.  This step is shown in the second picture above. This will make your biscuit tops nice and crunchy.  I usually place mine fairly close together in the skillet. 

Bake on middle rack of oven for about 12-15 minutes or until the tops and bottoms are nice and brown. 

Now, just whip up your other fixin's, and you have your hubs, kids, or your sweet new mother-in-law a good ole southern cooked breakfast in no time at all! 

~Enjoy Your Biscuits!, 


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