This delicious recipe for Alton Brown’s Little Brown Biscuits is the perfect quick and easy addition to any meal. These soft, golden biscuits are made with simple, everyday ingredients and offer a warm, flaky bite every time. Whether served with butter and jam or as a base for a savory breakfast sandwich, these biscuits are sure to impress!
Recipe Ingredients:
- 2 ounces plus 1 teaspoon non-hydrogenated leaf lard
- 7 ounces all-purpose flour
- 5 ounces whole wheat pastry flour
- 4 teaspoons baking powder
- 1 1/2 teaspoons kosher salt
- 1 cup buttermilk, cold
How To Make Little Brown Biscuits?
- Preheat the Oven: Preheat your oven to 450°F / 230°C / Gas Mark 8. Grease a 9-inch straight-sided aluminum cake pan with 1 teaspoon of lard.
- Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, whole wheat pastry flour, baking powder, and salt.
- Cut in Lard: Quickly cut the lard into the dry ingredients until the mixture looks like coarse crumbs.
- Add Buttermilk: Stir in the cold buttermilk using a wide spatula until the dough just comes together. The dough should be loose and shaggy.
- Knead the Dough: Turn the dough onto a lightly floured surface, fold it over itself 6 to 8 times, and pat it down to a 1/2-inch thickness.
- Cut the Biscuits: Dip a 2-inch biscuit cutter in flour and cut straight down into the dough. Avoid twisting the cutter.
- Arrange in Pan: Place the biscuits in the prepared pan just touching each other and the pan sides. Press lightly in the center of each biscuit with your fingertip.
- Bake: Increase the oven temperature to 500°F / 260°C. Bake for 12 to 14 minutes until the biscuits are golden brown.
- Serve: Let the biscuits cool in the pan for 3 minutes before enjoying them warm.
Recipe Tips
- Keep Ingredients Cold: Cold lard and buttermilk help create fluffy and flaky biscuits. You can even chill your mixing bowl and utensils for the best results.
- Avoid Overmixing: When combining the dough, stir until just combined. Overmixing will make the biscuits tough and chewy instead of light and airy.
- Cut Biscuits Without Twisting: When using the biscuit cutter, press straight down and lift up without twisting. Twisting seals the edges and prevents the biscuits from rising properly.
- Place Biscuits Close Together: When baking, make sure the biscuits are just touching in the pan. This encourages them to rise higher and stay moist on the sides.
- Bake at a High Temperature: The recipe calls for increasing the oven to 500°F / 260°C when baking. This high heat helps achieve a perfectly crisp exterior while keeping the inside soft and fluffy.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover biscuits cool to room temperature. Store them in an airtight container or wrap them tightly in plastic wrap and keep them in the refrigerator for up to 3 days.
- Freeze: Allow the biscuits to cool completely. Wrap each biscuit individually in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 3 months.
- Reheat: Heat a skillet over low heat. Add the biscuits and cover with a lid to trap the steam. Warm for 2-3 minutes on each side until heated through.
Nutrition Facts
- Calories: 220
- Total Fat: 10g
- Saturated Fat: 3g
- Cholesterol: 5mg
- Sodium: 400mg
- Potassium: 80mg
- Total Carbohydrate: 28g
- Dietary Fiber: 2g
- Sugars: 1g
- Protein: 5g
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Alton Brown Little Brown Biscuits
Description
This delicious recipe for Alton Brown’s Little Brown Biscuits is the perfect quick and easy addition to any meal. These soft, golden biscuits are made with simple, everyday ingredients and offer a warm, flaky bite every time. Whether served with butter and jam or as a base for a savory breakfast sandwich, these biscuits are sure to impress!
Ingredients
Instructions
- Preheat the Oven: Preheat your oven to 450°F / 230°C / Gas Mark 8. Grease a 9-inch straight-sided aluminum cake pan with 1 teaspoon of lard.
- Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, whole wheat pastry flour, baking powder, and salt.
- Cut in Lard: Quickly cut the lard into the dry ingredients until the mixture looks like coarse crumbs.
- Add Buttermilk: Stir in the cold buttermilk using a wide spatula until the dough just comes together. The dough should be loose and shaggy.
- Knead the Dough: Turn the dough onto a lightly floured surface, fold it over itself 6 to 8 times, and pat it down to a 1/2-inch thickness.
- Cut the Biscuits: Dip a 2-inch biscuit cutter in flour and cut straight down into the dough. Avoid twisting the cutter.
- Arrange in Pan: Place the biscuits in the prepared pan just touching each other and the pan sides. Press lightly in the center of each biscuit with your fingertip.
- Bake: Increase the oven temperature to 500°F / 260°C. Bake for 12 to 14 minutes until the biscuits are golden brown.
- Serve: Let the biscuits cool in the pan for 3 minutes before enjoying them warm.
Notes
- Keep Ingredients Cold: Cold lard and buttermilk help create fluffy and flaky biscuits. You can even chill your mixing bowl and utensils for the best results.
- Avoid Overmixing: When combining the dough, stir until just combined. Overmixing will make the biscuits tough and chewy instead of light and airy.
- Cut Biscuits Without Twisting: When using the biscuit cutter, press straight down and lift up without twisting. Twisting seals the edges and prevents the biscuits from rising properly.
- Place Biscuits Close Together: When baking, make sure the biscuits are just touching in the pan. This encourages them to rise higher and stay moist on the sides.
- Bake at a High Temperature: The recipe calls for increasing the oven to 500°F / 260°C when baking. This high heat helps achieve a perfectly crisp exterior while keeping the inside soft and fluffy.
Alton Brown Little Brown Biscuits
