Do you love biscuit sandwiches but hate when the biscuit crumbles apart as you eat it? Jim "Biker Jim" Pittenger shared this recipe for making the best biscuits for biscuit sandwiches. They are delicious and they don't fall apart while you are eating them. This is the foundational biscuit for a biscuit sandwich.
Best Biscuits for Biscuit Sandwiches
Chef Jim Pettinger
Total Time: 50 minutes
Yield:
At least 8 big biscuits. And maybe one or two more oddly shaped ones.
Ingredients List
Flour, 21oz or 4 cups
Sugar, 2.5 oz or 1/3 cup
Salt, 1 tablespoon and 1 teaspoon
Baking powder, 1 tablespoon and 1 teaspoon
Cream of tartar, 1/2 teaspoon
Plain yogurt, 6 oz or 3/4 cup
2 eggs, cracked into a bowl (no shells)
1 cup, buttermilk
Unsalted Butter, 6 oz
Good salted butter, 3oz, melted
How to Make the Best Biscuits for a Biscuit Sandwich
Step 1
Preheat your oven to 425F (regular or convection is fine). Lay down some parchment paper. Grate the butter on the large holes of a box grater onto the parchment. Wrap up the parchment and transfer to your freezer for 20 minutes. You want everything to be really cold, especially the butter.
Step 2
Add the flour, sugar, salt, baking powder and cream of tartar to the bowl of a stand mixer. Whisk it together. After the butter has been in the freezer for 20 minutes, add it to the mixing bowl. Use your hands to mix in the butter with the rest of the ingredients. You are looking for the texture of coarse cornmeal, and it’s okay if there are some large pieces of butter. Work quickly so that everything stays cool. Now add the yogurt, buttermilk, and eggs.
Step 3
Put the dough hook on your stand mixer and lock in the mixing bowl. When the dough comes together and stops sticking to the side of the bowl, that’s when you know it’s mixed enough. You can also refer to the video on YouTube for visuals.
Step 4
Throw down a little flour to your cutting board or kitchen counter. Add the dough. Use the palm of your hand to flatten out the dough. Fold the lower part of the dough (the part closest to you) up, then fold the right side of the dough toward the center, and fold the left side of the dough to the center. Flatten the dough out again. Then flip it over. Repeat this 3 or 4 more times. A bench scraper will be really helpful for this step.
Step 5
Flatten the dough into a rectangle that is about 1.5” high. Use a 3.5” biscuit cutter and press straight down to cut out a biscuit. If you twist the biscuit cutter when you cut, you twist the edges of the biscuit a bit and the edges aren’t uniform. Transfer to a well seasoned cast iron skillet or a baking sheet lined with parchment paper. You want the biscuits almost touching. Work your dough scraps together and you can probably cut out one more biscuit. The remaining dough pieces you can just work into a biscuit shape with your hands. That can be the chefs’ snack.
Step 6
Once your biscuits are arranged in your cast iron skillet or sheet tray, brush the tops with melted salted butter.
Step 7
Put the biscuits in the oven. Check them after 15 minutes. If you are using convection, check them after 12 minutes. We want the tops of the biscuits to be nice and golden.
Step 8
When the biscuits are done, remove to a wire rack. Now it’s time to make some sandwiches! We will be sharing two biscuit sandwich recipes from Jim using these biscuits in the near future!
Best Biscuits for Biscuit Sandwiches
Ingredients
- Flour, 21oz or 4 cups
- Sugar, 2.5 oz or 1/3 cup
- Salt, 1 tablespoon and 1 teaspoon
- Baking powder, 1 tablespoon and 1 teaspoon
- Cream of tartar, 1/2 teaspoon
- Plain yogurt, 6 oz or 3/4 cup
- 2 eggs, cracked into a bowl (no shells)
- 1 cup, buttermilk
- Unsalted Butter, 6 oz
- Good salted butter, 3oz, melted
Instructions
- Preheat your oven to 425F (regular or convection is fine). Lay down some parchment paper. Grate the butter on the large holes of a box grater onto the parchment. Wrap up the parchment and transfer to your freezer for 20 minutes. You want everything to be really cold, especially the butter.
- Add the flour, sugar, salt, baking powder and cream of tartar to the bowl of a stand mixer. Whisk it together. After the butter has been in the freezer for 20 minutes, add it to the mixing bowl. Use your hands to mix in the butter with the rest of the ingredients. You are looking for the texture of coarse cornmeal, and it’s okay if there are some large pieces of butter. Work quickly so that everything stays cool. Now add the yogurt, buttermilk, and eggs.
- Put the dough hook on your stand mixer and lock in the mixing bowl. When the dough comes together and stops sticking to the side of the bowl, that’s when you know it’s mixed enough. You can also refer to the video on YouTube for visuals.
- Throw down a little flour to your cutting board or kitchen counter. Add the dough. Use the palm of your hand to flatten out the dough. Fold the lower part of the dough (the part closest to you) up, then fold the right side of the dough toward the center, and fold the left side of the dough to the center. Flatten the dough out again. Then flip it over. Repeat this 3 or 4 more times. A bench scraper will be really helpful for this step.
- Flatten the dough into a rectangle that is about 1.5” high. Use a 3.5” biscuit cutter and press straight down to cut out a biscuit. If you twist the biscuit cutter when you cut, you twist the edges of the biscuit a bit and the edges aren’t uniform. Transfer to a well seasoned cast iron skillet or a baking sheet lined with parchment paper. You want the biscuits almost touching. Work your dough scraps together and you can probably cut out one more biscuit. The remaining dough pieces you can just work into a biscuit shape with your hands. That can be the chefs’ snack.
- Once your biscuits are arranged in your cast iron skillet or sheet tray, brush the tops with melted salted butter.
- Put the biscuits in the oven. Check them after 15 minutes. If you are using convection, check them after 12 minutes. We want the tops of the biscuits to be nice and golden.
- When the biscuits are done, remove to a wire rack. Now it’s time to make some sandwiches! We will be sharing two biscuit sandwich recipes from Jim using these biscuits in the near future!
Notes
Check out our YouTube Channel: https://www.youtube.com/@lanyapcookery/videos
