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Family Central: Restaurant-Style Biscuits

Chemistry is an important part of cooking, especially baking. Ingredients interact and react with one another to create beautiful flavors and textures. I always think it’s amazing how flour, buttermilk, salt, butter and baking powder can combine to become a mile-high flaky biscuit – just about the most perfect food I know.

Then again, there’s bad chemistry too. Oil and water will never mix, no matter how hard you shake them. Have you ever accidentally gotten a drop of water in melted chocolate? A big, globby mess.

The same principles apply to people. And although it’s not as predictable as a laboratory experiment, you definitely know when you see good chemistry in action. Maybe it’s your grandparents who have been married fifty-seven years, or for that matter, look at The Beatles or any winning team. One of my friends calls this kind of chemistry “the X Factor.” You can’t quite put your finger on it, but you know it when you see it – or taste it.

Restaurant-Style Biscuits

8 oz sour cream
1 cup club soda, divided
4 1/2 cups biscuit mix
1/4 cup unsalted butter, melted

Preheat oven to 450° F. Mix the sour cream with half of the club soda. Add 4 cups of the biscuit mix. Stir with a spoon until just blended. Add rest of club soda and stir again until just blended. (Over stirring will make the biscuits tough.) On a lightly floured surface, pat the dough out to about 1-inch thick. You will need the remaining 1/2 cup of biscuit mix to help keep the dough from being too sticky. Cut with a large biscuit cutter, but don’t twist while cutting or the biscuits won’t rise as high. Place on a baking sheet and brush with the melted butter.

Bake for 15 minutes.