The Only Biscuit Recipe You'll Ever Need

As a proud Tarheel, I fondly recall my days of ONYEN. Let me explain...

At the University of North Carolina at Chapel Hill, the entire university relies on its own version of a social security number for all of student life, academic and extracurricular. This was your ONYEN (onion): the "Only Name You'll Ever Need." Puns were permitted, profanity was not, and memorability usually worked in your favor.

May I present, for your dining pleasure, your OBRYEN: the Only Biscuit Recipe You'll Ever Need. My recipe is lovingly adapted from the recipe of skilled chef Joe Isaac @offthechainwithjoe.

You'll need:

• unsalted butter

• a cheese grater

• a glass bowl

• whole milk

• white vinegar

• all-purpose flour

• table salt

• baking soda

• baking powder

• a rolling pin

• a pint glass

• a cast iron skillet

  
  

First, use the cheese grater to shred six tablespoons of butter into a glass bowl. Put the bowl in the freezer for a least thirty minutes prior to continuing.

Preheat your oven to 450F.

To a cup of milk add one tablespoon of white vinegar. Stir it and let that sit to curdle.

Remove your glass bowl from the freezer and add two cups of all-purpose flour, a teaspoon of salt, a teaspoon of baking soda, and a tablespoon of baking powder. Use your hands to mix until you have a shaggy dough.

Roll the dough ball out onto a lightly floured surface and fold it over a few times to make layers. Use a rolling pin to roll out the dough until it is one-half inch to three-quarters of an inch thick.

Use the pint glass to punch out your biscuits from the dough. Reshape and reroll the dough as necessary to maximize the number of biscuits formed.

Arrange the biscuits in a cold, buttered cast iron skillet. Ensure the biscuits are gently touching sides with one another.

Bake at 450F for thirteen to fifteen minutes, or untl the tops are golden brown.

Remove from the oven and immediately butter the tops. Serve immediately, preferably with honey butter.

LedgeHer Tip: punch out your biscuits and then freeze the dough pucks for later use. Modify cooking time to 15-17 minutes or until golden brown.