Granny Hazel’s Unbeatable Biscuits


By Anthony Sobotik and Chad Palmatier

Makes 4 large biscuits

Fairly difficult

Granny Hazel’s Unbeatable Biscuits


For 1 Batch(es)


  • 1 cup(s) flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon(s) salt
  • 6 tablespoons cold unsalted butter, divided
  • 1/3 cup(s) half and half

Granny Hazel’s Unbeatable Biscuits Directions

  1. Heat the oven to 430°. Mix together the flour, baking powder and salt in a large stainless-steel bowl. Cut 4 tablespoons of the butter into pats and incorporate into the flour mixture with a pastry blender until the mixture has a crumb-like consistency.
  2. Make a well in the mixture and add the half and half. Mix all the ingredients together until fully incorporated and the dough sticks to a spoon.
  3. Prepare a floured surface and place the dough on it. Sprinkle a bit of flour on the top of the dough and fold the dough over itself 3 to 4 times. Form a ball and flatten it with your hands to a ½-inch thickness.
  4. Place the remaining 2 tablespoons of butter in a cast-iron skillet and melt it over low heat for about 2 minutes. Remove from the heat. Use a large biscuit cutter to cut out the biscuits.
  5. Dab each biscuit in the melted butter, then turn over so the buttered side is up. Place the biscuits about ¼-inch apart in the skillet and bake for 20 minutes.

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