The Best Biscuits You Will Ever Eat

I'm going to deviate from my usual repertoire of adoption updates and my moronic living to share with you some recipes that I love.

This particular biscuit recipe has been circulating the internet for some time. I just found it though so it's all new and exciting.

It's a well known fact that I can't make biscuits. They continually befuddle me. I've tried various ingredients and techniques but they always turn out flat and weird. Matt loves baked goods and I've gotten pretty awesome at making bread and pies but wanted to make biscuits that were light and fluffy and filled with love. And I've always failed. Until now.

I made them last night and after Matt took a bite he said "Are there any more?" I said "Yes, one." He immediately said "I call it. It's mine."

Then today he texted that he might be late tonight from work. I told him I was making the biscuits and baked eggplant. He left within minutes.

They're that good.

I don't know the original baker of these biscuits but the recipe I followed is listed here.

7 Up Biscuits

2 cups Bisquick
1/2 cup sour cream
1/2 cup 7 up

I know, I know. Weird and unhealthy. But that's life sometimes.

This recipe is good but here is where it gets really ultra special.

Make your own Bisquick (or baking mix if you're generic). Use White Lily Flour and get the self-rising kind. If you're fortunate to live in the south, then you're probably familiar with this type of flour. It's made with soft winter wheat and it's the best flour ever for pancakes and biscuits and stuff. Make your own baking mix with a 5:1 ratio of flour and shortening.

So...5 cups White Lily Self-Rising Flour
       1 cup all-vegetable shortening.

Or 10:2 if you're mathematically gifted. 15:3...I could go on. I did just recently pass statistics.

If you have a Kitchenaid and it's beautiful and shiny like mine, use that big metal whisk thing to mix this together.

Get yourself a cast iron skillet. Really. I recently acquired mine from a friend who didn't realize how lovely and expensive these skillets are and gave them away with a wave of his hand. I shore am happy with them.
Cast iron skillets just add so much depth to dishes.

Anyway, throw a pat of butter in your skillet and put that in the oven about 5 min before the oven is ready so the butter melts. Mix your baking mix with the sour cream and 7 up. Put some flour on your palms and shape the balls of dough like hamburger patties. Sure, you can cut them with a biscuit cutter but then you've got to clean the counter. And you don't really want to do that, do you?

Make sure you put some flour on your hands. It's a really soft, sticky dough. Take your skillet out when the oven is ready and your butter is melted. Swivel the pan a bit to distribute the butter.

Bake at 450 for 12-15 min.

Get ready to be adored by everyone.

I served this alongside Baked Eggplant - recipe here.

1 eggplant, sliced
Mayo
Diced onion
Spices
Breadcrumbs
Panko
Parm Cheese

Chop the onion, mix with mayo. Coat the eggplant slices with this mixture. Coat with mixture of breadcrumbs, panko crumbs, parm cheese, and Italian Spices (I had basil and parsley. Italian? I don't know. All I had on hand? Yes).

Update: I forgot to mention in the original post that I added panko crumbs to this recipe. A mix of panko and regular gives it a nice crunch. Also, the recipe calls for no-fat mayo. Which is an oxymoron. Update over.

It's messy, so it's good to have a helper.

Bake at 425 for 12 min. Flip and bake for another 12. I actually just baked the biscuits at that temp and added a few extra minutes.

These biscuits with that eggplant? My goodness. It's happiness and joy all around.