Can you vaguely see the indentations that I made before I baked these 6 gigantic biscuits, so I could more easily pull them apart? Healthy these are not. Delicious, yes they are!
Biscuits. What’s there not to like, other than the fact that they’re white food, high in carbs, pretty much empty calories (i.e. no healthy nutritional value) and high in calorie. But oh well, sometimes there’s just nothing like them. When we want comfort food, isn’t that what we turn to, things that may not be good for us, but they taste good and they just plain make you “feel” better. Kind of like ice cream. And mashed potatoes. Even meatloaf satisfies my comfort meter.
I was going to cook up some barley for dinner, but I got a little flash in my brain that said biscuits sounded a whole lot better. I have a digital cookbook in my MasterCook recipe program that is just filled with internet-found ideas. They’re sorted by category, so it took little time to scan through all the Bread possibilities (which also included some quick sweet breads). The recipe has been in that file for awhile, but has a story.
Apparently there used to be a restaurant in Louisville, Kentucky, called Lynn’s Paradise Café, and the owner, Lynn, made these glorious biscuits. The restaurant closed, but the owner gave the recipe to someone, and it’s available in a couple of places online. These biscuits are big. I mean HUGE. Usually they’re made in a 9×9 pan – and the recipe below IS for that size. I didn’t want 9 of these gigantic biscuits, so I made 2/3 of the recipe and used a bread pan instead. We ate 2 and I froze the other 4 1/2 in foil so I can pop them out for a future dinner.
At the Louisville Courier’s website their recipe calls for White Lily flour (not easily found out here in the Wild West, although I have read even recently that some cooks believe White Lily is absolutely the best flour – I wouldn’t know since I’ve never tried it) and shortening. Theirs were baked at 425°. I used regular all-purpose flour and unsalted butter. And baked them at 400°. They’re a buttermilk biscuit, but rich with unsalted butter AND heavy cream. Yes. So they’re tender from the buttermilk, flaky from the unsalted butter you cut in, and rich with the heavy cream. Technically you shouldn’t need butter on them. I’ll leave that up to you.
My opinion is that perhaps these biscuits could/would be just fine with a bit less fat. The next time I make these I’m going to use all buttermilk, and no cream. Or maybe a higher proportion of buttermilk to cream. I’ll let you know how that works. I suppose I could hold off posting this recipe until I’ve tried it, but since this one below isn’t my recipe, I’ll let you decide whether to try these as is, or wait until such time as I get around to trying a revised recipe.
What’s GOOD: the biscuits are tall, no, they’re deep and extraordinarily rich. Not like a scone – just like a rich biscuit. I think I’d like them not quite so high, yet I don’t have a pan that would be just right for that. I’ll have to think on that. The texture is rich. Not flaky, not exactly dense either. Good texture, buttery texture for sure! It’s possible the substitution of butter for shortening has an effect also. Maybe I should try them with the non-hydrogenated shortening I have. The biscuits don’t need any butter, but if you take a big mouthful, they might be a bit too dry without something on them – gravy, jam, honey or gosh, butter! I splurged and had butter on the very last bite of the half a biscuit I ate. They’re also easy to make – the usual drill with dry ingredients, cut in the fat (butter or shortening) then pour in the wet ingredients. Stir and press lightly into the pan. You hardly have to get your hands dirty!
What’s NOT: they do take awhile to bake – longer than ordinary biscuits since they’re SO thick.
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Lynn’s Paradise Biscuits
Recipe By: Lynn’s Paradise Cafe in Louisville, Kentucky via Amateur Gourmet blog
Serving Size: 9
4 cups all-purpose flour — (use White Lily flour if available)
4 teaspoons baking powder
1 1/4 teaspoons salt
1 teaspoon baking soda
2/3 cup unsalted butter — cut in small cubes, well chilled (or use vegetable shortening)
1 1/2 cups buttermilk — chilled well
1 cup heavy cream
2 tablespoons butter — melted, for brushing on top
Notes: I made a 2/3 recipe and baked them in a bread pan – because they’re so thick, they took 45 minutes to reach 195° internal temp. The original recipe calls for White Lily flour and uses shortening, not butter.
1. Preheat the oven to 400°.
2. Spray a 9 x 9-inch pan with veggie spray or lightly use the butter wrapper to rub around the pan.
3. In a large bowl add the flour, baking powder, salt, and baking soda. Cut in the butter by hand until it resembles coarse oatmeal. You can use two steak knives, slicing across the bowl or a pastry blender. Do not over work the dough or it will form a tough biscuit.
4. Pour the heavy cream and buttermilk in, in a steady stream. Using your hand or a spatula gently mix all of the butterrmilk and cream in just until well blended. The dough will be slightly to moderately sticky. If it is too dry you can adjust it by adding just a little more cream.
5. Scoop the dough into the prepared pan and spread evenly. Use a gentle patting. Do not press the dough down. When it is evenly pressed, including into the corners, you can pre-divide the dough. Using a sharp paring knife that is slightly wet you can proceed to mark the dough. Mark the dough by cutting 4 across and 4 down.
6. Brush with the melted butter. Place in the preheated oven and bake for 25-30 minutes or longer. Remove when the internal temperature has reached 195°.
7. The biscuits should be firm and lightly golden. Just because they are golden brown doesn’t mean they’re cooked through inside. An instant read thermometer is really important here.
Per Serving: 454 Calories; 27g Fat (53.1% calories from fat); 8g Protein; 46g Carbohydrate; 1g Dietary Fiber; 81mg Cholesterol; 734mg Sodium.

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