Yearly Archives: 2014

Butter my biscuit


You read about cold butter in a lot of pastry recipes. So whats the deal with cold butter? The difference lies in being flaky vs non flaky. Cold butter does not absorb as much in the starch of the flour. Therefore when it melts during the baking process, the results are layers of flakiness. My momma recently showed me a trick of the trade and that’s to use a cheese grader to incorporate near frozen butter into the flour. Another method is to use a pastry cutter and ‘cut in’ your butter to pea sized balls. You can use two forks or even a food processor, working the butter into the dry ingredients. Lots of ways to skin the cat, but the moral of the story this time is to to use cold butter. If you’re wondering how Rise Biscuit Co. rolls, here’s what we do:

After pouring the dry ingredients into a bowl, take the cold butter and cube it with a knife. Then we add it to our flour mixture, and use a pastry cutter and cut in until well combined. Pretty simple. Very effective.

Speaking of butter, See Salt recently smothered their cranberry orange butter on top of Rise Biscuits.


Sounds like the perfect Christmas morning breakfast to me!

Merry Christmas from Rise Biscuit Co.


Scones are biscuits best friend.  That’s why I’m hear to tell you how to turn your Rise biscuit mix into delicious scones.  These don’t need any honey or jam since you add the sugar right into the mix.

Here’s what you will need:

1 bag of Rise buttermilk mix

4 Tablespoons sugar

1/2 cup cold butter, cubed

1 cup fresh fruit or chocolate chips

1 1/4 cup buttermilk or cream

Here’s what you do:

Preheat 400 degrees.

Pour mix into large bowl.  Add sugar. Cut butter into flour mixture using pastry cutter or two forks. Stir in stawberries or fruit of your choice.

Stir buttermilk into flour mixture and gently mix until comes together.

Pour dough onto floured countertop and gently knead twice until dough comes together. Fold in half and pat out to a 1 inch thick, rectangular shape.  Cut from corner to corner and then again from the other corner to corner and each triangle in half creating 8 scones.

Transfer to baking sheet. Bake for about 15 minutes.
Brush with melted butter and sprinkle with sugar and bake for 5 more minutes until golden brown.

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