Looking for a warm and buttery respite from the cold? Try Regina Charboneau’s world-famous butter biscuits (she is The Biscuit Queen), from her Twin Oaks Bed & Breakfast in Natchez, Mississippi. Regina’s cookbook, Mississippi Current Cookbook: A Culinary Journey down America’s Greatest River, will be published by Lyons Press in May.
Regina is specific about ingredients. “They don’t taste quite like my biscuits if you change the ingredients,” she says. She prefers Calumet Baking Powder and Land O’ Lakes salted butter and salted margarine.
4 cups flour
¼ cup baking powder
¼ cup sugar
¾ pound margarine (salted)
¼ pound butter (salted)
1¾ cups buttermilk
Cut margarine and butter into small cubes (½ inch)
Mix with dry ingredients and coat the margarine and butter well with the flour mixture.
Flour a work space and roll out ¾ inch thick, fold and roll again. Repeat this process two to three times until you have a smooth dough. The dough will be layered with butter and margarine. Cut into rounds, whichever size you prefer. Regina prefers 2 inches.
Regina’s secret: You may bake in muffin tins to brown evenly.
Makes 2 dozen large or 3 dozen small biscuits.
For more fabulous recipes from Regina Charboneau: