Chef Todd’s Famous Biscuits

Everyone needs a good biscuit recipe in their recipe box. And we hope you’ve come to learn that when Chef Todd is in the Gygi kitchen you can trust the goodness he makes. A biscuit is the perfect compliment to any meal. They come together really easily, they don’t require many ingredients and they bake up so fluffy inside with a deliciously crusty top and bottom.

We cooked these biscuits in a dutch oven, but they cook up beautifully in the oven or your smoker.

What you’ll need:

  • Flour
  • Butter
  • Buttermilk
  • Salt
  • Sugar
  • Baking Powder

Here’s how it’s done:

Add flour, sugar, salt and baking powder into a large bowl. Then blend your butter and flour by hand, or use a pastry blender. Pour in a the buttermilk and mix a few times to incorporate.

Turn the dough out onto the counter or a cutting board, knead the dough only 4 to 5 times. This is what keeps them fluffy! Press the dough to 3/4 inches thick and cut out with round biscuit cutter. Add plenty of flour to your work surface and cutter to keep things from sticking.

Place biscuits so the sides are touching in a greased dutch oven or on a parchment lined baking sheet. This is what helps your biscuits to rise nice and tall and remain fluffy. Use a pastry brush, to cover the tops of the biscuits with butter.

Bake your biscuits at 415 degrees for 16 minutes. To learn how to get the perfect temperature with your dutch oven, read this briquette guide. Cook until golden brown on the top.

Add a little more butter at the end when they come out! Enjoy them with a little jam and honey. Or sprinkle a little sugar on top and eat them with fresh strawberries. Mmmmm.

Chef Todd's Famous Biscuits

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By Chef Todd Leonard Serves: 50


  • 2 1/2 pounds all purpose flour
  • 2 1/2 pounds cake flour
  • 1/2 ounce salt
  • 3 ounces sugar
  • 3 1/2 ounces baking powder
  • 3/4 pound butter, cut into small pieces
  • 1/2 gallon buttermilk



Cut butter into dry ingredients.


Add the buttermilk and mix until just moistened.


Move to table and knead four or five times. Don't overwork it.


Roll dough 3/4 inch thick and cut out with biscuit cutter. Don't forget to flour your work surface, rolling pin, and everything else it could stick to.


Place biscuits in a pan so that they are touching each other this allows them to rise upwards.


Butter the tops before they go into the oven.


Bake at 415 degrees for 16 minutes or until golden brown.


Butter them again when they come out.


You may wish to add cooked bacon, green onions, herbs, and or cheese to the dough for different flavors. You could also double sugar and serve these as strawberry shortcake with sugar sprinkled on the top. These biscuits would be great out of your oven or even your smoker. Just set them to 425 and cook 14-16 minutes. This recipe feeds a CROWD, but it is very easy to cut in half. A half batch fits in a 14" dutch oven!

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