Wise County biscuits are a hearty, rustic drop biscuit with roots in the coal country of southwestern Virginia, yet they have found a devoted following in Pittsburgh, PA, where they are often served alongside pierogies or kielbasa. These biscuits are uniquely tender and moist, thanks to a generous amount of buttermilk and a technique that avoids overworking the dough. They are perfect for soaking up gravy or stew, and their slightly craggy tops catch every bit of butter or honey you drizzle on them.
Ingredients
- 2 cups (250 g) all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup (113 g) cold unsalted butter, cut into small cubes
- 1 cup (240 ml) cold buttermilk, shaken
- 1/4 cup (60 ml) cold water (if needed)
Instructions
- Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add the cold butter cubes to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse meal with some pea-sized butter pieces remaining. Work quickly to keep the butter cold.
- Pour the cold buttermilk into the flour-butter mixture. Stir with a fork just until the dough comes together. If the dough seems too dry, add the cold water 1 tablespoon at a time until it just holds together. Do not overmix.
- Drop the dough by heaping spoonfuls (about 1/4 cup each) onto the prepared baking sheet, spacing them about 2 inches apart. You should get 8 biscuits.
- Bake in the preheated oven for 18–20 minutes, until the tops are golden brown and a toothpick inserted into the center of a biscuit comes out clean.
- Remove from the oven and let cool on the baking sheet for 2 minutes, then transfer to a wire rack. Serve warm.
Tips
- Keep everything cold: Cold butter and cold buttermilk are essential for flaky, tender biscuits. If your kitchen is warm, chill the flour mixture and butter in the freezer for 10 minutes before adding the buttermilk.
- Don’t overmix: Stir just until the dough comes together. Overmixing develops gluten, which makes biscuits tough.
- Substitution for buttermilk: If you don’t have buttermilk, add 1 tablespoon of lemon juice or white vinegar to 1 cup (240 ml) of whole milk and let it sit for 5 minutes. This will not be as thick, but it will work.
- Make them bigger: For larger biscuits, use a 1/3-cup scoop and increase the baking time by 2–3 minutes.
Serving Suggestions
These biscuits are incredibly versatile. Serve them warm with butter and honey for breakfast, or split them open and fill with sausage gravy for a classic Southern-style meal. In Pittsburgh, they are often paired with pierogies and kielbasa, or used to soak up the juices from a hearty beef stew. They also make excellent sandwich buns for pulled pork or fried chicken.
Variations
- Cheese and herb: Fold in 1 cup (100 g) shredded sharp cheddar cheese and 1 tablespoon of chopped fresh chives or rosemary into the dough before adding the buttermilk.
- Spicy: Add 1/2 teaspoon of cayenne pepper and 1/4 teaspoon of smoked paprika to the dry ingredients for a subtle kick.
- Sweet: Increase the salt to 1 1/4 teaspoons and add 2 tablespoons of sugar to the dry ingredients. Serve with jam or apple butter.
- Whole wheat: Replace half of the all-purpose flour with whole wheat flour. The biscuits will be denser but still delicious.
Storage and Reheating
Store leftover biscuits in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To reheat, place them in a 350°F (177°C) oven for 5–7 minutes, or microwave for 20–30 seconds. For longer storage, wrap them tightly in plastic wrap and freeze for up to 3 months. Reheat frozen biscuits directly in a 350°F (177°C) oven for 10–12 minutes.
Frequently Asked Questions
Can I use self-rising flour? Yes, you can substitute self-rising flour for the all-purpose flour, but omit the baking powder, baking soda, and salt from the recipe. Self-rising flour already contains leavening and salt.
Why are my biscuits dry? Dry biscuits usually result from overmixing or using too much flour. Be sure to measure your flour correctly (spoon it into the cup and level it off), and mix only until the dough comes together. Also, make sure your buttermilk is cold.
Can I make the dough ahead of time? Yes, you can prepare the dough and keep it covered in the refrigerator for up to 24 hours. When ready to bake, drop the biscuits onto the sheet and bake as directed, adding 2–3 minutes to the baking time if the dough is very cold.
What makes these biscuits different from regular biscuits? Wise County biscuits are drop biscuits, meaning they are not rolled and cut. This makes them more rustic and quicker to prepare. They also have a higher ratio of buttermilk, which gives them a moist, almost scone-like texture.
Can I use salted butter? Yes, but reduce the added salt to 1/2 teaspoon to avoid overly salty biscuits.
How do I know when they are done? The biscuits should be golden brown on top and firm to the touch. A toothpick inserted into the center should come out clean, with no raw dough attached.
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