San Jacinto Biscuits

These biscuits get their name from the 1836 Battle of San Jacinto, the fight that cinched Texas independence, and they’ve been a Lone Star State staple ever since. Six pantry ingredients, 30 minutes, and a hot oven turn out two dozen tender biscuits with the kind of flaky layers a butter biscuit can’t quite match.

Vegetable shortening is the key here. Shortening melts at a higher temperature than butter, which means it stays solid longer in the dough and creates more pronounced layers as the biscuits bake. It also keeps the crumb tender by coating flour proteins and limiting gluten development.

Working the dough with your hands (the directions are specific on this) lets you feel when the shortening is the right size: small pea-sized lumps throughout, not a smooth blend. Those lumps are what create steam pockets in the oven, and steam pockets are what create the airy, layered interior.

Bake hot and pull when the tops turn golden brown. Eat them warm with butter, jam, sausage gravy, or a smear of honey straight from the comb.

Kitchen Tips

• Cold milk and cold shortening work best. Warm shortening melts into the flour and ruins the layered structure entirely.
• Don’t overwork the dough. Three or four folds is plenty; more develops gluten and makes the biscuits tough.
• Cut straight down with the biscuit cutter, no twisting. Twisting seals the edges and stops the biscuits from rising as high.
• Place biscuits close together on the pan so they support each other while rising. Spaced apart, they spread instead of climbing upward.

Variations

• Brush tops with melted butter before baking for a richer crust and deeper color.
• Stir in 1 cup of shredded sharp cheddar and 2 tablespoons of chopped chives for cheese-and-herb biscuits.
• Add 1 teaspoon of cracked black pepper for peppery biscuits that beg for sausage gravy.