Like many celebrities these days, Blake Lively loves to cook. But unlike many other celebrity recipes, we actually trust this one. Why? Blake gives credit where credit is due. Her favorite biscuit recipe isn't one she wrote herself. It's from a cookbook that she swears "changed her life."
Reese didn't write her biscuit recipe either — her Grandma Dorothea did, and Grandma's have the most kitchen cred. They look almost identical to Blake's ... but don't all biscuits? We all know it's not about the golden exterior — it's the fluffy and flaky layers inside that count.
BLAKE LIVELY'S RECIPE
The world discovered Blake's fave biscuit recipe on Instagram, when she posted her gorgeous mixed berry shortcake. This biscuit, she revealed, comes from the Hearlandia cookbook. A few interesting things to note about this recipe:
- It calls for both all-purpose and cake flour.
- There are 2 full sticks of butter and 2 whole tablespoons of baking powder (to make 12 biscuits).
- It recommended that you use a stand mixer.
- There's sugar in the dough!
- You need to freeze the dough for 30 minutes before baking.
- More than halfway through baking, you're told to reduce the oven temperature from 425° to 400°.
These biscuits rose beautifully, but they never turned golden, which was kind of a butter. The layers inside were perfect however. The one complaint we heard from a food editor was that they tasted a little metallic from the baking powder. 😬
REESE WITHERSPOON'S RECIPE
Grandma Dorothea's recipe is a bit simpler. There are only 5 ingredients — butter (only 1 stick!), flour (just all-purpose), baking powder (1 tablespoon), salt, baking soda, and buttermilk. Here's what stood out to us about her recipe:
- The baking temperature is higher at 450°.
- There are only 6 tablespoons of butter in the dough. The rest is melted and used for greasing the pan and brushing the biscuit tops.😋
Warning: This dough is SUPER craggly, and doesn't seem like it'll come together, especially if mixed by hand. We'd recommended following her recipe but using a food processor, and we couldn't help but wonder if more butter in the actual dough would help.
THE VERDICT
The decision was tough, but ultimately, more people voted for Blake. It was the extra butter and added sweetness that gave her the edge. Reese's biscuits were good and were even compared to Pillsbury Biscuit Grands (which we consider a compliment) but they weren't quite as pillowy. Even still, all of hers were demolished just as quickly as Blake's.
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