Saturday, October 30, 2004

Biscuits

Rose asked what the big draw about biscuits is (under the comments section of the Sour Milk post). Although a bit dazed that someone wouldn't know, instinctively, the appeal of biscuits, I'm rallying myself to post the recipe I use. Rose, try serving hot biscuits and butter (and honey, as Darren prefers) with your next meal. Rounds it out nicely. These take about twenty-five minutes total.

Baking Powder Biscuits
(from Better Homes and Gardens cookbook)

2 cups all-purpose flour
1 TBS baking powder
1/4 tsp salt
1/3 cup shortening*
3/4 to 1 cup buttermilk or soured milk**

Preheat oven to 400 degrees.

Combine flour, baking powder, and salt. Add shortening, working it in with your fingers until dough resembles corn meal. Add buttermilk and mix well. Dough should be soft but not sticky. If dough is too sticky, add a little flour.

Roll out biscuits with well-floured hands and place on a greased cookie sheet. Bake for, oh, fifteen minutes or so until the bottoms are golden brown.

This recipe makes anywhere from six to ten biscuits, depending on how big you make them.

* Butter, especially if cold when added to the dough, makes rich, flakey biscuits. It's a luxury we don't indulge often.

** To "sour" milk, add a dash of vinegar to the milk and let it sit for about five minutes.

2 comments:

Queen of Carrots said...

Mmmm . . . I can taste my mother's biscuits, with honey or even better, homemade freezer strawberry jam.

Unfortunately mine are never that good because I feel obligated to use whole grain flour. But they're still pretty good hot with honey.

Kevin & Amy said...

Thanks for posting this Sara. We LOVE biscuits and this recipe looks easy. I will definitely use it. -A