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How To Make The Best Biscuits Ever
    #7965194 -

This is my dad's recipe, he's been working on it for about 20 years now and I think it's just about perfect.

Preheat oven to 400F.

Mix in a medium sized bowl:
2 cups flour (white)
1-2 Tbsp sugar depending on your tastes
2 tsp baking powder
1 tsp salt

Cut in a generous 1/4 cup of softened butter and mix with your hands until the texture is consistently mealy.

Add 1 cup milk, stir in with a spoon until it's kneadable, then use your hands. Be careful not to overhandle it--once it's well mixed and kneadable STOP.

*You may need to add a little more flour or milk, depending on the humidity where you live*

Sprinkle flour on a clean surface and roll dough out to about 1.5cm thickness, then cut out with a round cookie cutter or cup. You'll need to ball up the scraps and roll them out again to use it all up. I like to make a little infinity symbol with the remaining scraps.

Place the cut out biscuits in a cooking tray of some sort--I usually use a round cake pan or a Pyrex 9 x 13 pan. They should be touching but not squished together.

Bake at 400F until the bottoms are golden brown and the tops are fluffy (anywhere from 10-30 minutes).

Serve with double devon cream and jam, or buttered with a hearty vegetable soup.


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"The important thing to remember: if we ship all our fat-bottomed girls off to foreign countries, the terrorists win."

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Re: How To Make The Best Biscuits Ever [Re: mayfly]
    #7967505 -

Thanks mayfly! :hug:

I've been teaching myself to cook and this should make a good addition to my repertoire.:rockon:


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Re: How To Make The Best Biscuits Ever [Re: mayfly]
    #7967866 -

Try using the scraps for Grunts


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:Awesketch:

:cool: Fair is Fair :devil:

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Re: How To Make The Best Biscuits Ever [Re: Brainiac]
    #7968983 -

This is the best biscuit recipe I have ever tried and surprisingly enough the dough is supposed to be very wet. The lady who gave me this recipe used to teach cooking classes at a shop I worked in. She was also a chemist so she had a very different approach to cooking than I had encountered before.

A low protein Southern flour like White Lily is best, but any self-rising flour will work. When shaping the biscuits, a cup of plain flour is called for. Serve the biscuits with butter, or if there's time, make Cherry-Chambord Butter.

2 cups self-rising flour, preferably White Lily
1/4 cup sugar
1/2 teaspoon salt
4 tablespoons shortening
2/3 cup cream
1 cup buttermilk, or more
1 cup plain flour, for shaping
2 tablespoons butter, melted

Preheat the oven to 425 degrees and arrange a shelf slightly below the center of the oven. Spray an 8-inch cake pan with nonstick cooking spray.

In a large mixing bowl, stir together flour, sugar and salt. Work the shortening in with your fingers or a pastry blender until there are no large lumps.

Gently stir in the cream. Stir in the buttermilk until the dough resembles cottage cheese. It should be a wet mess. If you are not using a low-protein Southern flour, this may require considerably more than a cup.

Spread the plain flour (not self-rising) out on a plate or pie pan. With a medium(about 2-inches) ice cream scoop or spoon place scoops of dough well apart in the flour. Sprinkle flour over each. Flour your hands.

Turn a dough ball in the flour to coat, pick it up, gently shape it into a round, shaking off the excess flour as you work. Place the biscuit in the prepared pan. Coat each dough ball in the same manner, and place the shaped biscuit "smuched" up against its neighbor. Continue scooping and shaping until the dough is used.

Bake biscuits until lightly browned, about 20 to 25 minutes. Brush with melted butter. Invert biscuits out onto one plate, then back onto another. With a knife or spatula, cut quickly between biscuits to make them easy to remove. Serve immediately. "Butter 'em while they're hot."

 


Cherry-Chambord Butter:yesnod:

8 tablespoons (1 stick butter)
1 package (8 ounces) cream cheese
2 tablespoons Chambord or other raspberry liqueur
1/3 cup confectioners' sugar
1 small jar (5 ounces) good cherry preserves

Process the butter, cream cheese, liqueur, and confectioners' sugar in the food processor with the steel knife to blend well. Stir in the preserves by hand. Chill well before serving. Keeps well for several weeks in a closed jar.


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"Don't touch me while your laughing maniacally"

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Re: How To Make The Best Biscuits Ever [Re: Brainiac]
    #7969087 -

Brainiac - I loooove grunts but the name really bothers me. The best is with blueberries and saskatoon berries mixed together.

FunGuyFan - That recipe looks pretty good, I'll have to try it when I pick up some more flour. I'm totally out. :sad: I don't know where I could get White Lily flour around here, though, I've never seen it.


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"The important thing to remember: if we ship all our fat-bottomed girls off to foreign countries, the terrorists win."

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Re: How To Make The Best Biscuits Ever [Re: mayfly]
    #7969113 -

White Lily is truly a Southern thing

Shirley(the lady who wrote the recipe) suggests

If low-protein Southern self-rising flour is not available, use 1 cup national-brand self-rising all-purpose flour and 1/2 cup instant flour (such as Shake & Blend or Wondra) or cake flour, plus half a teaspoon baking powder. If self-rising flour is not available, use a total one & a half teaspoons baking powder.

Do not use self rising flour for shaping since the leavener will give a bitter taste to the outside of the biscuits.


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"Don't touch me while your laughing maniacally"

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Re: How To Make The Best Biscuits Ever [Re: FunGuyFan]
    #7972193 -

great recipes. i need to put them to use this week. biscuits and jam would be a real treat right about now.


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General Interest > Culinary Arts, Gardening and Brewing
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