Well, I don't normally traffic in *recipes* ... but some lady ask real nice like for my biscuit recipe, so here goes:
Preheat oven to 425*
1 cup AP flour
1 cup SR flour
1 T baking powder
1 T sugar
1 tsp salt
4 T cold butter
4 T cold Crisco or lard
Milk or buttermilk
Mix dry ingredients, then cut in about 4 T cold butter and 4 T cold Crisco ... then add cold milk or buttermilk to form a dough. I never measure the milk, but it's probably about a cup ... just add a little at a time until a thick sticky dough forms. Don't overwork the dough, and don't use your hands because the heat from your hands will melt the cold butter/crisco that you cut in. You want that butter/crisco to remain in little lumps. I mix with a wooden spoon. DON'T OVERWORK THE DOUGH ... (did I mention that?) LOL Next, turn the dough out onto a floured surface, dust the top with a lil' more bench flour & gently press it down to your desired thickness. Don't use a rolling pin ... and don't press it down too thin. I think about 1 1/2 inches thick is about right. If you like thinner biscuits, press it down flatter. Cut the biscuits & place them on a lightly greased pan, and bake in HOT 425* oven until golden brown. Thick biscuits take mebbe 12-14 minutes ... thinner biscuits will cook a lil' faster.
Glad she asked, although I have one of yours, I wanted to make sure it was the latest. Thanks for posting it.
ReplyDeletelotta different recipes for biscuits, big dude ... but more important than the *recipe* is the proper TECHNIQUE. that's one of the reasons i don't traffic in recipes - a good recipe in the hands of a cook with poor technique negates the good recipe every time. one has to understand WHY a recipe is constructed the way it is ... not just follow it blindly. once you understand why you are doing things, then the recipe becomes useless ... and you're really cooking.
ReplyDeletei've not managed to get biscuits down just yet and every time i see yours i'm inspired to try again. Thanx so much. On this rainy night i will have my hands covered in flour tonight!!
ReplyDeletekristin, once you master the technique the rest is easy. practice makes perfect. email me if you have any further questions.
ReplyDeletei will! Thanx again :)
ReplyDelete