So many people over the years have asked me to show them how to make my biscuits. I started making biscuits from the recipe on the back of the bag of flour, you know, with shortening and water. If you like food the way I do, you know that recipe is tasteless; shortening and water have no flavor. Over the years, I've developed my own recipe that is tasty and everything you want in a biscuit.
Once you've finished your biscuits, brush them with some butter and very lightly sprinkle with kosher salt or sea salt. I love to eat them steamy hot out of the oven. I always have one plain as soon as I take them out then I enjoy eating others with apple butter, open face with honey drizzled over it or with a slice of cheese melted by the biscuit.
When reheating the biscuits in the microwave, warm up one on a napkin for 10 seconds then only 3-5 second increments after that. The longer you warm them up, the harder they get.
INGREDIENTS (modified from video)
4 Cups soft wheat, self-rising flour
2 sticks cold butter
1 cup whole buttermilk
3/4 cup milk
I use White Lily self-rising, unbleached flour. If I can't find unbleached, I use regular White Lily self-rising. Pay attention to the tips I give in the video so your biscuits turn out perfect.
- Bake at 425F on the middle rack.
- You do NOT need to grease your pan.
- You may cook them in an iron skillet if you prefer.
- You may freeze them raw and bake later. Place your sheet of cut-out biscuits in the freezer. Once they're solid, place them in a freezer bag. When you're ready to bake, preheat your oven to 375F and bake until the tops are golden brown. They may not rise as much as non-frozen biscuits, but will still be good and impressive.
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