Nana’s Kitchen: Biscuits
Greeting, home cooks, welcome to Nana’s Kitchen.
There is nothing quite quite as satisfying as a hot biscuit with butter and jam or sausage gravy for breakfast. A hot cup of coffee or tea on the side.
Recipes have been around since Roman times (more like a cracker). What we call a biscuit developed more in the 1700’s. Our kinfolk across the way in England refer to a biscuit as a cracker or cookie. Their term for a biscuit, as we know it, is a scone.
There are a many biscuit recipes. Every cook has their favorite. Many recipes passed down from generation to generation. There is no right or wrong recipe. And it is fun to try different ones. Presented here is a simple one with minimal ingredients.
2 cups self rising flour
1/4 cup solid shortening
3/4 cup buttermilk
Heat oven to 375 degrees
Measure flour into large bowl
Using a pastry cutter or fork work the shortening into the flour until crumbs the size of peas form
Add buttermilk stirring with fork till flour is moistened.
Take your hands and mix, if you want, just to get everything together.
Turn dough onto lightly floured surface.
Knead dough gently a few times.
Sprinkle with flour or apply flour to rolling pin and roll to one inch thickness.
You can press out with hands and not use a pin, if you prefer.
Using a 2 inch biscuit cutter, cut out each biscuit.
Place on baking sheet with sides lightly touching.
Scraps can be reformed by hand so as not to waste.
Bake 8 – 10 minutes until golden brown.
Remove from oven.
Let the biscuits touch as this will help the rise.
Can use solid Crisco or cold butter. Butter cut into bits and frozen works well.
Full fat buttermilk makes a richer tasting biscuit.
Whole milk may be used instead of buttermilk.
Do not over knead the dough as it will make the biscuit tough.
Biscuit cutters are fun to use but a glass dipped in flour may be used.
Cut straight down into dough before twisting to remove as this keeps the air
In and helps the dough to rise. We want tall biscuits.
Using parchment paper makes cleanup a bit easier.
Biscuits baked in a cast iron pan do well. Grease skillet well with the crisco.
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