It's not right to keep so much love to myself
(Or, a Yankee girl makes biscuits)
Biscuits. Let me tell you about biscuits. They can be fluffy or substantial and dense. They can have 10 ingredients or 2. They are as distinct in the South as family names.
When you get a good one, you have to share. And oh, boy, is this a good one:
These are not fluffy "angel" biscuits. If you want those you have to go to another blog. These are biscuits that will hold their weight under butter and jam; they are meant to be eaten as a helper to get the food into your mouth.
To me, they are a treat. This is from my friend's mom - easy recipe that even you Yankees out there can make.
You need self-rising flour and buttermilk and Crisco. A pan with sides, an oven, a fork and a glass. Ok? Ready to start?
Heat your oven to 475 (that is not a typo). Dump some of the self-rising flour into a bowl. Wet it with the buttermilk but don't stir too much - if you break down the gluten (sorry Kirs) they will be tough. Mix them only as much as you have to to get the flour wet. Turn it onto a floured board and rub some flour into the top so the dough isn't sticky. Pat the dough down reasonably flat - about 1/2" thick. Cut it with a glass, rework, cut. Don't rework more than twice.
Melt 1 tbsp of Crisco shortening (I use the trans-fat free kind) in the bottom of your pan. Dip the top of each biscuit into the Crisco and put that side up in the pan. Ok? Ok.
Now bake them for about 15 minutes and make sure you have some real butter handy. Give a little buttermilk to the cats and enjoy your treat hot out of the oven.
Biscuits. You probably won't find a fried chicken recipe on this blog, but this one is so simple and so good I had to share. If you make them, tell me how they turned out!
Biscuits. Let me tell you about biscuits. They can be fluffy or substantial and dense. They can have 10 ingredients or 2. They are as distinct in the South as family names.
When you get a good one, you have to share. And oh, boy, is this a good one:
These are not fluffy "angel" biscuits. If you want those you have to go to another blog. These are biscuits that will hold their weight under butter and jam; they are meant to be eaten as a helper to get the food into your mouth.
To me, they are a treat. This is from my friend's mom - easy recipe that even you Yankees out there can make.
You need self-rising flour and buttermilk and Crisco. A pan with sides, an oven, a fork and a glass. Ok? Ready to start?
Heat your oven to 475 (that is not a typo). Dump some of the self-rising flour into a bowl. Wet it with the buttermilk but don't stir too much - if you break down the gluten (sorry Kirs) they will be tough. Mix them only as much as you have to to get the flour wet. Turn it onto a floured board and rub some flour into the top so the dough isn't sticky. Pat the dough down reasonably flat - about 1/2" thick. Cut it with a glass, rework, cut. Don't rework more than twice.
Melt 1 tbsp of Crisco shortening (I use the trans-fat free kind) in the bottom of your pan. Dip the top of each biscuit into the Crisco and put that side up in the pan. Ok? Ok.
Now bake them for about 15 minutes and make sure you have some real butter handy. Give a little buttermilk to the cats and enjoy your treat hot out of the oven.
Biscuits. You probably won't find a fried chicken recipe on this blog, but this one is so simple and so good I had to share. If you make them, tell me how they turned out!
posted by Jen at 6:30 PM
3 Comments:
They look yummy and so, so not gluten free. Oh well.
Hey - I'll have you know, I've lived in Massachusetts all my life and make a damned mean biscuit. From scratch!
Okay so my grandmother was from West Virginia which makes me only 1/2 Yankee ;o)
Yummy biscuits, yummy stash:)
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