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Dad's 'Bee-yoo-tee-ful' Biscuits; by Kung
Topic Started: May 25, 2012, 5:48 am (1,114 Views)
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Dad's 'Bee-yoo-tee-ful' Biscuits
by Kung

Yes, you read that right, Kung's actually posting a recipe; but I can't take credit for it. My dad is the one who has this biscuit recipe, and it works great. It's not just about the ingredients, though; the IMPORTANT parts are bolded.

Ingredients:

• 4 cups sifted flour (unbleached if possible, all purpose)
• 4 tsp baking powder (fresh)
• 1 tsp baking soda (fresh)
• ½ stick cold butter
• 8 TBS cold Crisco
• Pinch of salt
• 1 ½ cups buttermilk (low-fat is OK)

Instructions:

1. Sift flour, baking powder, salt, & pinch of salt together in a large bowl.
2. Cut in butter & Crisco with a fork or pastry cutter…NO HANDS (yet).
3. When flour looks "grainy" (has little globs of flour-coated butter & Crisco) make a little crater in the middle & pour in buttermilk.
4. Mix with spatula until mixture gets sticky, then use hands (as LITTLE as possible) to fold flour until you have a loose ball.
5. Turn out onto a lightly floured surface and continue folding flour just until dough holds together (should only take 5 or 6 folds). Add small amounts of flour or buttermilk as necessary. DO NOT OVERKNEAD !!
6. Press dough down until approx. ¾ inch thick (thinner if you want). Cut out biscuits with a biscuit cutter & place on ungreased baking sheet.
7. Brush tops with buttermilk.
8. Bake in 450 degree oven until done (approx. 20-23 minutes) and biscuits are lightly browned.
9. PIG-OUT !!!! Preferably while warm & butter melts quickly on 'em !! (Add a slice of sausage or ham & you'll think you died & went to heaven).

As my dad pointed out to me, the MOST important parts are

- keeping the liquid/'cold' ingredients COLD as LONG as possible, and
- using your hands as little as possible (which also contributes to keeping the 'cold' ingredients cold.

All I know is that it works fantastically
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