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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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