Tuesday, February 23, 2010
Biscuit Recipes - Gourmet Gallery Book Signing/Biscuit Demonstration
Here are the biscuit recipes I promised.
Basic Southern Biscuits
Stir together in a bowl
2 C. all-purpose flour
3 t. baking powder
1 t. salt
Cut into flour mixture
1/4 C. shortening
Mixture should be crumbly.
Stir in with fork - 3/4 C. milk
Stir just until mixture holds together and forms into a ball. Turn mixture onto a lightly floured cloth covered board. Roll ball of dough around 3 to 4 times. Knead quickly by gently folding, pressing, and turning 20 times to smooth up the dough.
With lilghtly floured cloth-covered rolling pin, roll out dough to 1/2 inch thickness.
Use round cutter to cut out biscuits. Dip cutter into flour before cutting each biscuit.
Use a spatula to place biscuits on ungreased baking sheet. For crusty sides, place biscuits about 1 inch a part; for soft sides, place biscuits close together in an ungreased round layer pan.
Bake 10 to 12 minutes or until golden brown.
Makes sixteen 1 & 3/4 inch biscuits.