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.
Recipe from Betty Crocker's New Boys and Girls Cookbook, Golden Press, 1972.
Cheddar, Bacon, and Fresh Chive Biscuits
6 thick-cut bacon slices
3 3/4 cups bread flour
1 1/2 T. baking powder
1 1/2 t. baking soda
1 1/4 t. salt
1/2 C (1stick) chilled unsalted butter, cut into 1/2-inch cubes, plus melted butter for brushing
2 1/2 cups (packed) coarsely grated sharp cheddar cheese (about 12 ounces)
1/3 C. chopped fresh chives
1 3/4 cups chilled buttermilk
Honey (optional)
Position oven rack just above center of oven. Preheat 425 degrees. Line heavy large baking sheet with parchment paper. Cook bacon in heavy large skillet over medium heat until crisp and brown. Drain, then chop coarsely.
Combine flour, baking powder, baking soda, and salt in processor; blend 5 seconds. Add butter cubes. Blend until coarse meal forms, about 30 seconds. Transfer flour mixture to large bowl. Add cheddar cheese, fresh chives, and chopped backon; toss to blend. Gradually add buttermilk, stirring to moisten evenly (batter will feel sticky).
Using lightly floured hands, drop generous 1/2 cup batter for each biscuit onto prepared baking sheet, spacing batter mounds about 2 inches apart.
Bake until golden and tester inserted into center comes out clean, 18 to 20 minutes. Brush biscuits lightly with melted butter. Let cool 10 minutes.
Recipe by the Bon Appetit Test Kitchen.
Cream Biscuits
2 C. all-purpose flour, plus extra for the counter
2 t. sugar
2 t. baking powder
1/2 t. salt
1 1/2 C. heavy cream
Adjust oven rack to upper-middle position and heat oven to 450 degrees. Line a baking sheet with parchment paper. Whisk the flour, sugar, baking powder, and salt together in a large bowl. Stir in the cream with a wooden spoon until the dough forms, about 30 seconds. Turn the dough out onto a lightly floured counter and gather into a ball. Knead the dough briefly until smooth, about 30 seconds.
Pat the dough into a 3/4-inch-thick circle. Cut the biscuits into rounds using a 2 1/2 inch biscuit cutter or 8 wedges using a knive. Place the biscuits on the parchment-lined baking sheet. (The baking sheet can be wrapped in plastic wrap and refrigereated for up to 2 hours.) Bake until golden brown, about 15 minutes.
Recipe by the Bon Apetite Test Kitchen
I hope you enjoy the recipes. Don't forget to leave a comment to be entered in my monthly ebook drawing.
Happy Eating!
Linda
