Homemade Biscuits

I’ve never confronted a biscuit that I didn’t like.  Biscuits were analogous with Saturday morning. The smell of chicory coffee and bread filled the air. I would watch the flat disks fluff up and brown in the oven.  Then the little biscuits socialized in a basket with a dishcloth on top to keep them warm. The communion basket was then set on the table along with peanut butter, butter, syrup and fig preserves. We would all partake of the offerings, and afterwards I would skip off happily with a tummy full of biscuits.

 

 Recipe: Adapted from Tyler Florence

Makes 12

 4 cups flour, sifted

1 Tbs. salt

1 Tbs. baking powder

2 tsp. baking soda

1 cup cold shortening, kept cold in small pieces

1 ½ cups of buttermilk

Preheat the oven 3750

 Sift flour, salt, baking powder and baking soda together. Add cold shortening to the mix. Use hands or cold forks to cut in the shortening into the flour mixture until crumbly texture. Create well and add buttermilk. Combine with hands until incorporated. Place onto a lightly floured surface. Fold over four or five times on the board. Spread the dough out until the dough is about 1 inch thick. Take a 3-inch cutter dusted with flour to shape biscuits. Place onto a cookie sheet. Brush with buttermilk. Bake in oven for 25-30 minutes or until golden brown.

 

 

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