. . . and I am very good at spoiling, especially when it comes to food. I have been feeding my husband all his favorites this weekend, not because I want anything but because I have a strong need to be pleasing.
This morning we had biscuits and gravy. Turkey-sausage gravy that is, made with skim milk. It was tasty. I have to say, I make some mean biscuits. Buttermilk biscuits. Yum.
Here are the keys to making perfect biscuits every time. You’ll need:
2 cups of unbleached white flour.
4 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
4 tbsp extremely cold butter
2 tbsp cold Crisco
1 cup buttermilk
Have your oven very hot. 425 is ideal.
First: mix all your dry ingredients in a large mixing bowl.
Second: Grate your butter into the flour using a large cheese grater and add in the Crisco in little bits. Mix GENTLY with your fingertips until it’s coarsely blended. Grab a rubber spatula and mix in the buttermilk. The dough will be slightly sticky but one cohesive ball.
Third: Flour the countertop and place the dough in the flour and gently knead into a flat disc. Press the dough flat and fold repeat this process no less than four times. Using an empty can (I used a tuna can) cut your biscuits out and bake in a greased (dark metal) baking pan.
Fourth: Bake for 15 – 20 minutes. Check them at 15 for brownness.
Fifth: Eat with gravy
or peanut butter and honey
or lemon curd
or homemade preserves.
or just a shmeer of butter
or what ever trips your trigger.
The real challenge is not eating them all and this is NOT a low calorie biscuit.
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