* Exported from MasterCook *
Basic Southern Biscuits
Recipe By : Southern Biscuits
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 1/4 cups self-rising flour
1/2 cup shortening -- or lard, or mixture, chilled, divided
1 cup milk -- or buttermilk, divided
Butter or margarine -- softened or melted for finishing
Preheat oven to 425 degrees F
Select baking pan. If you want soft biscuits, use a 8 or 9 inch cake
pan, pizza pan, or ovenproof skillet. For a crisp exterior, select a
baking sheet or baking pan where the biscuits can be placed apart.
Whisk together 2 cups flour in a large bowl, preferably wider than it
is deep. Set aside remaining 1/4 cup flour.
Take 1/4 cup of the chilled fat and cut in 1/4 inch pieces. Cut the
remaining 1/4 cup into 1/2 inch pieces.
Scatter the 1/4 inch pieces of chilled fat over flour and cut into
flour. Scatter the 1/2 inch pieces of fat over the flour mixture and
cut in until the pieces are no larger than a pea.
Shake the bowl occasionally to allow the larger pieces of fat to
bounce to the top of the flour, revealing the largest lumps that will
need cutting into the mixture.
If this method took longer than 5 minutes, place bowl in the
refrigerator to chill 5 minutes.
Make a deep hollow in the center of the flour with the back of your
hand. Pour 3/4 cup milk into the hollow. Reserve 1/4 cup milk. Stir
with a rubber spatula or a large metal spoon using broad circular
strokes to quickly pull the flour into the milk. Mix just until the
dry ingredients are moistened and the sticky dough begins to pull away
from the sides of the bowl. Stir in 1 to 4 tablespoons reserved milk,
just enough to incorporate the remaining flour into the shaggy wettish
dough. If the dough is too wet, use more flour when shaping.
Lightly flour a board or other clean surface. Turn dough out onto
board and sprinkle the top lightly with flour. With floured hands fold
the dough in half and pat dough out into a 1/3 to 1/2 inch thick
round. Use additional flour, if needed. Fold the dough in half a
second time. If the dough is still clumpy, pat and fold a third time.
Pat dough out into 1/2 inch round for a normal biscuit, 3/4 inch thick
for a tall biscuit, and 1 inch tall for a giant biscuit, Brush off any
visible flour from the top. For each biscuit, dip a 2 1/2 inch biscuit
cutter into reserved flour and cut into biscuits, starting at the
outside edge and cutting very close together, being careful not to
twist the cutter. The scraps can be combined to make additional
biscuits, although these biscuits will be tough.
Place cut out biscuits onto baking pan or baking sheet. Bake the
biscuits on the top rack of the oven. Bake for a total of 10 to 14
minutes or until light golden brown. After 6 minutes, rotate
biscuits. If the bottoms are browning too quickly, slide a baking
sheet under the pan. Lightly brush biscuits once they are removed from
the oven. Serve hot. Makes 12 to 14 biscuits.
Description:
"Southern Biscuits"
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Per Serving (excluding unknown items): 171 Calories; 9g Fat (49.9%
calories from fat); 3g Protein; 18g Carbohydrate; 1g Dietary Fiber;
3mg Cholesterol; 308mg Sodium. Exchanges: 1 Grain(Starch); 0 Non-Fat
Milk; 2 Fat.