Biscuit recipe

Twenty-Seven Biscuits

image imageMother made twenty-seven biscuits for breakfast most mornings. The number wasn’t intentional; that was just how it worked out.   Her recipe wasn’t measured, just experience.  She started out by hollowing out a hole in the flour in her big biscuit-making bowl into which she plopped out shortening scooped by hand straight from the eight pound can and poured in an indeterminate pool of fresh cow milk.  Bravely plunging her right hand in, she squished the glob of shortening through her fingers, working it round till it gathered just enough flour.  She worked the dough carefully, never using all the flour,  thereby letting the gooey mixture adhere to the bottom of the bowl. I thought that looked horrible and never mastered the age-old biscuit making technique that had probably come to her through many generations.

Once she was satisfied with her mix, she tossed it a time or two to coat with flour, and started pinching off biscuits, which she gave a quick roll or two in her hands before placing smooth side up on her biscuit pan. Finally, she buttered the top of each so they’d brown nicely and popped them in the hot oven.  About twenty minutes later, biscuits!  She always ended up with twenty-seven, though she never measured.  They were wonderful.  The flour-filled biscuit-bowl was covered and went back into the cabinet till the next baking, which would be supper if she didn’t make cornbread.
I am a biscuit-making coward.  I measure and mix my ingredients in a bowl, dust them with a handful of flour, then pinch them off and roll them out in my hands.  I spray them with cooking spray rather than dipping a spoon in melted butter to butter the tops, but they are still pretty good. 

Age-Old Biscuit Recipe 

(Can be easily doubled or tripled)

Preheat oven to 420 degrees

2 ½ cups self-rising flour (For plain, add 1 ½ teaspoon baking powder and ¼ teaspoon salt PER cup)

½ cup vegetable shortening or softened butter

¾ cup milk (I prefer undiluted fat-free evaporated canned milk.  Note:  this is not the sweetened condensed kind that goes in desserts)

Cooking spray

Mix 2 ¼ cups self-rising flour with shortening or butter.  Stir in up to ¾ cups milk to make gooey, not drippy dough.  Should be about the consistency of mashed potatoes.  Use remaining ¼ cup to dust top of dough, turn dust again.  Pinch out small handful, about ½ cup and roll a time or two in your floured palms.  Turn best side up on greased baking pan.  Spray tops with vegetable or butter spray to enhance browning.  Bake at 450 for 12-15 minutes on center rack. Done when tops are starting to brown nicely and browning can be seen around edges.  Should yield 8-10 biscuits.

These can be rolled out on lightly floured surface and cut with a biscuit cutter if you prefer.  Don’t waste leftover dough.  Roll into strips, butter and sprinkle with cinnamon sugar and bake for five minutes.  Wonderful treat.  I have made entire batch into cinnamon sugar strips for a treat.  Watch carefully to keep from burning.

If you can stand the health risk, put your bacon in on a rack on a cookie sheet to bake on at the same time as your biscuits.  It will all come out perfect at the same time.

If you have leftovers reheat in microwave or slice in half, butter, and toast under broiler.

The previous part of the story was the easy part.  We lived on a farm.  There were five of us children ranging from thirteen to newborn.  From my earliest memories, Mother had to be up by five-thirty to get the biscuits in.  The cow would be bawling to be milked by six.  Daddy never milked.  He said the Bible said a man couldn’t take what he couldn’t give.  He never quoted the chapter and verse, but he knew it was in there.  The Bible said a lot of stuff that worked to suit him, but that’s a story for another day.

Anyway, Mother had to milk at six and get back in the house to have breakfast on the table and get things moving before the babies got up and the big kids got on the schoolbus.

That must have been so hard for Mother having to be up and out so early.  I was grown, caring for my family before I understood how hard.

 

 

My Favorite Comfort Food

My favorite comfort food is biscuits, buttered hot from the oven. Mother made twenty-seven biscuits every morning. I’d wake to the squeal of the oven door and the scraping of the pan just before she called out, “Biscuits are in the oven.” That was our cue to hustle out of bed. The bedrooms were frigid in winter, so we’d jostle for space to dress in front of the kitchen space heater. When I was little, it was solid comfort to slide into clothes Mother had just warmed before the flames. Once dressed, we’d tie into breakfast with that pile of biscuits, the little guys draped in towels.

Ingredients

  • 3 cups all-purpose flour
  • 1/2 tsp salt
  • 4 tsp baking powder
  • 1/2 tsp cream of tartar
  • 3/4 cup COLD butter
  • 1 cup evaporated milk
  • Preheat oven to 450 degrees.
  • The secret to excellent biscuits is COLD BUTTER. Really cold. Many times the biscuit dough gets worked so much that the butter softens before the biscuits even go in the oven. Try cutting the butter into small pieces and stick back in the fridge pulling out only when ready to incorporate into the dough.
  • Combine the dry ingredients in a large bowl. 
  • Cut cold butter into flour mixture. Mix will be a bit lumpy.
  • Add in the milk and mix just until the ingredients are combined. The dough will be sticky but don’t keep working it. You should be able to see the butter pieces in the dough.

To roll out, turn mix on to floured surface. Sprinkle with flour and turn two or three times. Cut with biscuit cutter.

To hand roll, dust with flour and roll in flour dusted hand two or three quick turn to smooth a bit.

Brush tops with melted butter and bake 10 to twelve minutes till tops brown. Yields 12 Wrap in damp paper towel to reheat 15 seconds in microwave.

Twenty-Seven Biscuits

image imageMother made twenty-seven biscuits for breakfast every morning.  The number wasn’t intentional; that was just how it worked out.   Her recipe wasn’t measured, just experience.  She started out by hollowing out a hole in the flour in her big biscuit-making bowl into which she plopped out shortening scooped by hand straight from the eight pound can and poured in an indeterminate pool of fresh cow milk.  Bravely plunging her right hand in, she squished the glob of shortening through her fingers, working it round till it gathered just enough flour.  She worked the dough carefully, never using all the flour,  thereby letting the gooey mixture adhere to the bottom of the bowl. I thought that looked horrible and never mastered the age-old biscuit making technique that had probably come to her through many generations.

                Once she was satisfied with her mix, she tossed it a time or two to coat with flour, and started pinching off biscuits, which she gave a quick roll or two in her hands before placing smooth side up on her biscuit pan. Finally, she buttered the top of each so they’d brown nicely and popped them in the hot oven.  About twenty minutes later, biscuits!  She always ended up with twenty-seven, though she never measured.  They were wonderful.  The flour-filled biscuit-bowl was covered and went back into the cabinet till the next baking, which would be supper if she didn’t make cornbread.

                I am a biscuit-making coward.  I measure and mix my ingredients in a bowl, dust them with a handful of flour, then pinch them off and roll them out in my hands.  I spray them with cooking spray rather than dipping a spoon in melted butter to butter the tops, but they are still pretty good. 

Age-Old Biscuit Recipe 

(Can be easily doubled or tripled)

Preheat oven to 420 degrees

2 ½ cups self-rising flour (For plain, add 1 ½ teaspoon baking powder and ¼ teaspoon salt PER cup)

½ cup vegetable shortening or softened butter

¾ cup milk (I prefer undiluted fat-free evaporated canned milk.  Note:  this is not the sweetened condensed kind that goes in desserts)

Cooking spray

Mix 2 ¼ cups self-rising flour with shortening or butter.  Stir in up to ¾ cups milk to make gooey, not drippy dough.  Should be about the consistency of mashed potatoes.  Use remaining ¼ cup to dust top of dough, turn dust again.  Pinch out small handful, about ½ cup and roll a time or two in your floured palms.  Turn best side up on greased baking pan.  Spray tops with vegetable or butter spray to enhance browning.  Bake at 450 for 12-15 minutes on center rack. Done when tops are starting to brown nicely and browning can be seen around edges.  Should yield 8-10 biscuits.

These can be rolled out on lightly floured surface and cut with a biscuit cutter if you prefer.  Don’t waste leftover dough.  Roll into strips, butter and sprinkle with cinnamon sugar and bake for five minutes.  Wonderful treat.  I have made entire batch into cinnamon sugar strips for a treat.  Watch carefully to keep from burning.

If you can stand the health risk, put your bacon in on a rack on a cookie sheet to bake on at the same time as your biscuits.  It will all come out perfect at the same time.

If you have leftovers reheat in microwave or slice in half, butter, and toast under broiler.