Flatten the dough out into a rectangle with the palm of your hand (never a rolling pin-it’s too hard on the dough).We are making tender flaky biscuits not bread. Move the dough to a lightly floured flat surface and gently knead a to bring it all together about 10-12 times, but don’t over-knead.Add the homemade buttermilk and stir just to combine.Remove the butter from the freezer and grate it into the dry ingredients, and mix.In a large bowl whisk together the flour, baking powder, sugar, baking soda and salt.If you prefer unsalted then just be sure to add a little extra salt in the recipe. So to tell the truth I don’t know and I really don’t think there is much of a difference. The reason being I can’t find unsalted in Italy. While I’m not taking anything away, if you’d like to support Homesick Texan and have access to exclusive, never-seen-before subscriber-only posts, please consider becoming a member annual subscriptions are as low as $25.To make these Simple Biscuits and all the other Sweet Recipes I make, I always use salted butter. Would you like more Homesick Texan? Well, I’ve started offering additional recipes for paid subscribers to help with the costs of running the site.
#BEST BISCUIT RECIPE PLUS#
Plus you’ll make your friends and family very happy. And once you have fresh biscuits that you’ve made with your own hands, you’ll never eat canned biscuits again. I’ve never thought making homemade biscuits was anything special, but I’m often surprised at how many people are intimidated by the process. And while I don’t usually have the time to make beaten biscuits (even though it’s an excellent upper-body workout), I like to think beating my dough a little can’t hurt. This injection of air into the dough caused them to lift a bit, but beaten biscuits are still pretty flat, crispy and dense. In order to get the biscuits to rise, cooks would beat the dough with a mallet, rolling pin or even an axe for over half an hour until it blistered. And they rise and flake nicely, which I attribute to my beating them a bit.įor a bit of background, beaten biscuits are what people made in the days before baking soda and baking powder was around. I like to eat them hot out of the oven with butter and honey, but they are just as delicious with gravy or jam or even on their own. Nevertheless, these biscuits are soft and fluffy with a moist, rich crumb. I suppose they’d be more Texan if I used lard and a sourdough starter, but I instead use butter along with buttermilk or cream. My recipe is pretty standard and simple, and is open to variation depending on what you want to do with your biscuits. But what people don’t understand is I love to make biscuits and as long as people keep eating them, I’ll just keep making them! “They’re just so good! I couldn’t wait,” she said.
When I caught her in the act, she looked guilty. This time, my mom snuck into the kitchen and grabbed one straight out of the oven. And when I returned at Thanksgiving-yep, you guessed it-I was back on biscuit duty. These are heavenly!”ĭuring the remainder of my stay, I baked a few more batches that they froze so they’d have them to chow on when I wasn’t there. And like my friend, they ate them all, in between bites saying, “My, my. No one should ever have to eat biscuits from a can, especially when fresh biscuits are such a cinch to make. She admitted that indeed, because she was so pressed for time, she had been serving canned biscuits. “Grandma, are y’all eating biscuits from a can?” I asked. As I surveyed what was needed, I saw a suspicious-looking cylinder in the refrigerator.
Before I started preparing meals, however, a trip to the grocery store was in order. While I’m not much use outside on a farm (my tractor-driving skills notwithstanding), I can cook and clean, which is how I decided to ease her load. My grandmother had taken on the task of tending to him, which left her little time to do other things, so I flew down to Texas to help out for a few days. While his spirits were high and his mind sharp, his body required round-the-clock care. Last spring, my grandfather was in poor health. Fortunately, they don’t take long to make, so I quickly whipped up more so my other guests could eat some, too. When I returned, a friend had eaten them all! I asked him why he didn’t save any for the rest of us, and he said they were just so tasty he couldn’t stop. For instance, one time when I had people over for breakfast, I made a batch and left them out on a plate while I busied myself with other things. But I enjoy them and when others are around they seem to rapidly disappear. Are they the best biscuits? I have no idea.
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