How to make biscuits
Believe it or not, but I have never made biscuits from scratch before. Once I made a bread loaf and my mother laughed so hard when she saw a picture of it. Course, she did have dementia at the time and maybe it was just funny looking? Anyways, I haven’t made bread again. Not because my mom laughed. I loved it when she would laugh. But because it really wasn’t that good, and it was too much work when I could just go to the store and buy a nice soft loaf of bread. My friend gave me a bread maker that didn’t sell at a yard sale. I will use that, eventually.
Back to what this post is about. I made biscuits! And not just once but twice. And they are so good and easy that I will continue to make them. I was in the mood for biscuits with dinner, and I didn’t have any on hand. So, I used my trusty Google search and found a good traditional biscuits recipe by Diane Watkins. I preferred hers because it looked simple enough, and she had a lot of tips.
The directions are below. Here are a few things that I found were helpful to know. As Diane suggests, you want to keep the dry separate from the wet until you are ready to mix. Using self rising flour means you don’t have to add baking powder or salt. I’m all for easy. You cut in the shortening with a fork/hands/pastry blender until it looks like tiny pebbles or crumbs. Then you make a hole in the center and pour in the milk to make soft dough. Now, I wasn’t sure what the dough was supposed to look like here. I just knew not to work the dough too much. I later watched a video by Chef Scot on you tube that was perfect for a first timer. He also added that after adding the milk you will knead it a few times, and fold it, fold it, fold it. That is how you get the nice layers in your biscuits. Finally, you cut the biscuits out. About two inches round and a half inch thick. I used a small glass and it was a perfect size. Do not twist the cutter. I hope this helps those who also have never made biscuits before. Just think of them as cupcakes. Only more flat and not as sweet.
Traditional Southern Biscuit
by Diane Watkins
3 cups self-rising flour, plus some to flour the board
½ cup shortening or lard
1 cup milk
1. Preheat the oven to 425 degrees.
2. Sift the flour into a medium bowl.
3. Add the shortening to the flour in bits and cut into the flour until the mixture resembles coarse crumbs.
4. Form a well in the center of the flour and add the milk into the well.
5. Stir the milk into the flour with a fork, just until mixed.
6. Turn out onto a floured board, counter top, or piece of parchment paper. Knead gently 2 or 3 times and roll or pat to a ½ inch thickness.
7. Cut into 2 inch rounds with a biscuit cutter. Place on an ungreased baking sheet.
8. Bake for 12-15 minutes until golden brown. Serve hot.