Monday, October 4, 2010

Doris' Southern Biscuits

This is nothing fancy -- my mom made biscuits every week when we were growing up. The ingredients were simple. No Bisquick-- but she did take the help of self-rising flour. We would eat these with tomato gravy, molasses and sour cream, or homemade strawberry jam. When they were day-old, she would split them in half, butter them well, and bake them until crisp under the broiler in the oven. They were even better like that.

2 1/2 cups self-rising flour
1/2 cup shortening
2 tbs. sugar
3/4 cup milk (whole or buttermilk is best)

Combine the sugar and flour. Cut the shortening with a pastry cutter or two forks into the dry mixture. Create a well in the center of the dry ingredients. Pour in milk and fold the flour from the sides into the well. Don't overwork the flour. You do not want to activate the gluten as it will make them tough. Also, you may not use all the flour depending on how humid the day is. The dough will be somewhat sticky but you can pull flour from the sides as you form the biscuits. Just pat them into the size you like. Put them on a baking sheet and punch a fork into them twice to make vent holes. Bake at 400 degree until light and golden.

No comments: