Sunday, September 22, 2013

Momma's Biscuits *101*

check it out here: Southern Plate Meal Plan Monday


Momma's biscuits have been a favorite of family, customers and friends for years...here is a step by step process from this morning's breakfast.

Of course this is the finished product...

I always use White Lily Self-Rising Flour...lard, shortening, baking powder, confectioner's sugar and buttermilk.




Preheat oven to 375 degrees and grease a cast iron skillet or two (I normally use 2 so there are extras for Rick's Sausage Biscuits during the week.


Prepare work surface with flour and have biscuit cutter on hand.
In large bowl, add appx. 4 cups White Lily Self-Rising flour, 1 Tablespoon Baking Powder & 1 Tbsp. confectioner's sugar.


Next, add 1/3-1/2 cup lard and 1/3-1/2 cup shortening.


Work in shortening and lard with hands until crumbly texture. You can't overwork dough at this point.

Add appx. 1-1/4 to 1-1/2 cups buttermilk, gently working into dough until it is a moist (not overly moist) consistency.



This is the consistency that I'm referring to...moist but not overly moist like a batter.


Turn dough onto floured surface and gently knead by hand, pat dough into large rectangle about 3/4" thickness and cut biscuits, placing in prepared skillets.


Bake in preheated oven for 15-20 minutes until lightly golden on top. Brush with melted butter and return to oven. I usually turn to broil for just a minute or two.



Hot from the oven they are ready to serve with your favorite breakfast foods!




This is a typical weekend ritual here. Rick says this is the meal that he looks forward to all week!

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