Wednesday, September 15, 2010

Biscuits; An Art Form

I'm not sure if I've actually eaten dinner tonight, but i did wolf down three delicious honest to goodness southern buttermilk biscuits. I count it as my dinner, all i need to survive are biscuits with gravy, honey, or jam, that and Betsey Johnson clothes.

Now I believe that people have lost the concept of a good biscuit. The majority has had their taste buds zapped and brain washed by dough in a can.I'm pretty sure lots of people have never had a homemade biscuit, they have no idea what they are missing out on. Seriously man, getting the right biscuit out of your oven is like angels singing from the heavens, they're that good. Not to mention if it comes out of my grandma's oven, I cant even convey the feeling my body experiences when i devour one of her delicious pillows of biscuits. Yum. However my recipe is almost just as good as hers, i still haven't perfect my technique. Either way the out come is a flaky buttery biscuit that's just sweet and salty enough, soft and not to dense with the right sort of chewiness in the center. They're good for breakfast, second breakfast, tea, snack, lunch, dinner, supper, desert; anytime just pair them with the right add-ons.

For example, have them with sausage gravy for breakfast, jam for tea or a snack, whipped cream with fresh sliced strawberries for a desert. etc. etc.

Buttermilk Biscuits:
-3 c. AP flour
-1 tbs. baking powder
-1/2 tsp cream of tartar
-1 tsp salt
-1/4 c. granulated sugar
-3/4 c. butter, softened and cut into pats
-1/2 tbs. tupelo honey
-1 1/4 c. buttermilk [or 1 cup regular milk]

Preheat the hotbox to 450 F

In a large bowl combine the flour, baking powder, cream of tartar, salt, and sugar. Throw the butter into the flour mixture and using two knives, cut criss-cross through the mixture until the consistency of coarse meal forms [you can use your hands instead of the knife technique.] Stir in the honey then form a well in the center of the dry ingredients. Pour all of the milk in and use a fork to for the dough. Dump onto a flour surface and knead the dough 6 to 10 times. Use a rolling pin to roll the dough out until a 1/2" thick. Next take a floured 2" round cookie cutter and cut out your biscuits. Roll up the scraps and repeat until all the dough is used. Place the rounds on a greased baking sheet 1" apart from each other. sprinkle with some extra sugar and salt on top of each. Cook for 10-15 mins.

Dip in honey or spread on jam, take a deep breath to build the effect;bite; swallow;enjoy.

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