Pages

Tuesday, December 6, 2011

Biscuits!!

 I have been wanting to make really good homemade biscuits for years.  But I am weak and Bisquick (or the equivalent) is so convenient.  So all of this time, I have made cheater biscuits.  Milk and a mix.  And I have eaten them with gusto.  I have a pretty big weakness for biscuits of any sort.  In Arizona, when someone would propose that we to go out and get burgers for the family, I would often ask them to swing by KFC and pick me up a biscuit instead.  Then I moved to Florida and discovered Popeyes' biscuits.  Oh the calories!
 It seemed pretty important that as a new resident of a Southern state, I learn to make my own biscuits.  Thick and flaky ones that soak up butter like a sponge; that's what I was aiming for.  I failed numerous times with recipes that had 5 stars.  I was thinking that it was me~that I was biscuit challenged.  Then I discovered self-rising flour.  My mother never used self-rising flour, so I naturally never have bought it. How deprived I have been and I have not even known it!!
For whatever reason, using self rising flour allowed me to achieve the biscuits I have been craving.  Luckily for my hips, this recipe cooks the biscuits hot and fast (500 degrees F!) and my oven tends to really, really heat up the house.  The correlation?  In Florida, on a 75 degree December day, we don't want a hot house, so I cannot have biscuits.  These will have to wait for the refreshing, but few 60 degree days.  I look forward to January!
Biscuits: (adapted slightly from My Southern Food )
2 cups self rising flour
1/4 cup butter
3/4 cup milk
Turn on oven to 500 degrees (F). Cut butter into flour with a pastry blender until mixture resembles coarse meal.  Add the milk slowly, mixing it into a soft dough.  Roll it out to 1/2 inch thick and cut with an upside down glass or a fancy biscuit cutter.  Try to get as many of them out of the first rolling as you can.  The more you work with the dough, the tougher the biscuits will be.  Place on a greased baking sheet and bake for 10 minutes.  Serve warm.

30 comments:

Margaret Murphy Tripp said...

Mmmmmmm, biscuits and butter...nom-nom-nom

LDH said...

These look good! Only a few times have my biscuits baked up as high as I wanted. Looking forward to trying your recipe :)

easyfoodsmith said...

These look so good and the recipe is so easy too. Bookmarked :)
Buzzed...

Tina said...

Biscuits are always a welcome sight and yours do look delicious. Surprising that these are made with so few ingredients. Definitely worth a try-yum!

Belinda @zomppa said...

Ooo! Impressive homemade ones - bet you won't go back....

Susan Lindquist said...

I agree that there's nothing like a good biscuit ... I've always had luck making the baking powder biscuits right from the Betty Crocker Cookbook, but self-rising flour might make for an even better biscuit!

You can now say you've conquered one of the staples of southern living, Kristen! Congrats and yee-haw!

adventuresindinner said...

These look amazing. I'm still trying to master my Grandmother's recipe (with mixed results). We eat our with lots of butter and lots of maple syrup in this area.

Lyndsey said...

So funny, you crack me up! You'll get used to using your oven anytime here in Florida before long. You have to have good biscuits to soak up the sausage gravy! That's what I am making tonight (I have some sausage that didn't make it into the stuffing) thanks for your recipe discovory!

We are having some beautiful 80 degree days here in Sarasota! :)

Claudia said...

I was immediately struck by their simplicity and how good they look (Simple is King in my book!) I didn't grow up with biscuits but my Midwestern family adores them!

Jennifurla said...

I love the biscuits from all the chicken chains, looks tasty

Darlene said...

I'm wondering if it's the brand of flour you used. I say this because self-rising flour is nothing more than salt and baking powder added to the flour. However, if you're using Martha White, White Lily or another "southern" brand of flour, what you're actually buying is a low protein flour.

It's the protein in the flour that can make a biscuit "tough" - well that and over-working the dough. By using a low protein flour, you're dealing with less gluten in the dough which means it's more forgiving of over-handling said dough.

You can achieve the same results with a low protein flour that isn't self-rising and just add your own salt and baking soda to it at home.

To find the protein content of flour, look at the label on the side panel. Go down to "Protein" and compare amounts.

By the way, using low protein flour is why some people have problems getting good bread from their flour. Bread needs high protein (with the resultant high gluten content) to rise well. "Bread" flour or "Bread Machine" flour is nothing more than a high protein flour - either from extra high protein in the pre-ground wheat or more often, by adding "Vital Gluten" to the flour. In fact, I use home ground 100% whole wheat flour all the time to make bread and I can "fold" my bread. 100% whole wheat usually makes a bread that crumbles instead of folding) The trick is, I add 1 TBS of gluten (in store by flour)to the flour per each loaf of bread the recipe is supposed to make (so 3 loaves of bread from that recipe will get 3 TBS of gluten added to the yeast). The resulting bread will have the same texture as white bread but have all the nutrients of whole wheat bread.

hth

Mary T said...

Closet Bisquick baker here too...and I can't wait to try this recipe!

And...welcome to the South :)

Erin @ Dinners, Dishes and Desserts said...

I LOVE biscuits!! I have only done the cheater biscuits and well and they are always a disappointment. I like going to the Taco Bell/KFC joint restaurants when we are traveling, so I can get 2 tacos and a biscuit!!

Bookmarking this for sure!!

Drick said...

I have always envied folks that know how to make a proper biscuit... I surely can't... my grandmother never measured a thing, dumped flour in a wooden bowl, stirred in the leavening, made a hole and worked buttermilk with shortening (using one hand) until just the right texture and would plop it on the counter with flour still left in the bowl. Using both hands, would pat out the biscuits and plop them on a pan to bake... Kristen, I have tried and tried and I can honestly tell you, I make pretty good patties for filling in holes in the streets... if you know what I mean - gonna try your recipe just because you did it...

Drick said...

PS... I love 'southern' flour mixes and I'm a sucker for Hardee's biscuits..

ping said...

Great looking biscuits! Do they go "yee-haw" in Florida? LOL!!
Hmmm ... think we should start a Closet Bisquick Biscuits Club here. (Me too, shhh) I have a good excuse (heh). They don't know what a "biscuit" is over here. Biscuits are cookies and cookies are biscuits, we can thank the British for confusing us all since their occupation in our great-grandma days.

Little Mommy said...

Yumm! These look fab!

Kimby said...

I'm really liking these biscuits, the recipe, your biscuit photos, and the story behind them! (Interesting comments, too -- who knew?) Thanks!

Ryan said...

I can so relate to your post! I have always wanted to make excellent biscuits and have never been able to- and have had many flops. My Grandmother made the best in the world and made it look so easy. I'll have to try your recipe as it sounds like this is a winner and I agree, self-rising flour is the best! It makes like so easy!!

Ann said...

Delicious! I didn't realize you've never used self-rising! Did you get Lilly White? That's THE biscuit flour here in the south....

Oh, Popeyes makes the most amazing biscuits! Next time you go to the one on Blanding...I live right by it! Give me a jingle and I'll run over!

Terra said...

They look so beautiful! I love love a homemade biscuit:-) I am so excited to hear you got yours just like you had hoped:-) Hugs, Terra

Joanne said...

Mmm good biscuits are beautiful beautiful beautiful things. These a treasure to look at...and probably even better to taste!

Penny said...

Wow, this post ended up with so much useful information. Types of flour, the best biscuits (Try Bojangles some time), etc. Darlene had lots to say about protein in flour. Very interesting.

BigFatBaker said...

These look great! Golden, flakey and delicious. I lived in the south this summer and never perfected biscuits. Shame on me! So glad you shared this recipe :)

Cucina49 said...

I have fond memories of Popeye's biscuits from when I lived in Louisiana. Yours turned out beautifully!

Kim Bee said...

I never use it either simply as it seems hard to find locally. But I read there is an easy way to make your own. I need to find where I wrote it down though. Lol. These look amazing. I love biscuits, have to be hot though.

Stephanie @ Eat. Drink. Love. said...

These biscuits look perfect! I could eat biscuits with butter for dinner and be totally happy! :)

mywanderingspoon said...

So happy for you, fresh homemade biscuits are the best, they look lovely and I bet taste fantastic!

Magic of Spice said...

Congratulations on achieving your craved goodness in these biscuits! Biscuits always remind me of my grandfather when he would let me help mix them, and they were the greatest thing ever :) Hope it cools down enough soon for you to enjoy :)
Have a fantastic weekend...

Amanda said...

my mouth is watering.

Amanda

All content in this website including text and pictures is copyrighted and belongs to me. If you need to use it or reproduce it, please ask first. Any unauthorized usage will constitute plagiarism.