Biscuits: 2 cups sifted self rising flour, 1/4 cup shortening, 2/3 cup buttermilk. Cut shortening into the flour, add buttermilk and stir just until mixed. Dump mixture out onto a floured surface - I like to use parchment paper. Knead the dough a bit and work more flour in. This is more an art than science - you want it not too sticky, but if you work in too much the biscuits will be hard and heavy.
I am experimenting today with new cutters I got a while back - a set of round cutters, a set of fluted round cutters, and a set of fluted square cutters. I am comparing them to my old tried and true - the same thing my mother used. I always thought that it was a biscuit cutter that she also used as a canning funnel. Turned out it was actually the other way around. Test results - stick with tried and true.
Put the biscuits on a greased pan or a well-seasoned baking stone (my choice). Top biscuits with a schmear of milk or melted butter and bake in 500 degree oven for 8-10 minutes.
While baking, I finished up cooking the sausage, re-heating the ham, made gravy and eggs over easy.
I really should go out and do lots of manual labor today to work this off - right after I take a nap!
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