I promised you a simple and bullet proof biscuit recipe when I posted the butter recipe a few days back. Here it is.
This is right off of the back of the Flour Bag. Go to the supermarket and get Self Rising Flour. Make certain that it is “Self Rising Flour”. That’s important for this recipe. I used Gold Medal Flour the first time and the biscuits turned out perfect, I used store brand Self Rising Flour from Publix and it turned out perfect as well…
You also need the Buttermilk from the Butter Recipe, so if you haven’t broken down and tried it, you should. Otherwise you can substitute Whipping Cream or Milk. Don’t go for skim, it needs the fat to make them taste right.
2 1/2 Cups Self Rising Flour – Make certain that it is Self Rising Flour!
2 teaspoons of Sugar
1/2 cup of Butter – You did make this yourself, right?
3/4 to 1 cup (or more) of Buttermilk – Again, you did make this yourself, right?
Ok, I’ll believe you there…
The recipe from the Gold Medal Self Rising Flour Bag is simple.
Preheat your oven to 450F
Stir together your dry ingredients in a mixing bowl:
2 1/2 cups Self Rising Flour
2 Teaspoons of Sugar
Using pastry blender or fork, cut in 1/2 cup butter until mixture is crumbly
Stir in 3/4 to 1 cup of Buttermilk until dough leaves side of bowl. If dough is dry, add buttermilk a teaspoon at a time until it looks right. Depending on how thick your buttermilk is will determine how much you need – thick buttermilk means you need more. I had buttermilk before that was more like Yogurt and ended up using 1 1/2 cups.
The recipe calls for you to roll out your dough on a lightly floured surface. Since I shoot for a sticky dough I have a 1/4 cup measuring cup that I use to measure out biscuits. Pack this dough down into the measuring cup, I’m always a little generous with it, and scoop it out onto your cookie sheet.
When the oven is at temperature, put the cookie sheet with the approximately 10 to 12 biscuits into the oven at 450. The Recipe calls for 10 to 12 minutes. I found that my oven runs “hot” and I end up baking this recipe for as much as 15 minutes. I would check the biscuits every 2 minutes past the first 10 minutes until you learn what the biscuits “want”.
Bread Baking is an organic, and living process. It is always a little different every time.
Be patient and remember, it is a living thing, treat your bread and biscuits with care.
Now that having been said, I have a Kitchen Aid Stand Mixer. I have a nasty habit of tossing all the ingredients in there, turning it on until it looks right, then spooning them out onto the cookie sheet. I know, I KNOW!, there’s some dear Southern Woman who is aghast at the idea that someone would make biscuits in a mixer that way but this really is a forgiving recipe and will turn out if you do it that way in the big ol mixer.
I promise, really I do.