9/12/2023 0 Comments Southern biscuit flourIt has to reach a certain height after baking before I will qualify it as a perfect biscuit. The perfect biscuit in my opinion is soft and fluffy with the perfect balance of salt and fat. Now that we are grown and out of the house she gets to keep her funky biscuits all to herself, at least until we come to visit.įunky Southern Biscuit The Perfect Biscuit Momma rarely kept it for herself because she is a selfless woman, so instead my sister and I would fight over who got the biscuit. Honestly, they didn’t taste any different, but we all swore they were the best. I can remember these being the prized possession in the kitchen. These “funky biscuits” are reserved for the baker. You don’t quite have enough to make a perfectly round biscuit so you take the cuttings and smush them into what my momma calls a “funky biscuit” (she grew up in the 70’s folks). That was because Momma always made a bakers biscuit or two. My Momma would also let me make scrap biscuits, but Momma never quite left as many scraps Mawmaw did (I think Mawmaw did that on purpose). It fills my heart with so much joy to see him so excited and to remember my Mawmaw letting me do the same thing. He is always so proud of himself when we lay the thin pieces of overworked biscuit dough out onto the baking pan, and like his momma he thinks they are the best “biscuits” in the world. Any time he sees me reaching for my rolling pin, he runs into the kitchen asking to make biscuits with me. Grayson and Gunner both love to cook with me, but Grayson loves to bake. Now as a momma I let me boys do the same thing. An no matter how gross it may have tasted, I thought they were the best “biscuits” ever made. Let’s be clear, what I created was more like a cracker that was the size of a quarter and flatter than a flitter but I was always so proud when she let me bake it up in my own little pan in the big girl oven. My grandma, or Mawmaw as I always called her would let me take the little scrapes of dough that were left over from the dough on her hands and pieces that she couldn’t form into a real biscuit and would let me make my own biscuits. Brush melted butter over the biscuits right after they come out of the oven for extra buttery richness.I can remember my momma and grandma making biscuits when I was a little girl. The freezer is as cold as you can get, right? Try grating frozen butter, tossing the shreds with a spoonful of flour (so they don’t stick together), and putting them back in the freezer until you’re ready to make your biscuits. Work the biscuit dough as little as possible because you don’t want to melt your butter before getting your biscuits in the oven.Moreover, you won’t have to rework the dough left from cutting them into rounds. If you’re not worried about the shape of your biscuits, save yourself some time by cutting them into squares. If you’re afraid you might not get to it in 10 minutes, leave the buttermilk in the fridge.□ Tips and Tricks Sometimes I put everything in the freezer, even the flour, about 10 minutes before throwing it all together. However, if you can only have one high-quality ingredient, make sure it’s the butter.Īnother secret to exceptional biscuits is making sure all your ingredients are super cold. real buttermilk (sorry, no subs on this one). The most obvious secret to the best biscuits is starting with the finest ingredients. Who needs McDonald’s anyway? And take strawberry shortcake over the top with a biscuit instead of shortbread for an easy springtime dessert. Don’t get me started on gravy and sausage patties. Oh, the numerous ways we can use biscuits. Even better, these guys are typically ready in less than 30 minutes. And a fried chicken filet enveloped in a soft, tender biscuit is my idea of the perfect breakfast. They’re better than sandwich bread, IMHO. I don’t know about you, but I love biscuits any way they come.
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