Thursday, February 5, 2009

A Gauntlet Is Thrown

I've known The Fiance for over a year now. That's at least 56 oportunities for lazy weekend breakfasts that haven't been realized. In fact, he has never had biscuits I've baked. He's been giving me a hard time, implying that he needs to make sure they're "worthy" before we can get married.

I'm like, "Dude. I've written two books about southern cooking. Do you seriously think I don't know how to make biscuits?"

Then again, the entire time he's known me the only biscuits I've made were the cheddar garlic kind.

Truth be told, I don't think baking biscuits is a big deal. I have no special secret southern family biscuit recipe. I use the one on the back of the Martha White Self Rising Flour package.

I like my biscuits thin and crunchy. Most everyone loves KFC biscuits? Bleh. All that pillowey doughy stuff I made his biscuits fluffier and mine thinner.

The verdict?

Mmm, mmm good.

My biscuits are at the top of the photo, nice and flat. With each butter- and fig-preserve-laden bite you get a nice crunch of biscuity goodness. His are near the bottom of the photo - thicker and fluffier. He said they were good.

Buttermilk Biscuits

2 1/2 cups self-rising flour
dash salt
1/2 teaspoon baking soda
1/2 cup shortening
3/4 to 1 cup buttermilk

Note: This recipe called for 2 teaspoons sugar. The hell? I didn't put sugar.

Preheat oven to 450 degrees.

In a medium bowl, stir together flour, salt, and baking soda. Cut in shortening until mixture looks like fine crumbs. Add buttermilk a litle bit at a time until dough rounds up into a ball.

Place dough on lightly floured surface. Knead gently. Roll out until about 1/2-inch thick (or thinner, as you like). Cut with floured biscuit cutter. Place on ungreased cookie sheet about 1 inch apart.

Bake for 10 to 12 minutes or until golden brown.


Pamela said...

OH! Thin and crunchy is okay? I thought I was doing it wrong.

Keetha said...

Other folks probably do call that wrong but I just like biscuits that way - always have. I say to each his own and we'll be a better biscuit-loving country.

Joh said...

As someone who came to making biscuits late in life (within the last year) I am always trying to find a new method, a new way.... these are next on the list. Yummmmm

Camellia said...

Sorry Martha, big and fluffy is it.

Joh said...

Also - where does one procure a biscuit cutter???

Keetha said...

Oh I LOVE this. This is sooooooo southern - - - I mean even ASKING about biscuits is southern. And the whole thing of "I better make sure you know how to make biscuits before I marry you" Well, you'll never hear THAT up here - - - I don't think people up here know you can even MAKE biscuits without the Pillsbury Dough Boy!!!! I'll never forget when I first moved south was was confronted with the question, like it determined whether I was TRULY FEMALE OR NOT: "Can you make scratch biscuits WITHOUT a recipe?"

The answer is no.

But I can use bisquick and I can find Pillsbury on the shelf.

I'm with Delta, I like mine thick, soft, and fluffy. BoJangles are PERFECT.

Erin said...

Thick and fluffy. I LOVE McDonald's biscuits. (Head hanging in shame)