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 just...no. I made his biscuits fluffier and mine thinner.
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.
2 1/2 cups self-rising flour
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.