Wednesday, March 13, 2013

Some Southern Comfort

Biscuits with Honey and Petit Jean Bacon

It's been said that I can make a mean biscuit...
Making biscuits is one of those things that isn't hard, 
but that people tend to overthink and overwork. 
Some secrets? 

The recipe I use is one based on a recipe taken from 
the BHG- New Cook Book. 
I modified it a bit (doubling and a few other small changes)
but it's basically the same recipe. 

Makes about 10-12 large biscuits
4 cups of organic unbleached flour
2 Tablespoons of Baking Powder
4 Tablespoons of sugar (unbleached granulated)
1 teaspoon of cream of tartar
1/2 teaspoon salt
1 cup of butter (you can also use a combo of butter and coconut oil to equal 1 cup.)
1 1/3 cup of organic milk (possibly more depending on humidity.)
  • Preheat oven to 450.
  • Put about a tablespoon or two of oil in skillet and place in oven.
  • In bowl stir together dry ingredients
  • Cut in shortening with pastry cutter or hands until it resembles coarse crumbs (or peas.)
  • Add milk and stir until dough just clings together.  You may have to add more if dough is too dry.  You want it to be moist but not mushy.
  • On floured surface, knead dough GENTLY for 10 strokes.  
  • Pat into a rectangle shape gently and then roll to about 1/2 inch thickness.
  • Fold in half and repeat twice. 
  • Dip a glass in flour and cut into biscuits. 
  • Transfer to hot skillet and bake about 12 minutes or until golden brown.


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