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| 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?
REAL SALTED BUTTER
ACAST IRON SKILLET
HOT OVEN
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.
BISCUITS
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.
