The perfect biscuit makes the perfect weekend treat
Whether you are retired or working, weekends are special and take our minds and menus to a more relaxed and special place. That’s when I bake biscuits, and it is hard to resist this straight-from-the-oven, steaming hot Southern breakfast bread.
It seems simple to make this usually savory quick bread. After all, it’s just flour, leaveners, fat and buttermilk that is mixed, rolled, cut and baked. How could that turn out wrong?
Unfortunately, some end up with Ellie Mae Clampett versions rather than light, fluffy, tender biscuits. So to make sure you are successful, here are the steps to make sure yours are perfect for the upcoming weekend.
I always use soft wheat self-rising flour but if you don’t have it on hand, the substitution for a cup is one cup of allpurpose flour, 11⁄2 teaspoons of baking powder and 1⁄2 teaspoon of salt. Measure accurately and cut the fat (either shortening, butter or a combination of both) into the flour with a pastry blender or 2 forks until crumbly.
Stir the liquid into the dry with a fork, mixing just until moistened. The dough is going to be very soft.
Turn it out onto a lightly floured surface and dust the top of the dough with flour. Knead gently until the dough holds together, then roll out to the desired thickness.
Cut straight down, resisting the urge to twist the cutter rather than using a glass. I use a bench scraper to transfer the biscuits to an ungreased baker. It is a flat, usually rectangular piece of stainless steel with a handle on one end.
For crustier biscuits, make sure there is space between them on the baker. If you prefer softer biscuits, let them touch each other. Bake immediately until golden brown on the top and you have the perfect breakfast bread.
Tammy Algood is the author of five cookbooks and can be seen on “Volunteer Gardener” on PBS stations in Tennessee. Follow her at www.hauteflavor.com