Sebahu.com   [pron: say-baa-hoo]

Biscuits

Anyone in the South, or with Southern roots, knows that biscuits are (/were) the mark of a good cook, epsecialy the ones full of flavor and butter or lard. Back in the day, they were made with a lot of lard and/or butter, and some households still continue this practice. The layers of flour and chilled fat (butter, lard, or shortening) are kept separate until the dough reaches the heat of the oven. The water within the strata of butter starts to steam lifting the layers of flour creating the layered effect. If you over-mix the two before baking, the lifting process never takes place and you get flat biscuits.

Light and Fluffy Biscuits

Recipe makes 10 biscuits, depending on size.

1 cup flour
1 cup sifted cake flour
1 tablespoon baking powder
1 /2 teaspoon baking soda
1 /4 teaspoon salt
3 tablespoons cream cheese
2 tablespoons cold butter, cut into small pieces
3 /4 cup buttermilk
1 tablespoon milk

In mixing bowl, stir together flours, baking powder, baking soda and salt. Using pastry blender or two table knives, cut in cream cheese and butter until pea-sized lumps form. Stir in buttermilk with fork. Gather dough into a ball an knead several times in bowl until smooth.

Turn dough out onto lightly floured surface. Pat into smooth one-half-inch thick disk. With 3-inch cutter, cut out rounds. Repeat with dough scraps until you have ten biscuits. Brush tops with milk. Heat oven to 400-degrees. Place biscuits on baking sheet lined with parchment paper or lightly coated non-stick-cooking spray. Bake 15 to 20 minutes or until golden.

Herbed Biscuits

2 cups whole wheat flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh chives
3 tablespoons cream cheese
2 tablespoons cold butter, cut into small pieces
3/4 cup buttermilk
1 tablespoon olive oil

In mixing bowl, stir together flour, baking powder, baking soda and salt. Stir in parsley, basil and chives. Using pastry blender or two table knives cut in cream cheese and butter until pea-sized lumps form. Stir in buttermilk with fork. Gather dough into ball and knead several times in bowl until smooth. Turn dough out onto lightly floured surface. Pat into smooth one-half-inch-thick disk. With a 3-inch cutter, cut out rounds. Repeat with dough scraps until you have ten biscuits. Brush tops with oil. Heat oven to 400-degrees. Place biscuits on baking sheet lined with parchment paper or lightly coated with nonstick cooking spray. Bake 15 to 20 minutes or until golden. Recipe makes ten biscuits.

If you found the information helpful, please consider a donation. Thank You.

Home :: Support Us :: Practices :: Reviews :: Education :: Articles