JCD Part 2- Biscuits

Why don’t more people make biscuits? Biscuits need to become a staple up north. They’re so light, fluffy- and easy! For beginners in baking bread, this is a great starting off point. They have all of three ingredients, need no rising time, as they’re yeast free, and they take 20 minutes, from measuring the flour to slathering them with butter.

 

INGREDIENTS

 

3 cups SELF RISING flour. IT NEEDS TO BE SELF RISING. NOT ALL PURPOSE. NOT WHOLE WHEAT. SELF RISING.

1 ¼ cup buttermilk

6 tablespoons butter

Start by sticking the butter in the freezer for a few minutes, while you make sure you have self rising flour. If you use any other kind, you’ll get hard, flat circles. Not light, fluffy, delicious, cloud-like biscuits. If you don’t have self rising flour, well, neither do I. Just use all purpose, but add 1 ½ teaspoons baking powder for every cup of flour. I’ll let you do that math. I believe in you. I don’t believe in the American educational system, but I believe in you. Seriously, though, what’s up with that thing? Throw the flour into a bowl,

and grab a grater. Now grate in the butter. Yep. You gotta grate the butter. I hate grating, but it’s better than using a pastry cutter. I accidentally put my pastry cutter in the dishwasher (it was hand-wash only) and it got a little bent. I haven’t used it since. I guess you could say it got a little bent out of shape! Heh. This is why I don’t have friends.

Once the butter is all grated, 

mix it in before it gets too soft. The key to making anything flaky is cold, cold butter, be it biscuits, pie crust, or teenagers. Ignore that last one.

Pour the buttermilk in, and stir it up until it’s a smooth ball of dough. If it’s a little crumbly, just knead it until it evens out.

This isn’t essential, you can definitely bake them right away, but I let mine sit for about an hour, and they were the best biscuits I’ve ever had. Whenever you’re ready to bake them, preheat the oven to 475 F. You need high, high heat. Roll it out,

and cut it up. I dipped the rim of a glass in flour so it wouldn’t stick, and cut out circles.

Keep rerolling it until all the dough is gone.

Bake them for 11 minutes,

and slather them with butter, jam, honey, mayonnaise, eat them with chicken- do what you will, they’re good with everything!

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