Cookbooks are more for generating ideas instead of feeling restricted. I truly love them. I will sit in my atrium and just look through them and create ideas for future meals. Perhaps I am from a different generation--I don't know. They bring me such joy and happiness---like a video game for my nephews or a history book for my husband. :o) Just different.
One would think that with my biscuit obsession that I have settled on one recipe--nope. I continue to explore new ones, and revisit ones from the past. This morning I whipped up these
and "HELLO FLUFFY & FLAKEY BITES OF LOVE!" Silly as it seems, biscuits to me are a bit of nostalgia! They bring back fabulous memories of my youth, they bring me home a bit! I hope you decide to put away the can and try these next time you crave biscuits.
Thank you, Terry Thompson-Anderson for writing Texas on the Plate and for this fabulous biscuit recipe
Makes 12-16 biscuits (depending on your biscuit cutter size or glass!)
3 cups flour
1/4 cup powdered milk
2 Tbsp baking powder
2 Tbsp sugar
1 tsp salt
1 tsp cream of tarter
1/2 cup shortening (yep, crisco or Spectrum makes one that is trans fat free) COLD
1/2 cup butter--COLD
3/4 cup buttermilk (MUST USE!)
- If you have a food processor, break it out! If not, get a pastry blender ready. Preheat oven to 400*F. In a bowl (or your processor) mix together flour through cream of tarter--pulse.
- Add in COLD fats (shortening and butter, cut into chunks), pulse for 30 seconds. Should resemble pea size crumb, clusters. Note: you never, ever over mix biscuit dough--they will be brick like!!!
- Make a well in the center and pour the buttermilk in. Mix with your hands or a large spoon until it comes together.
- Flour a cutting board or counter top and run your hands under COLD WATER. Yep, it's a trick! This keeps the heat of your hands from melting the butter when you knead it--trust me!!!
- Gently knead the dough, but no more than 5 times!!! Roll out to 1 inch thickness and cut, roll and cut, roll and cut--you should be done and ready to bake now! Place on a cookie sheet and you can brush the tops with additional buttermilk if you'd like--I did not, but sometimes I do. :o)
- Bake for 15-18 minutes or until golden.
- Tasty the flakey goodness!!!!