"Reckon you make me some biscuits" -
Karl portrayed by Billie Bob Thornton in Slingblade
We love biscuits in our house. And there's nothing better than Sunday morning biscuits. Pillsbury makes Sunday morning biscuits easy with these:
But just like many convenience foods, they have their drawbacks. The ease, taste and lack of mess of these biscuits can't make up for their unfortunate content of partially hydrogenated oils. At least they don't contain high fructose corn syrup but I still feel guilty knowingly serving them to my family when I know there is a reasonable substitute.
And that reasonable substitute is actually making the biscuits homemade. So once the last of the partially hydrogentated biscuits were gone from our freezer, I decided to try the homemade approach. It's really not that hard or messy. Here's the recipe I used for eight biscuits.
1 cup all-purpose flour
2 tsp baking powder
1/4 tsp salt
1/4 cup butter
1/4 cup plus 2 TBS milk
flour for surface
1/4 cup butter, melted
In a small bowl, mix flour, baking powder and salt. Cut in butter until dough forms coarse crumbs. Add milk and stir with a fork until dough forms a ball. Place ball on floured surface and knead 4-5 times.
Roll dough to 1/2 inch thickness and cut with biscuit cutter. I don't have a biscuit cutter so I used the floured rim of a glass like my grandmother taught me.
Place cut biscuits on lightly greased baking sheet. Remember that melted butter? Brush about 1 TBS on the top of each biscuit before baking at 450 for 9-11 minutes.
or until golden brown.
Reckon you'll enjoy these preservative-free, homemade Sunday morning biscuits.
Here's how I make my biscuits: Pull the wrapper off of them, push my finger in the "can", and put them on the pan! Unfortunately, we can't call them "wampum" biscuits anymore since you don't "wamp" the biscuits on the counter!ReplyDelete
Those look yummy! Next I want to see a recipe for Cat-Head biscuits please.ReplyDelete
Go you for doing them homemade. I love homemade biscuits, and I enjoy making them too -- but I don't do it much. (They're great to put on top of fruit for a cobbler...)ReplyDelete