Who loves a yummy, warm, homemade, fluffy biscuit?
Preferably made by your Mom?
Ok, even Hardee's?
Please raise your hand if you do!
I have both hands raised!
I love biscuits!
I love biscuits with gravy, with honey, with apple butter, with jam, with sausage, with bacon and eggs, you name it, I'd probably like it with a biscuit.
I'm very partial to my Mom's biscuits though. Don't get me wrong, I like other people's biscuits too and canned biscuits are pretty delicious as well, but I think she makes the best.
Growing up I can remember her making them in the kitchen. She never measured a single thing when she made them either. It was always just a little of this and that and wah-lah...homemade biscuits! She could do it in no time flat. I even think she could probably make them blind-folded too!
Since I'm married now, I decided that I should make homemade biscuits for my honey. After all, isn't that what domestic, newly married women do?
I haven't bought the canned biscuits in a while....even though I'm sure I will start it up again soon, but for now I'm liking this making the biscuits kick that I'm on. And honestly, I think my Preacher Man loves it as well. He loves to pat out the biscuit dough and eat whatever dough is leftover.
So let's get started on making these things already...
Mom's Biscuits
(She has always used the recipe from back of White Lily's Self Rising Flour, but she has never, ever measured the ingredients out and her's turn out great every time. If you get really good at this then maybe you won't have to measure things out either!)
Source: Mom and White Lily Flour
Here's the recipe from the back of White Lily Self-Rising Flour:
2 cups White Lily Enriched Bleached Self-Rising Flour
1/4 cup Crisco All-Vegetable shortening, chilled
2/3 to 3/4 cup buttermilk or milk (definitely use buttermilk!)
Now let's get to this...
Just so we are clear...here are the ingredients:
I love biscuits!
I love biscuits with gravy, with honey, with apple butter, with jam, with sausage, with bacon and eggs, you name it, I'd probably like it with a biscuit.
I'm very partial to my Mom's biscuits though. Don't get me wrong, I like other people's biscuits too and canned biscuits are pretty delicious as well, but I think she makes the best.
Growing up I can remember her making them in the kitchen. She never measured a single thing when she made them either. It was always just a little of this and that and wah-lah...homemade biscuits! She could do it in no time flat. I even think she could probably make them blind-folded too!
Since I'm married now, I decided that I should make homemade biscuits for my honey. After all, isn't that what domestic, newly married women do?
I haven't bought the canned biscuits in a while....even though I'm sure I will start it up again soon, but for now I'm liking this making the biscuits kick that I'm on. And honestly, I think my Preacher Man loves it as well. He loves to pat out the biscuit dough and eat whatever dough is leftover.
So let's get started on making these things already...
Mom's Biscuits
(She has always used the recipe from back of White Lily's Self Rising Flour, but she has never, ever measured the ingredients out and her's turn out great every time. If you get really good at this then maybe you won't have to measure things out either!)
Source: Mom and White Lily Flour
Here's the recipe from the back of White Lily Self-Rising Flour:
2 cups White Lily Enriched Bleached Self-Rising Flour
1/4 cup Crisco All-Vegetable shortening, chilled
2/3 to 3/4 cup buttermilk or milk (definitely use buttermilk!)
Now let's get to this...
Just so we are clear...here are the ingredients:
Measure out your flour into a bowl and add your shortening. Use a fork or pastry blender to bind the shortening into the flour...just like this:
Next, add in your buttermilk and stir together...
Now it's time to plop your dough out on a floured surface. Here's what I do...(Mom never did this. I happened to invent this trick myself, thank you!) I use Lysol wipes to clean my counter really well so that the germies are gone (even if they aren't they will all be gone in the hot oven so no worries, people!). Next, I will take a damp paper towel and go back over the surface that I just cleaned so that the counter top is just damp but not soaking wet. (I do this because some part of me thinks that if I don't go back over it with a damp paper towel that my biscuits will taste like the Lysol wipes smell and I just don't think that would be a very yummy tasting biscuit). After that, I will take my flour and sprinkle it over the damp surface and rub my hand over the flour to make/create a good flour-y foundataion to roll my dough out on. The dampness of the counter-top really helps the flour stick to the counter well so your dough isn't the one sticking. Here is my dough after being plopped out of the bowl:
Next, just pat it out into a round shape. I like my biscuits to be super-fluffy so I pat out the dough a bit thicker...
Pretty thick, huh?
Next, grab a paper towel and dip it into your Crisco to grab a little shortenin' to grease your pan with. (I learned this from my Mom.) :)
Now it's time to cut out the biscuits and put them on your pan...
And save the leftover dough for my hubby...
Bake your biscuits at 500 degrees for 8-10 minutes until golden brown:
And after they come out...
You should brush them with some melted butter. YUM!
Fluffy biscuits ready to be eaten!
Slab on some apple butter...
or some Strawberry Jam!
I promise you will love these! They are super easy to make and are perfect for breakfast, lunch, or dinner. You can also make these into Garlic Cheese biscuits by adding 1 cup of shredded Cheddar cheese into the biscuit mixture and then topping it off with a little melted butter and garlic powder. Very tasty!
I hope you will make these soon. Enjoy your fluffy biscuits!
Love,
The Preacher's Wife
P.S. Here is a picture of Preacher Man's biscuits that he patted out one night for dinner a few weeks ago.
I totally think he could get a job at Hardee's being a biscuit maker! Haha!
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