![]() This recipe uses both baking powder and baking soda as leaveners.By whisking the flour mixture, you are incorporating air, making it as light and lump-free as possible. Aerate your dry ingredients you want feather-weight biscuits.So here are a few helpful hints to guide you in making this Southern Biscuit Recipe: While I appreciate a tale as much as the next woman, I also believe in de-mystifying processes, showing every person (Southern or otherwise) that getting a plate full of steaming homemade biscuits on the table is an achievable goal. Do you use vegetable shortening or butter do you roll out the dough or pat it gently with your hands? What about baking powder-how many tablespoons do you knead it or hardly touch the dough? With so much mythologizing, it’s no wonder that Americans have settled on the mediocrity of a convenience food just to avoid treading on an adamant baker’s toes! In the South, each woman has her own special recipe, her own process, and her own lore surrounding homemade biscuits. Long before there were refrigerated cylinders of mediocre biscuit dough at every supermarket waiting to be popped from their container and tossed into the oven, there were fresh, homemade biscuits. Purchase this book from the MOTHER EARTH NEWS store: United States of Bread. The following excerpt from the chapter “Quickbreads” is a Southern biscuits recipe. For the more experienced baker and history enthusiast is intriguing information on classic American bread-making. Included for the novice bread baker are helpful sidebars about fermentation, equipment and flours. United States of Bread (Running Press, 2014), by Adrienne Kane, contains 75 vintage American bread recipes - everything from yeast breads and quick breads, sweet rolls to bread puddings, and even what to do with dried bread. Buy this book from our store: United States of Bread: Our Nation's Homebaking Heritage: From Sandwich Loaves to Sourdough. Reprinted with permission from United States of Bread © 2014 by Adrienne Kane, Running Press, a member of the Perseus Books Group. More vintage bread recipes: Read United States of Bread for a dinner rolls recipe and a homemade crackers recipe. Simply reheat them in a low 300 degrees Fahrenheit oven for 5 minutes. Homemade biscuits are best eaten the same day that they are baked, but any leftovers can be eaten warm the next day. If you would like, biscuits can be brushed with an additional coating of melted butter. Bake for 12 to 15 minutes, or until the biscuits are a light, golden brown.You may reshape biscuits from the scraps, but they will not rise as high as the first cutting. With a well-floured 2- or 2-1/2-inch round biscuit cutter, cut biscuits out, and place them on a baking sheet. ![]() Finally, pat the dough out to a thickness of approximately 1 inch. Once more, pat the dough into a rectangle, flour lightly, and fold into thirds. Scrape the folded dough from the work surface if necessary, flour the surface again. Fold the dough into thirds, as if you are folding a letter. Gently pat the dough out into a rectangle approximately 12 x 8 inches. Empty the dough onto a clean, well-floured work surface.With a wooden spoon or rubber spatula, mix the ingredients until they’re just blended and coming together to form a dough. With your fingertips, work the fats into the flour mixture, rubbing the larger pieces between your fingers until they are pea-size. Add the butter and the shortening, and toss gently to coat.The mixture should be light and free of lumps. In a medium-size bowl, whisk the flour, baking powder, baking soda, and salt together to blend. ![]()
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