Baking Biscuits from Scratch

My Granddad Brock just didn’t understand his grandkids’ love of biscuits.

He hated them.

He would make toast or waffles for breakfast, or he would even eat a bowl of corn flakes. But biscuits were not acceptable.

I found out why. My granddad grew up during the Great Depression with like ELEVEN siblings. Good grief.

Mama Brock would whip up a huge batch of biscuits for breakfast every morning. Then she would pack up the leftovers after everyone was done, and pack it in the lunch pail for the kids’ lunch.

Wow.

Biscuits for breakfast.

Biscuits for lunch.

And that’s all they had.

No wonder my granddad hated them.

He called them “poor folks food.”

Anyway, despite my granddad ‘s dislike of this distinctly Southern bread, my family loves biscuits.

It took me years to get the hang of making good biscuits. In fact, it took probably about 5 or 10 years to perfect my technique and recipe.

Many people ask about how they can make biscuits like mine. Here are some tips.

1. It takes time and patience. Your first batch of biscuits may not be that great! In fact, they may be downright terrible. However, after you’ve made biscuits 3 or 4 times, your biscuits will get better. When people ask about making great biscuits, I tell them to make lots of bad biscuits.

Actually, you’ll probably only make 2 batches that are awful, and you will make many batches that are mediocre. However, keep at it, and you will end up developing a knack for amazing biscuits.

2. Use real butter and full-fat buttermilk for the tastiest biscuits. There really is no substitute. Of course, this stuff is fattening, but who eats a biscuit as diet food anyway? Some people use margarine or shortening for their biscuits, but real butter is the best.

3. Use a pastry blender to cut the fat into the flour mixture. You can use a fork, but a pastry blender is much quicker. It’s definitely worth the $5 that you will pay for it.

4. Baking your biscuits in a cast iron skillet will totally transform the texture of your biscuits. When baked in these heavy pans, biscuits end up with a crusty outer layer and steamy-soft inside. Totally SCRUMPTIOUS!

5. Be gentle. The most important part of baking biscuits is to be gentle with the dough. Save your vigorous pounding for bread doughs. Just stir your dough until the ingredients are incorporated and then gently press the dough together to have a soft, delicate biscuit. Don’t beat it or pound it. Gentle, gentle, gentle!

I will post my recipe soon!

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