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Wednesday, April 6, 2016

The BETTER Biscuit!!

The BETTER Biscuit and
Southern Living deserves all the credit
for helping me create them!



When I saw this method, I was a little sceptical about it.   But....I am one to try different recipes and methods.   This is it...PERFECT!     The grated frozen butter is the best new idea in distributing butter in the flour.  

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Best Ever Biscuits


1/2 cup butter; frozen
2 c White Lily SR Flour
1 c buttermilk
2 tablespoons melted butter

Preheat oven to 475F.

Grate butter on large holes of grater.  or....Cut butter with a sharp knife or pastry blender into 1/4-inch-thick slices. Sprinkle butter slices over flour in a large bowl. Toss butter with flour. Cut butter into flour with a pastry blender until crumbly and mixture resembles small peas. Cover and
chill 10 minutes. Add buttermilk, stirring just until dry ingredients are moistened.

Turn dough out onto a lightly floured surface; knead 3 or 4 times, gradually adding additional flour as needed. With floured hands, press or
pat dough into a 3/4-inch-thick rectangle (about 9 x 5 inches). Sprinkle top of dough with additional flour. Fold dough over onto itself in 3 sections, starting with 1 short end. (Fold dough rectangle as if folding a
letter-size piece of paper.) Repeat entire process 2 more times, beginning with pressing into a 3/4-inch-thick dough rectangle (about 9 x 5 inches).

Press or pat dough to 1/2-inch thickness on a lightly floured surface; cut with a 2-inch round cutter, and place, side by side, on a parchment paper-lined or lightly greased jelly-roll pan. (Dough rounds should touch.) Also, place is a 12" iron skillet coated with a small amount of butter.  
 This will make crispy bottom biscuits.

Bake for 15 to 17 minutes or until lightly browned. Remove from oven; brush with 2 Tbs. melted butter.

Note: For testing purposes only, we used White Lily Self-Rising Soft Wheat Flour.

Cinnamon-Raisin Biscuits: Omit 2 Tbs. melted butter. Combine 1/2 cup golden
raisins, 1/2 tsp. ground cinnamon, and 1/3 cup chopped pecans with flour
in a large bowl. Proceed with recipe as directed. Stir together 1/2 cup
powdered sugar and 2 Tbs. buttermilk until smooth. Drizzle over warm
biscuits.       Makes 2 1/2 dozen.

Black Pepper-Bacon Biscuits: Combine 1/3 cup cooked and crumbled bacon
slices (about 5 slices) and 1 tsp. black pepper with flour in a large bowl.
Proceed with recipe as directed. Makes 2 1/2 dozen.

Feta-Oregano Biscuits: Combine 1 (4-oz.) package crumbled feta cheese and
1/2 tsp. dried oregano with flour in a large bowl. Proceed with recipe as
directed. Makes 2 1/2 dozen.

Pimiento Cheese Biscuits: Combine 1 cup (4 oz.) shredded sharp Cheddar
cheese with flour in a large bowl. Reduce buttermilk to 1 cup. Stir
together buttermilk and 1 (4-oz.) jar diced pimiento, undrained. Proceed
with recipe as directed. Makes 2 1/2 dozen.

Notes:  Southern Living


** Exported from Now You're Cooking! v5.93 **



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1 comment:

Big Dude said...

Grating the butter sounds like a great idea.

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The Fine Art of Cooking involves personal choice. Many preferences, ingredients, and procedures may not be consistent with what you know to be true. As with any recipe, you may find your personal intervention will be necessary -- © WHStoneman 2015