Sunday morning ritual, Biscuits and Gravy. I enjoy making biscuits....something to savor, devour and enjoy.
Over the years, I have been able to improve my quality from "those little hockey pucks"...to light and fluffy biscuits, all thanks to While Lily flour. I do believe that is the secret to great biscuits, soft winter wheat that White Lily uses in their flours. White Lily used to be a Knoxville tradition for a century or more..but have since left this area and now are located in West Tennessee. The J.M. Smucker Company now run all the operations.
As with any pastry or biscuit recipe, the key is to distribute the butter throughout the flour mixture...to the size of a "pea" as they say. I have used a hand pastry blender, two knives, big food processor, little food processor. They all work but today while emptying the dishwasher, picked up my grater....looked at it and decided to try something a little different. Butter from the refrigerator to the freezer for 20 minutes. Also, I put my grater in the freezer to get it cold. I do keep my White Lily SR flour in the freezer also. Everything needs to be very cold.
After adding the flour, everything came together and the effort was minimal! That technique is something I will do every time, including my next pastry for pies!
Here is my biscuit recipe from many years ago...still use this very recipe today!
@@@@@ Now You're Cooking! Export Format
Myrtlewood Classic Biscuits
Breads
2 cup White Lily SR flour
1/2 teaspoon baking powder
1/4 teaspoon soda
1 1/2 teaspoon sugar
4 ounce shortening; I prefer butter
3/4 cup buttermilk
1/4 cup butter; melted
Preheat oven to 450F.
Cut shortening into dry mixture with a blender. Add buttermilk and stir until combined.
Knead 15 times on floured board. Add more flour if too damp. Roll out and cut biscuits. Bake for 10 minutes or until golden brown. Brush tops with melted butter after removal from oven.
For a dessert biscuit, add 1/4 cup additional sugar and 1/4 cup dark cocoa powder.
Notes: ©WHStoneman
Yield: 8 servings
** Exported from Now You're Cooking! v5.88 **
As with any pastry or biscuit recipe, the key is to distribute the butter throughout the flour mixture...to the size of a "pea" as they say. I have used a hand pastry blender, two knives, big food processor, little food processor. They all work but today while emptying the dishwasher, picked up my grater....looked at it and decided to try something a little different. Butter from the refrigerator to the freezer for 20 minutes. Also, I put my grater in the freezer to get it cold. I do keep my White Lily SR flour in the freezer also. Everything needs to be very cold.
 |
| Ice Cold Butter shavings |
After adding the flour, everything came together and the effort was minimal! That technique is something I will do every time, including my next pastry for pies!
Here is my biscuit recipe from many years ago...still use this very recipe today!
@@@@@ Now You're Cooking! Export Format
Myrtlewood Classic Biscuits
Breads
2 cup White Lily SR flour
1/2 teaspoon baking powder
1/4 teaspoon soda
1 1/2 teaspoon sugar
4 ounce shortening; I prefer butter
3/4 cup buttermilk
1/4 cup butter; melted
Preheat oven to 450F.
Cut shortening into dry mixture with a blender. Add buttermilk and stir until combined.
Knead 15 times on floured board. Add more flour if too damp. Roll out and cut biscuits. Bake for 10 minutes or until golden brown. Brush tops with melted butter after removal from oven.
For a dessert biscuit, add 1/4 cup additional sugar and 1/4 cup dark cocoa powder.
Notes: ©WHStoneman
Yield: 8 servings
** Exported from Now You're Cooking! v5.88 **
Bon Appétit and Enjoy
YOUR Wonderful World!
2 comments:
What time is breakfast? I'll be right there!!!!! Ha ha ...... I LOVE biscuits and gravy--but they don't love me. For some reason, they cling to my hips!!!!! ha
Thanks for the recipe.
Betsy
I don't love biscuits, but my partner Guy does, so I have to try these. So far, I haven't had any success making good biscuits for him.
Post a Comment