Tuesday, September 10, 2013

Biscuits (with Wheat Flour) SL 1992

While I made this recipe in August, I completely forgot to take a picture of the final results. So in keeping with my food goals for 2013, here's the biscuit recipe for August.

Simply entitled Biscuits, this recipe was intriguing as the instructions state to layer two baking sheets under the biscuits while baking. We tried it with two baking sheets and with only one baking sheet, but I could not tell you if the results yielded anything different as they tasted the same to me. Maybe I don't have a refined palette. Either way, these biscuits were very good. Even The Mister complimented them and said they were soft and didn't crumble. He said these were good to try again especially when we have extra wheat flour in the house. That said, he still wants to seek the perfect flaky biscuit recipe. So far, we have tried eight biscuit recipes, but The Mister's perfect flaky biscuit that can hold up well as a sandwich remains elusive.  We have a four more recipes to try until the end of the year.



From Southern Living 1992 Annual Recipes, Page 31
  • 2 cups self-rising soft wheat flour (I used Gold Medal All Natural Whole Wheat Flour.)
  • 1/8 tsp baking powder
  • 1 Tbsp sugar
  • 3/4 cup shortening
  • 1 cup buttermilk
  • 1 Tbsp butter, melted
Combine flour, baking powder, sugar. Cut in shortening. Stir in buttermilk until dough is moistened. Knead dough  4 or 5 times. Roll dough to 3/4 inch thick. Cut with biscuit cutter. (I used a 3-inch cutter.) Stack two baking sheets. Lightly grease the top sheet and place the biscuits on top. Bake at 450for 10 to 12 minutes. When biscuits are done, brush with butter.

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