Thursday, July 1, 2010

Southern Buttermilk Biscuits

Last night we had biscuits and gravy at the request of #2 chick.  She had a friend over who had never had biscuits and gravy (gasp!), so she felt it was a must to serve them.  We also had farm fresh eggs and sweet and juicy cantaloupe.

What you will need:
  • 2 cups flour
  • 4 t. baking powder
  • 1/4 t. salt
  • 2 T. cold butter
  • 2 T. cold shortening
  • 1 cup cold buttermilk

Preheat oven to 450 degrees.

Combine flour, baking powder and salt.  With a pastry cutter, cut in butter and shortening.  It is very important that you use cold ingredients.  Your biscuits won't be fluffy and flaky if you don't.  Once you have cut in the fats, stir in the buttermilk.  I use a fork to do this.  Now knead in bowl a couple of times to get the rest of the flour incorporated.  Pat dough out on a floured surface.  Do not roll dough, it will make tough biscuits. The dough will be slightly sticky.  Pat into a 1 inch thick circle.  Using a 2 inch biscuit cutter, cut out biscuits and place on baking sheet so that they are touching.  Pat out dough scraps and continue cutting biscuits.  You should get about 12 biscuits. With the last scraps make your crazy 8!  (Family tradition to make a crazy 8.) Bake for 15 to 20 minutes, until golden brown. 

It is also important to use real buttermilk.  Making your own with a milk/vinegar mix just won't cut it.  Add buttermilk to your weekly shopping list! 

Here is the crazy 8.  I don't know why but my Nana and then my mom always made the crazy 8. You can start your own friend now makes a P, I guess the crazy 8 wasn't good enough for her.

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