Volume 12 , Issue 39

Home Comfort Cookbook - Biscuit Making

Does anyone ever make homemade biscuits anymore since you can buy the frozen biscuits in the freezer compartment at the grocery stores?

Home Comfort says, "The ingredients alone are not what make the best biscuits, altho the quality of the materials used has much to do with it. The preparation -- the mixing, handling and baking -- is what really makes good biscuits.

"Be sure to have all materials and utensils before you: A clean, well-dredged flour board; roller and cutter absolutely clean and dry; pans greased; and, above all, have range fire properly regulated so the oven heat will be just right and ready when the biscuits are prepared.

"Biscuits should not be packed closely together in the pans, but should be so separated that they do not touch. They are improved if brushed with sweet milk or melted butter before placing in the oven, thus giving the biscuits an even brown on top.

"Biscuit recipes calling for two cups flour will make about twelve medium sized biscuits -- double recipes for larger quantity." We are including a Biscuit recipes for Biscuit and Buttermilk Biscuits below.

Biscuits -- 2 cups flour; 4 teaspoons baking powder; 1/2 teaspoon salt; 2 Tablespoons shortening; 3/4 cup milk, about.

Sift flour, baking powder and salt together two or three times; add shortening, half butter and half other fat, and lightly rub in with finger-tips; add milk, or hall milk and half water, slowly until mixture becomes a soft dough; turn out on floured board and roll, or pat, out lightly to about one-half to three quarters inch thick; cut out with biscuit cutter and set rounds in shallow lightly greased baking pan and sufficiently spaced from each other. Brush tops with melted butter, and bake in hot oven fifteen to twenty minutes.

Buttermilk Biscuits -- 2 cups flour; 1 cup buttermilk; 1/2 teaspoon soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 2 Tablespoons shortening.

Sift flour, salt and baking powder together into a mixing bowl, add shortening and rub it lightly into them; add soda to buttermilk and stir thoroughly until it effervesces, then add to flour, gradually working it into a stiff dough; turn onto floured board and knead lightly until smooth; roll out slightly more than a quarter-inch thick, cut out biscuits, and bake on greased pan in hot oven twelve to fifteen minutes.   |  View or Add Comments (0 Comments)   |   Receive updates ( subscribers)  |   Unsubscribe

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