Returning to Biscuits!
It's Friday and, as usual, I've packed more into the day than can conceivably fit. Perhaps I'll take my day and work it like a small t-shirt. I'll put my arms in the day and stretch the thing as far as it will go before I slip it on...maybe that will work.I've been on a personal mission for the last couple of weeks to make the perfect biscuit. When I was 17, I worked at a restaurant called Druthers and made all the homemade biscuits. They were so good. Then, one day a few years later, I totally lost my knack for making those beautiful, wonderful, so yummy morsels of southern flavor. They turned to rocks and I finally just quit making them...I got tired of the jokes from my family.
Suddenly, it hit me a few weeks ago. Why don't I research what went wrong... Why should I not ever make biscuits when surely I can learn it again. Well, I did some Google and You Tube research. I examined recipes and started making them. The first batch was okay, the second was better and last night, I knocked the biscuit ball out of the park. This morning, I'm thinking, "Why oh why do we just quit when we're bad at something?" It's been probably 15 years or so since I made a decent biscuit...maybe more...and all because I did not examine what I was doing and just get it right.
I want to live my life with the courage to examine everything I do and live a life of excellence. Life is meant to be light, fluffy and filling...just like my biscuits!
So, here I go...I'm getting ready to take this day over...and supersize it!
Lisa
I want to live my life with the courage to examine everything I do and live a life of excellence. Life is meant to be light, fluffy and filling...just like my biscuits!
So, here I go...I'm getting ready to take this day over...and supersize it!
Lisa
PS: Here is the recipe and tips I settled on for the biscuits:
Preheat oven to 400.
2 cups of Self-Rising White Lily flour
1 1/2 teaspoons of baking powder
1 1/2 teaspoon of white sugar (whisk these together. the whisking give it the sifting effect)
1 1/2 teaspoons of baking powder
1 1/2 teaspoon of white sugar (whisk these together. the whisking give it the sifting effect)
1/3 cup of very cold butter (cut in slices) (Work the butter in with a pastry tool or by hand until it resembles coarse meal. You just don't want to give the butter time to melt)
1 cup of cold buttermilk (make a well in the middle of the flour mixture and pour in the milk and work until flour is just wet) Turn out onto floured board/counter/wax paper and fold just until dough forms to press out.
Make 3/4 to 1 inch cut outs and put them on a baking sheet side by side. Indent the middle with your finger.
(I used to think this was to make them look homemade...dumb, I know. Turns out, this will make them rise straight.) Place in the hot oven for about 15-20 minutes, until golden brown. (You can baste the top with buttermilk or butter if you want before you put them in.)
Eat the tarnation out of them. Makes 6-8 yummy biscuits.
For biscuits that split easily in have, roll the dough to thinner than you normally would, then fold over before cutting.




It has been months since I have worked on a novel...maybe over a year. Sure, I still have ten pages left on the asylum book, but I have lost my zeal for that right now. Currently, I am working on a new novel. I don't even think it's going to be a series...just a good old fashioned back to my roots novel.