Love this tender puffed up Southern Home Biscuit. Add some Spice of Provence, and these biscuits turn into sophisticated and out of this world best biscuits.Preheat oven to 425'F or 450'F
Serves 4 (depending on the size of the biscuit cutter)
INGREDIENTS:
1-1/2 C All Purpose Flour or like the
Southerner cut the chase and use the Self-Rising Flour
1 Tbsp non-aluminum baking powder 1/2 tsp salt
4 Tbsp butter or shortening pinch of baking soda
6 Tbsp of cold Buttermilk and or with
water - Add more to form soft moist dough
METHODS:
Shift flour, salt, baking powder, and
soda in the shifter 3 times.
Mix butter in. Flatten butter pieces between fingers to form
flat flakes. Leave them as is.
Add cold buttermilk 2 Tbsp at a time and allow it to
be absorbed. Fold dry flour over, add
more buttermilk, repeat folding dry flour over, then more buttermilk. The dough is shaggy and sticky. Flour your hands. Gently flatten the dough into disc and cut out with biscuit cutter or roll out gently without
pressing down too much and cut out with biscuit cutter.
Bake until golden brown.
MILK GRAVY
INGREDIENTS:
1 Cup milk 1/4 tsp salt
pinch
of ground white or black pepper
Slurry made of 1 Tbsp milk and 1 Tbsp flour
1 Tbsp butter and or some bacon drips from the pan
METHODS:
Heat milk in a saucepan with salt and
pepper. Mix milk and flour to make
slurry. Add some more heated milk to mix
and add it o the milk in the pot.
Simmer. Stirring frequently till
thickens. Remove from heat. Drop a tablespoon of butter to melt on top.
