Wednesday, March 7, 2012

We Are Talking Biscuits Here

My granny can make a mean biscuit.  I do believe it is her speciality.  When I was a child, she often made cat head biscuits (about as big as the cat's head).  I often got the name mixed up and called them cat house biscuits.  People would look at me strangely, and my papaw would smile and say, "It was something she picked up while I was in the war."

Granny never appreciated the joke. 

Now, do I have her recipe?  No.  I have tried, and it never comes out just like hers.  She has the magic, and I am Mickey Mouse with dancing brooms.  Not exactly the same.  So, in order to feed my kiddos something other than WOMP (the sound the can makes as it hits the counter) biscuits, I came up with this:

Robyn's Biscuits:

2 1/2 cups of All Purpose
4 tbs. of baking powder
1 tsp. sugar
3/4 tsp. salt
1 tsp. cream of tarter
1 stick of butter
1 cup milk (buttermilk or whole)

Preheat oven to 450.  Mix all dry ingredients and butter, except for one small section.  Take a pastry blender and break butter into fine pieces that blend into the flour.  Two knives can substitute for a pastry blender.  Add milk and and mix together. 

Put on a floured surface and either roll out or press down.  I prefer to place the dough between parchment paper and press out with my hands. You can make the biscuits as thick as you want.  Cut out and place on a parchment lined pan.  I then take the butter I have left and soften in the microwave for a few seconds.  I brush the butter over the tops.

Bake about 10 minutes.

My granny is so proud of me.

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