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| | | From: sammitch (Original Message) | Sent: 10/26/2007 4:58 AM |
Genuine Southern Biscuits
Yields 18 two-inch biscuits
This recipe calls for soft southern flour, but you can substitute the same amount of all-purpose flour or use a mix of half all-purpose and half cake flour. Flour and lard amounts are listed by weight (ounces) and volume (cups). Use either measurement.
Cooking.com Tip: To avoid clumps of flour on your work surface, sprinkle an even amount with a flour duster. Just dip the wand in the flour and squeeze the handles to gently release it on the desired surface. This timeless tool makes baking fun. 12 oz. (about 2 2/3 cups) soft southern flour; more for dusting
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt
3 oz. (about 1/3 cup plus 4 teaspoon) chilled fresh lard, cut into 1-inch chunks
3/4 to 1 cup buttermilk
Put the oven rack in center position and heat the oven to 425 degrees F. Sift the flour, baking soda, cream of tartar, and salt into a large bowl. With a pastry blender or two knives, cut in the lard until it is evenly mixed with the flour and there are no large clumps. Working swiftly, use a rubber spatula to fold in 3/4 cup buttermilk in three parts until it's just blended into the dry ingredients; add up to 1/4 cup more buttermilk if needed.
Lightly dust the work surface with flour and scoop the dough onto the counter with the spatula. Dust your fingers with flour. Using your fingertips only, lightly work the dough just until it holds together.
Roll the dough out about 1/2-inch thick and use a biscuit cutter to punch out 12 two-inch biscuits. After cutting the first dozen, quickly stack up scrap pieces, roll the dough out and cut more biscuits. This second string of biscuits won't rise as high but are still quite good.
Put the biscuits close to each other (but not touching) on an ungreased baking sheet and bake until the tops are light golden brown, 15 to 17 minutes. Serve immediately on their own or with butter, sour cream and preserves, or molasses. |
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Angel Biscuits
Source: © Cooking Light Magazine
Yield: 2 dozen
RECIPE INGREDIENTS
1 package dry yeast (about 2 1/4 teaspoons)
1/2 cup warm water (105 degrees to 115 degrees)
5 cups all-purpose flour
1/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup vegetable shortening
2 cups low-fat buttermilk
Cooking spray
1 tablespoon stick margarine or butter, melted
RECIPE METHOD
Dissolve yeast in warm water in a small bowl; let stand 5 minutes.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (flour through salt) in a large bowl. Cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add yeast mixture and buttermilk; stir just until moist. Cover and chill 1 hour.
Preheat oven to 450 degrees F.
Turn dough out onto a heavily floured surface; knead lightly 5 times. Roll dough to a 1/2-inch thickness; cut with a 3-inch biscuit cutter. Place on a baking sheet coated with cooking spray. Brush melted margarine over biscuit tops. Bake at 450 degrees F for 13 minutes or until golden. |
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Buttermilk Biscuits
Source: Diner
Makes 12-14 biscuits
Flaky biscuits like these are a grand diner tradition. Using shortening, as in this recipe, or lard produces a flakier biscuit. For a slightly softer crust, lightly brush the hot biscuits with melted butter when they come out of the oven.
RECIPE INGREDIENTS
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup vegetable shortening, chilled
3/4 cup buttermilk, chilled
RECIPE METHOD
In a bowl, stir together the flour, baking powder, salt and baking soda until well mixed. Add the shortening and toss to coat with the flour mixture. Using a pastry blender, 2 knives, or your fingertips, and working quickly, cut or rub in the shortening until the mixture is the consistency of coarse meal.
Make a well in the center of the flour mixture. Pour in the buttermilk all at once, then stir with a fork just until a soft dough forms that pulls away from the sides of the bowl.
Preheat an oven to 450 degrees.
Gather the dough into a ball and turn out onto a lightly floured work surface. Knead very gently 5 or 6 times just until the dough holds together. Gently pat or roll out the dough about 1/2 inch (12 mm) thick. Using a round biscuit cutter 2 or 2 1/2 inches (5 or 6 cm) in diameter, cut out as many rounds as possible, pressing straight down and lifting the cutter straight up without twisting. Place the dough rounds about 1 1/2 inches apart on an ungreased baking sheet. Very gently knead the scraps together 2 or 3 times and cut as before. Do not reroll any additional scraps.
Bake until evenly browned, 10-12 minutes. Serve hot from the oven. |
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Flaky Dinner Rolls
Source: © Cooking Light Magazine
12 servings (serving size: 1 roll)
These superlative rolls derive their texture and beautiful shape from employing a simple folding technique and allowing them to rise just once.
RECIPE INGREDIENTS
3 tablespoons sugar
One package dry yeast (about 2 1/4 teaspoons)
1 cup warm fat-free milk (100 degrees F to 110degrees F)
3 cups all-purpose flour (about 13 1/2 ounces), divided
3/4 teaspoon salt
3 tablespoons butter, softened
Cooking spray
RECIPE METHOD
Dissolve sugar and yeast in warm milk in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 2 3/4 cups flour and salt to yeast mixture; stir until dough forms. Turn dough out onto a lightly floured surface. Knead until smooth (about 5 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly sticky). Cover dough with plastic wrap, and let rest for 10 minutes.
Roll dough into a 12 x 10-inch rectangle on a lightly floured baking sheet. Gently spread butter over dough. Working with a long side, fold up bottom third of dough. Fold top third of dough over the first fold to form a 12 x 3-inch rectangle. Cover with plastic wrap; place in freezer for 10 minutes.
Remove dough from freezer; remove plastic wrap. Roll dough, still on baking sheet (sprinkle on a little more flour, if needed), into a 12 x 10-inch rectangle. Working with a long side, fold up bottom third of dough. Fold top third of dough over the first fold to form a 12 x 3-inch rectangle. Cover with plastic wrap; place in freezer for 10 minutes.
Remove dough from freezer; remove plastic wrap. Roll dough, still on baking sheet, into a 12 x 8-inch rectangle. Beginning with a long side, roll up dough jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Cut roll into 12 equal slices. Place slices, cut sides up, in muffin cups coated with cooking spray. Lightly coat tops of dough slices with cooking spray. Cover and let rise in a warm place (85 degrees F), free from drafts, 45 minutes or until doubled in size.
Preheat oven to 375 degrees F.
Bake dough at 375 degrees F for 20 minutes or until golden brown. Remove from pan, and cool for 5 minutes on a wire rack. Serve rolls warm. |
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Cream Biscuits Recipe courtesy Paula Deen
Yield: 10 to 12 biscuits
2 cups self-rising flour, plus more for dusting
1 tablespoon sugar
1 1/2 cups heavy whipping cream
Preheat oven to 500 degrees F.
In a medium bowl, stir together the flour, sugar, and cream until the dough forms a ball. Turn the dough out onto a surface dusted with additional flour. Fold the dough in 1/2 and knead 5 to 7 times, adding just enough flour to keep dough from sticking to your hands. Gently roll out dough to 1/2-inch thickness. Using a 3-inch biscuit cutter coated with flour, cut dough into biscuits. Place on baking sheet coated with cooking spray, leaving at least 1-inch between each biscuit. Bake for 10 minutes, or until golden brown.
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