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Friday, April 15, 2011

Biscuits Towers

In the deep south I have found there seems to be no ending supply of biscuits with butter or biscuits with gravy. I have come to love them when they are light, tall and fluffy. I have been experimenting with biscuit dough, here is the recipe I make all the time now.

I am talking about making tall light, fluffy buttery biscuits. I make them and store them in the freezer - good biscuits anytime you want one!

For a quick breakfast split a biscuit - and add a cooked sausage patty.

Here is my recipe:
3 cups flour, all purpose unbleached
1 T + 1 Teas baking powder
1 stick of butter, sweet cream ( 6 - 8 T butter)
1/2 t salt
3 T sugar
1 cup milk

In a large bowl add flour, salt, sugar and mix well. Cut butter into 1 inch pieces, cut each 1" slice into four pieces, save 6 of those pieces. Using your fingertips work the butter into the flour until butter resembles pea size. In a separate cup mix milk with the baking powder, stir well to distribute and add to the flour mixture.

Using your hands, mix the dough turning your hand in a circular clockwise motion until it forms a ball in the bowl. Mixing this way creates a light texture.

Dump the dough onto a floured board and knead exactly 5 times, no more, no less. Kneading more than 5 times works the gluten strands, making the biscuit tough.  Cut with a biscuit cutter or a deep glass in quick downward strokes or use a pizza cutter to cut the dough into squares. Re-roll scraps only one time, you can just pinch them together once. Arrange on a cookie sheet, brush tops with melted butter or milk remaining. Bake at 350 degrees for 20 - 25 minutes. Makes 12 - 15 biscuits.

To reheat in microwave, nuke them 40-50 seconds each.

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