Ahh Biscuits

Southern biscuits have been around since before the American Civil War. Served with many a great meal, they give the food a really down-home taste. There is a precise formula for their magic. 

Biscuit Formula

Any Food + Biscuits = Comfort Food

Especially popular in the Southern States and by cowboys all over. If you wanted to cook for a cattle drive your chances of getting a job were increased if you were known for making great biscuits.

A lot of cafes owe their success to serving up great plates of “Biscuits and Gravy”. This great little quick-bread (called quick bread, because there it requires no rising time) can be mixed up an in the oven in about 15 minutes.
While they are cooking, for 15 to 20 minutes you do the clean-up. When the timer goes off your all set to slice them up and enjoy them.

Don’t Overwork the Dough

A lot of people have a hard time getting a successful platter of biscuits made up, but the key is not overworking the dough.  Think of it as a cross between dough and batter.  (notice that in the video)
It is going to be wet and sticky.

You don’t really knead, by more or less form and roll out.

Give Them a Try

Every time you make them you will get a little better.
Even when they aren’t award winning they are still great.

They freeze well and reheat quickly

Some Extra Special Tips

1. Don’t overwork the dough (important enough to repeat)
2. After you roll them out a fold the dough over and roll it out again. (Like in the video)
3. Repeat the folding and rolling a few times
4. That creates layers, like when the French Bakers make croissants.
5. If you are using a biscuit cutter or glass to cut them out just push down, don’t twist.

You can bake them on a cookie sheet or any other baking thing, but if you can do it in a cast iron pan you will get a special bit of crispy on the bottom

Now Let's Cook

 Prep Time: 15 minutes

Cooking Time: 15 to 20 Minutes

Oven Temp: Preheated 220 C (435 F)

Ingredients:

2 ¼ Cups All-purpose flour

1 TBS Baking Powder

1 tsp salt

1 TBS sugar

1/3 cup vegetable shortening, butter, or margarine

1 cup of buttermilk.  (They also taste good with regular or low fat milk)

•You can use shortening, butter, margarine, or even lard or oil.  I like using Crisco Vegetable Shortening. If you live in Australia you can buy it at http://www.usafoods.com.au

Biscuits and Gravy - American Favorite

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