I personally think that every good cook should be able to put good homemade biscuits on the table. Now that I have said that let me say this. I don’t think that biscuits are very healthy. In fact they’re not very healthy at all, but man they are good! Every so often you just have to have one or maybe two. Last winter I made these buttermilk biscuits that were divine and in the fall I made these that are my old standby. Well, I took my old standby and changed it up a bit. These little bites of buttery goodness are easy to put together and good enough to serve at a dinner party. Don’t confuse them with the butter muffins made with butter and sour cream.
Making biscuits is an art, but I know it can be done! I teach about one hundred and twenty teens to make them every year. It takes three or four times before you get a feel for the dough so don’t give up. For those of you that make biscuits you should try this recipe. Really! They will melt in your mouth. Just remember they are better right out of the oven and not so good the next day.
Here are the step by step directions to help you get these bits of butter on your table.
Make a well in the middle of the flour mixture.
Add 2/3 cup of milk.
Stir dough until it cleans the sides of the bowl.
Place dough on a floured surface. Sift a little flour on top of the dough to keep from being too sticky and flour both hands. Knead the dough with the hands. This means to fold the dough in half about 4 times. Notice the folds in the next photo.
In the meantime, melt 1/2 stick of butter in an 8 in. or 9 in. square pan . Press the dough with the hands until it is the same size as the pan.
Cut dough into quarters.
Then each quarter into four strips.
Dip each strip into the melted butter that is in the bottom of the pan. The dough will be handled less if the top is dipped first. Turn the strip over and place in the pan close together.
Bake for 10 minutes in a 500 degree oven. Here they are right out of the oven.
- Preheat oven to 500 degrees. Put rack in the center of the oven.
- Melt butter in an 8 or nine-inch square pan. Watch carefully if you are melting in the oven.
- Cut Crisco into flour with a pastry blender until it is the size of small peas.
- Make a well in the center of the flour and Crisco mixture.
- Pour 2/3 cup of milk.
- Stir with a fork until the dough cleans the sides of the bowl.
- Pour the dough onto a lightly floured surface.
- Knead the dough about four times until smooth and spongy feeling.
- Press dough out with the hands until it is the same size as the pan.
- Cut into fourths. Then cut each fourth into four strips.
- Very carefully turn each strip over and dip the tops into butter and place the bottom in the pan. This will decrease the number of times you handle the dough.
- Place them into the pan close together.
- Bake for about 10 minutes or until nicely browned.
Yields 16 pieces of buttery goodness
Here is what my wonderful students did the first time making this recipe. I demonstrated my old standby as well as the butter biscuits. They could choose between the two. I was very impressed and I think that you will be ,too.
The Teacher Cooks