I raved in the previous post about these Buttermilk Biscuits. Southern Living shared four variations of the Buttermilk Biscuits and here is one of them. These Cinnamon-Raisin Biscuits quoting GI Joe ” are vacation good!” Before jumping in the kitchen to prepare them take the time to read the post on Buttermilk biscuits and make the following changes. You’ll have a breakfast hit on your hands.
Tag Archives: Biscuits
I have been drooling over these biscuits for 2 1/2 years! Why have I not made these sooner you ask? It is a little bit of a change. You see I have been making these since I was 12 years old. They are good!
My Gosh, I have been cheating myself. These biscuits are absolutely the best I’ve ever eaten. And I have tasted my share of biscuits. 2,000 to be exact! I didn’t even figure in the ones that I baked nor the ones I’ve eaten at friends and family. So I know biscuits. WRONG! These are incredible. I first saw them in Southern Living in November of 2007. I even pulled the recipe out to save and try later. I just kept looking at it thinking, ” They can’t be that great.”
My students made this recipe and I wanted to post something different. So here it is Buttermilk Biscuits that got pushed to the back burner. After all I have made buttermilk biscuits many times in my life. What’s the big deal? It appeared again last month in Southern Living Our Test Kitchen Secrets. Secret? What could be so secret about making biscuits?
I love teaching!! No, I mean I really LOVE teaching! Today anyway. It makes my day when my students come into the classroom and can’t wait for me to call the roll because they are so eager to get busy with their assignment . There has to be a reason for this other than the fact that they are all starving.
I read something on Monday when I attended the Leonardo DiVinci exhibit that could be the reason for the eagerness . Di Vinci said, ” Study without desire spoils the memory, and it retains nothing that it takes in.” Could it be a spark of passion here that has created this excitement? I hope so.
Cheese biscuits are the last of our quick bread labs and we go out with a perfect 10. As you look at the pictures you can see they did great! One group put the cheese in at the wrong time, but recovered very well. They learned from the first time not to add too much flour and surprisingly they were very good . We had a couple of equipment malfunctions. One oven was turned off by mistake and another did not heat properly.
I now feel as if our lab is a small reproduction of ” Top Chef” , because there is so much competition between the groups to be at the top of the post. It is quite comical. You would think that I am giving out money as an award. Competition is good, but I have to think of a way to tone this down before it ruins some friendships.
How do you prepare these little cheesy morsels? Check out Making Biscuits From Scratch and make one little change. Grate 1 1/2 cups of sharp cheddar cheese and add after cutting in the shortening.
Some information about grating cheese:
- Use a food processor
- Go ahead and grate a lot of it at one time
- Freeze what you don’t use
You might ask why not save time and use pre-grated cheese? I am not totally against it but, it is dry and not as flavorful. It is more expensive, too.
Okay I have to get to the gym . I ate more than my usual taste of each biscuit today. They were just sooo good that I could not resist. Hopefully I can STEP some of these calories off before they attach to my body as fat.
Enjoy the Bake-off pictures!
The Teacher Cooks
Biscuits made from scratch are in most households a lost art. I teach that skill for many reasons. Homemade biscuits are good, better than canned and frozen ones. They are cheap to make. You can put them together in no time. They are versatile. And most importantly it makes you feel good about yourself when someone says ” You made this? WOW ! I am impressed. ” So today my students were given the task of making homemade biscuits and surprisingly they did very well. This is not the easiest thing to do if you have never handled biscuit dough before. It is hard to judge how much milk to add and how many times to knead the dough. Usually there will be one disaster out the classes , but not today. They all did pretty well. I will have to brag on second block. They were all super.
So how do you put these things together. Really it is quite easy and very quick. It just may take a few times to get the knack of it. My first biscuits were not edible so there is hope!! Always use WHITE LILY self rising flour and CRISCO. I am not advertising for White Lily flour, but this is the only kind that works for me. I use the recipe that is on the package. You cannot go wrong.
- 2 cups of White Lily self-rising flour
- 1/4 cup Crisco
- 2/3 cup – 3/4 cup milk
Using a pastry blender cut Crisco into flour until it is about the size of small peas. This makes the biscuits tender and flaky.
Do not add all the milk at once. The amount to humidity in the air will determine the milk you will need. The dough should be stirred with a fork and it should pull away from the sides of the bowl. Pour on wax paper with flour. Sprinkle a little flour on top to keep it from being sticky and put flour on your hands. Knead the dough for 4 to 6 times. The dough should be smooth and spongy. These two things are important when making biscuits : 1. Do not handle the dough too much and 2. Do not add too much flour when kneading. Flatten out with your hands to a thickness of 1/2 inch and cut out with a biscuit cutter or something with an open end that will not trap air and cut smoothly.
Place the biscuits flour side in the bottom of a slightly greased pan. Bake at 500 degrees for 10 min.
That’s all there is to it. Just give it a try. Then practice and then practice again. Now here are the results of today’s bake off!!