Thread: Who Doesn't Like a Biscuit?

We, I'm almost ashamed to say we got into eating canned Biscuits of late. We were buying frozen Biscuits from Sam's Club, not so bad as canned. Well I have put my foot down which means I got to get in the kitchen and mak'em if I want them. Bon Temps' Honey went fabulous on these the morning. I use to make them, drop Biscuits but having had this Lodge Biscuit pan for close to 30 years now I wanted to get back to the "Fried Bottom" Biscuits from our days past.



To me the low protein White Lilly Self Rising Flour is the Flour for baking rolled Biscuits. Here I'm using 2 cups along with 1 teaspoon of Baking Powder to boost the Rise. 1/4 cup Butter Flavored Crisco and enough Full Strength Buttermilk to wet everything out enough for the dough to come together.



I got the Biscuit cutters out and matched up a cutter to the Biscuit pan and put a small dot of Crisco in each space to melt when I pre-heat the pan in the oven.



First adding the Flour and Baking Powder to the bowl and stirring to mix I added the Crisco and cut it in till very small crumbs. Once the fat is cut in I add enough Buttermilk to bring a stiff but soft dough together.



If you do not own bowl scrapers order a few from Amazon. I got 3 of these for just a few bucks. When I'm making Pizza dough I would pay a few bucks each time for the effort these scrapers save in cleaning up if nothing else.



Using the bowl scraper I clean all the Flour and dough out of the bowl onto the counter top dusted with flour. Now this Biscuit dough is very wet on the inside. If you try to pick it up your fingers will go thru the dry outer floured surface and get stuck like glue. Using my scraper to release the dough from the counter top I roll and fold the dough 8-10 times before cutting.



I rolled a bit too thin as I came up with 1 extra Biscuit. We only need 5 Biscuits so I will leave the dough thicker on the next batch. These were about 1in high.



When I drop the Biscuits into the hot pan they immediately start frying. Listening to them fry while brushing more Crisco on to was making me hungry.



While the Biscuits are baking I do damage control, the scrapers police up all the flour on the bar so it can be thrown away. What's left a quick wipe with the dish rag takes care of.



Out of the oven and getting buttered these Biscuits smell wonderful. The aroma of the Buttermilk is in the air. You can see how the bottom & sides of the Biscuit is fried, this adds extra depth to a already outstanding, tender, flavorful biscuit.



Another Workin' Man's Breakfast. Thank God I have a Cardiologist as my Brother from another Mother.

PS I baked these at 475 degrees, center rack. Time was about 9 minutes in the pre-heated Lodge Biscuit pan.