member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Cat      

    Meme's Biscuits

    Source of Recipe

    From "Bon Appétit, Y'all" by Virginia Willis

    Recipe Introduction

    "Meme most often made rolled biscuits. For large biscuits, she had a special aluminum cutter with a small wooden handle that fit in the palm of her hand. She cut out small biscuits with an empty apple juice can open at both ends. Some purists use lard instead of butter. Although I like biscuits made with lard and understand the tradition and history, Meme and Mama had started using butter by the time I was born. The perfect biscuit should be golden brown and slightly crisp on the outside, with a light, airy interior. For a flaky, tender biscuit, don't overwork the dough: gently combine the ingredients until just blended. A very hot oven is essential. The steam interacts with the baking powder to create the biscuit's ideal textures inside and out."

    List of Ingredients

    â—¦  2 cups White Lily or other Southern all-purpose flour, or cake flour (not self-rising), more for rolling out
    â—¦  1 tablespoon baking powder
    â—¦  1 teaspoon fine sea salt
    â—¦  4 tablespoons (½ stick) cold unsalted butter, cut into bits and chilled
    â—¦  ¾ to 1 cup buttermilk

    Recipe

    Preheat the oven to 500° F. In a bowl, combine the flour, baking powder, and salt. Using a pastry cutter or two knives, cut the butter into the flour mixture until it resembles coarse meal. Pour in the buttermilk, and gently mix until just combined.

    Turn the dough out onto a lightly floured surface. Knead lightly, using the heel of your hand to compress and push the dough away from you, then fold it back over itself. Give the dough a small turn and repeat 8 or so times. (It's not yeast bread; you want to just barely activate the gluten, not overwork it). Using a lightly floured rolling pin, roll the dough out ½ inch thick. Cut out rounds of dough with a 2 ¼-inch round cutter dipped in flour; press the cutter straight down without twisting so the biscuits will rise evenly when baked.

    Place the biscuits on an ungreased baking sheet or in an 8-by-2-inch round cake pan. If the biscuits are baked close together the sides will be moist. If the biscuits are baked further apart, the sides will be crisp. Bake until golden brown, 8 to 10 minutes. Transfer to a rack to cool just slightly. Serve warm.

    Makes about 9 biscuits

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |
 



      Â