DanCole42 Posted August 28, 2006 Share Posted August 28, 2006 There are few things more comforting and homey than the taste and smell of fresh baked bread. Many of us, however, don't have the time (or the patience) for the lengthly preparations involved in starters, proofing, rising, wrangling wild yeast, etc. For the hurried and harried Type As like us who just want some good, home baked carbs without the fuss 'n' muss, there are biscuits. My biscuit recipe: Eyeball some flour, salt, and baking powder into a bowl. Add some slightly softened butter. Cut the butter into the dry stuff with two knives, then really work it in by hand. Maybe use a little olive oil. Then add enough milk (skim, in my case) until it becomes "doughy." Roll out, cut into circles, plop onto a cookie sheet and toss into a 350 degree oven until golden brown. My favorite thing to do with biscuits, though, is to -ate them. That is, add unique flavor specks. For example, adding lemon zest makes "lemonated" biscuits (delish). Adding saffron makes "saffronated biscuits" (not so delish). Of note in my recipe is the use of baking powder instead of the more "traditional" mix of buttermilk and baking soda. So what are people's THOUGHTS on biscuits? Do you have a favorite recipe or technique? How do you "-ate" your biscuits? I'm not just looking for down home Southern vittles here. If your grandma makes the best biscuits in the world, share! If you've reverse engineered the "Andouille sausagated biscuits" at Ray's the Classics (so moist and flaky!), share! I LOVE BISCUITS!!! Link to comment Share on other sites More sharing options...
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