- 6 cups self-rising biscuit flour (OR
6 cups flour, plus 3 tablespoons baking
powder & 1 Tablespoon salt)
- 1 cup shortening
- 2 cups buttermilk OR sour milk OR
yogurt thinned with a little milk or
water
This recipe is inspired from a very dear
friend named Paula. It involves preparing
biscuits from scratch and then freezing the
unbaked biscuits. Paula created the idea
because her family always wanted her good
biscuits for supper, and she needed a way to
make them hot, and fresh, even on days when
she didn't feel like baking. The results are
divinely inspired.
First get out a large mixing bowl. Measure
in the self rising biscuit flour (or flour,
baking powder and salt). Add the firmly
packed shortening and mash it into the flour
with your fingers or a fork. DO Not Overmix.
The shortening should be casually combined
with the flour, and small chunks the size of
dried beans should remain. This is what
makes the biscuits flakey. Now stir in the
buttermilk or sour milk or thinned out
yogurt. Stir it up until you have a nice
soft dough. Knead the dough about 10 or 12
times. NO more, No less. This activates the
gluten in the flour just enough to make good
biscuits. Roll the dough out into a nice
thick slab. I use a rolling pin, but any
sturdy jar or glass will do. Cut the dough
into biscuit shapes. Use a clean can or
glass rim, if you don't have a biscuit
cutter. Tuna cans are just the right size
for big breakfast biscuits. Continue rolling
and cutting until all the dough is used up.
Lay waxed paper on a plate or large pan.
Arrange the shaped biscuit dough on the
waxed paper. Freeze overnight. The next
morning the biscuits can be gathered up and
stashed in plastic freezer bag.
When you want to cook them, just take out
the specific number you want and place them
on a lightly oiled cookie sheet or pizza
pan. Bake in a preheated 425 to 450° oven
for about 10 minutes. The biscuits will rise
up beautifully and will be a nice golden
brown when done.
These biscuits are better tasting, and much
cheaper than canned whack-'em-on-the-counter-biscuits.
The whole recipe makes between 30 and 35
medium sized biscuits, or about 20 big
breakfast size biscuits (grand-sized).
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