Post by Loupy on May 2, 2014 21:17:17 GMT -7
Buttermilk Biscuits...just like Cracker Barrel
From Gina @ athomemyway.blogspot.com/
My daughter, Rebecca has been it again! She has beat me at my own game!
I consider myself a biscuit connoisseur!
My daughter's favorite biscuits, however, are not mine. No way! It can't be! What's wrong with the kid?
Rebecca's favorite biscuits are found in, get this... Cracker Barrel restaurant.
I am the first person to play around with recipes. I will NOT be playing around with this recipe. They are perfect!
Here's how Rebecca makes Buttermilk Biscuits AT HOME HER WAY:
Makes about 8 biscuits.
Ingredients:
2 cups SELF RISING flour
1/3 cup shortening
1 1/4 cup buttermilk (Rebecca sometimes uses 1 cup buttermilk + 1/4 cup regular milk)
Directions:
Preheat oven to 400 degrees.
Make sure your flour is "fluffed" (not straight from the bag; just dump it in a larger container and stir using up and down motion to fluff it up a little bit-THEN measure out 2 cups).
Measure flour into a mixing bowl.
Add shortening and cut it until small and crumbly.
A fork works fine for this purpose.
Stir in milk and stir with a spoon until all mixed.
Flour a small area on your counter/work surface.
Work the biscuit dough into one big blob in your bowl (don't you like my official recipe terms?)
Place the dough on the floured surface and press until 1 to 1 1/2 inch thick.
You can roll it a little with a rolling pin but that's purely optional, to me.
Cut with an upside down cup/glass (Rebecca uses a wine glass)
Place the biscuits, close to touching, in a sprayed or greased pie pan or cake pan.
Bake in a PREHEATED oven at 400 degrees for 12-15 minutes or until lightly golden brown.
From Gina @ athomemyway.blogspot.com/
My daughter, Rebecca has been it again! She has beat me at my own game!
I consider myself a biscuit connoisseur!
My daughter's favorite biscuits, however, are not mine. No way! It can't be! What's wrong with the kid?
Rebecca's favorite biscuits are found in, get this... Cracker Barrel restaurant.
I am the first person to play around with recipes. I will NOT be playing around with this recipe. They are perfect!
Here's how Rebecca makes Buttermilk Biscuits AT HOME HER WAY:
Makes about 8 biscuits.
Ingredients:
2 cups SELF RISING flour
1/3 cup shortening
1 1/4 cup buttermilk (Rebecca sometimes uses 1 cup buttermilk + 1/4 cup regular milk)
Directions:
Preheat oven to 400 degrees.
Make sure your flour is "fluffed" (not straight from the bag; just dump it in a larger container and stir using up and down motion to fluff it up a little bit-THEN measure out 2 cups).
Measure flour into a mixing bowl.
Add shortening and cut it until small and crumbly.
A fork works fine for this purpose.
Stir in milk and stir with a spoon until all mixed.
Flour a small area on your counter/work surface.
Work the biscuit dough into one big blob in your bowl (don't you like my official recipe terms?)
Place the dough on the floured surface and press until 1 to 1 1/2 inch thick.
You can roll it a little with a rolling pin but that's purely optional, to me.
Cut with an upside down cup/glass (Rebecca uses a wine glass)
Place the biscuits, close to touching, in a sprayed or greased pie pan or cake pan.
Bake in a PREHEATED oven at 400 degrees for 12-15 minutes or until lightly golden brown.
