Have you ever stumbled upon a recipe and just wanted to tell everyone? That’s what I’m going through with Mama’s Biscuits from momofthesouth.com. I pinned it, of course, but I also tweaked the process a bit, and I want to share my shortcuts with you!! Mom of the South nailed the recipe, so I’m going to let you visit her site here if you want to use the exact recipe I used. This is a post about process, so any biscuit recipe should work, provided there’s not more than 2-3 cups of dry ingredients (or however much will fit in your food processor).
First of all, just go to momofthesouth.com and get the recipe. Seriously…I’ll wait right here.
Back? Okay. I am not a biscuit maker by nature, so I feel like I’m forever in her debt or something! My personality makes me a bread maker. I tend to coddle. Over analyze. I must have blood, sweat and tears involved before I feel it’s good enough. That’s bread. It’s a more intensive process. Making bread involves absolute dedication and suits me well. Biscuits….well…biscuit makers (in my crazy way of thinking) are more spontaneous. They go at it, get it done, then let it go. I want to stir just one more stroke to be sure…nope. Not for biscuits! Less is better…get it just barely there then stop! Yesterday morning, long about 6 a.m. I decided I wanted to become a biscuit maker. Not the first time I’ve had this thought. I’ve even had reasonable results in the past. I know the logistics of baking powder based goodies. Once you get it wet, handle it as little as possible. I’m just not always absolutely confident those biscuits and that cornbread will be great every time. When I bake bread I have no fear. It’s my thing. Sometimes I want to bring a pie to the potluck. Maybe even some cheesy potatoes. What do I always get asked to bring? Dinner Rolls. I’ve resigned to the fact that some people don’t have a sure-fire ticket like that, so I guess I’m grateful for the talent (that sure didn’t sound grateful, huh?).
When I made those biscuits following Mom of the South’s instruction and they were….oh goodness…moist and tender and buttery salty sweet perfection, I couldn’t wait to have them again today! I made bread yesterday, too, and really I’m a bit burned out but nobody else was going to do it. That’s when I thought that if I can cut in the butter for making pie crust with my food processor, surely the same would work for biscuits….
(Preheat your oven according to your recipe.) Add all of your dry ingredients to the bowl of your food processor.
Pulse 8 or 10 times just to mix it all together.
Now add your butter, cut into chunks. I added about half of it, then pulsed it a few times, then added the rest. I did that just to coat some of it at first with flour so that it didn’t all stick together.
I ran my FOOD PROCESSOR on the grate setting, low speed, for about 20 seconds. Mines an attachment to my blender, so use your experience with your processor. Just watch it through the side to make sure it’s moving the flour and chopping up the butter. You may need to adjust your speed and or function. Ice chop seems to work decently, too.
When you’re happy with that, there will still be a few larger lumps of butter, add your liquid. I poured in about a fourth of it, then turned the machine on grate again and added the rest of the liquid slowly through the top. I had to kick it up to high gear. All of a sudden it’s really going to start coming together…maybe 15-20 seconds into it…stop it!!
You’ll have some dryer spots, but it should press together well.
Wet your counter a bit with damp rag, then put down a piece of parchment or wax paper. Sprinkle with flour.
Dump your biscuit dough on the paper, and gently squeeze it together.
Flatten it with your hands and fold it in half. Flatten it again and fold it again. If it all seems consistently moist STOP! Remember, the less you mess with baking soda, the better! If you just have to flatten and fold one more time then
your probably a bread maker do it.
Roll dough to a half-inch thickness, then cut with a BISCUIT CUTTER…or a regular mason jar band if your cool like me.
Place in a buttered CAST IRON SKILLET or shallow baking dish and butter the tops (tops not buttered in pic).
Bake according to the recipe you used. Ours went 425 degrees for 18-20 minutes.
I started browning some sausage for gravy.
I picked up my wax paper and in one quick swipe with the rag my counter was clean!
Then I finished the gravy.
And now, the moment we’ve all been waiting for……(drum roll, please)
Can you believe it? I’m in love! With a biscuit! Thank you Mom of the South!
They’re not as tall as the ones I made yesterday, but the texture is the same (and perfect!!) and I got 2 more biscuits in this batch, so I’m going to say I rolled my dough out thinner today (yesterday they were bulging a bit out the top of my jar ring when I cut). So the food processor mixing definitely didn’t hurt the outcome of the biscuit…it was the ROLLING-PIN operator’s fault :). Also, don’t jump straight to this. Please. We all need to know how to start with a bowl and spoon and make bread, biscuits, pie crust…whatever. We can’t lose these wonderful skills due to modern technology! If something were to happen in the world, being able to offer your kids your usual treats will help ease their perception of how bad things are!
Tomorrow I’ll share a quick recap of my gravy making and also why I was/am in such need of comfort food! Tonight, my bellies full and I’m going to bed!
And I know I all kinds of messed up my watermark…I’ll get to that later, too.
‘Til next time!