Posts Tagged ‘bread’

Z Biscuits

Sunday, October 31st, 2010 No comments

I just had to take the comment posted by Lise’ and turn it into a Post so that you don’t miss it.  For those of you asking for the perfect biscuit recipe after our experiement with biscuits post, here it is.

 Z Biscuits

Lise Shares the Z Biscuit Recipe

What do girls do when they are in the chemo infusion center? Talk food, read food, plan food. We came across Karin’s Biscuit blog and we thought, YEA! There is no one that I know of who does not have a biscuit memory or story. Watching my grandmother dip into her flour bin and scoop out heaps of flour onto the counter, mixing and kneading til just so and using a very old(at that time and that was 40 years ago) lemonade can to cut out her biscuits. And the smell…oh the smell of the biscuits baking and of course pulling them out of the oven steaming and barely letting them cool to pop a bit into your mouth, mmmmm. During her chemo infusion, Bill’s mom and I began to chat about such things. I raved about her biscuit recipe, not because she’s my mother-in-law, but because they are the best biscuits I have ever had. She passed her recipe off as “just like all the others”, but it’s not. She cuts in 4 TBSP of cold shortening and 5 TBSP of cold butter into the dry ingredients. After cutting the biscuits out, she dips the bottom of each biscuit into melted butter before placing on the baking sheet. Clearly, this is not a diet biscuit or the less guilty version, but yummy biscuits every time. These are special. If you get the chance, try this biscuit recipe from a dear little woman from Oklahoma, Carolyn.

Z Biscuits

Pre-heat oven to 425 degrees

*3 1/2 C. Flour
*1 TBSP plus 1 tsp Baking Powder
*1 tsp Salt
*4 TBSP Cold Shortening
*5 TBSP Cold Butter
*1-1 1/4 C. Milk or 1 1/2 -1 3/4 C. Buttermilk

Sift together dry ingredients in a medium bowl. Cut in, with 2 knives or a pastry cutter, Shortening and Butter. Continue to “cut” mixture for about 2 minutes until the dough looks like bread crumbs.Mix in 1 cup of Milk, if the mixture seems dry continue to gradually add the rest of the milk. Gather dough into a ball and place it on a floured surface to be rolled out. Using a floured biscuit cutter, glass or antique lemonade can, cut the biscuits out. Melt a 1/4 C. butter, I usually do this in a dish with a lip. Dip each biscuit in melted butter and place on baking sheet. Before placing the biscuits in the oven, brush the tops lightly with, you guessed it, melted butter. Bake for 12- 15 minutes in a pre-heated 425 degree oven, until lightly browned. Enjoy!

Great with Quince Jam!

Ciao – Lise

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An Experiment with Biscuits

Thursday, October 21st, 2010 No comments
img00031 20101020 2100 300x225 An Experiment with Biscuits

Biscuits with good ol' lard

While visiting our friend, Rosalie, in Cleveland this week, we decided to make the homemade biscuits on the cover of the Jan 2008 Gourmet Magazine. Rosalie had been saving the magazine to try these beautiful biscuits that were made with lard, rather than the lesser evil counterparts. Looking for a really authentic flaky biscuit outcome, we embarked on the project with great anticipation. The other ingredients were standard fare – flour, baking powder, salt and buttermilk. To our great disappointment, while the biscuits were edible or even “good”, they were not the outstanding interpretation of biscuits that we were anticipating. Our advice is to stick with the vegetable shortening alternative and reduce the guilt factor when you are making your biscuits!

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Categories: Cooking Tips
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