Shortening is one of those keep in your pantry at all times kind of ingredients and Crisco has always been what my family uses. Shortening is 100% fat while butter remains around that 80% mark. I have always used shortening with my biscuits instead of butter. These pantry staples are also relatively inexpensive! Fat Is Where It’s At Before we talk about how to make them, you need to know what you need to make them!īiscuit Ingredients- Simple and Wonderful The Ingredientsīiscuits are a super simple quick bread that take just three ingredients to make the perfect bread to fill your basket at dinner time. Over the years I have learned that same method, but have broken down that method into some measurements for you to be able to follow and replicate these delicious biscuits. The crazy thing is that their biscuits always turned out perfect! They always just dumped and scooped and felt until they thought it was right. I never had an exact biscuit recipe from my momma or my mawmaw. Breakfast, lunch, or dinner you will want these to be at your kitchen table. That is why these southern beauties are so wonderful! They require so very little to make and you can dress them up in so many ways. It has to reach a certain height after baking before I will qualify it as a perfect biscuit. The perfect biscuit in my opinion is soft and fluffy with the perfect balance of salt and fat. Now that we are grown and out of the house she gets to keep her funky biscuits all to herself, at least until we come to visit.įunky Southern Biscuit The Perfect Biscuit Momma rarely kept it for herself because she is a selfless woman, so instead my sister and I would fight over who got the biscuit. Honestly, they didn’t taste any different, but we all swore they were the best. I can remember these being the prized possession in the kitchen. These “funky biscuits” are reserved for the baker. You don’t quite have enough to make a perfectly round biscuit so you take the cuttings and smush them into what my momma calls a “funky biscuit” (she grew up in the 70’s folks). That was because Momma always made a bakers biscuit or two. My Momma would also let me make scrap biscuits, but Momma never quite left as many scraps Mawmaw did (I think Mawmaw did that on purpose). It fills my heart with so much joy to see him so excited and to remember my Mawmaw letting me do the same thing. He is always so proud of himself when we lay the thin pieces of overworked biscuit dough out onto the baking pan, and like his momma he thinks they are the best “biscuits” in the world. Any time he sees me reaching for my rolling pin, he runs into the kitchen asking to make biscuits with me. Grayson and Gunner both love to cook with me, but Grayson loves to bake. Now as a momma I let me boys do the same thing. An no matter how gross it may have tasted, I thought they were the best “biscuits” ever made. Let’s be clear, what I created was more like a cracker that was the size of a quarter and flatter than a flitter but I was always so proud when she let me bake it up in my own little pan in the big girl oven. My grandma, or Mawmaw as I always called her would let me take the little scrapes of dough that were left over from the dough on her hands and pieces that she couldn’t form into a real biscuit and would let me make my own biscuits. I can remember my momma and grandma making biscuits when I was a little girl.
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