Tuesday, January 17, 2017

Homemade Biscuits

I have another recipe to share with you. This time we are looking at breakfast foods. Let me start this off by saying I am from the south. I was born here, raised here, and am raising my family here. Being from the south means we like biscuits. We eat them with eggs, with breakfast meats, with butter, with jelly, with gravy. I think we could eat biscuits as a side to pancakes. The point is, we like biscuits.

I have been a bad southerner for a while now and used, gasp, canned biscuits. Life was crazy. It was canned biscuits or going without a shower. That was my life.

Then we realized my younger son couldn't eat canned biscuits so we did without.

But, things slowed down enough for me to entertain biscuit making again and I had forgotten how fast and easy it was. It makes me hold my head down in shame that I thought I didn't have time for this tasty deliciousness.

I went online in the search for the perfect biscuit recipe. I found it in Paula Deen. That girl knows biscuits. And yes, I make them in my cast iron skillet like a good southern girl knows to do.

Let me start with my two tweaks and then I will share the recipe.

1) I have to add nearly a full cup of milk instead of 3/4 like the recipe calls for. You will need to play with this and feel your dough to figure out what you need. It just makes it a bit softer and yummier once it's cooked if I add a bit more.

2) This is a secret I figured out, quite by accident. I was rolling out my dough and it wasn't quite right, so I folded it over itself and tried again. Nope, still not to my liking, so I folded it over itself and tried again. Well, what I ended up with was biscuits with beautiful layers. If you have seen the canned biscuits called Grands, this is what it reminds me of. So, now I pat out my dough as to cut, fold it back on itself and do it again, and I do this about 4 - 5 times. I end up with tall layered biscuits.

On to the recipe!!

Paula Deen's Biscuits

Enjoy ... y'all!


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