Disclaimer, This is my recipe. I just wanted to pass on some tips. First off. Stick to the recipe, please don't alter it, then rate it, as its no longer mine.
Do not over work the dough, flatten out gently, dust lightly with flour, (will be sticky) pat gently and then fold again, repeat, you should only do it 4-5 times max, any more and your dough will comes out flat, dense, and chewy.
If they don't turn out like that, you more than likely overworked the dough, or need fresh baking powder/soda
These rise about an inch on avg.
Remember the key is, handle the dough as lightly and as little as possible.
A Tip: To make buttermilk just add a 1 tbs of white vinegar to a cup of milk. Let sit for 5 minutes, and you now have buttermilk.
To keep the lard/butter from clumping, grate directly over the flour moving it around as you grate and give a little stir if you see it clumping.
BTW Grandma always sifted her flour, I did not,
I've eaten a lot of country food. This is the best biscuits I've ever had. If yours don't turn out delicious, please try again, as something went wrong. It's worth it. Btw- These biscuits should be soft in the middle and have a very light crunch on the top. Grandma's words about biscuits, it largely comes down to feel and texture of the biscuit when it is kneaded perfectly with the right moisture to flour ratio and that comes only with a little practice. Enjoy! WARNING: this is NOT health food, Please judge solely on taste.
Was this review helpful?
442 users found this review helpful
Disclaimer, This is my recipe. I just wanted to pass on some tips. First off. Stick to the...