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Homemade Country Style Biscuits Class
We start our biscuit making by combining all of our dry ingredients. Now add the shortening and cut it in using a pastry cutter, or a fork as I do, until the mixture has tiny pieces of shortening spread evenly through it. The next step is to add the liquid. Use milk or buttermilk if you want buttermilk biscuits. It is very important to not over mix when mixing in the liquid. The more the dough is mixed the less fluffy the finished biscuits will be. We want to mix it just enough to incorporate the flour with the liquid. The next step is to turnout the dough on a floured surface. As you can see by the picture I use a piece of waxed paper to help in the cleanup. Just take a wet cloth and wipe your work surface and then lay a piece of waxed paper on the damp surface. Sprinkle flour on the waxed paper. Put a little flour on your hands and remove the dough from the mixing bowl. With the dough in your hands gently roll the dough into a stick. Place the dough stick on the floured surface and continue to roll the stick until it is about 10 inches in length (for the 6 biscuit recipe).
Take a rolling pin and roll out the dough stick to a thickness of about 1/2 inch. Take a biscuit cutter and cut the biscuits. Any leftover dough can be reformed again and more biscuits cut from it. Place the biscuits on an ungreased baking sheet. Bake in a 425 degree oven for about 10 minutes or until lightly browned.
Serve your biscuits with lots of butter and homemade cream gravy. Back to Orville's Country Biscuits Back to Breads Menu Back to Cooking School Menu Good Eats Home Page