Saturday, April 5, 2014


I can't recall ever meeting anyone who didn't enjoy a good biscuit for breakfast.  I have to admit I struggled trying to come up with the most perfect mix of ingredients.  The biscuits either came out too flat, or with no flavor.  So I played with several different combinations until I got just what I was hoping for.  A Biscuit so fluffy no one will believe it didn't come from a can, and so tasty you are sure to want seconds.   These are yummy by themselves, drenched in a good sausage gravy, or make a quick breakfast sandwich.  They even go well with a bowl or warm soup, or hardy dinner like fried chicken.  This recipe will make eight to ten biscuits depending on how big and thick you make them

4 Cups White Flour
4 Teaspoons Baking Powder
1/4 Teaspoon Baking Soda
3 Tablespoons Sugar
1 Teaspoon Salt
2 Tablespoons Bacon Grease (chilled)
2 Tablespoons Butter (Chilled)
1 1/2 Cup Butter Milk

1/2 to 3/4 cup flour
1 1/2 cups melted butter

Preheat oven to 400 degrees.  The best secret for a well raised biscuit is to place them in a well heated oven.

Mix all dry ingredients (flour, baking powder, baking soda, sugar and salt) in a large mixing bowl.  Add chilled butter and grease.  With a pastry cutter or fork cut the butter and grease into the dry ingredients until mixture is slightly moist with no visible lumps.  Slowly add butter milk mixing thoroughly until dough forms a ball, but is not too stiff.

Spray a 13" baking pan with cooking oil.  Cover a flat smooth surface with flour.  Place dough on flour and toss another hand full of flour on top.  Fold outside of dough inward, kneading slightly about ten times.  With a rolling pin that has been rubbed with flour flatten dough to approximated 1 1/2 to 2 inches thick.  When I cut the biscuits I like to use the top of a plastic glass that is 4 inches round.  Dip the rim of the glass in flour and cut slice through dough getting as close to the edges as possible.  Gather the remaining dough, gently kneed and roll again cutting additional biscuits.

When all dough is used (there will always be a small portion left) spread melted butter on top of each biscuit and place in oven.  Cook for 12 to 15 minutes, or until biscuits and a golden brown.  Remove from oven and spread remaining butter on top and bottom of each biscuit.

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