(FL) The Perfect Quick Biscuit - A favorite of Douglas Sexton
What is it with making a quick biscuit that is either so frustrating or pleasing? For the home chef or baker, these little quick breads can make or break your meal. One thing is for sure, if they come out right, the rest of your meal will rise to the occasion in the minds of your guests. Once you’ve experienced a great biscuit, all other biscuits will be judged by that experience. This recipe will not disappoint and is my favorite for making biscuits.
• Always sift dry ingredients together for even distribution. Uneven distribution of leavening causes yellow or brown flecks.
• Use a pastry blender or blending fork to cut shortening into dry ingredients. Add milk after shortening has been cut into the flour mix.
• Kneading biscuits gently 10 to 12 strokes blends all ingredients and assures tall, plump biscuits. For crusty biscuits, place ¾-inch apart on baking sheet. For soft sides, place biscuits close together in a shallow baking pan. Brush tops with milk or light cream before baking for golden color.
• Cut biscuits may be refrigerated 30 minutes to an hour before baking.
• Drop biscuits use more liquid than rolled biscuits, and should be dropped from a teaspoon onto greased baking sheet.
2 cups sifted all-purpose flour
4 tsp. baking powder,
½ tsp. salt
½ tsp. cream of tartar
2 tsp. sugar
Cut in to the mix
½ cup shortening or 1/4 cup grated butter and 1/4 cup shortening
½ cup milk.
On floured wax paper, knead 10 strokes and roll out to ½ inch. Carefully cut out biscuits. Bake on ungreased baking sheet in very hot oven 450°F for 10 to 12 minutes. Makes about 10 medium biscuits.
Sausage Gravy – Cheryl Ann Sexton
¼ cup plus 2 Tbs. flour
3 cups milk
salt and pepper to taste
1 lbs. ground sausage
Crumble sausage and fry in oil. Combine flour and milk in a shaker and shake until dissolved. Add mixture to sausage and continue cooking under low heat until thickened.
(FL) Pocketbook Hot Rolls - Favorite Betty Corinne Scott Jones recipe
1 tsp. sugar
½ cup of lukewarm water
½ cup of luke warm water
2 Tbs. sugar
½ tsp. salt
2 Tbs. melted Crisco
2 ¾ cup of flour – to touch
Into ½ cup of lukewarm water add 1 tsp. of sugar and stir. Stir 1 envelope of Fleischmann’s active dry yeast into this mixture. Sit aside and let yeast rise to top of cup.
Place yeast mixture in bowl and add ½ cup more of lukewarm water, 2 Tbs. sugar, ½ tsp. salt, and 2 Tbs. melted Crisco. Make sure Crisco is not hot (high heat will kill the yeast). Add a slightly beaten egg to the mixture. Add enough flour (2 ¾ cups) to make a dough. Knead till enough flour is worked in. Pour small amount of left over Crisco into large pan. Drop dough in pan and then flip it over greasing both sides of the dough. Cover pan with towel. Let dough rise until it doubles in bulk and then put dough on floured-lined wax paper on a board, knead with folding action (don’t over knead) roll it out and cut into biscuits. Put biscuits in greased pan by stretching them to an oblong shape and coating ½ of the top side with melted grease. You can stretch biscuits and dip half into greased glass pie pan - then fold over. Coat the top of the biscuit lightly with grease. Let rolls rise for about one hour (Keep in a warm place and don’t let pan get hot). Cook at 350°F until tops and bottoms are slightly brown.
Everyone agrees, this is a household favorite. Its delicious taste will speak for itself. Use recipe for any and every special occasion when fresh bread is required.
In my other life, I am a chef and underground caterer. If I have a talent when it comes to cooking, it is that I see recipes in the colors of their ingredients.