JACKSONVILLE, Fla. – On this episode of Culinary Nunnsense we are making biscuits. No this doesn't mean opening a cardboard tube, I am talking real, flaky, fresh and homemade biscuits.
This recipe is more about technique than measurements. As my mother in law, Lucille says, this is country cookin'. It's a smidge, scosh, a dash or a pinch of this and that.
The "this and that" of this recipe is:
- Self-rising flour, about a half a bowl
- A pinch of salt
- About a tablespoon of lard or Crisco
- Enough liquid to bring it all together (We used buttermilk, but regular milk will do.)
Watch the video a couple of times, paying attention to the pinch technique.
Add flour to the bowl and start by making a well or depression in the middle. Plop in the lard or Crisco in the middle and add just enough liquid to fill the well.
Using your fingers, begin pinching the fat and little by little adding the flour to the wet mix. Slowly turn the bowl to incorporate the flour. As you can see from the video, not all of the flour will be used. As the dough comes together, you will notice that it pulls away from the dry flour.
Once you can pick up the ball of dough, you are ready to make biscuits. Divide the dough into equal parts and roll in to balls, flatten the top and place on a lightly greased baking sheet. Bake at 350 degrees, on the center rack, for about 20-25 minutes.
Once the biscuits are golden brown on top and bottom they are ready to eat.
If you make more than you need, freeze the rest. YES, FREEZE. That way when you have a biscuit craving all you need to do is pop them in the microwave for 20-30 seconds and you are ready to go.
Who needs a card board tube of dough when you probably have everything you need in your pantry and fridge? Go ahead and get your fingers messy and whip up a batch of biscuits.
I know when you do, you, too, will say, when it comes to golden brown, flaky and delicious biscuits, there is Nunn better.