Foodie Friday – David’s Family Biscuits
Every weekend David makes breakfast. Although his repertoire isn’t vast, what he does, he does very well. Including his biscuits.
These are very close to the biscuits David grew up on. His mother always made homemade biscuits, and they were delicious. But, like most women, she never measured anything. She simply added a dash of this and a sprinkling of that until the “dough looks and feels right”.
Taking his cue from his mama, David has never really measured anything either. He does as she did and uses a little of this and a dash of that. But, because I really love these biscuits and wanted to share them with all of you, I made him let me measure all of his dashes and sprinklings. Although it was like pulling teeth out of a lions mouth, and he swears I messed with his mojo, I believe I finally have this wonderful family recipe down on paper with actual measurements.
I hope you enjoy these biscuits as much as we do, and, if you have a family biscuit recipe you’d like to share, I’d love for you to link up or leave it in the comments below.
- 2 Cups all-purpose flour
- 1 Tbsp baking powder
- 3 Tbsp of vegetable shortening
- 2 Tbsp unsalted butter, chilled and cubed
- 1/2 Tbsp granulated sugar
- 1Tsp salt
- 1 Cup of milk (you can also use buttermilk)
- Preheat your oven to 425 degrees.
- In a large bowl, combine all of your dry ingredients and blend well. Add vegetable shortening and cold butter and, with your hands or a pastry cutter, cut in the fats until your mixture resembles crumbs. You'll want to work quickly so the butter doesn't melt.
- When you have the butter and shortening combined with your dry ingredients, slowly add the milk and stir just until the dough comes together. Your mixture will be very sticky.
- Turn out the dough onto a floured surface and sprinkle a little flour on top. Turning the dough over onto itself, knead about 6 or 7 times before patting it out into a 1 inch thick round.
- Using a biscuit cutter (or a floured juice glass rim) cut out biscuits and place them on a foiled cookie sheet. Without working your dough too much, reform leftover dough and continue cutting out biscuits until you have used all of your dough.
- Place biscuits in the oven and bake 15 minutes or until golden brown around the edges.
**This is a recipe blog hop, so please only link recipes. All other links will be removed.
While you’re here, be sure to enter my giveaway. Enter to win a Rachael Ray Bubble & Brown Baker Set in your choice of color! Giveaway happening now through November 12.