Today I’m teaching a Yankee friend to make biscuits. She’s the most legit foodie I know. She works for a food blog website called Food 52, grows vegetables on her roof garden here in NYC, and knows how to pickle things.
But she has never made scratch biscuits. I know I’ve mentioned them (many times) before, but just to sum up here is what you need to know.
1. get the right kind of flour. Gold Medal is the wrong kind. White Lily, if you can. If not, Aunt Jemima Self-Rising will do in a pinch.
2. The butter must be cold. Very cold. And the oven must be very hot. At least 425.
3. Don’t add too much milk or cream (if you’re fancy). Just enough to moisten.
4. And don’t knead the hell out of the the things. They’ll get tough. This isn’t yeast bread!
Otherwise, it’s not unlike making a pie crust. Same principles apply, actually, but there’s leavening and milk or cream, not water.
I’m bringing cheese grits, too. They’re best if made the night before so they aren’t soupy.
pic by sundaysuppers http://instagr.am/p/OeWB5EQ4vr/
(Source: beeslikehoney, via thatkindofwoman)