The Great Biscuit Debate #3 The Whole Hog

biscuits-3

The biscuits are back.  This time they are made with White Lily flour and half butter, half shortening.  I’ve actually made these a few times, but was just too lazy/busy/forgetful to take a picture.  We’ve been having country ham a lot with the biscuits, my personal favorite biscuit accompaniment.  I’m thinking I must do some research on buying whole country hams, so we can have it more often, but I digress.

The real matter at hand is these buttermilk biscuits and their comparison to biscuit batches #1 and #2.  As I said, I used sifted White Lily flour and both shortening and butter.  They were still tender, light, and fluffy and more golden than when I used only shortening (#2), but not quite as tall as the ones made with regular unbleached flour (#1).  These are my favorite so far, with the added butter flavor, but I tend to like a taller biscuit, so I will to continue to experiment!

Buttermilk Biscuits #3

makes about 14 biscuits

Ingredients

  • 5 cups White Lily flour, sifted before measuring
  • 2 tablespoons sugar
  • 2 teaspoons salt
  • 4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup shortening, chilled
  • 1/2 cup butter, chilled
  • 1 1/2 cups buttermilk, chilled
  • 2 tablespoons butter, melted

Directions

  • Preheat oven to 485 degrees.
  • Whisk together all the dry ingredients in a large bowl.
  • Cut in the shortening and butter with a pastry blender until it is in pieces the size of large peas.
  • Stir in the buttermilk with a fork until the dough starts to come together. Using your hands, knead the dough to incorporate all the flour. The dough should be sticky; add more buttermilk if it is too dry.
  • Turn the dough out onto a floured surface and fold over itself 3 or 4 times to make layers.
  • Roll out dough with a floured rolling pin to 3/4 inch thickness, or pat with hands.
  • Cut out rounds of dough with a 3 inch biscuit cutter (don’t twist!) and place on a baking sheet so they almost touch.
  • Bake for 12-15 minutes, until golden brown, checking about halfway to rotate pan.
  • Brush biscuits with melted butter right after removing from the oven. Serve hot.

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5 thoughts on “The Great Biscuit Debate #3 The Whole Hog

  1. I love biscuits, but have never made them myself. My MIL cooks a country ham every Christmas; it’s quite the production (there aren’t too many kitchen tasks that involve both vinegar and blankets). Benton’s Farms (www.bentonshams.com) sells whole country hams – I’ve ordered bacon from them before, and I hear that the hams are delicious too. These biscuits look incredible. I would love these with butter and jam, and, of course, with ham!

  2. I could cry.

    I am from North Carolina. I ADORE a good Johnston County country ham and biscuits made with White Lily Flour. *sigh* I miss that SO much!!!!!

  3. These biscuits look lovely. Biscuits and pie crusts are two things I’m not good at, but I sure enjoy eating them homemade! And the whole ham and biscuits subject? I can’t even go there because it makes me so hungry!

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