Tuesday, September 15, 2015

Tasty Tuesday: Biscuits

If you follow me on Instagram  you might know I have a real love for biscuits.
It's not a normal attraction,
it's an addiction.  
The farmboys share it with me.

My biscuits are simple and quick to fix,
there's nothing fancy in them.

But I thought I might share with y'all how I make my 
oh so delicious biscuits. 
 I personally use Southern Biscuit flour but it's only available regionally.  
I suppose any self rising flour would do or you could even make your own (it's simple).

Farm Wife Biscuits

Ingredients 
2 cups of self rising flour 
1 stick of butter
buttermilk (you can use regular milk)

Directions
Place 2 cups of flour in large bowl, cut stick of butter into cubes,
using your hand (my preferred method), pastry blender or knives cut your butter into your flour until it looks crumbly.  Add in your buttermilk (small amount at a time) and combine until the dough is pulls away from the sides of the bowl.  I know it's sad I can't tell you how much milk because it depends on the moisture in your kitchen.  Honestly I use my hands for all steps of making biscuits because I can feel the dough better.  Once the dough has formed I dump it on a lightly floured surface and knead it for a minute or 2.  Roll out dough to 1/2 inch thick and use a biscuit cutter, glass, or canning ring to cut your biscuits.  After your first roll/cut you will need to pile all the scraps back up and gently roll out again.  Be light handed as the more your handle the dough the tougher the biscuits.  Typically I just pat them out instead of using a rolling pin the 2nd time around.  Place biscuits on a lightly greased baking sheet and back on 425 for approximately 8 minutes.  Somedays I melt a little more butter and brush the tops after they are done baking other days I don't.  These biscuits are best served warm, but reheat well also.  

Top with jam, jelly or gravy for breakfast or snack or heck even dessert!  

Hope you enjoy my small slice of heaven!