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Southern Biscuits
Hardcover
Publisher Price: $27.99
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ISBN10: 142362176X
ISBN13: 9781423621768
Publisher: Gibbs Smith
Published: May 1 2011
Pages: 216
Weight: 2.60
Height: 1.00 Width: 9.10 Depth: 9.10
Language: English
Awards: Pat Conroy Southern Book Prize, SIBA Book Award
ISBN13: 9781423621768
Publisher: Gibbs Smith
Published: May 1 2011
Pages: 216
Weight: 2.60
Height: 1.00 Width: 9.10 Depth: 9.10
Language: English
Awards: Pat Conroy Southern Book Prize, SIBA Book Award
Master every type of Southern biscuit with this definitive cookbook featuring easy-to-follow recipes from traditional to gourmet variations, complete with stunning photography and step-by-step instructions. Southern Biscuits features recipes and baking secrets for every biscuit imaginable, including hassle-free easy biscuits to embellished biscuits laced with silky goat butter, crunchy pecans, or tangy pimento cheese. The traditional biscuits in this book encompass a number of types, from beaten biscuits of the Old South and England, to Angel Biscuits: a yeast biscuit sturdy enough to split and fill but light enough to melt in your mouth. Filled with beautiful photography, including dozens of how-to photos showing how to mix, stir, fold, roll, and knead, Southern Biscuits is the definitive biscuit baking book. Homemade Refrigerator Biscuit Mix Makes 10 cups If making several batches of biscuits a month, or one biscuit at a time, make a flour-and-fat base mixture to add the milk to at a later time. It will keep several months in a tightly covered container in the refrigerator. Combine one part milk or buttermilk with two parts mix for any quantity of biscuits from 4 to 40! Once again, more salt and baking powder are added. This dough can also be used in making coffee cakes, pancakes, waffles, and the like. Ingredients:
- 10 cups self-rising flour
- 3 teaspoons salt
- 5 teaspoons cream of tartar
- 4 teaspoons baking powder
- 2 cups chilled shortening, lard, or butter,
- roughly cut into 1/2-inch pieces
Directions: Fork-sift or whisk the flour, salt, cream of tartar, and baking powder in a very large bowl. Scatter the shortening over the flour and work in by rubbing fingers with the shortening and flour as if snapping thumb and fingers together (or use two forks or knives, or a pastry cutter) until the mixture looks like well-crumbled feta cheese, with no piece larger than a pea. Shake the bowl occasionally to allow the larger pieces of fat to bounce to the top of the flour, revealing the largest lumps that still need rubbing. Store the mix in the refrigerator in an airtight container until ready to use.
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