I am making my own stuffing this year! Mostly! Okay, we bought the croutons, but we’re going to do this otherwise from scratch so as to avoid certain things my husband happens to be allergic to. Also, I feel quite successfully domestic. 😀
In the meantime, as a treat, have a wonderful recipe for southern-style biscuits!
Southern Biscuits Recipe Ahoy!
About 10-12 Biscuits
2 cups flour
4 tsp baking powder
1/4 tsp baking soda
1 teaspoon salt
3 tbs unsalted butter (keep it refrigerated)
2 tbs (high, rounded – almost 3) shortening
1 cup buttermilk, chilled
- Preheat oven to 450.
- Combine flour, baking powder, baking soda, and salt, mixing thoroughly.
- Using your fingers, rub the CHILLED butter and shortening into the dry ingredients until the mixture looks like crumbs. Do it quickly so it doesn’t get melty and greasy.
- Make a well in the center, then pour in the buttermilk.
- Stir JUST UNTIL the dough comes together. Don’t over-mix it – it is NOT supposed to be solid or smooth, but clumpy and sticky.
- Put flour down on a flat surface, then put the dough on top of it. Sprinkle flour heavily on top and start to knead it in. If you’re doing it right, the amount of flour you sprinkle makes it possible to fold the dough over without getting it stuck on your hands too badly. I fold it over on itself about four-six times.
- Remember, it won’t be smooth dough. The unevenness is what makes it flaky!
- Roll it out with your rolling pin to about an inch’s thickness.
- Cut out circles with a cup, place on cookie sheet.
- Grind pepper over the tops!
And you’re done. Bake for about 10 minutes, or until the tops are slightly golden. These biscuits rise BEAUTIFULLY, and they have a wonderful flavor. Enjoy!