Southern Biscuits

July 15, 2010 § 3 Comments

A confession: I love nothing better than waking up ridiculously early to make a gigantic spread of a breakfast – cinnamon rolls, pancakes, muffins, cut up fruit, fried eggs, piping hot bread, fresh squeezed orange juice.

Except that my friends and family are skinny little twigs that eat celery and god forbid! go to the gym and probably do lunges while they eat ice cream. And while you might think that I would be grateful for such attractive friends, it’s clearly a problem for me. For example, I will get up waaaaayyy too early to make cinnamon rolls, and then my friends will talk about how delicious the cinnamon rolls are and then…finish only half of a cinnamon roll. Seriously?? That simply will not do.

So I’ve adapted, sadly, and now have a lot of recipes that I can make in teensy tiny amounts for the teensy tiny stomachs that my friends have (the stomachs that look way better in a bathing suit than I ever could, but that’s beside the point; the point being that at least I can eat an entire cinnamon roll in one sitting. Two, if we’re being honest.) I can make 4 midget muffins or 3 cinnamon rolls or 4 pea sized pancakes, and then magically everything finally gets eaten!

If I were any good at writing transition sentences, there would be one here. But anyways, lately I’ve been obsessively watching True Blood, (which is pretty much porn, by the way):

Rogue's teeth bother me. And watching True Blood until 4 AM bothers me.

and when you watch True Blood for a long time, you eventually see the characters eat a lot a lot a lot of biscuits. Flaky, tall, fluffy, warm out of the oven biscuits that are dripping in butter but SOMEHOW all of the characters have amazing bodies…talk about mixed messages! Anyways, while watching True Blood, I had a craving for biscuits, and then suddenly my skill for making very small batches of things had a PURPOSE. I could make just FOUR biscuits for myself, and then I would never have to worry about them getting lost in the vast abyss that is my freezer. But then I ran into another problem: I had class in the morning! How ever would I make biscuits and make it to my biology class?

So I channeled my inner Southern grandma (harder than you think, since I probably would bet 1000 dollars on it don’t have any ancestors from the South) and did all the prep work the night before, and then from start to finish in the morning, my biscuits took twenty minutes. That time includes scarfing down one of them too. And then I found out that my biology class was canceled.

Southern Biscuits

pre-prep time: 5 minutes | prep time: 5 minutes | cook time: 10 minutes
makes 4 biscuits

–  1 cup all purpose flour
– 1 1/2 tablespoons cornstarch
– 3/4 tsp baking powder
– 1/4 tsp baking soda
– 1/4 tsp salt
– 2 tablespoons buttermilk powder
– 3 tablespoons butter, plus 1 more for painting butter on the tops
– 1/3 cup milk (yes, milk plus buttermilk powder = super creamy! but you could use water)

1. The night before, take a large plastic baggie and mix all the ingredients except for the butter and the milk together. Cut the three tablespoons of butter into small cubes and place that in a large bowl.
2. As soon as you wake up, turn to oven on to a raging 450 F.
3. Pour the dry ingredients from the plastic baggie into the large bowl with butter and then rub the dry ingredients with the butter until the butter is in very small pieces. Mix in the milk but be GENTLE or you’ll form too much gluten and you’ll have dry hard leathery biscuits. 10 rounds of the spoon is more than enough. If it looks too dry, add a splash more milk. It should look like a moist blob, but some bits of flour left is okay.
4. Pat this mix onto a floured board. The rolling pin in my drawing is misleading, because we’re not going to roll them, because then we’ll form too much gluten again! Just pat them out lightly into 3/4 sheet, then use your cookie cutter to cut them out. If you’re mathematically inclined, you should be able to get 3 circles out of the first patting out, and then just lightly pat the excess into the last biscuit. Re-rolling is the number one perpetrator of tough biscuits!!
5. Place these onto a baking sheet (I like to put them side by side so they rise higher) with PAM or butter, and place in the oven for 8-12 minutes, or until golden brown and crusty on the outside. As soon as they come out, liberally brush melted butter on the tops.


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§ 3 Responses to Southern Biscuits

  • Hannah says:

    This entry made me very happy. Two of my favorite things in one: carbs and True Blood.

  • Anna says:

    Mm, why are you using buttermilk powder? Why not just use buttermilk?

    • Thursdays With Wanda says:

      Whenever I use buttermilk, I only ever need about 1/2 cup tops, but the smallest I can find in the store is usually 2 cups, and so then I have to babysit the rest. And you can’t drink that stuff plain…that’s nasty…so I usually store buttermilk powder, which lasts forever. Usually you’re supposed to reconstitute it with water, but I use milk because it’s extra creamy that way!

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