Tuesday, October 19

Never- fail biscuits (aluminum free too)

 My DH and I love biscuits, especially with sausage gravy. However, I refuse to buy him poison-in-a-tube often know as Pillsbury (or store brand knock-offs). At first, my biscuits were hardly passable, particularly when made with whole wheat. Then I discovered this recipe. I modified it to fit my standards. It is WONDERFUL! Never-fail.

• 2 cups whole wheat pastry flour - or any flour combo you have.
• 3/4 teaspoons cream of tartar - this and extra baking soda eliminates the need for baking powder
• 3/ 4 teaspoon baking soda
• pinch of salt
• 3 oz. cold butter, diced (6 tablespoons)
• 1 c kefir or buttermilk- This is vital!

Combine and sift the dry ingredients. Cut in the butter.  Add the kefir 3/4 cup first and the rest as needed (not dry but not too wet to spread out either) and mix until the mixture just comes together. If needed, dump it onto a well- floured counter and kneed gently and knead on a floured board just enough to bring the dough together.

It is vital that you mix/knead gently and no more than is necessary or you will develop the gluten in the flour and make the biscuits tough. Good biscuits are as much a function of technique as ingredients.

Form a flat mass with the dough and cut out biscuits with a biscuit cutter. Press straight down, down spin the cutter.  Don't make them too high or the outside could become over browned by the time the inside is cooked.

Place them on parchment paper lined or oiled sheet tray and then into a preheated 400-degree oven.

Take them out when golden brown.

* Last night I made Bubble-up Pizza (casserole) I made these biscuits (they were a bit wet), poured them into my 9x13 pan and pre-baked them. Then I added my sauce, beef and cheese and finished baking it. it turned out better than I remember Bubble-up Pizza!

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