With September being national biscuit month it got me reminiscing on the comfort of biscuits, and I’m not taking about anything that you can find in the freezer section of your local market. I’m talking about biscuits, real, light and fluffy yet crisp and crunchy at the same time, honest to goodness old fashion Farmhouse Biscuits. They are nearly an endangered species.
A good biscuit is more than a biscuit, it’s part of America’s heritage. I never found anything like it in any of my travels. No other country serves fresh, hot flakey biscuits to accompany an old fashion Sunday dinner. No place in the world do they have fresh, fragrant, hot out of the oven biscuits dripping with butter and honey for breakfast. No place else ever heard of biscuits and gravy for breakfast.
How can you have a juicy, sinful, delectable fresh blackberry or peach cobbler without flaky biscuits to form the crust?
Yes, if a biscuit is made correctly you will be able to hear your arteries slamming shut with every bite, but enjoy every seductive bite and don’t do it very often.
Perfect Farmhouse Biscuits
2 ½ cups of all-purpose flour
1 tablespoon baking powder
¼ cup sugar
1 ½ sticks cold butter or margarine
1 cup cold water
Preheat your oven to 500 or 550 degrees.
Mix all the dry ingredients together well. Cut butter or margarine into very small pieces and add to the dry ingredients. Using a wire pastry blender, cut the butter into the flour until it is the texture of course cornmeal. No piece of the butter should be larger than a pea. Then pour in the water and using a table fork, mix round and round until the dry ingredients are just moistened.
Turn out onto a lightly floured surface and knead VERY LIGHTLY! Pat into a disk about 1 inch thick. Using a floured 1 ½ or 2 inch round cutter cut out the biscuits and place on a baking sheet that has been lined with bakers parchment.
For biscuits that are crisp all around, place them about an inch apart. For biscuits with crisp top but soft sides, place them so that they are just barely touching. Place in the center of the hot oven for five minutes, then reduce the heat to 350 degrees and continue baking for another 18 to 20 minutes, or until the top are a golden brown. Remove from the over, place in a basket lined with a clean cloth and serve hot with lots of butter.
You might also want to try these delectable Herb/Parmesan Biscuits.