"Stuff I Like" Sunday: Biscuits, Y'All
dying dieting. It sucks, but it's what you have to do when you pack on 70 pounds of baby weight - and only 9 pounds of that is actual baby.
(So basically, I gained 61 pounds of jiggly new ass and thigh. Gawgeous.)
The worst thing about dieting is that I limit "bad" carbs like white flour and sugar. And for someone who could live quite happily on an all-bad-carb diet (cookies! cereal! white bread!), that can be exceedingly difficult. Especially when I am in possession of the tastiest most extraordinary biscuit recipe EVER.
Yep: I love me some biscuits, y'all. And the first time I tried to make them from scratch, I figured they'd be moist and fluffy like the ones from the can - because normally I'm a damn good cook. But they turned out like hockey pucks. So I tried a new recipe, with the same results. For years, literally years, I tried method after method for making biscuits, but they were never very good. I'm talking hard, dry, crumbly, dog-wouldn't-even-eat-them results. I thought I just wasn't very good at making biscuits.
Until I found THE recipe.
It's called "J.P.'s Big Daddy Biscuits." I don't know what it is about this recipe, but it makes the best. Biscuits. EVER. They're huge and tender and mouthwatering. And before I start to cry because I can't have them, I'll pass the recipe on to you. (You can find the actual link to the recipe, with reviews and stuff, here).
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon white sugar
1/3 cup shortening
1 cup milk
1.Preheat oven to 425 degrees F (220 degrees C).
2.In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl.
3.Turn out onto a floured surface, and knead 15 to 20 times. Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet.
4.Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.
Now, I've made this recipe more times than I can count, and so have experimented with it a bit. I've found that I get the best results when I make sure that I ...
a.) Use half shortening/half butter
b.) Keep all the ingredients SUPER-cold
c.) Handle the dough as little as possible - overhandling will make the biscuits tough
d.) Bake at 450 instead of 425 - but that could just be my oven.
Seriously, people - if you've ever been disappointed by your own efforts at biscuit-making, or are just looking for a recipe that will blow you out of the water, this is it.