I know the secret to easy, perfect biscuits. A cheese grater.
I have tried many things to get that flaky, moist biscuit that every great cook aspires to create. (Okay, maybe that was overstated, but it does make your mouth water, doesn’t it?) Pastry blenders in various shapes and materials, different kinds of fats, whole wheat vs. white wheat, …. you get the picture. After churning out millions of little white hockey pucks, I figured it out. Want the recipe? I start with my Grandma’s recipe and throw in my own little shortcuts and tips. Here you go.
A biscuit tutorial with help from The Munchkin
Grandma Hovie’s Biscuits
makes about 18
4 cups white flour
8 tsp baking powder
6 tsp sugar
1 tsp salt
1 cup butter
1 1/3 cups milk
Preheat oven to 450 degrees.
In large bowl, mix dry ingredients together; using a cheese grater, shred the butter onto a piece of wax paper.
Add cold grated butter; break up butter bits with fork (I use my fingers).
It should look like this –
Mix eggs and milk together and add them to the butter/flour mixture.
Stir to blend; turn onto lightly floured surface and knead about ten times – just to create a nice ball. Don’t handle it too much because you want it to stay nice and cold.
Pat out to about 1/2″ thick and fold in half, then pat out to about 3/4″. (I skip the rolling pin)
Cut out and place biscuits on cookie sheet about 1″ apart.
My grandma says that you shouldn’t roll them out more than twice, so the last two are just the cut offs all squished together by hand.
Bake at 450 degrees for 8 – 10 minutes, or until golden brown on top.
Mmmm, perfection. Add a little Bree and an egg over-easy and Voila! A yummy way to start the day.