Thursday, January 12, 2012
1 c plain flour (light varieties are best)
1/2 t salt
1 1/2 t baking powder
3 T butter or oil
1/2 c buttermilk (or 1 1/2 t vinegar or lemon juice with sweet milk added to equal 1/2 cup)
Pre-heat oven to 470 degrees F. Let all ingredients come to room temperature.
Lighty dust a plastic cutting board with flour to protect counter top and for ease of cleaning.
In a small bowl, combine flour, salt and baking powder. Add butter and rub into flour mix with your hand or stir in oil with a fork till mixture is crumbly.
Add milk and stir until mixture is just moistened.
Scoop mixture out onto the floured cutting board and lightly dust with a little extra flour, just enough to keep mixture from sticking to your hands when patted down to about a 1/2 inch to 3/4 inch thickness.
After patting down, pull up a little flour from the cutting board to the sides of the mixture.
Fold mixture half way over on itself and pat down again to the 1/2 inch to 3/4 inch thickness. Add a little extra flour if mixture sticks to your hand.
Fold over again and lightly pat down again to the 1/2 to 3/4 inch thickness.
Dip biscuit cutter into flour and cut biscuits out one at a time flouring the biscuit cutter between each cut. Fold mixture over and over and cut until there is only enough mixture left for a "patty cake" biscuit made with your hands. Place biscuits onto an cold oiled cast iron griddle with sides touching.
Bake at 470 degrees F for 12-15 minutes. Place a dollop of butter on each as they are removed from the oven and enjoy. Yield 6- 2 1/2 inch biscuits. Process takes about 30 minutes from start to finish. (Unbaked biscuits may be frozen on a baking sheet and removed to be stored in a freezer bag for baking later.)
~Choose organic or naturally grown ingredients for maximum nutrition.