daughter of a biscuit-eater


Today I’ve eaten 3 Home-made Biscuits – because, actually, I think biscuits are the best food on earth. I’m not talking about snotty little cookies that go with tea, but light, fluffy, and floury real Southern biscuits cooked in a skillet in and under butter – the breakfast food that is the entre and dessert, whose leftovers carry over to lunch and dinner – the food that constitutes breakfast twice a day, as in “breakfast for dinner,” which is what my sister told me she was cooking for supper last night, and when she said it, it sounded so good that I had to make it, too. 
Look at the inside of these beauties!

Here’s how a Carothers does it:
  • Get a skillet and put 1/4 cup a stick of butter in it to melt in the oven as it heats to 350 degrees.
  • Put about 2 cups of self-rising flour in a bowl along with the rest of that stick of butter at room temperature. (We used to use Crisco, but I believe that Crisco is made out of plastic and have stopped using it.)
  • Get a fork. It has to be a fork. Now press it down into the butter and flour until the butter has incorporated itself entirely into a bunch of teeny little balls throughout. 
  • Shake up your buttermilk and pour it in slowly because you never know how much you’re going to need, but it’s usually around a cup. I pour and stir until it’s sticky – when you touch the dough, it sticks to your fingers.
  • Your butter has melted. Get the skillet out and pour some of the butter into a cup.
  • Put a bunch of flour onto the counter, put your dough on top of it, and pour a little more flour on that. Barely scoot the flour in, working it as little as possible. I always pat around the outside to stand the dough up as much as I can after patting it out flat enough to cut enough biscuits to fit the skillet. 
  • After bunching the biscuits into the skillet, pour the rest of the melted butter on top.
  • Cook, of course, until golden brown.
Eat them as leftovers with more butter, after 10 seconds in the microwave.
and now I feel like saying
Y’all.

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amberhaines
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23 Comments

Kristy
Reply August 27, 2008

Oh. Yum. I must make these tomorrow.

Sus
Reply August 27, 2008

Those look good enough to make you want to slap your Ma. That's what my Papa would say. :)

Sus
Reply August 27, 2008

(btw, i'm talking about my grandpa papa - not the shack!)

Seth
Reply August 27, 2008

yeah cause I don't think jesus wants us hitting on our mamas

this is amber not seth btw

Anonymous
Reply August 27, 2008

amber you're so wonderful!!
b

Libby
Reply August 27, 2008

Mmmmm! You make me want some biscuits right now. Midnight snack, here I come!

micah
Reply August 27, 2008

There is nothing better than a Carothers biscuit! That alone is enough reason to marry into the family! (just to be clear, I had many, many more reasons as well.)

Nicole
Reply August 27, 2008

Mmmm, delish. All I need now is some gravy. You're awesome. :)

Chrysanthemama
Reply August 28, 2008

YUM! Thank you for sharing your recipe. Can you also share what you put into the eggs? They look beautiful!

Sarah
Reply August 28, 2008

Oh.My.Goodness. Must try these soon. This reminds me I've been meaning to give you some homemade plum jelly. They'd be nice on these. Or some chocolate gravy. Or just some plain ol butter.

Megan
Reply August 28, 2008

Amber,

I saw you at UBC this morning. Are your boys going there too? This is our first year there with Jackson 3.5yrs and Cooper 1.5yrs. I'm very excited for them. What a great program!

I do hope you sell your house soon. It's a beautiful place, and you've taken some lovely pics. We are in the market and all, but our "price point" is a wee bit under what you are asking :).

BTW, did I ever send you a link of the prayerhouse blog? My pregnant brain can't remember. Just in case I didn't already, here it is:
www.prayerhouse.net/blog

AngryColin
Reply August 28, 2008

unhealthy as it may be, here is the gravy recipe i use to go along with my biscuits. Grease from 2 slices of thick slab bacon and maybe a teaspoon of vegetable (I use olive) oil. Begin slowly wiskin' in flour, but not too much, until mixture thickens and turns a yellowish brown color. then you can add your milk (about a cup or so depending on how thick or thin you want it) heating on medium, mixing until the thicker stuff comes out of the clumps. I finish with Cayenne pepper and salt. Even after growing up watching my mom do this, it took me about 5 to 6 tries to get it just right. Once you do get it though, you'll know it was completely worth it. OH yeah, its best done in a cast iron skillet, just make sure it isn't the one you cook your cornbread in. Also, if you are like me and don't use self-rising flour, use Rumford Baking Powder, its the best and it is alum free.

The Clarks
Reply August 28, 2008

me...want....carbs
I'm channeling sesame street for some strange reason... hmmmm.

Joy Hui Lin
Reply August 28, 2008

how sweet! i just made scones today thinking how biscuit like they are in actuality!

Amber
Reply August 28, 2008

Joy, where are you?

Colin, that is almost exactly what I do for gravy, except for I totally brown (as in, cook the fire out of) the flour in the oil before adding the milk.

Chrysanthemama, great name! Seth made the omelets, and the fresh herbs made them genius! He put goat cheese and clotted cream in his. That ain't Southern, Seth, but it sure did look good.

Brooke
Reply August 28, 2008

amber you are the most popular person in NWA! 17 comments about biscuits.
what??!!!
ps..will you make me a batch?
-robinson

Amber
Reply August 29, 2008

It's not me. It's the biscuits.

One morning we'll drive up and make all our breakfast. You tell me when!

Craig and Cindy
Reply August 29, 2008

OH Super yum!

Cindy

micah
Reply August 29, 2008

you know what all this has me thinking about...chocolate gravy.

Amber
Reply August 29, 2008

Real choc gravy, not the stuff that may as well be hershey's?

I haven't had any since Mamaw made it for me, but it does sound so so good.

I need some.

Anybody have a recipe?

Libby
Reply August 29, 2008

Daddy has the recipe! He made some for me and Anna when we were together the last time. Isn't that the best stuff you've ever put in your mouth?

Amber
Reply August 30, 2008

He has Mamaw's recipe?!

Libby
Reply August 30, 2008

Probably. I'm not 100% but it's really good.

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