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