Well, this past weekend marks my 23rd HAPPY(est) Mothers Day…
Our oldest son, Landon, was able to come home from Savannah, GA, to be with us for Mothers Day, and I have to say I am a very blessed mother to be able to spend it with three of the best young men you could ever know! I think we literally ate non-stop, and laughed the whole time Landon was here. There’s just something about filling your belly while catching up on family time. That’s just kinda how I’m wired anyway. I try to make sure my family and anyone who visits our home is fed well. I find so much satisfaction in knowing bellys are full. Some of my best memories as a kid involved some of the best foods! My moms homemade bean burritos, or roast with mashed potatoes, as well as Saturday morning breakfast, which consisted of scrambled eggs, bacon, homemade biscuits with your choice of white gravy or chocolate gravy. Oh man, chocolate gravy and biscuits with a big glass of cold milk-doesn’t get much better!! This is a traditional comfort food that was passed down from my grandmother to my mom, as well as to me and my siblings. (I believe it’s a southern thing?)
I remember the day my mom taught me how to make this delicious treat. Travis and I were living in our first house, and as she held Landon on her hip she taught me what to do and how to do it. Since then I’ve actually developed my own biscuit recipe that I’m glad to share with anyone who is at all interested. The thing is, though, I don’t really measure things (yeah, I’m that person) I guess that kind of comes with the territory of being in the kitchen for years and cooking from enjoyment rather than “by the book”, so to speak.
Self rising flour
Salted butter (real butter)
-So, here goes- and bare with me…
The very first thing, and really most important, to baking these biscuits is a well seasoned cast iron skillet. No, it’s not absolutely necessary, you can use any pan or cookie sheet, but a cast iron skillet makes all the difference. Also, I have an electric oven so to those who have gas it may differ on the temperature? I’m not really familiar with baking with gas but I imagine it’s pretty close to being same in the temperature setting? From what I remember while at the beach house last summer, the gas oven was not that different as far as setting your temp.
Ok, what I do is this:
Set oven temp 475°
I typically put two to three tablespoons of butter in my skillet, but don’t place it into the oven just yet, set it aside.
Place in a large mixing bowl :
• about 4 cups of SELF RISING flour (because why not use self rising? who wants to add extra ingredients like salt and baking powder etc)
• One stick (8tbls) of salted butter-cut into small pieces (I usually cut a teaspoon size piece then cut it into quarters or a little more. Do this to the whole stick while dropping all the pieces on top of the flour.
• Sour cream (the secret 😉 ingredient) Scoup out about a half cup into flour and butter mixture.
Incorporate all this together making the flour, butter and sour cream all combined-but don’t spend too much time on this step. Add about a 1/4 cup of butter milk and incorporate.
Finally, start with about a cup of milk and slowly add this into the mixture adding just a bit at a time till your dough is able to all come together. If the dough seems a little crumbly, add a little more milk. If the dough seems too sticky, add a little more flour.
When your dough is formed together nicely, place it onto a floured surface. Don’t kneed it, but make sure the surface of your dough is lightly floured and your able to gently form a large ball shape with it. Give it a gentle “hug” with your hands all around. Next, start to flatten the dough by gently pressing the center then work your way all around till you have about a 2 inch thick circle staring back at you😃. (The best way to “eye ball” the size of your circle is to look at the bottom of your skillet and judge it by that size) Finally, use a biscuit cutter and start by cutting the center of the circle and work around that to get the rest of your biscuits cut out. It should yield about 7 biscuits.
Now, the most important part. Place the skillet with the butter into your hot oven until the butter melts to a slight brown color. THATS when you put your biscuit dough into the skillet!
The hot melted butter will automatically start cooking the bottom of your biscuit forming a crispy crunchy bottom- MY FAVORITE PART OF ALL!!!
Now, time of baking is about 15 minutes or until the tops are starting to get golden (because they are worth a million)
Enjoy with your favorite jellies, honey, gravy or better yet: chocolate gravy! (Which I’ll give that recipe in another blogging post.)
I hope you master your biscuit baking skills, and just remember-the more you bake and cook the better you will become. (Unless you are just automatically blessed by God with culinary skills)
Have a blessed day, and don’t waste a minute God has given you!