Much like all of my favorite dishes made by my mom, Betty Woods, I have a hard time making biscuits (and chocolate pie, and chicken dressing, and potato salad) just like hers. Like Nancy Latham said, there’s just something about mom’s biscuits!
And then there’s the biscuits at Cracker Barrel. After 17 years of marriage, I am just realizing that Pepper Sisson prefers grape jelly on his biscuits. I like strawberry. After all this time! My theory is, he should have spoken up sooner and he could have been enjoying biscuits with jelly! He wasn’t complaining too much, because he loves Cracker Barrel biscuits with gravy, just as much!
September is National Biscuit Month and what a WONDERFUL thing to celebrate! Dripping with butter or with some homemade pear preserves…YUM! I recently asked Facebook and Twitter friends and followers to share what they love about their favorite biscuits? And who makes their favorite biscuits?
“There is just something special about your Mother’s biscuits, isn’t there?” said Nancy Latham. “My mother made the best, light and fluffy on the inside and brown and crusty on top. I keep trying, but can never make them like Mother did.”
Reba Thompson said she tried to make biscuits like her mom once.
“But couldn’t imagine just what the magic link was to the light fluffy browned delight,” Thompson said. “Just figured it was my momma giving me a hug!”
Nancy Latham said, “I think that magic link was just love.”
· 2 cups all-purpose flour
· 1 teaspoon sugar
· 1 tablespoon baking powder
· 1 teaspoon salt
· 8 tablespoons butter, cubed
· 3/4 cup milk, (more or less if needed)
Preheat oven to 425°F. In a large bowl combine flour, sugar, baking powder and salt together. Cut butter into mixture until it begins to look like cornmeal.
Make a well with flour mixture and slowly add milk into the middle. Knead dough with your fingers and add milk when necessary. Roll out dough onto a lightly floured surface and roll out to desired thickness. Cut with small biscuit cutter.
Butter bottom of skillet and place biscuits in pan. Bake for 12 minutes or until golden brown.
I love them right out of the oven. Cut them in half and put a pat or two of real butter inside. Brown crunchy bottom. YUM! Jessie Frye loves hot biscuits too.
I remember my Grandmother Woods making biscuits in the morning and putting them in her cupboard in the dining room. When someone wanted a snack, they could have a “sugar biscuit” by putting a teaspoon (or more) of sugar inside the biscuit.
Kala Dye Langston loves her husband’s biscuits with blueberries or chopped strawberries mixed in the dough and baked. He adds glaze after they come out of the oven. ❤️ The best!
2 1/4 cups all-purpose flour
1 tablespoon baking powder
1/4 cup granulated sugar
1/2 teaspoon salt
6 tablespoons cold, unsalted butter
1 cup chopped very ripe strawberries
1 cup heavy cream
Preheat oven to 425 degrees. Line a large baking sheet with parchment paper.
In a large bowl, whisk together your flour, baking powder, sugar and salt. Add butter and cut it in to the dry ingredients with a pastry blender, until it resembles a coarse meal. Stir in the strawberries carefully, so they get coated in the flour mix. This keeps them evenly distributed in the dough later when you add the liquid. Speaking of liquid, add the heavy cream, then gently fold all the ingredients together. You don’t want to overwork the dough, so don’t worry if everything isn’t completely worked in. It will be.
Generously flour your counter or cutting board, then transfer the dough to the board. Flour the top of the dough and with your hands gently press the dough into a 3/4-inch thick rectangle. Using a 2 1/2-inch biscuit or cookie cutter (or even the top edge of a drinking glass) cut circles out of the dough. Press straight down without twisting (this makes for nice layered edges) as you cut. Carefully transfer the biscuits to prepared baking sheet, leaving a few inches between each one.
You can re-roll the scraps of dough, and continue cutting circles, but don’t worry if the dough appears very wet. The strawberries will have already started to release some of their juice. That’s ok though! They’ll still turn out beautifully.
Bake the biscuits for 12 to 15 minutes, until lightly brown at the edges. Cool in pan for a minute, then transfer to a cooling rack. Serve warm or at room temperature.
For a quick strawberry butter, mash-up 1/8 cup of strawberries into 4 Tablespoons soft butter, then freeze for about 20 minutes. (You can do this while the biscuits bake.) It’s a tiny detail that will make a world of difference in flavor.
Christie Pepper Bodge said, “my daddy use to make cheese biscuits and they are still my favorite!”
2 cups self-rising flour
1 teaspoon baking powder
1 teaspoon of sugar
¾ cup grated sharp Cheddar
1 cup buttermilk
¼ stick butter, melted
Preheat oven to 350 degrees.
In a medium bowl, mix flour, baking powder, salt, to taste, and sugar together using a fork; cut in shortening until it resembles cornmeal. Add cheese. Sir in buttermilk all at one time just until blended. Do not over stir.
Drop by tablespoonfuls, or use an ice cream scoop, onto a well-greased baking sheet. Brush dough with melted butter. Bake for 12 to 15 minutes.
Do you have a great biscuit recipe? Send it to me at firstname.lastname@example.org.