Today’s Menu
Today I made for breakfast home made biscuits and honey-butter.
For lunch I grilled shark steaks (marinated in Yoshida’s Sweet & Sour) along with a grilled shark steak parcel (with butter, garlic, and Emeril’s essence).
Along with the fish I grilled cauliflower, potatos, carrots, and onion.
2C SR Flour (soft wheat flour)
1/8C Shortening + 1/8C Butter
½C – ¾C Milk
Preheat oven to 500°F
Cut the shortening/butter into the flour until small crumbles.
Blend in the milk a little bit at a time til the dough pulls away from the sides of the container and is not really sticky
Knead two or three strokes on a very lightly floured surface (use as little flour as possible to prevent a dry biscuit)
Roll the dough til ½” thick and cut into 2″ circles, do not twist the cutter. (again use as little flour as possible to prevent a dry biscuit)
Place on an ungreased baking sheet, if you want them to be soft sides place biscuits touching, if you want crispy sides keep 1″ distance between each biscuit on the baking tray.
Bake 8-10 minutes or until the tops are nice and toasted.
Oooh, I’d love to try those biscuits with a nice, peppery sausage gravy. Yum.
April 25th, 2005 at 7:03 pmI like those biscuits quite a bit because they freeze so well so what you do not bake can be used later.
My grandmother made the best biscuits that I have had, they were a pour type biscuit made with buttermilk. Talk about great with eggs and peppery sausage gravy.
Here in the appalachians biscuits are the thing for breakfast, I don’t think when I was growing up that we ever had a breakfast without biscuits. Usually served with something like syrup, molasses, honey, or at the least sweet cream butter.
April 25th, 2005 at 7:10 pm