Directions: |
Directions:1. Preheat oven to 450°F. Coat a 11×7 baking dish with cooking spray.
2. Sift together the flour, baking powder, sugar and salt. Place in a large mixing bowl.
3. Hand mix with the buttermilk until just combined. Batter will be lumpy and super sticky.
4. Spread the sticky batter to the corners of the dish and then pour melted butter over top. Butter will float above in some areas and not in others, that is fine.
5. Place into the oven for 15 minutes.
6. Remove and cut into 8 large biscuits. You can use a basting brush to getting the butter bubbling up the edges on to the top of the biscuits and in the crevices.
7. Return to oven for 7-8 minutes or until tops are brown.
8. Allow them to sit for at least 10 minutes before cutting and serving. |
Personal
Notes: |
Personal
Notes: Note: The key to real biscuits is not in the ingredients, but in the handling of the dough. The dough must be handled as little as possible or you will have tough biscuits. I have
found that a food processor produces superior biscuits, because the ingredients stay
colder and there is less chance of overmixing. You also must pat the dough out with your hands, lightly. Rolling with a rolling pin is a guaranteed way to overstimulate the gluten, resulting in a tougher biscuit.
Note 2: You can make these biscuits, cut them, put them on cookie sheets and freeze
them for up to a month. When you want fresh biscuits, simply place them frozen on the cookie sheet and bake at 450°F for about 20 minutes.
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This recipe for Granny Dennis’ Butter Swim Biscuits is from