Directions: |
Directions:Preheat oven at 450 degrees.
Remove dough scraps and flour from previous batch of biscuits on bread tray.
Sift together fresh flour, baking powder and baking soda, using an experienced eye.
Place in a mound on the dough tray.
Sweep mixtture by hand to the sides of the bread tray, leaving an indention in the center.
Place a glob (amount expertly assessed) of lard or shortening into the indention in the center.
Add buttermilk to cover approximately about 2/3 of the shortening.
Using the hand, mix shortening with buttermilk and flour with a grasping motion until you have a tacky mass of dough.
KNEADING the DOUGH:
No need to wash hands.
Gently slip hand under the dough mass on one side while leaving a thin layer of flour between the dough and your hand.
Lift your hand and fold the soft dough towards the center of the mass. Repeat continuously while rotating the bread tray.
The dough should begin to gain substance and become less tacky.
Continue until the dough tells you that it is ready. Dough can't talk; thus it is really a matter of feel and experience.
Lay out the cover cloth (of the bread tray) onto a table or other suitable surface, and sift flour onto it.
Place dough in the center, and roll with a rolling pin in a rotating X pattern. Dust dough with a little flour if the rolling pin starts to stick. The resulting circle of dough should be about 1/2 to 3/4 inch thick.
CUT BISCUITS:
Use a biscuit cutter or water glass dipped in flour to cut 2-3 biscuits, leaving a minimum of dough between cut biscuits. Re-flour the cutter. Continue. Remove cut biscuits carefully and place on baking pan about 1/2 inch apart.
HAND-ROLLED BISCUITS.
These are quicker. Just pinch off a piece of dough. Dip the break end into flour in the bread tray, and then roll the dough into a ball between your palms. Place the ball on the bread pan, and flatten with the floured back of your hand. Keep 1/2 inch between biscuits. Repeat until there is no more dough.
Bake biscuits at 450 degrees for about 15-20 minutes until golden brown. |
Personal
Notes: |
Personal
Notes: This recipe is from Kay P's cousin, Ken Owen. He learned this from his mother and our grandmother. Ken can make these biscuits, and they are wonderful...! Also Ken wrote: "If you work the dough too long, the bread will be hard. Too much shortening and not enough buttmilk the bread will be flaky."
|
This recipe for Shortening Bread - aka Country Biscuits is from