Mason County News
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The Practical Baker
Wednesday, April 8, 2009 • Posted April 8, 2009

Big Ol’ Country Biscuits

The biscuit recipes I provided a few columns ago seemed to have really rung a few bells out there! I’ve gotten some phone calls and several, in person, favorable comments from folks in the area who tried them and declared them to a new favorite in the household.

One question I got was this: I have no self-rising flour; just plain, all purpose flour. Can I substitute plain flour in recipes that call for self-rising flour? The answer is, “not really.” Self-rising flour has baking powder and salt added to it to help create the carbon dioxide needed to cause the things you’re baking to rise. But the solution is fairly easy. For each cup of all purpose flour, add ½ tablespoon of baking powder and a ½ teaspoon of salt. This is not a really precise formula; a little more or less baking powder will work find; and a pinch of salt will probably suffice. You have to experiment to get the exact combination that pleases you.

Now, here’s the recipe for some the biggest, old country-style biscuits you ever laid a tooth on:

2 Cups all-purpose flour

1 Tablespoon baking powder

1 Teaspoon salt

1 Tablespoon white sugar

1/3 Cup shortening

1 Cup mild

Preheat the oven to 425 degrees.

In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in milk until the dough begins to pull away from the side of the bowl.

Turn out dough onto a floured surface and knead 10-15 times. Roll dough out to a flat, one inch thick. Use a juice glass dipped in flour to cut out the biscuits.

Cook biscuits on an ungreased baking sheet for 14-16 minutes, or until the edges begin to turn golden brown.

When done, slather them with butter, cover them with red-eye gravy, or break them open and drop some strawberries and cream on them. You can’t go wrong!

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