Harriet's Southern Biscuits Recipe - Cooking Index
Harriet's Southern Biscuits Recipe - Cooking Index
Harriet Fields is a dear friend and a fine cook. One of the secrets to these little jewels is a very hot, oiled, black frying pan. I had never seen this prior to my instruction from Harriet, but now I can do these quite well myself.
Courses: Breads| 1 cup | 62g / 2.2oz | Flour - plus |
| 2 tablespoons | 30ml | Flour |
| 1 teaspoon | 5ml | Baking powder |
| 1/2 teaspoon | 2.5ml | Salt |
| 2 tablespoons | 30ml | Shortening |
| 1/2 cup | 118ml | Buttermilk |
| 1 tablespoon | 15ml | Shortening - for frying pan |
Mix the dry ingredients together in a mixing bowl. Blend in the shortening until the mixture is coarse and grainy. Harriet uses a fork, but I have better luck with a pastry blender. Then, using a fork, stir in the buttermilk. Do not overmix.
Put out on a floured board or marble pastry board and knead just a few times. Pat out the dough to about 1/2-inch thick. Cut with a biscuit cutter or a glass. (Flour the cutter.) Do not handle the dough too much or it will get tough.
Preheat oven to 450 degrees.
Use a heavy black iron frying pan. Place the 1 tablespoon shortening in the frying pan and put the frying pan in the oven for about 7 minutes.
Remove the pan from the oven and place the biscuits in the pan. Turn each once in the oil and bake the biscuits at 500 degrees for 10 minutes or until light brown. Makes 6 to 8 biscuits.
Source:
THE FRUGAL GOURMET by Jeff Smith - From the 12-11-1991 issue - The Springfield Union-News
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9.8 (6 votes)
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