When life gives you lemons...make wafflesRead More
I've never been able to make biscuits well. I've tried over the years with no luck, so I just gave up. The reason I kept trying is that my husband loves biscuits. So after 8 years of marriage, I think I have done it and now I am an officially awesome wife! And the trick, it was frozen butter and the self-rising flour. I watched how Sean Brock from Husk made his biscuits several times and then I tried and was successful. This recipe is a mix of Sean Brock's and Food52's recipes. My husband was proud of me and I was really impressed how easy it was with simple changes to my technique. These were big, flaky and delicious.
- 4 1/2 cups self-rising flower (I used Aunt Jemima but Sean Brock suggests White Lily)
- 2 cups buttermilk
- 1 1/2 sticks frozen butter (unsalted)
- salt (1-2tsp)
- melted butter for before and after they are out of the oven
Preheat the oven to 425 degrees.
Pour the flour into a large mixing bowl. Chop the frozen butter into small pieces. Add the butter into the flour, breaking it into smaller pieces with your fingers as you distribute it throughout the flour. Grab a different piece every time and break until the pieces of butter are about the size of peas. Once there are no big pieces of butter, make a well in the center. Add buttermilk. Work one hand around the edge of the pan to mix the flour into the buttermilk. Depending on how thick the buttermilk is, you may have to add more buttermilk or flour.
Once the dough stops sticking to your hands, powder a cutting board with flour and dump out the dough. It should fall out in one mass. Wash your hands and rub flour on them. Knead the dough, adding all-purpose flour to the board and folding as needed. Pat down the biscuits for cutting, I made mine thick. Brush a pan with melted butter. Punch out the biscuits by dipping a biscuit cutter in the flour. Tap it on the board, push it into the dough, twist, pull it out, and place the biscuit on the pan. The biscuits should barely touch each other on the sheet pan. Spread a tiny bit of melted butter on top of the biscuits.
Cook in the oven on 425 degrees for 15 minutes or longer if you made them super large like I did.
Take the biscuits out of the oven and spread a small amount of melted butter on top. My husband loves to put butter and honey on his biscuits. I'm a butter and blackberry jam kinda girl.
This version is very low in fat! It does not use any oil as other granolas do. I highly recommend this one. I have been eating this every morning for the past few weeks now. I have used dried cranberries, sour tart cherries and raspberries in this recipe and they are all great. You can even substitute the berries for chunks of chocolate. I also just munch on this for a snack. It's super yummy!
- 4 cups rolled oats
- 1/2 slivered almonds
- 1/2 cup pecans (chopped)
- 1/3 cup wheat germ
- 1/2 cup brown sugar
- 1/4 cup honey
- 1/4 cup water
- 1/4 tsp salt
- 2 tsp vanilla
- 2/3 cup of dried cranberries (or any fruit combo you like)
Preheat oven to 300F. Spray jelly-roll pan.
Large bowl combine: oats & nuts
In small saucepan melt sugar, honey, water and salt. Remove from heat and stir in vanilla.
Stir sugar & honey mixture in oats and nuts (make sure everything is coats.
Bake for 45 minutes. Stir every 15minute or so.
Cool and then add the dried fruit when the roasted granola is cool.
Serving is 2/3cup. 376 calories, 12g fat.