Tuesday, August 11, 2009

Baking Biscuits

In travels and research for his own knowledge and his cookbooks the Texas Chef made many friends. This recipe comes from one of them.

It is my intent to post some inserts from his cookbooks. Try them out you will be pleasantly surprised. So lets start off with the best. Heck, you gotta have something in your left hand Why not a really good biscuit?

Biscuits are and have been a part of Texas roadside Café, Cajun, and
Soul food for ages. I use this recipe because it is not only good but
representative of the product.
My friend Larry Crawford is living temporarily (2004) in Tulsa where
he is remodeling an old restaurant of his there. He is good at baking;
he says he got this from his mother.
2 C. Flour 2 Big TBS. Shortening
1 Tsp. Salt 4 Tsp. Baking Powder
¼ Tsp. Baking Soda Buttermilk
Mix together all the dry ingredients. Cut the shortening into the dry
ingredients until you have the consistency of rough corn meal.
Mix in the buttermilk gradually and stir until the dry ingredients are
just moist. The dough should pull away from the bowl.
Remove the dough from the bowl, dust with flour, and roll out and cut
out the biscuits. Bake at 400° for 10 to 20 minutes, or until just the
right brown.


Nicole said...

Yea, Bill!!! As Dad would say "talk about good!"

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