Buttermilk Biscuits

Lighter-Than-Air Buttermilk Biscuit pg47

Biscuit:pg46 (BIHS kit)  This term refers to a small, flaky quick bread, leavened with baking soda or baking powder that has light, tender texture.  Most southerners pat the biscuits into little circles, but they can be rolled and cut with a biscuit cutter or dropped from a spoon before baking.  Tender biscuits are delicious split and spread with butter, honey,and jam, or filled with slivers of ham or steak.  In the South, some cooks swear soft wheat flour makes the most tender, flaky biscuits.  White Lily and Martha White are the most popular brands of soft wheat flour in the South.  If they aren't available in your area, use equal amounts of all-purpose and cake flour.  Mix only until the ingredients just hold together.  Over mixing the dough will develop the gluten in the flour and toughen the biscuits.

Okay, so I just want to point out that I write verbatim the description of each food, just how it's written in the cookbook.  Southern Living obviously has a love affair with biscuits.  I mean, this has been the lengthiest definition so far.  I've also come to the conclusion that I didn't thoroughly read the definition. Imagine that.  So, the recipe clearly calls for self-rising soft wheat flour.  Of course, with my luck, the Winn-Dixie or as my great grandmother O'steen called it, the Wind-and-a-Dixie in High Springs, did not have it, so I had we went with regular self-rising flour.  "We" as in my momma and me.  Oh, BTW, I failed to tell you I was making these for Easter Sunday.  Okay so, above it's states "if they aren't available in your area, use equal parts of all-purpose flour and cake flour".  Yea, so that didn't happen.  What the heck is the difference anyway?  I mean, how much softer can white flour get?   And on another note, my mom said she's only made biscuits with either Crisco or lard.  Gross.  Of course this was the pre-health food mom I know today.  Just hearing the words Crisco and lard coming from her mouth seemed like a foreign language.  She must have asked me at least 3 times in the Wind-and-a-Dixie as we were grocery shopping for Easter dinner..."Are you sure there's no Crisco in them?"  This recipe called for only butter.  It was almost like she thought it was a sin.  Even funnier coming from her mouth.  She made a good biscuit, that's for sure.  Go figure.  Anyway...They came out just beautiful.  Self-rising flour and butter and all.  Oh, and my mom gave me her rolling pin.  Bonus!

Holy Crap I'm a slacker

Ok, so I know it's been like a really long time since I've posted.  I've actually made a few things and just haven't written anything about them.  One reason being I just wasn't too excited about the last few things I've whipped up in the kitchen.  Not very inspiring I guess.  Anther reason is we've just had a lot going on lately and the last is...well...I've been a slacker.  So the long awaited continuance of the "B" section of this book...