Lighter-Than-Air Buttermilk Biscuit pg47 |
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!
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