Biscuits are a family staple of both sides of my family. Every time the family gets together at the G&G Evans' house we have them for breakfast. On the other side, my mom often makes them for dinner to go with soup. Since mom's girlfriend is vegan and Grandma Luna is wheatless, I've included both versions.
Grandpa's 4-3-2-1 Biscuits (Mom's wheatless, vegan version in italics)
4 tbls Unsalted butter (imagine's non-hydrogenated shortening or olive oil)
3 tsp Baking soda
2 C All purpose flour (use Barley Flour)
1 tsp Salt
2% or non-fat milk or plain yogurt (Use plain soy milk /yogurt or even water)
Preheat oven to 425F. Combine dry ingredients thoroughly. Cut in butter with pastry blender or two knives. Once the butter pieces are pea sized starting adding the liquid little by little until you have the desired consistency.
For drop biscuits, you'll want it to be sticky and fairly wet, so that you have to use a spoon to scoop the dough. Grease a square or round glass baking pan. Using a tablespoon, place dalops of dough into the pan so that they are all touching. Once baked, they will break apart easily, so don't worry if you have to squish them in. Bake until the tops are brown and they tear apart easily. (About 20-25 minutes)
For rolled biscuits, you'll want the dough to be fairly dry. Grease a cookie sheet. You should be able to handle it without too much sticking to your hands. Flatten onto a floured surface and roll out with a rolling pin. Use a round cookie cutter or jelly jar to cut biscuits. Don't twist the cutter - that will seal the edges of the biscuits and they won't rise as much. Just go straight in and back up. Place on the sheet and bake until golden brown and not doughy in the middle. (about 15-20 minutes)
Diced Fuyu Persimmons - I diced 1 whole Fuyu into small pieces and mixed in before baking.
Cheese and Herbs - Jack, asiago, mozzarella, cheddar, etc. I did a blend of jack and asiago with thyme and oregano. Mix into flour before adding butter. It was scrumptious!
Cinnamon and Brown Sugar - Mix together about 1 tsp cinnamon, 1/4-1/2 c brown sugar and 1/4 butter and a pinch of salt. Spread mix on rolled dough. Roll up into a log and cut into slices; place them in a buttered glass baking pan so that they are touching. Bake until bubbly.
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