Saturday, July 23, 2011

Ceci's Biscuits

The art of making biscuits from scratch is nearly gone.  Many of us can remember our mothers or grandmothers making homemade biscuits, but may have never ventured out to actually make our own.  Let's change that!

Our cousin in Columbus, Mississippi, Cherry Watkins Dunn, has been making delicious, easy, homemade biscuits for decades and recently shared the recipe with us.  Try these soon!  Our favorite way to eat these...split through the middle, buttered, and toasted..."biscuit toast!"  

Ceci's Biscuit Recipe

2 1/2 cups self-rising flour, sifted
1/2 stick cold, unsalted butter
1 cup buttermilk

Place sifted flour in a bowl and add cold, sliced butter.  Cut butter into flour with a pastry cutter.  

Add buttermilk and stir until a soft dough forms.  Do not over-stir.  

Flour a cutting board or kitchen counter and turn out dough onto floured surface.  

Knead gently for about 30 seconds, enough to shape.  

 Pat it out (do not roll) 1/2 inch thick onto board or counter.  Using a 2-inch biscuit-cutter, cut out biscuits, and roll out any extra dough.  Place on an ungreased cookie sheet.

Bake at 400 degrees for 10-12 minutes.  

For "biscuit toast," slice biscuits horizontally, place a pat of butter on each half, and toast lightly.  

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