I made homemade biscuits for breakfast this morning, and they were rockin' good. At least as good as the ones you'd get at Hardee's or Bojangle's, when they're fresh out of the oven--sky-high, fluffy, buttery, melting in your mouth. Mmm-mmm.
I used a recipe my mom gave me last week, while I was visiting her new bed & breakfast in Abingdon, VA. She had some paying guests on the last night I was there, so my son and I got the leftovers from the full-on B&B breakfast she prepared for her guests: fruit, pork sausage, eggs (all locally grown/raised), homemade muffins and biscuits with butter and her own homemade jam. YUM. The biscuits were phenomenal and WAY different from what she'd made when I was a child. The biscuits of my youth were, um, not so hot. Small, dense, tough, dry. Sort of stone-like, really. I'm not sure if they were a different type of biscuit that's just not supposed to be fluffy, or what. But whatever she did last week was fabulous, and I asked her for the recipe. No big secret, really--just a Southern Living recipe from November of 2007.
It's pretty simple: self-rising flour, butter, and buttermilk. If you know your way around a kitchen at a basic level and aren't intimidated by a pastry blender or a bit of hand-kneading, you'll do fine with it. I pretty much followed the recipe with two exceptions: I halved it, since for a family of 3, we didn't need two dozen biscuits (because trust me, you WILL EAT every single one while they are still warm from the oven); and I didn't chill the butter & flour combination for 10 minutes before adding in the buttermilk. They were great, and we ate every single one. Heck, my 3-year-old ate two of them all by himself. (My husband, who LOVES biscuits and rarely gets them, put away four before they ran out!)
So give it a whirl. You can thank me later, once you've finished eating them. You're welcome.
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