Wednesday, April 13, 2011

Biscuits

I received a request for biscuits from the Blog Tech yesterday and I can never turn down one of his requests. I tried to duplicate the Loveless Cafe's biscuits several years ago. I baked biscuits almost every day for months until I figured out their recipe. It's been a while since I made biscuits and these did not come out quite the same. I did not have self rising flour so I used regular which is what made the difference. I will give you the recipe using self rise flour.



The key to the Loveless cafe's biscuits is that they use melted lard. You can get lard in all grocery store so don't skip this and use crisco. Good biscuits use lard.

Melt 1 cup of lard and add it to your mixing bowl along with 2 cups of buttermilk. Add 2 tablespoons of water. Add 2 1/4 teaspoons of quick rise yeast and 1/4 cup of sugar.

Using the paddle attachment, gradually add 5 cups of self rising flour. I use Martha White.

Mix just until combined.

Turn the dough into a bowl, cover with plastic and refrigerate overnight.

In the morning take it out and let it come to room temperature.


Cover your counter with some flour and tip the dough onto it.


Roll the dough out to about 3/4 inch thickness.


Using a biscuit cutter, cut into rounds. Do not twist the cutter when cutting the rounds or your biscuits will not rise as well. Place on cookie sheets and brush with melted butter. Let them rise while you preheat your oven to 425 degrees. Bake for 12 minutes until golden brown then remove them from the oven and brush again with melted butter.




I serve them with homemade strawberry jam.