Southern Biscuits
I am a good cook. I can bake. I can follow a recipe. I cannot make a decent biscuit…a “from scratch” biscuit. I think I have in the past but for some reason, since being in the south, my biscuits are lousy.
The first batch which was a “Sour cream cornmeal biscuit” – I liked those!…but the cornmeal was gritty and a decided “Not again!” from Bill.
So – to the internet and a “southern buttermilk biscuit recipe” – Hockey Pucks!!
Back to the internet and a discussion on flour. I learned that “self-rising” flour includes baking powder and salt as opposed to all-purpose flour which does not. I never paid that much attention to which kind of flour I bought. Additionally, a big deal was made of “soft southern wheat flours” for biscuits…specifically a brand called “White Lily”.
Ha!
Armed with this knowledge and a bag of White Lily’s self-rising “soft southern wheat” AND the recipe from the back of the flour package – another batch to the oven.
How could these fail???
Flat…and not “light”… And one batch, I turned off the oven, but thought the biscuits needed just a bit more time – forgot them – they were burned hockey pucks!
Martha White Flour – another self-rising, soft southern wheat flour…another recipe off the back of the flour bag
Another batch of flat biscuits… HELP!!!