Posted: Oct 21, 2009 5:18 pm
Well, there are THOSE kinda biscuits and then what Marsh called "Cat Head Biscuits" which I apparently was making based on the recipe in the Women's Exchange cookbook from 1964. I had never made a biscuit before and this has been a failproof recipe. The "musts" include the aforementioned cast iron skillet, cutting the butter into SIFTED flour, salt, baking soda and powder just as it says and if you want (and you want, believe dat) adding stuff into the mix before baking like onions and cheddar or even diced pickled jalapenos.
"Hot Biscuits" from The Memphis Womens Exchange Cookbook
A Never Fail Recipe
2 c. flour
1/2 (either a T. or t., it wiped away long ago) salt
1/4 t. soda
2 t. baking powder
4 T. butter (they call for "shortening")
2/3 c. buttermilk
Sift dry ingredients. Cut in butter with 2 knives; use tips of fingers to mix lightly. Add buttermilk with a spoon, handling as little as possible. Bake in cast iron skillet (they say "greased pan") in 475 degree oven for 10-15 minutes. Yield: 16-24 small biscuits.
Now consider the following, the cast iron is for the "cat head biscuits" and these are big spoolfuls of the mixture dropped into the skillet and then baked. The kind in the recipe may be cut after the fact if you use the greased pan. There will be about 7-8 large biscuits my way. If you want all the stuff in them, add cut up onions and cheddar to the mix prior to baking or you can stuff each biscuit with as many pieces of cheddar as you'd like. The jalapenos are great too.