Ezekiel 46:14 And thou shalt prepare a meat offering for it every morning, the sixth part of an ephah, and the third part of an hin of oil, to temper with the fine flour; a meat offering continually by a perpetual ordinance unto the LORD.
Posted by Dana
I used to make homemade biscuits and then, there for a while, I got lazy and started buying frozen biscuits.
I know, right? Shame on me!
I got out of practice on making homemade biscuits so when I started trying to make them again things didn’t turn out so well.
The first batch I attempted to make turned out way to heavy. The biscuits didn’t rise and the texture was, well, doughy.
So, I attempted making them again.
This batch, not so well either.
They turned out hard as a brick. Not real sure what happened there!
But I kept on attempting to make them until I got them just right.
Finally, after several more attempts, I got it, light and fluffy biscuits.
Now all I serve my family is homemade biscuits.
The most common misconception about homemade biscuits is we think it’s easier to open a can or remove biscuits from a bag and pop them in the oven.
BUT, once you have mastered the art of making homemade biscuits you will find that it doesn’t take any longer to make them than it does to get them out of your fridge, put them on the pan, wait for the oven to heat ….. you know the drill.
Good news, you can throw homemade biscuits together while you are waiting for your oven to preheat.
So I hope you will put your best foot forward and make some fresh homemade biscuits for your family tonight.
Please, I beg you, don’t get discouraged if you try this and it doesn’t work the first time.
Keep on trying, you will get it, I promise, I did!
2 cups self-rising flour
5 1/2 teaspoons real butter, cold from the fridge, cut up into small pieces. PLEASE DO NOT USE MARGARINE
1 heaping tablespoon sour cream
1/2 to 3/4 cup of milk
Preheat oven to 400 degrees. While your oven is preheating, prepare your biscuits.
Let’s get started.
Combine the flour, butter and sour cream in your mixing bowl.
Now that you have everything in the bowl, get in there and with your hand a just mash your butter and sour cream into your flour. You can wear disposable gloves if you wish. Or you can throw it in a food processor and combine.
Mixture should look like this. Kinda lumpy.
While stirring, pour 1/2 cup milk into your mixture. Keep stirring until all the flour has been incorporated into the milk. You may need to add more milk to form a solid dough ball.
Much like the one pictured below↓
Pour dough on to a floured surface and knead dough several times.
Kneading incorporates air into the dough which makes the biscuits light and fluffy.
You may need to sprinkle flour on the dough to keep it from sticking to the surface and especially if it’s a little to wet.
After kneading the dough several times form into a ball, somewhat like this.
Using a rolling-pin, roll out dough into a 1 inch thick circle.
Don’t worry if it’s not a perfect circle, the biscuits will still be good!
I use an old rolling-pin that belonged to my Grandmother. But any ol’ rolling-pin will do.
If you don’t own a rolling-pin, don’t fret, just use your hands to press out the dough.
Cut your biscuits out and place on a greased baking pan.
Remaining dough can be reformed into a ball, rolled out and more biscuits cut.
Bake for about 20 minutes or so, until the biscuits are a golden brown. Remove from oven when they look like this.
You have perfectly browned biscuits that are light and fluffy and oh so good!
Please let me know if you have any questions, I will be glad to answer them.
Please, whatever you do, don’t give up if they aren’t perfect the first time, just keep trying.
Practice makes perfect!!!!!
YOU CAN DO IT!