The Good "Ole" Days
Yesterday we all took a trip down memory lane.... To days gone by where the adjective "Downhome" comes to mind. Lets return to a quieter day, when people trusted their neighbors, farming was the most popular profession in town, and people lived off the land and fed their family through their hard work and endurance. People new how to do things like mend ripped dresses, and make there own curtains. I think most of us come from such a heritage, and its nice to remember how our ancestors lived and worked. Some of us are closer to that "country" way of life than others, that banjo picking, singing on the back porch, and making those good ole biscuits that brings such fond memories to those who enjoyed them. The past offers such a rich history!! So much to learn from our forefathers. I often feel sad because we..as a generation have collectively lost so much of the knowledge our ancestors saw as day to day humdrum..Like how to render lard, take care of animals, make a quilt, and most of all how to live "Simply"!! ...and be content with it...
We have to try this!!
Perfect Biscuits
5 cups White Lily Flour( Or all purpose, if you can't find White Lily, I hear it's hard to come by), sifted
1 tablespoon plus 1 teaspoon baking powder
1 tablespoon salt
1/2 cup lard, cold
1 and 1/4 cups buttermilk, chilled
3 tablespoons unsalted butter, melted
Preheat oven to 500 degrees.
Mix dry ingredients to combine. Cut in the chilled lard, working as quickly as possible (you want the lard to stay cold) and rub between your fingertips until the mixture resembled bread crumbs with some larger 1/2″ chunks remaining. Add sour milk and stir until just barely incorporated. Turn dough onto floured surface and knead quickly a few times until dough comes together. ( Do not overwork-you don’t want to knead more than 10 or so times.)
Pat with your hands or a rolling pin until the dough is about 3/4″ thick all over. Cut biscuits with a biscuit cutter, never twisting the cutter, just straight up and down. Poke each biscuit with the prongs of a fork. Transfer biscuits to a parchement lined cookie sheet so they just barely touch.
Bake 10-12 minutes, spinning halfway, until the biscuits are golden brown. Remove from oven and brush with melted butter.
We have to try this!!
Perfect Biscuits
5 cups White Lily Flour( Or all purpose, if you can't find White Lily, I hear it's hard to come by), sifted
1 tablespoon plus 1 teaspoon baking powder
1 tablespoon salt1/2 cup lard, cold
1 and 1/4 cups buttermilk, chilled
3 tablespoons unsalted butter, melted
Preheat oven to 500 degrees.
Mix dry ingredients to combine. Cut in the chilled lard, working as quickly as possible (you want the lard to stay cold) and rub between your fingertips until the mixture resembled bread crumbs with some larger 1/2″ chunks remaining. Add sour milk and stir until just barely incorporated. Turn dough onto floured surface and knead quickly a few times until dough comes together. ( Do not overwork-you don’t want to knead more than 10 or so times.)
Pat with your hands or a rolling pin until the dough is about 3/4″ thick all over. Cut biscuits with a biscuit cutter, never twisting the cutter, just straight up and down. Poke each biscuit with the prongs of a fork. Transfer biscuits to a parchement lined cookie sheet so they just barely touch.
Bake 10-12 minutes, spinning halfway, until the biscuits are golden brown. Remove from oven and brush with melted butter.
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