Triple C's Biscuit Recipe

[Triple C]

Been making biscuits since taking bachelor cookery in high school. Pretty easy to do. Here's what I use:

• White Lily self-rising flour
• Lard (Here lately at request of kids, I've used coconut oil and it works just fine). Personally, still like lard.
• Butter milk
• Dash of salt
• Black iron skillet

Haven't measured anything in years. Hard to mess up. If you get dough to wet just add a little more flour. Too dry then add a little more butter milk. Here's how I do it:

• Preheat oven to 500 degrees.
• Grease up the skillet on bottom and sides. Be generous with whatever you use (lard, crisco, coconut oil)

• Pour out about 1 1/2 to 2 cups of flour in a mixing bowl and add a dash of salt. Fluff flour with a fork.
• Pour out about 2/3 of a cup of flour in a small bowl and set aside.

• Scoop out a good portion, bout a half a handful, of lard or shortening and drop into flour. Always lean toward too much rather than too little.
• With a fork or fingers, I start with a fork and end with fingers, cut lard into the flour. Keep cutting into flour until you have the consistency of say heavy corneal. You want enough lard to almost make it stick together a bit before adding buttermilk. Should look like heavy sand with small pebbles. If unsure, add just a touch more lard.

• Pour buttermilk in while stirring with fork. You want a really "wet" dough but not runny. It should be too wet to knead but again not runny. Should look something like this:

• With fork, cut off about an egg size piece of dough and place in bowl with flour. With back of fingers, flip over and cover with dry flour then knead in bowl several times until it is dry enough to handle without sticking to hands. You must knead to give it texture. Otherwise it will crumble easily. After kneading in bowl, roll in hands and form a nice egg shaped biscuit.
• Place in skillet and press down with back of fingers to the desired thickness.

Bake at 500 degrees for about 13 to 15 minutes until golden brown. Take a stick of butter and rub over top of biscuits and side of skillet. It will sizzle along the side of skillet and run down around the edges.



Take a dinner place and place on top of the skillet. Turn upside down and biscuits will fall out of skillet onto plate. Enjoy!!!

 

[wbpdeer]

Excellent. I great read before breakfast time. I am strawberry jam guy on my biscuits.

You will get Lakngulf going with this spin around the kitchen.

 

[lakngolf]

 

[Sam]

i was waiting for this thread! I remember these biscuits from the old tour page!

 

[Weasel]

Sometimes I like honey, sometimes I like butter & jam. A little sausage gravy now & again don't hurt neither. Brother those look delicious.

 

[OkieKubota]

Those look great and my mouth is watering just looking at them...May have to do that "Dutch Oven" style down at the deer lease this fall, Thanks!!!

 

[Tenured Student]

This needs to be a sticky. If we are going to have the same drive as L/C had, we need some serious fuel! Thanks Triple C!

 

[Brushpile]

You don't add baking soda or baking powder? I'm definitely going to make them, but shouldn't they have something to make the biscuits rise? Biscuits with hamburger gravy is my favorite Southern dish.

I also like Collards, but don't have a good recipe. ;-)

 

[Elkaddict]

Thanks Triple!

 

[Triple C]

Thanks guys!

You don't add baking soda or baking powder? I'm definitely going to make them, but shouldn't they have something to make the biscuits rise? Biscuits with hamburger gravy is my favorite Southern dish.

I also like Collards, but don't have a good recipe. ;-)

Brush...only need to add baking powder if using plain flour. I use White Lily, self-rising flour that already has the baking powder added. As for collard greens, my favorite of all greens. My wife knocks collard greens out of the park - Lots of fatback for seasoning. Always have them on New Year's day. I'll see if I can take a pic of how she makes collard greens and post up. Bet Lakn's got a good collard recipe.

 

[Brushpile]

Thanks Triple C, Southern Cook'n transcends everything. If you're from the South you take pride in Southern cook'n, and love biscuits n gravy, collards and of course grits. Having been raised in WI and IA, I was going through a chow line in Alabama, when I asked for Cream of Wheat. The serving lady got down right offended saying, "Them's not cream a wheat, them's grits"!!! Then I desecrated my grits with sugar and milk, which really got me in trouble. :-o

Here's a simple Southern meal I got off the old forum, BBQ pork and grilled peaches, which was delicious!

 

[wbpdeer]

Brush

That grill looks great. I love the cream of wheat story. Traditions are celebrated everywhere - but they are scared cows in parts of the south.