Biscuits are an absolute, must-have, definite staple in my parent's house. Every Saturday they have eggs, sausage, biscuits, butter and sorghum. Mouth watering. The last time we visited my mom had english muffins instead of biscuits, which my dad and I could agree was just unacceptable.
My dad typically makes biscuits from bisquick and they are divine. But if you're going to make a biscuit from scratch, then lets make a biscuit from scratch.
In this episode AB mentions a biscuit flour which I didn't bother with because Alton didn't. At the beginning he mentions substituting all purpose flour for one part cake flour, one 3 parts all purposes. But Alton doesn't do this when he bakes. I did.
I used 1.5 cups all purpose flour and half a cup of cake flour instead of two cups all purpose. I did measure by weight to 10 oz and I had to top it off with all purpose to meet the mark.
The liquids.
Crumbly dough with the shortening and butter patted in.
And its brought all together with my fingertips.
Anddddd all rounded out.
AB made a dozen, I got almost nine.
Protip from the show: push down the middle of the biscuit and it will rise evenly.
And golden brown!
Served up with eggs, sausage, and gravy.
Total Time according to AB: 40 minutes
My Total Time: about that.
These biscuits were delicious but salty. They were best straight from the oven but we ate them leftover as well. Better than my dad's bisquick biscuits? Probably not. But they are from scratch, dammit!
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