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Grandma’s Biscuits!

Carly
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A Taste of Home: Grandma's Buttermilk Biscuits

Grandma’s Biscuits!

There's something truly special about a grandma's recipe. It evokes memories of warm kitchens filled with delicious smells and the love that goes into every creation. This recipe for Grandma's Buttermilk Biscuits is no exception. It's a classic for a reason – these biscuits are light, fluffy, and have a flavor that will bring you right back to your childhood kitchen.

Ingredients:

  • The Dry Essentials:
    • 2 cups all-purpose flour – the building block for the biscuit structure
    • 1 tablespoon baking powder – ensures the biscuits rise beautifully in the oven
    • 1 teaspoon salt – enhances the overall flavor profile
    • 1 tablespoon white sugar – adds a touch of sweetness that complements the richness of the butter
  • The Richness Factor:
    • ½ cup cold margarine, cubed – creates a tender and flaky texture in the biscuits
  • The Wet Binding Agent:
    • 1 cup milk – adds moisture and helps bind the ingredients together

Instructions:

  1. Preheat for Perfection: Before you start mixing, preheat your oven to 425°F (220°C). This ensures the biscuits bake evenly and develop a beautiful golden brown color.
  2. Whisk the Dry Ingredients: In a large bowl, whisk together the flour, baking powder, salt, and sugar. This aerates the dry ingredients and helps create light and fluffy biscuits.
  3. Cutting in the Fat: Using a pastry cutter, a fork, or your fingertips, cut the cold margarine into the dry ingredients until the mixture resembles coarse crumbs. You want to see pea-sized pieces of butter throughout the flour mixture. This creates pockets of fat that contribute to the biscuit's flakiness.
  4. Adding the Wet Ingredient: Gradually pour in the milk, stirring gently with a spoon or spatula until just combined. Avoid overmixing, as this can make the biscuits tough. The dough should be slightly sticky but manageable.
  5. Kneading on a Floured Surface: Lightly flour a clean work surface. Turn the dough out onto the floured surface and knead gently for 15-20 times. This helps develop the gluten slightly, giving the biscuits a bit of structure.
  6. Shaping the Biscuits: Gently roll out the dough to a thickness of about 1 inch. Use a large biscuit cutter or a floured cup to cut out rounds from the dough. Re-roll any scraps and cut out additional biscuits until all the dough is used.
  7. Preparing for Baking: Place the cut-out biscuits on an ungreased baking sheet, leaving a little space between them for even baking. Discard any excess flour left on your work surface.
  8. Baking to Golden Perfection: Pop the baking sheet with the biscuits into the preheated oven and bake for 13-15 minutes. Keep an eye on them, as baking times may vary slightly depending on your oven. The biscuits are done when the edges are golden brown and the centers are cooked through.
  9. A Warm and Buttery Delight: Take the baked biscuits out of the oven and enjoy them warm! They are perfect on their own or served with butter, jam, honey, or gravy. The flavor and texture of these biscuits are sure to become a favorite in your own kitchen.

Tips:

  • Don't Overmix: Resist the urge to overmix the dough. Once the ingredients are just combined, stop mixing. Overmixing can lead to tough biscuits.
  • Cold is Key: Using cold milk and cold margarine helps create flakier biscuits. The cold fat doesn't melt as quickly during baking, creating steam pockets that contribute to the flakiness.
  • Leftovers: Leftover biscuits can be stored in an airtight container at room temperature for up to 2 days. They can also be frozen for longer storage. Reheat them in a preheated oven at 350°F (175°C) for a few minutes until warmed through.

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