Light and Fluffy Biscuits

Ok, here is an update about my Strawberry Shortcake blog about how impatient I can be behind the wheel: https://themustardseedfoodfaithfeast.com/2014/02/03/strawberry-shortcake/

I am now in week two of my pledge, and I have to say that I have not screamed at anyone from inside my car.  I did pounce on my brakes a little while being tail gated at 100 kilometers though, so I guess I have more work to do.  I would say on the whole I am doing great and feel less stressful and happy when I am driving!

I also need to comment on my last blog entry on Breakfast Crepes, about Time, Open, Words: https://themustardseedfoodfaithfeast.com/2014/02/09/breakfast-crepes/ 

I am spending way too much time on the computer, phone, and iPad!  Duh, who isn’t!  I will keep working on reducing the time I spend connected on devices.  I would much prefer to be more connected to God!

Speaking of being more connected to God and spending less time on my computer, last night was the start of Student Alpha at our high school.  I have a great team of moms who cook and drop off meals each week.  Last night about 6 moms stayed after they dropped off their food.  Some had kids attending Alpha but some didn’t.  God was super cool and connected these moms in conversations.  Hopefully the kids that came will talk to the kids that didn’t come, plant a seed about Alpha, and they will join next week.

The moms that stayed had their own small group and it was so AMAZING!  I guess the point to this is never under estimate the power of God.  A simple conversation with a stranger can change your life!  Be open and aware in all your conversations for the rest of the week and see where God is leading you.

Immediately Jesus reached out his hand and caught him. “You of little faith,” he said, “why did you doubt?”–Matthew 14:31

God Bless,

Karen  

Light and Fluffy Biscuits
These are delicious!  They come from America’s Test Kitchen. UPDATE MARCH 13, 2016–just made these for Sunday breakfast, cut recipe in half and did NOT use a food processor. They were delicious! Go to end of recipe for directions.

8 tablespoons (1 stick) unsalted butter
4 tablespoons vegetable shortening
3 cups all-purpose flour
1 tablespoon sugar
1 tablespoon baking powder
1 teaspoon salt
½ teaspoon baking soda
1¼ cups buttermilk (I use milk and 1 3/4 T white vinegar or lemon.  Mix together and rest for 10 minutes)

1. CHILL FAT: Cut butter and shortening into ½-inch pieces and refrigerate until chilled, about 30 minutes. I don’t chill this long at all! Maybe 5 minutes. I keep my shortening in fridge and of course butter is already cold too

2. MIX DOUGH: Adjust oven rack to middle position and heat oven to 450 degrees. Line baking sheet with parchment paper. Pulse flour, sugar, baking powder, salt, and baking soda in food processor until combined. Add chilled butter and shortening and pulse until mixture resembles coarse meal.

3. KNEAD DOUGH: Transfer flour mixture to large bowl. Stir in buttermilk until combined. Turn dough onto lightly floured surface and knead briefly, 8 to 10 times, to form smooth, cohesive ball. Pat dough into 9-inch circle, about ¾ inch thick. (I like to do a little thinner then fold 1/2 dough over on top of itself so they self split after baking:)

4. CUT BISCUITS: Using a 2½-inch biscuit cutter dipped in flour, cut out rounds (do not twist cutter into dough) and arrange on prepared baking sheet. Gather remaining dough and pat gently into ¾-inch-thick circle. Cut rounds from dough and transfer to baking sheet.

5. BAKE BISCUITS: Bake until biscuits begin to rise, about 5 minutes, then rotate pan and reduce oven temperature to 400 degrees. Bake until golden brown, 10 to 12 minutes more. Transfer to wire rack and let cool 5 minutes. Serve warm. Makes 10

If you don’t use a food processor:

  1. CHILL FAT: Cut butter and shortening into ½-inch pieces and refrigerate until chilled, about 30 minutes. I don’t chill this long at all! Maybe 5 minutes. I keep my shortening in fridge and of course butter is already cold too.
  2. MIX DOUGH: Adjust oven rack to middle position and heat oven to 450 degrees. Line baking sheet with parchment paper. Put flour, sugar, baking powder, salt, and baking soda in large bowl and stir until combined. Add chilled butter and shortening and and cut with two knives until mixture resembles coarse meal. You can also use a pastry cutter.
  3. KNEAD DOUGH:  Stir in buttermilk until combined. Don’t over mix! Turn dough onto lightly floured surface and knead briefly, 6 to 8 times. The dough will still not be completely smooth. Pat dough into 9-inch circle, about ¾ inch thick. (I like to do a little thinner then fold 1/2 dough over on top of itself so they self split after baking:)
  4. CUT BISCUITS: Using a 2½-inch biscuit cutter dipped in flour, cut out rounds (do not twist cutter into dough) and arrange on prepared baking sheet. Gather remaining dough and pat gently into ¾-inch-thick circle. Cut rounds from dough and transfer to baking sheet.
  5. BAKE BISCUITS: Bake until biscuits begin to rise, about 5 minutes, then rotate pan and reduce oven temperature to 400 degrees. Bake until golden brown, 10 to 12 minutes more. Transfer to wire rack and let cool 5 minutes. Serve warm. Makes 5

To make ahead (I have not done this before): Cut rounds can be refrigerated, covered with plastic wrap, for 1 day. To finish, heat oven to 450 degrees and proceed with step 10.

One thought on “Light and Fluffy Biscuits

  1. Pingback: Double Chocolate Vodka Strawberry Shortcake Recipe | Nosh My Way

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