Sunday, October 2, 2016

Flaky Buttery Biscuits

Tender, flaky, buttery biscuits with Venison SOS!

It’s hunting season and our son just returned from a bow hunting trip to Idaho with a deer!  Once it’s ground and seasoned, the first thing I think of is SOS.  For those who don’t already know, SOS is military slang for, ahem, shit on a shingle.  It refers to meat and gravy served over toast.  What goes with SOS?  Not toast in our house.  Instead we have fresh biscuits.  Fresh, flaky, buttery biscuits.


They’re really pretty quick to put together, and so worth it.

Keeping it real with UNSALTED butter and sea salt, along with your baking staples.The Biscuits

2 C. flour
1 T. baking powder
2 tsp. sugar
½ tsp. cream of tartar
¼ tsp. salt
2/3 C. milk

Preheat your oven to 450 DEGREES

Not cheese.
Cheese?  Nope, butter!
Sift your dry ingredients into a large bowl, then grate your butter into the bowl.  If you haven’t seen me do this before, it is exactly what it says.  It is the smartest way to incorporate cold butter without it getting warmed up and incorporated, which is bad bad bad for any biscuit, crust, or pastry!

TOSS the dry ingredients with the butter.  Do not mush it together.  That’s the whole point of grating it.
Pour in the milk and gently mix together with one hand, folding it as it comes together.

Turn out onto a floured counter top and flatten.  Now here’s the secret to those flaky layers- fold the dough in half.  Press it out and fold it again.  I do this 4-5 times.  You might need to let your dough rest if it starts bouncing back when you spread it.  Just let it sit for 5-10 minutes.  Then press your dough to about ½ to ¾ inches high and get going with those Biscuit Cutters

Cute cutters cut cute biscuits!

Place biscuits onto a baking sheet
...bake for 12 minutes, until golden on top.  Smell your house?  Oh yeah…

A few things-
·         You can butter the biscuits before baking them, or as they come out (or both I suppose!)
·         You can serve with butter and honey.
·         You can add extra sugar (a couple of tablespoons rather than teaspoons) for a yummy sweet biscuit to serve with fresh berries and whipped cream.

·          You can also freeze these.  They're almost as good as fresh when you pop them in the microwave.

What do you have with your biscuits?
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