Tuesday, June 19, 2012

Old-fashioned biscuuits

We just held a Dutch oven cooking class for some Mountain Men last Saturday and one thing they asked about was biscuits. Biscuits can get tough if handled to much. Don't twist your cutter, when cutting out the biscuit. Don"t over work the dough after adding the milk. Don"t preheat the bottom of the oven, but DO preheat the lid. On a lid stand. 

  • 2 1/2 cups flour
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 3 tablespoons lard or shortening
  • 1 cup sour milk

Mix dry ingredients together; cut in lard or shortening. Slowly blend in milk, just until dry ingredients are moistened. Roll out on floured cloth or surface to about 1/2-inch thick. (Do not roll too thin.) Cut with biscuit cutter or glass tumbler. Keep you cutter floured between cutting each biscuit.  Place in the bottom of  a 14" Dutch oven, Place preheated lid on oven, and  bake at 350° 12 to 15 minutes or until golden brown. Put 18 charcoals on the top, and 10 on the bottom. After about 8 minutes, move oven off all bottom heat, to prevent burning the bottom of the biscuits.
You can use buttermilk, or just milk, with a Tablespoon of vinegar, let stand for 5 minutes and use in place of sour milk.

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