Remember who you are, and what you represent...

I found this recipe over at Home Sick Texan's site quite a while back.  I've been a fan for a long time, I'm Texan,WE are "fans" of our own species. Good, bad or ugly,  it's just how we roll, or suppose to anyhow. 

When I found this biscuit recipe and saw the photo of, my giddiness started to run over. Then, my admiration took an unexpected turn. It didn't have a single thing to do with a recipe. It didn't have a bit to do with notoriety in the foodie world.  It didn't have anything to do with being a Texan.

You find an awful-lot out about folks when you read between the lines. Sometimes, you get a little more than you expected, sometimes you get a little more than you were looking for, sometimes, what you were looking for leaves a taste in your mouth and a gulp in your throat that has nothing to do with food. Here's Lisa's post for homemade biscuits ..... and then some.  

Remember who you are and what you represent..

Oh, yeah, the recipe:

2 cups of flour
1 tablespoon of baking powder
1 teaspoon of sugar (can add more to taste)
1/2 teaspoon of salt
1 stick of butter, cold (8 tablespoons)
3/4 cup of buttermilk, cream or half-and-half

Preheat the oven to 450 degrees.

Mix all the dry ingredients together.

Cut the stick of butter into small cubed pieces. I use the method of taking a stick of butter, cutting it in half length wise, flip it over 1/4 of a turn, and slice through that side too (length wise). Then, turn it side ways and make several small slices to the width of the stick. I seperate the cubes and them place them in the freezer for a few minutes. You want your butter really chilled. It makes all the difference in the world. Are you still awake? (tap tap tap on the screen)...anyhow, now throw your chilled cubes into the flour mixture. Blend it in. You can mix with your hands, 2 butter knifes or a pastry blender. You want it to mix it finally ends up separated into pea-sized crumbs.

Now you can add the liquid. Mix it until it's crumbly and sticky. Take a bit of flour and dust your counter tops, or whatever surface your going to be working on. Dust your rolling pin with a floured hand too.

Dump your dough out onto your floured surface, and knead for just a  minute. Dough should be smooth and no longer wet (sticky wet). You can sprinkle some more flour on the surface if the dough starts sticking.

Shape the dough into a ball, and take a rolling pin to it, yep, smack it, go ahead.  Don't beat the hell out of it, (chill out, jeez) your just trying to use the pressure from the pin to spread the dough out a little. You will turn and fold over your dough with every couple smacks. So, your not really "rolling out" your dough yet.

Once you've done this for a couple of minutes, NOW you can roll the dough out to about 1/4" thick and then fold it in half.

 Using a round flour dusted cookie/biscuit cutter, cut out your biscuits from the folded dough. If you don't have a cookie/biscuit cutter, try using a drinking glass or a rinsed out veggie/soup can. Just dip the rim into some flour before cutting.

Place on a greased baking sheet close together (so they rise up not out "HST says"), and bake for 15 minutes or until the tops are golden brown.

Makes 10-12 biscuits.

A great tip I have to share:  freeze them after you cut them out yet before you bake them. Freeze on wax paper, on a cookie sheet until firmly frozen, spaced far enough apart that they don't touch though.  When frozen solid, place in a freezer type zip-loc baggie and put in the freezer. Now, you can have fresh homemade biscuits (without the fuss), anytime you want.

Include a piece of  cooked bacon or sausage and a spoonful of jelly on, after baking your biscuit(s)... grab-n-go out ok for me personally anyhow. Hope it does for you too.

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