For Peggy

I got this recipe from a blog by Will Winters. Here is a link to his blog, if yuou are so inclined.

http://web.mac.com/willwinter/willwinter.mac.com/Blog/Blog.html

Peggy asked me at church, to post it , as it works real good for me. I capitalized all my comments.

~~3 CUPS OF FRESHLY GROUND FLOUR  – We do keep organic wheat in the freezer and run it right through our Whisper Mill as we need it to cook with. Doing it this way seems to prevent allergies and gluten problems (for most of us anyway). You can use BUCKWHEAT or TRITICALE too. These are great grains. Boughten flour has lots of problems. I USE REGULAR FLOUR.

~~1-2 TSP BAKING POWDER. You can get extreme here about sodium and so on but, this doesn’t bother me too much so it’s what I use. I think there are healthy options to BP but I haven’t used them. The BP is there for the rising, but it adds a significant flavor to the biscuit.      I USE 2 TSP

~~1-1.5 TSP  SEASALT. Very important to add to the mix to achieve one of the 4-5 blended flavors that give a real biscuit it’s bite.  I USE 1 TSP OF REGULAR SALT

~~~ 2/3 STICK OF COLD BUTTER –  You can substitute 1/2 of this with BACON GREASE if you have it. This is hard-core because the biscuits will have a bacon flavor. Don’t use the BG if you don’t like this flavor. LARD is great too if you have the pure stuff. The flavor and texture is divine and there are no off-flavors.

~~~  1-1.5 CUPS OF MILK (OR CREAM)  You can and should use BUTTERMILK if you have it which I never do.

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Mix all the dry ingredients in a mixing bowl.  Add the cold or chilled butter (soft butter won’t work!) and cut it into the dry ingredients with a blending tool (curved metal wires) chopping and chopping, wiping each time until all the butter is cut into BB-sized globs covered with flour. Then slowly add the milk using the exact amount that will make the dough into a ball you can roll. DO NOT KNEAD or OVERHANDLE- any action beyond the very minimum to mix the ingredients will result in tough biscuits.

Roll the dough out on the countertop to a very thin layer about 1/2″ thick. A common mistake is to make them too thick! That leads to a cakey, crumbly affair. Use the top of a juice glass to cut the circles, or a round cookie cutter. Place them on a cookie sheet with a bit of flour or cornmeal under them. Make sure the biscuits touch each other which helps rising. I PAT MINE OUT THIN AND CUT IT WITH A KNIFE AND SLIDE THEM ALL ONTO MY COOKIE SHEET. YES, I KNOW, SQUARE BISCUITS! WHO’D A THOUGHT?!

Bake in a hot oven, 425- 450 degrees, until they have risen and have a light golden brown tone.