Drop Biscuits
How to Make Your Biscuits Fluffy
A biscuit isn't just a biscuit. If you're really hungry it is. If your cooking for some man who's mama is the chef of the universe it's not. Are you having trouble making your man love your biscuit. Fear no more. I've got something to tell you.
I'm lazy. I admit it. I found out that if I have to stand over it and watch it. It's something I don't want to do. If you think about it making a ham or a turkey is easy. Why? Because when your check it you're only basting. You know by weight when that will be ready and that's not for 2 1/2 to 4 hours. Right? Of course anything quick is good, too. In 20 to 30 minutes you have the rest of your night free to gaze at the idiot box or whatever lazy indulgence you may feel yourself drawn too.
When I was a little girl my mother used to make drop biscuits. I loved them. Sometimes they were too hard, but I thought they were great. Once you got that butter in the middle I was set to go to town before I even got to what was on the rest of my plate. Now as a grown woman and mother of four I set forth to make those wonderful drop biscuits my mother used to make. Only I found I didn't have any milk and didn't realize it until too late. I looked on my shelf of canned goods and realized I had a can of concentrated milk. Now remember I'm lazy. In my laziness I failed to add the water to the canned milk to give it the consistency of the bottled milk I didn't have. I poured in the recommended amount only in concentrated form. I didn't think about it until they were almost done. I gasped and looked in the oven to check on their progress. They looked as they should so I just waited for that golden color to show across the bumps in the bread.
That morning the biscuits were better than I had ever had them when I was a girl. Not only did they taste good, but now they fell apart nicely and melted in my mouth. My kids ate them all. Now I know that a slightly thicker consistency than called for will give you that melt in your mouth, moistness desired by all. Perhaps you can find a way to apply this in other areas like baking cookies or bread.
Tell others about
this page:
Comments? Questions? Email Here