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1 cup lukewarm water
Softened or melted butter
1. Heat oven to 400 degrees. Fork-sift or whisk 2 cups biscuit mix in a large bowl, preferably wider than it is deep.
2. Make a deep hollow in the center of the flour with the back of your hand. Pour 2/3 cup water into the hollow; stir using broad circular strokes to quickly pull the flour into the water. Mix just until the dry ingredients are moistened and the sticky dough begins to pull away from the sides of the bowl. If there is flour remaining on the bottom and sides, stir in 1 to 4 tablespoons water, just enough to incorporate the remaining flour into the shaggy wettish dough. If the dough is too wet, add some of the remaining biscuit mix.
3. Scoop the dough into a buttered baking dish (8-inch square for thicker biscuits, 9-inch square for thinner biscuits); smooth the top with a fork. Bake on the top rack until tinged with brown on top, 15 to 25 minutes. Remove from oven; lightly brush tops with butter. Cut into nine squares.
Nutrition information:
Per serving: 135 calories, 45% of calories from fat, 7 g fat, 3 g saturated fat, 8 mg cholesterol, 16 g carbohydrates, 2 g protein, 420 mg sodium, 1 g fiber.
Homemade refrigerator biscuit mix
Keep the fixings for a quick batch of biscuits on hand at all times with this mix from "Southern Biscuits." It keeps refrigerated several months in a tightly covered container. Combine 1 part liquid to 2 parts mix when ready to bake. Use water, milk, buttermilk, heavy cream, sour cream or yogurt for the liquid.
Fork-sift or whisk 10 cups self-rising flour, 5 teaspoons cream of tartar, 4 teaspoons baking powder and 3 teaspoons salt in a large bowl. Cut 1 cup chilled shortening and 1 cup cold butter roughly into 1/2-inch pieces. Scatter over the flour. Work in by rubbing fingers with the shortening and flour as if snapping thumb and fingers together (or use two forks or knives, or a pastry cutter) until the mixture looks like well-crumbled feta cheese, with no piece larger than a pea. Shake the bowl occasionally to reveal the largest lumps that still need rubbing.
wdaley@tribune.com
Twitter @billdaley
Softened or melted butter
1. Heat oven to 400 degrees. Fork-sift or whisk 2 cups biscuit mix in a large bowl, preferably wider than it is deep.
2. Make a deep hollow in the center of the flour with the back of your hand. Pour 2/3 cup water into the hollow; stir using broad circular strokes to quickly pull the flour into the water. Mix just until the dry ingredients are moistened and the sticky dough begins to pull away from the sides of the bowl. If there is flour remaining on the bottom and sides, stir in 1 to 4 tablespoons water, just enough to incorporate the remaining flour into the shaggy wettish dough. If the dough is too wet, add some of the remaining biscuit mix.
3. Scoop the dough into a buttered baking dish (8-inch square for thicker biscuits, 9-inch square for thinner biscuits); smooth the top with a fork. Bake on the top rack until tinged with brown on top, 15 to 25 minutes. Remove from oven; lightly brush tops with butter. Cut into nine squares.
Nutrition information:
Per serving: 135 calories, 45% of calories from fat, 7 g fat, 3 g saturated fat, 8 mg cholesterol, 16 g carbohydrates, 2 g protein, 420 mg sodium, 1 g fiber.
Homemade refrigerator biscuit mix
Keep the fixings for a quick batch of biscuits on hand at all times with this mix from "Southern Biscuits." It keeps refrigerated several months in a tightly covered container. Combine 1 part liquid to 2 parts mix when ready to bake. Use water, milk, buttermilk, heavy cream, sour cream or yogurt for the liquid.
Fork-sift or whisk 10 cups self-rising flour, 5 teaspoons cream of tartar, 4 teaspoons baking powder and 3 teaspoons salt in a large bowl. Cut 1 cup chilled shortening and 1 cup cold butter roughly into 1/2-inch pieces. Scatter over the flour. Work in by rubbing fingers with the shortening and flour as if snapping thumb and fingers together (or use two forks or knives, or a pastry cutter) until the mixture looks like well-crumbled feta cheese, with no piece larger than a pea. Shake the bowl occasionally to reveal the largest lumps that still need rubbing.
wdaley@tribune.com
Twitter @billdaley
