A few weeks ago, we invited our “farmer family friends” over for dinner. Father Farmer, who farms our land, has the sweetest wife and two kids – Teen Son and Biscuit Maker Daughter. Sweet Wife offered to bring something to contribute to our meal, and we decided it would be a good opportunity for their Biscuit Maker Daughter to show off her baking skills.
On a recent visit to check his crop of soybeans, Father Farmer told HH about his Biscuit Maker Daughter’s talent. At age eleven, she is the designated expert biscuit maker at their house.
As queen of frozen biscuits, I wondered if I could be her apprentice. Biscuit Maker Daughter (BMD) came early the evening of our meal to demonstrate her technique while preparing our biscuits for dinner. Here she is…(Ta-Da!)…with her final product. Isn’t she adorable? And so smiley and sweet, just like her mom.
Sweet Mom gave permission to share these pictures of Biscuit Maker Daughter. And, just so you know, we have no exact measurements here. We’re making biscuits just like Grandma always did – by feel.
First thing in the mixing bowl are globs of shortening and butter. BMD recommends buying the butter flavored shortening for simplicity.
Next goes in the self-rising flour. Here is BMD adding the flour so expertly.
Pour into the bowl a little milk (regular, not buttermilk) and begin mixing everything with your hand. (This is totally the way recommended by Viking Cooking School, so BMD does it like the professionals.)
Mix gently, and don’t over-work the dough.
If the dough is too stiff, add more milk. The texture should be soft and pliable – not stiff. (Hey, no sprinkles go in your biscuit dough. The sprinkles you see below are decorations on my spatula – used for scraping the bowl.)
Coat hands with flour and pinch off a glob of dough. Gently roll it into a ball.
I melted about 2 tablespoons of butter in a 12″ iron skillet. BMD started loading the biscuits into the pan. Doesn’t this first one look lonely?
Not lonely for long. Quick as anything, BMD filled the pan with two dough batches, and the full pan was ready for baking. (I think I blinked and missed something. Can we do that again?)
After baking, we tested them for done-ness (baker’s privilege). With such a full pan, they needed another few minutes. We baked them longer while the remainder of Farmer Family arrived for dinner.
Yep, that slice from the center is our testing spot. (I should learn discretion, eh?)
We enjoyed our dinner and yummy biscuits. Biscuit Maker Daughter certainly knows her stuff…now if she could only measure those ingredients so I can repeat what she did. 😉
What do you have planned for the weekend? I see practice sessions of biscuit-making in my future. I’ll report back with a recipe and quantities that work well for me.
Do you make biscuits from scratch – like our grandmothers made? Do you have a written recipe?
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