Thursday, December 4, 2008


First of all, just let me say that a food processor is a must. I have worn out two of them in 27 years of housewifing, and when the second one died a few weeks ago, I had it replaced before sundown. I don't mess around where the kitchen is concerned. How the hell else can you cut frozen butter into flour for light, fluffy biscuits that are never tough?

Exactly! You can't!

So here is my late mother-in-law's recipe for delectable, melt-in-your-mouth biscuits, improved on ever so slightly by yours truly...

Preheat over to 400 degrees.

3 C. flour
3 T. baking powder
1 T. salt
1 stick butter, cold, cut into cubes.

Add the dry ingredients to the mixing bowl of the processor and pulse for 15-30 seconds to thoroughly mix the dry ingredients. Add the butter and turn on processor until the butter is thoroughly chopped up and the dry ingredients have the texture of oatmeal.

Transfer the flour and butter to a large mixing bowl and add buttermilk a little at a time until the dough forms a ball that can be patted out and cut. (Add more buttermilk if making drop biscuits, which require a wetter dough). Arrange biscuits on a baking sheet, and bake for 10-12 minutes.

No reason you can't have fun with 'em, either - When we made these biscuits for brunch yesterday, Zoe wanted to make them we did!

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