Biscuits, from Scratch

Homemade biscuits, there’s nothing like ‘em!  This is not a recipe, but a “How To”.    You can find many variations of biscuit recipes in cookbooks and online.  What I’d really like to teach you is technique.

If I could have a picture or video of my Grandmother making biscuits, I believe you could make good biscuits with any recipe!  My Grandmother made biscuits with lard.  I remember so vividly the image of her making the dough and the rhythm and gentleness with which she worked the ingredients together.  Think: slow and rhythmic. 

Today, I dare say, very few people use lard.  I know I don’t.  Never have and never will.  When I wanted to learn to make good biscuits I had a pastry blender.  I had shortening. I had a recipe.  I had hard, heavy biscuits. 

My next try was different.  Without knowing the benefit of what would happen, I set the pastry blender to the side and I put my hand in the flower and shortening.  I envisioned my Grandmother’s, slow and steady movement of hand.  Realizing quickly that it would be somewhat different working with shortening than the lard, I gently, rhythmically  between thumb and forefinger began working the shortening into the flour.  I could feel the tenderness of the flour.  I knew instantly that I had been way to harsh with my little pastry blender in my previous attempt.  

Next, I pushed the mixture to each side, making a well in the center.  I filled it with the liquid and very steady, with rhythm, and a cupped hand I began working the liquid and flour together until I had dough.  LAAAAAAAAA (angels singing around me!) I saw a miracle before my eyes, in my kitchen, by my hands.  I kneaded the dough 5-8 times and no more.  I floured my work surface and rolled out the dough.   Beautiful, wonderful, glorious biscuit dough on my kitchen counter. 

Not having a biscuit cutter at the time, I grabbed a glass, turned it upside down, touched it to flour and then used it to cut my biscuits.  (I learned that one from my Mother.) 

The biscuits were much better this time.  Not perfect, mind you, but better.  I guess what I’m trying to get across is this:  Work with the dough.  Learn to appreciate it for what it is.  Use a bit of gentleness and don’t be afraid to get your hands dirty.  You will be rewarded for your effort.

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