Biscuit Envie I and II

I would destroy that, which is saying something considering I'd generally tell you to frick off with your bologna and american slices

Buttermilk Biscuits
Author: The Blue Jean Chef, Meredith Laurence

Ingredients

2-1/3 cups self-rising flour
8 teaspoons (2 tablespoons + 2 teaspoons) sugar
½ cup butter (1 stick)
1-1/3 cups buttermilk
1 cup all-purpose flour, for shaping

Instructions

Preheat the oven to 425°F and arrange a shelf slightly below the center of the oven.
Line a buttered 8” cake pan with parchment paper or a silicone liner.
In a large mixing bowl, stir together the flour and sugar. Grate the butter into the flour and stir it in to coat evenly.
Gently stir in the buttermilk. The dough should be quite wet.
Spread the all-purpose (not self-rising) flour out on a small cookie sheet.
With a spoon, scoop evenly sized balls of dough into the flour, making sure they don’t touch each other.
With floured hands, coat each dough ball with flour and toss them gently from hand to hand to shake off any excess flour.
Place each floured dough ball into the prepared pan, right up next to the other. This will help the biscuits rise up, rather than spreading out. You might need to do the above in batches.
Place the cake pan on the arranged shelf in the oven. Bake until lightly browned, about 25 minutes.
Brush the tops of the biscuits with some melted butter and pop back into the oven for another 5 minutes or so, until nicely browned.
Turn the biscuits out onto a plate, and then invert them again so they are right side up. Pull or cut the biscuits apart and serve immediately with some butter and honey if you like.

I thought this was going to be about beer.

quote:

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bologna and american slices

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Yeah this part is disgusting

but the biscuits and photos are fantastic

A wet mix biscuit recipe is very easy to overwork & toughen, esp if you are a novice. I use a simple ratio: 1/4 cup butter (1/2 a stick), 2 cups self rising flour, 2/3 cup milk. Cut the butter into thin pats, then cut lengthwise and crosswise, making little butter cubes. Scatter the cubes over the flour, work w a pastry blender to break up the chunks, then rub inn the butter w/your fingers, rubbing to make some flakes. Pour in milk, stir just enough to combine, a few dry patches are okay. Turn mixture onto clean countertop, shape into a rectangle, fold over onto itself & flatten (repeat that 2 times). Using a sharp knife, cut dough rectangle into square biscuits, taking care to have clean, sharp, non-compressed edges for best rise. Put in a pan, sides touching, & bake at 450 or 500 for 8-10 minutes until as brown as you like.

I love some fried bologna and mustard sandwiches on fresh white bread.

The only way that could be better is if you replaced the bologna with thinly sliced spam.

Holy sh!t, my friend.