You may have thought this was a heart-healthy baking blog, full of fun surprises and innovative suggestions for how to make things that taste rich and creamy, while remaining healthy. Though normally that would be right, today, not so much.
The baker caught up with her friend from Virginia to bake some classic southern virginian biscuits. Please be aware in advanced, these are not particularly healthy, but they are beautiful and were very popular among those who chose to partake.
Using a fork (rather than a pastry cutter), combine half a stick of shortening into the mixture of dry ingredients. The combination should look and feel like pie dough, with crumbly flakes throughout. Then mix in a 1/2 cup buttermilk.
Knead the dough lightly and roll it out on a clean, floured surface, until it is about a 1/2 inch thick.
To cut out the biscuits, you can use a clean tuna fish can, which is the same size as a biscuit cutter. Place the cut-out biscuits on a greased cookie pan. The Baker and the Virginian used Pam.
Bake the biscuits in the oven for 10 minutes at 500F, until the bottoms were beginning to brown. To brown the tops, broil them for 2 minutes.
These biscuits turned out beautifully! They were eaten plain, they were eaten with butter and they were eaten with butter and jam. The moral of this story is that there is no wrong way to eat a biscuit.