Friday, March 11, 2011

Biscuits, fresh out of the oven. From and gravy to whipped Cream.

There is nothing better than a hot, home-made biscuit for breakfast. A crisp and flaky on the outside and rich and moist on the inside biscuit, is very characteristic of the south. Biscuits belong to the family of quick breads, (dry and wet ingredients mixed together and baked immediately, neither yeast nor rising time involved). They are not difficult to make from scratch. Just remember that what you are looking for is a dough that has not been overly kneaded. The ingredients are mixed together in a bowl and dumped on a floured surface. Carefully, flattened into a rectangular shape, and folded like you would a letter. The folding of the dough is done three times. Now it is ready to be cut and baked in a preheated oven at 425 degrees for about 20 minutes.

Biscuits are great for breakfast, served with bacon, sausage, fried chicken, scrambled eggs, ham, jelly, honey, molasses, etc. In the South, a lot of people love them covered in sausage gravy.
There are a lot of ways to prepare biscuits. Add a bit of sugar to the dough, and it can be served as dessert. Try them with fresh peaches or strawberries. Add whipped cream, and see how this ordinary little piece of bread turns into a beautiful work of art. The dough can be used to create scones and all their variations (chocolate chip, orange cranberry, cinnamon apple, etc). 

No matter what part of the country you live in, you will find that lots of wonderful stories have been told in many American kitchens while a batch of these little round pieces of bread were prepared and baked by a member of your family. 

1 comment:


I love breakfast foods, especially eggs and biscuits. Except I prefer them for lunch and dinner. Odd? :)


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