And here it is. The Facebook post that prompted the launching of a blog. Will it continue? Who knows. All I know is that if all I have to share with the world is biscuits, perhaps that was my purpose all along.
Not long ago I deleted my Instagram and took Facebook off my phone in order to unplug and give myself more time to create. This resulted in me only having Pinterest to look at when bored, which resulted in me reading recipes more frequently, which resulted in my finally learning how to make what I myself believe to be the worlds most beautiful biscuits…
Unfortunately, I’m still dyslexic and can’t read a recipe to save my life. Fortunately, that resulted in the biscuits turning out better than they do when following the actual recipe. Thus I give you:
Claire’s recipe for like 4 biscuits
(because you don’t know what else to eat for supper)
* 1 cup flour
* 1 tsp. baking powder
* 3/4 tsp. salt
* 1 1/2 tbsp. granulated sugar
* 3 Tbsp. cold butter
* 1/2 cup milk
Combine dry ingredients, as you do. Cut in butter with a pastry cutter, and if you don’t know how YouTube how to cut butter into flour (it’s an essential life skill, I don’t know how any of you have made it this far if you can’t). You’re looking for that butter to start looking like little bits of pea gravel in your flour (delicious). Once that happens pour in your milk and stir (with a spoon, preferably, unless you’re a freak and wanna use your hands, you do you). Then dump that out on a heavily floured surface and fold, look at me, FOLD, that dough on top of itself in order to knead it. You’re folding. Making layers. How many layers? I can’t tell you. Fold that dough. Fold it until the hand of Granny Clampett descends from heaven and taps you on the shoulder to tell you you’re done. The more you fold the more layers you have, and if you make enough layers these biscuits will take off and fly into your mouth all by themselves. Once they’re appropriately layered smack em until your dough mound is about an inch tall then cut em out however you want; circles, squares, fleur de lis I really don’t care. Bake em at 400 degrees (you preheated the oven right?) for about 15 minutes and there ya are. Pat yourself on the back, for you are now someone’s grandma.
Now get off my lawn.
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