This morning I woke up to hear the sounds of the kitchen. Instantly, I knew that Quinn was making breakfast. I got up to investigate and found him rolling out homemade biscuits. I had been saying for days that I wanted biscuits. Today, I got my wish.
Quinn admitted that he didn’t know what kind of biscuits I wanted. As most of you well know, there are many, many kinds of biscuits. In particular, I like to make sour cream biscuits and cream cheese biscuits. I’m sure you’ll see those here at some point. Anyway, he decided that if anyone had a good recipe for biscuits, it would be Paula Deen. So, he pulled The Lady & Sons Savannah Country Cookbook off the shelf and found this recipe for Basic Biscuits.
First, dissolve a package of yeast in 1/2 cup of warm water, and set aside. Mix together 5 cups of AP flour, 1 teaspoon of baking soda, 1 teaspoon of salt, 1 tablespoon of baking powder, and 2 tablespoons of sugar. Cut in 3/4 cup of shortening. Add yeast and 2 cups of buttermilk. Mix well.
On a lightly floured surface, roll out dough to the desired thickness. Cut out with a biscuit cutter and place on a baking sheet. You can spray/grease the baking sheet, or use a Silpat.
Bake in a 400 degree oven for about 12 minutes or until browned. It’s best to take them out just before they’re as brown as you like. I will remind us of what Alton Brown always says: Done in the oven equals overdone on the plate.
Biscuits are a wonderful breakfast. We had them with grape jelly and raspberry preserves. This recipe yields about 3 dozen biscuits, so we’ll be having them for a few days. Keep them in an airtight container in the pantry or refrigerate them to reheat later.