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| Biscuits and scramble, at Barista Proper, Nashville |
Once back from Nashville all I could think about was the biscuits. Biscuits! Biscuits!
The New Times says the Loveless Cafe has the best biscuits, I must agree, slathered in homemade strawberry jam they were divine, but the flaky ones above were my personal favorite.
Breeding will out, what can I say? I was raised on Sundays of a gloppy batter of Bisquick dropped pell mell onto a baking tray. Once out of the oven, crisp on the outside and flaky on the inside my sister and I could never get enough.
Shirley Corriher once got a standing ovation in Italy for her biscuits, and her recipe is legendary.
I've tweaked it just a wee bit, for two people with my tastebuds.
Preheat oven to 425; butter a small baking dish or pie pan.
On a dish place spread half a cup of flour.
Into one cup self-rising flour add:
1/2 tsp salt
1 tbls sugar
Mix in 2 tbls shortening with your fingers.
Add:
1/3 cup 1/2 and 1/2
1/2 cup buttermilk.
It will be gloppy!
Scoop, with an ice creamer scooper or tablespoon, dough onto the plate of flour.
Cover with flour, dust off, place in center of baking or pie pan. Continue with the rest of the batter, surrounding the first biscuit with the others, touching. Brush with a tbls of melted butter.
Bake for 20-25 minutes until their color suits you.
I freeze any leftovers and crisp them up in a 325 degree oven until heated through. Enjoy!
