Like an apron-wearing baker, I flour up the kitchen countertop and become the occasional Biscuiteer.
I love to bake biscuits.
I swing open the cupboard door, and with my right hand, I claim an apron. With a pullover and gentle tie of two apparently long strings, I am safely enveloped in linen.
I break away to preheat the oven to 425 degrees.
2 cups self-rising flour
1/3 cup shortening
1/2 teaspoonful salt
3/4 cup milk or buttermilk (your choice)
(butter to slice and place on each biscuit prior to baking)
Add flour and salt in a medium crock.
Cut in shortening.
Make a small whole in the center of the flour/salt and add milk. Gently combine (not too much handling, we want flaky biscuits, smiling).
Turn biscuit dough onto lightly floured countertop, press with hands until desired thickness is achieved (approximately 1 inch). Cut as many biscuits as your dough yields.
Place on baking stone/sheet.
Add a butter pat to the top of each biscuit.
Bake for 14 minutes or until golden brown.
You see, long ago, my mother taught me the magic of baking biscuits. She was what I would affectionately call a Biscuiteer.
It isn't just baking a batch of biscuits. This is particularly the case, as I grow older and have a better understanding of the importance of simple acts of kindness.
It is learning how to bake, alongside a loved one.
It is the buttery aromas of sustenance baking in the oven and filling the house with scents of hearty biscuits.
Num, num, and num!
Perhaps it is the anticipation of butter dripping off the edges before it reaches your lips? It's possible that it is a gentle combination of all of these simple things that makes baking biscuits such a treat.
I hope you give the recipe a try and invite a loved one to share the experience
Happy biscuit baking!
All my love,