Family, Food, Gatherings, Uncategorized

Melts in Your Mouth

25 Comments

Renee’s blog over the weekend was a perfect segue for me; I headed down to Northfield at 6 a.m. this morning to pick strawberries.  After I made some jam, I decided to make my favorite biscuits for Blevins.  Here is that recipe:

She’s Angel Soft Biscuits
1½ c. flour
2 tsp. sugar
1½ tsp. salt
2½ tsp. baking powder
¾ c. half & half
¾ c. heavy cream

  1. Mix the dry ingredients together.
  2. Add the wet ingredients and stir together until just mixed.
  3. Knead 10-12 times on a floured surface (this is wet, so be prepared).
  4. Roll out dough to about ½” thickness.
  5. Bake 10-12 minutes in 475°F oven on greased cookie sheet (or parchment covered cookie sheet).
  6. Optional: brush with melted butter immediately after taking biscuits out of the oven.

I served them with macerated strawberries and whipped cream – but you can served them with practically anything. These are YA’s favorites – I had to tell her to lay out so I had enough for book club!

What would you like to put on biscuits?

 

25 thoughts on “Melts in Your Mouth”

  1. Those strawberries on biscuits look might fine to me. Other than that, fresh raspberries, peaches, blueberries..the fruit must be dead ripe and a big dollop of whipped cream would make it perfect.

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  2. Husband is a biscuits and gravy kind of guy, much too gloppy for me. I prefer my biscuits with butter and a thin spread of jam so that the texture of the biscuits isn’t obscured. I am like that with most toppings on bready products. Keep the spreads thin.

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    1. Biscuits and gravy – yes, that is good stuff. One of those heavy comfort foods especially good in winter.
      There’s also the Olive Garden gnocchi soup, which is sort of a biscuit, right? That’s about a favorite.

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  3. vs’s biscuits were great with strawberries and whipped cream
    when i look at the recipe and try to gluten and dairy free it i wonder how it will be with almond milk and rice flour instead.
    i eat outside my parameters but i pay a price.

    gluten free dairy free tends to be. means to an end. bread stuff ends up being a carrier instead of a entity to itself

    i like veggie sausage and an egg with potatoes for a breakfast and if a bread thing can be added do much the better
    egg mcmuffin on a biscuit is a good option
    my daughters grad party a week ago left me wth both taco meat for the rest of the family and taco fake meat for me. that with beans lettuce and tomatoes is an every day plate of bliss for me add some guacamole rice and variations on cheese and the menu options can last a while without repeats. fake bread biscuits are something i hope to master someday but i’m not there yet. i end up with a thing to soak up bean sauces and have soy sit on top of
    the new fake meat is pea based and holds some promise.
    peas on rice flower doesn’t sound quite as good as strawberry shortcake with whipped cream but so it goes

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  4. I don’t know if I can think of anything that sounds better than your biscuits with fresh strawberries on them, Sherrilee! I haven’t been eating anything that sounds that good for several months. Fresh biscuits, straight out of the oven, with lots of butter are always good. I’m a big fan of strawberry-rhubarb pies, sauces and cakes, so some strawberry-rhubarb sauce with real whipping cream would be delicious with fresh biscuits.

    OT: Thanks for having me back. I’ll try to post more often.

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    1. blackberries are so good in the woods i am always disappointed in the store
      for 30 or 40 years the only place i ever experienced blackberries was in the woods

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  6. You know, I don’t think I’ve ever heard of strawberries on biscuits. I’ve heard of strawberry shortcake and maybe that’s just semantics. It’s good, but not my favorite.
    I think just plain butter on warm biscuits is pretty darn good.

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    1. I actually grew up thinking that everyone had strawberry shortcake on biscuits. We never had any of those little fluffy smarmy things that you can get at the grocery store; my mother always made biscuits from scratch. One of the very few baking things that my mother ever did.

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    2. Shortcake is a type of biscuit. Just a tad sweeter. I know this because way back in my youth I decided to make strawberry shortcake and I used a recipe from Joy of Cooking, which was a variation of basic biscuits.

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        1. Then there are short crust pastry, which is a term that has to do with how much butter is called for and how the butter is incorporated into the flour for pastry crusts. Julia Child wrote about it in Mastering the Art of French Cooking.

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    1. Aug 11 at Minnehaha
      Lord Grizzly by Frederick Mann
      Touchstone by Laurie R King

      There was some discussion about adding Braiding Sweetgrass by Robin Kimmerer to the list with the caveat that it’s a huge book and we should only read some of it by August if we felt like it and not try to read the whole thing. However now that I’m checking on the library site, it is very popular and I doubt that any of us would even be able to get it by August 11th. But something to keep in mind for later.

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      2. I just got done reading Les Miserables. I’d never tried to tackle it before. I read an unabridged version complete with a description of the lives of whores in Paris in the late 1700s-early 1800s, a lengthy technical description of the battle of Waterloo, another lengthy description of the practices of nuns in Paris, and a long discussion about the use and value of slang. Victor Hugo does not mind going off on a tangent and staying there for awhile. I love reading but for now I’d prefer not to drag another tome around with me!

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  9. My first thought, like Ben’s, was just butter. A good buttermilk biscuit with butter is something truly mouthwatering.

    My mother used to make a chicken thing with canned chicken and cream of chicken soup served over biscuits, or sometimes just toast. That’s pretty wonderful too.

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  10. I’m not an experienced or confident baker, but once in a blue moon I’ll make buttermilk biscuits. Your biscuits, vs, sound wonderful. I think I’d like to try one with a dab of sweet butter and a little bitter orange marmalade.

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