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window.ATGalleries[52698] = {“id”:52698,”type”:”Baking Lesson”,”images”:[{“image_id”:”944761c4300eca1c00f7e258a0cf150b96e5559b”,”caption”:”\u003cb\u003eHeat the oven:\u003c/b\u003e Arrange a rack in the middle of the oven and heat to 450°F.”,”image”:{“id”:”944761c4300eca1c00f7e258a0cf150b96e5559b”,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-10-27T16:30:22.763-04:00″,”updated_at”:”2016-10-27T16:30:22.763-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”BU7A7760HT_Cheesecake_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”d2b7499aa7657a49aa14fabc5571e5a30d808551″,”caption”:”\u003cb\u003eMix the dry ingredients:\u003c/b\u003e Whisk the flour, baking powder, baking soda, and salt together in a medium bowl; set aside. Place a box grater over a small piece of parchment paper. Grate the frozen butter on the large holes of a box grater. When you get down to a small nub of butter, chop that nub into 5 to 6 small pieces.”,”image”:{“id”:”d2b7499aa7657a49aa14fabc5571e5a30d808551″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-11-04T06:10:02.344-04:00″,”updated_at”:”2016-11-04T06:10:02.344-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HTButtermilkBiscuits_25715_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”eff96d2c9c31046e1cc2f87a143d87e13e0a8cf1″,”caption”:”\u003cb\u003eAdd the butter to the dry ingredients:\u003c/b\u003e Use the piece of parchment paper to transfer the butter to the dry ingredients. Use your fingers to sift the butter into the flour and break up any clumps of grated butter.”,”image”:{“id”:”eff96d2c9c31046e1cc2f87a143d87e13e0a8cf1″,”width”:5588,”height”:3725,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-11-04T06:10:02.537-04:00″,”updated_at”:”2016-11-04T06:10:02.537-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HTButtermilkBiscuits_25728_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”53fa7f737de7c031fe19ac4c36fdb99a4390802c”,”caption”:”\u003cb\u003eMix in the buttermilk:\u003c/b\u003e Pour in the buttermilk and beat it in with a wooden spoon until the dough comes together and pulls away from the sides of the bowl.”,”image”:{“id”:”53fa7f737de7c031fe19ac4c36fdb99a4390802c”,”width”:5588,”height”:3725,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-11-04T06:10:02.594-04:00″,”updated_at”:”2016-11-04T06:10:02.594-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HTButtermilkBiscuits_25738_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”a5a201eb24db81b23462951d2b38bc085044be58″,”caption”:”\u003cb\u003eFold the biscuits:\u003c/b\u003e Transfer the dough to a lightly floured cutting board. Pat the dough into a 1-inch thick rough rectangle. Sprinkle the dough with a little more flour, if needed. Fold the dough in half from top to bottom, then pat it back down into its original shape. Repeat with the folding and patting, alternating folding from each side, the bottom, and the top until you have completed a total of 8 folds. At the end, the dough should be a little springy to the touch.”,”image”:{“id”:”a5a201eb24db81b23462951d2b38bc085044be58″,”width”:5588,”height”:3725,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-11-04T06:10:56.719-04:00″,”updated_at”:”2016-11-04T06:10:56.719-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HTButtermilkBiscuits_25778_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”63f4bff6bfe68daa36f584b07ea7e0c83184c37a”,”caption”:”\u003cb\u003eCut the biscuits:\u003c/b\u003e Pat the dough into a 1-inch thickness. Use a 3-inch round cutter to cut the dough into 6 biscuits. If you don’t get 6 the first time around, refold and pat down the excess dough and cut more as needed. Discard the scraps of leftover dough.”,”image”:{“id”:”63f4bff6bfe68daa36f584b07ea7e0c83184c37a”,”width”:5588,”height”:3725,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-11-04T06:10:56.389-04:00″,”updated_at”:”2016-11-04T06:10:56.389-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HTButtermilkBiscuits_25790_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”5e2204df1183a58bc648916e3d73b740c6a1565f”,”caption”:”\u003cb\u003eBake:\u003c/b\u003e Arrange the biscuits in a 10-inch cast iron skillet so that the biscuits touch each other but not the sides of the pan. Put the skillet in the oven and increase the oven temperature to 500°F. Bake until the biscuits are golden brown, 15 to 18 minutes.”,”image”:{“id”:”5e2204df1183a58bc648916e3d73b740c6a1565f”,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-11-04T06:11:17.648-04:00″,”updated_at”:”2016-11-04T06:11:17.648-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HTButtermilkBiscuits_25801_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”44d846b8d66d5dcd2a57949256bcebb6619d2d1f”,”caption”:”\u003cb\u003eServe\u003c/b\u003e: Remove the skillet from the oven and immediately remove the biscuits from the pan to a clean tea towel. “,”image”:{“id”:”44d846b8d66d5dcd2a57949256bcebb6619d2d1f”,”width”:4637,”height”:3313,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-11-04T06:10:28.442-04:00″,”updated_at”:”2016-11-04T06:10:28.442-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HTButtermilkBiscuits_25859_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}}]};
Southern biscuits are the perfect fictional device for telling the narratives of Southern families. One cook makes his biscuits with White Lily flour only because that’s how his Maw Mae did it. Another swears by lard, as her family never had the funds for high-dollar butter or shortening. Most Southern cooks bake biscuits at least once a week — a ritual and rite of passage as the recipe is handed down through the generations.
My biscuit recipe is much the same. As a transplant to the South, and married into a Southern family, I felt a steep sense of duty in making the perfect Southern biscuit. Truth be told, I don’t think I’ll ever truly master it, but 10 years after taking biscuits to task, I’ve landed on a reliable recipe that I can replicate here in the South or anywhere else in the country with ease.
<p><a href=’http://www.thekitchn.com/how-to-make-southern-biscuits-237815′><strong>READ MORE »</strong></a></p>
from WordPress https://jonathanwilhoite.wordpress.com/2016/11/24/how-to-make-southern-biscuits-baking-lessons-from-the-kitchn/
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