The weather is turning cooler again, but it's just too beautiful to not have all the windows and doors open.
I decided that it was time to get rid of some things in the freezer in order to make room for the yearly restocking of venison, so there's a big pot of duck parts simmering slowly on the stove. The whole house is filled with the savory aroma. The cats are out sunning themselves on the deck. Its just a beautiful Fall morning in Central Texas.
It was therefore decided that I should make biscuits and we should have breakfast on the deck.
Who am I to argue with such a fantastic idea?
This recipe comes from a well-used copy of the Better Homes and Gardens Cookbook. Our ring-bound version ends up becoming my go-to reference book for a lot of great food. And it has the food stains and caked-on flour on the pages to prove it.
Total prep time for this is about 20 minutes, with about 10-12 minutes to cook, so get this one started first, then you can focus on the eggs and sausage and my awesome white gravy.
3 cups all-purpose flour
4 teaspoons baking powder
1 tablespoon sugar
1 tsp salt
3/4 teaspoon cream of tartar
3/4 cup butter
(plus 2 tablespoons melted, reserved)
1 1/4 cups buttermilk or 1 cup milk.
In a large bowl, stir together the flour, baking powder, sugar, salt, and cream of tartar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. The butter should be cold when you cut it into the mix.
Make a well in the center of the flour mixture and add the milk. Using a fork stir just until moistened.
Turn dough out onto a lightly floured surface. I'm not gonna lie: this is going to be a mess of little dough chunks. Just keep mushing it together. Knead the dough by folding and gently pressing dough for 4 to 6 strokes or just until the dough holds together.
Pat or lightly roll dough until 3/4" thick. Cut the dough with a floured 2 1/2" biscuit cutter.
Place biscuits 1 inch apart on an ungreased baking sheet. Brush them with the melted butter just before putting them into the oven.
Bake in a 450 degree oven for 10-12 minutes or until golden. Remove biscuits from baking sheet and serve immediately.