Mother In Law Biscuits Recipes

GRAPEVINE KENTUCKY BUTTERMILK BISCUITS

Steps:

• Preheat the oven to 425 degrees F. Place heavy cast-iron skillet into oven to preheat. Chill a large mixing bowl, pastry cutter, flour and 1 stick butter in the freezer 15 minutes before assembling the biscuits.
• Add the flour to the chilled mixing bowl. Working quickly, cut 1 stick butter into the flour using the chilled pastry cutter (or your fingers); the goal here is pea-size balls of butter. In batches, add in the buttermilk until the dough is cohesive yet still moist. Turn the dough out onto a floured surface and lightly press into a 1-inch-thick round. Using a biscuit cutter or business end of a dry-measuring cup, cut out 8 biscuits. (Use the extra dough to cook up a big piece of shortcake for dessert....strawberry shortcake!)
• Carefully remove the skillet from the oven and add the oil. Place the dough rounds into the hot skillet, right up against each other, and brush with the 3 tablespoons melted butter. Bake until golden brown, about 15 minutes.

SOUTHERN STYLE BISCUITS

Steps:

• Cut the butter and shortening into the flour until it forms small pieces.
• Make a well in the center of the flour mixture and add the buttermilk. Stir until the dry ingredients are moistened. Use the first amount of liquid listed; add more if it seems too dry. You want a "wet" dough, but not a drippy one.
• Turn out onto a lightly floured surface and knead gently 3 to 4 times.
• Roll out to 3/4 inch thickness. Cut into biscuits with a medium or large round cutter.
• Place together on a lightly greased baking pan.
• Bake at 425 degrees for 12 to 15 minutes or until golden.
• Brush with melted butter, if desired. Serve while they are hot.

MOTHER-IN-LAW BISCUITS

Steps:

• 1. In a small bowl or mug combine warm water and yeast with a tablespoon of sugar and set aside in a warm place.
• 2. In another bowl sift all dry ingredients together. Add yeast mixture, melted shortening and milk.
• 3. Mix just enough to form a soft dough, do not over mix.
• 4. Dump the dough mixture on a floured surface, do not knead but turn and flour both sides then roll out or pat out with your hands to about a 1" thickness.
• 5. Cut with a large biscuit cutter 2 1/2 - 3" in diameter.
• 6. Put on an ungreased cookie or baking sheet. You can make them touching or not.
• 7. Bake at 400F until browned, about 12 minutes.
• 8. Leftover biscuits can be frozen as they do freeze well.