Y'all,
You guys know that I am a major foodie (head over to my #AMAFOODIE highlight on my IG . Those close to me even call me "obolo" or "bolo" for short which means "fat" in my native dialect Twi (Origin Ghana, West Africa). I would say that they are fat shaming me but they not lying foreal...
My homegirl Ciara @_ciaracooks is one of the best cooks I have ever had the pleasure not only of knowing, but being welcomed into her home to learn how to cook proper Southern food.
Being African we don't eat these kind of foods in our home and I love it so much that I took it upon myself to learn how to make it.
Here is a step by step tutorial on how to make biscuits from scratch.
I hope it blesses you as much as it has blessed my tummy!
DRY INGREDIENTS: 5 CUPS FLOUR ( I USED BREAD FLOUR)
3 TBS SUGAR
5 TSP BAKING POWDER
2 TSP SALT
1TSP BAKING SODA
WET INGREDIENTS:
1 STICK COLD BUTTER
5 TBS BUTTER FLAVORED SHORTENING
2 1/2 CUPS BUTTERMILK
1 PACK FAST RISE YEAST
1/2 STICK MELTED BUTTER HONEY
Preheat the oven to 425°F. Place the flour, sugar, yeast, baking
powder, soda, and salt together in a large bowl Whisk until combined.
Add the cubed butter and cut into the dry ingredients with a fork. see
video.
Make a well in the center of the mixture. Pour 2 1/2 cup of buttermilk, then the honey. Stir everything together until just about combined–
do not overwork the dough. The dough will look like shreds and be very
crumbly.
Turn the dough out onto a lightly floured work surface and gently mold
it into a rough looking rectangle using your hands. see video as a
guide. Fold one side into the center, then the other side. Turn the
dough so it’s long horizontally. Gently flatten. Repeat the folding
again. Turn the dough so it’s long horizontally once more. Gently
flatten. Repeat the folding one more time.
Gently press the dough out with your fingers (be gentle) until it’s
about 3/4 inch thick. Cut into 3-inch circles. Re-roll any scraps
until you have 16 biscuits. Arrange in a 10-inch cast iron skillet or
close together on a parchment paper-lined baking sheet. (Make sure
they’re touching.)
Brush the tops with remaining buttermilk or butter. Bake for 15
minutes or until biscuits are golden brown on top.
Remove from the oven and, if desired, brush with melted butter and
honey mixture.
Enjoy warm. Cover leftovers tightly and store at room temperature or
in the refrigerator for up to 5 days.
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Later babes,
Ama
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