Lifestyles
Self -rising flour is the key to southern biscuits
By AMce L. PHtttl
How Exteeeioe Agcat
Most of the South's homemade
biscuits start with premium quality
self-rising flour. Self-rising flour is
a special blend of soft wheat flour
with a leavening agent and salt
added during the milling process.
Because soft wheat flour has less
gluten than all purpose flours that
are blended from soft and hard
wheat, it helps insure a light,
tender biscuit. Convenience is the
other plus. Since the levening and
salt are already blended with flour,
there is no ne?i to remeasure and
reblend. The precise proportion of
ingredients are combined at the
mill by weight, eliminating the
chance of error or baking failure
due to improper measurement.
Choose solid shortening for a
tender texture, although vegetable
oil will produce an acceptable
biscuit. For very tender biscuits
with a slightly tangy flavor,
substitute mayonnaise for the
shortening.
Milk or buttermilk is used for
most basic bisucit recipes. When
using buttermilk, you must add
soda to the recipe, because it reacts
with the acid in buttermilk to pro
duce light, fluffy biscuits.
Tips for Best Biscuits
-For the lightest, fluffiest
biscuits, be sure to measure flour
by lightly spooning into measuring
cup and then leveling with the
straight edge of a spatula or knife.
Dipping measuring cup into flour
bag or cannister can result in too
much flour being added to the
recipe and dry biscuits.
-For proper dough consistency
slightly sticky but firm enough to
hold its shape.
-For the most tender biscuits,
handle dough as little as possible.
Knead or toss on floured surface
only until the surface of the dough
is no longer sticky.
-For well shaped buscuits, roll
dough on floured surface; dough
should roll out easily with only
moderate resistance. For straight
sides, flour biscuit cutter before
cutting each biscuit. Push cutter
straight down into dough; do not
twist.
-For biscuits that are equal in
height, roll dough between two
wooden sticks that are 1/2 inch
high and 14 inches long.
I v
BASIC BUSCU1T RECIPE
2 cups self-rising flour
2/3 cup milk
1/4 cup shortening
Heat oven to 450 ?F. Lightly
spoon flour into measuring cup;
level off. In a large bowl, cut
shortening into flour with fork or
pastry blender unitl consistency of
coarse meal. Add milk; stir with
fork until mixture leaves sides of
bowl and forms a sift, moist
dough. 1 to 3 tablespoons addi
tional milk can be added to achieve
desired consistency. Turn onto
floured surface; gently knead 10
times or until no longer sticky.
Roll out 1/2 inch thick. Cut with
2-inch floured cutter. Place on
ungreased cookie sheet. Bake at
450 ?F for 8 to 12 minutes or until
light golden brown. Makes 10 to 12
biscuits.
Variations
For easy variations, follow the
basic biscuit recipe wtiJtUbese sirn^
Front Burner
inch thick. Cut with 3-inch cutter.
-Soft sided biscuits: Place
biscuits in 9 inch round or square
pan or on cookie sheet with biscuit
sides touching. Increase bake time
to 12 to 14 minutes.
-Drop biscuits: Add 2 tables
poons additional milk to make a
very moist, lightly mixed dough.
Drop by rounded tablespoons onto
greased cookie sheet.
-Buttermilk Biscuits: Add 1/4
teaspoon soda to flour. Substitute
buttermilk for milk.
-Mayonnaise Biscuits: Substitute
mayonnaise for shortening. Drop
by rounded tablespoonfuls onto
greased cookie sheet.
?Cheese Biscuits: Add 4 oz. (1
cup) shredded cheddar cheese to
flour-shortening mixture. Bake on
greased cookie sheet.
-Sausage or Bacon Biscuits: Fry
1/2 lb. sausage or bacon. Drain
well; crumble. Add to flour
shortening mixture. Refrigerate
leftovers.
-Cornmeal Biscuits: Substitute
1/2 cup cornmeal for 1/2 cup
flour.
JUDGE ADLER'S
BUTTERMILK BISCUITS
This recipe makes the kind of
moist buttermilk biscuits now get
ting rave review at many fast food
restaurants. Use a three-inch cutter
to get the jumbo-sized biscuits.
2 1/4 cups self-rising flour
1/4 teaspoon soda
3/4 to 1 cup buttermilk
1 teaspoon sugar
1/3 cup shortening margarine or
butter melted.
Heat oven to 450 ?F. Lightly
spoon flour into measuring cup;
level off*. In large bowl, combine
flour, sugar and soda. Cut in
shortening with fork or pastry
blender until consistency of coarse
meal. Add buttermilk, stirring
with fork until mixture leaves sides
of bowl and forms a soft moist
dough. Turn onto floured surface;
toss lightly until no longer sticky.
Roll out 1/2 inch thick; cut with 3
inch floured cutter. Place sides
touching on ungreased cookie
sheet. Bake at 450?F for 12 to 15
minutes or until light golden
brown. Brush to tops with melted
margarine. Makes 7 to 9 biscuits.
ICE CREAM MUFFINS
No one will guess that these
delicious muffins are made with
only two ingredients - self-rising
flour and ice cream. This simple
recipe is possible because the self,
rising flour already contains the
leavening and salt.
1 1/2 cups self-rising flour
2 cup vanilla ice cream, softened
Heat oven to 425 "F. Grease 12
muffin cups. Lightly spoon flour
into measuring cup; level off. In
medium bowl, combine flour and
ice cream stirring only until dry in
gredients are moistened. Spoon
batter into prepared muffin cups,
filling 2/3 full. Bake at 425 ?F for
13 to 17 minutes or until light
golden brown. Makes 12 muffins.
Nice fit
Hoke County 4-Hers Christy Robinettt (right) and Shannon Shaeffer
try on the clothes they will model during Saturday 't fashion show at
the Raeford Maxway store . The show will begin at 2 p.m. at the Eden
borough Shopping Center. The apparel will be modeled by Hoke
County 4-H members and friends.
Sti#s takes its toll
? ? ."?#
on person's well-being
By Roa Fcrrdi
Me Ualv. Medical Cater
Stress can take its toll on
anyone's mental condition, but
many people can also be affected
physically, according to a Duke
University Medical Center
psychiatrist.
Anyone is likely to feel stress in
tense job, social or family situa
tions, but the hard-driving, impa
tient or hostile person is most
susceptible, said Dr. Redford B.
Williams, profinsor of psychiatry
and Associate professor of
"They are the type of people
who arc much more susceptible to
the star and law of everyday
life," William Mid. "They often
feel they cannot trust other people
enough to be nice to them."
This "Type AC*' person,
Williams said, to always on guard
and easily angered. This "state of
vigilance" affects the body's
stress-related hormones, Williams
believes, and is probably responsi
ble for other health problems
Researchers initially correlated
Type A behavior with a higher In
cidence of heart disease. "More re
cent analyses indicate that it's the
hostility rnmpaiit of
behavior that correlates
Williams said.
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wUfcean
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