Ma Mae taught Alton how to make biscuits. She died in November 2001, and as Alton has done, this recipe summary is dedicated to her.
| Ma Mae’s Biscuits |
Alton Brown’s Biscuits |
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- Self Rising Flour – 2 C± sifted
- 2 oz shortening or lard
- buttermilk
Use soft winter wheat
Work in the fat thoroughly
Mix it quick, and don’t knead. |
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- AP Flour – 340 gm (12 oz)
- 1/4 tsp Baking Soda
- 20 gm (4 tsp) Baking Powder
- 3/4 tsp salt
- 60 gm leaf lard (for flakiness)
- 30 gm (1 oz) butter (browning)
- 1 C lowfat buttermilk
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Grandpa’s extras: 1/2 tsp Granulated garlic, 1/4 tsp ground chipotle chile, 1/4 C sugar, 1/4 C Masect – increase liquid by 1/4 C
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- Measure ingredients and set aside so they are ready
- Cut the fats into the flour mix
- Add liquid to create a wet sticky dough – Mix, don’t knead
- Mix initially with a spoon, then switch to a wide rubber spatula and fold together
- On a floured surface, form gently into a flattened square ball, then fold over and over about 8 times
- Pat flat, don’t roll flat, then cut with biscuit cutter. Push down and all the way through without twisting. After through, twist to remove
- After cutting, biscuits can be frozen and baked without thawing
- Rub steel baking sheet with Crisco
- Put onto sheet with sides just barely touching
- Put a small indent in the center of each one. This will help them rise evenly
- Alton cooks at 450º – Ma Mae cooks at 475º
- Bake 10 minutes; rotate; then cook another 10 minutes
- Leftover biscuits, split open and put in toaster oven
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