*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Breakfast                        Breads
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    Good recipe for biscuits
    1                    Light touch with dough
   Dore, a great Southern cook from Avery Plantation,
   La., I've learned to make the best Buttermilk Biscuits
   I've ever had. Eula Mae says a good biscuit is one of
   the best things to have on hand for quick meals. She
   uses them in emergencies to make simple sandwiches
   filled with scraps of ham or cheese and serves them
   with pickles and a small salad. For dessert, she warms
   a biscuit or two and makes a shortcake with fresh
   fruits or berries. She has convinced me that you can't
   have too many biscuits on hand. Eula Mae learned to
   cook and bake from her grandmother, not from
   cookbooks, and the artfulness of her preparation was a
   joy to watch. Here are some of her biscuit-making
   tips: + First go out and replace your baking powder,
   unless you bought it within the last four months. More
   baking flops occur from old, tired baking powder than
   from any other cause. And don't rely on the old test
   of checking the freshness of baking powder by putting
   a spoonful in a glass of water to see if it fizzes.
   Baking powder, like a carbonated drink, can fizz a
   little and still be almost flat. Buying new baking
   powder costs very little when you consider the cost of
   baking failures. + Next, Eula Mae insists that sifting
   the dry ingredients four times is the reason her
   biscuits are perfect. I tested the recipe sifting and
   not sifting and, indeed, sifting does make a slightly
   higher, more tender biscuit. + After you cut the
   biscuit dough, put the pieces on a baking sheet upside
   down. This ensures a taller, lighter biscuit by making
   sure any edges crimped by the pressure of the cutting
   don't interfere with the rise. (The French use the
   same trick when making puff pastry.) + The tip that
   helped me the most was using less flour than usual.
   Eula Mae’s dough was soft and sticky. She handled it
   gently, dusting her hands and the dough with only
   enough flour to make the dough manageable. The result
   was a lighter biscuit.
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