Upgraded Southern-Style Biscuits

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Yields 1 Dozen.

While the flavor and texture are very Southern but the nutritional profile has been totally upgraded in these delicious homemade biscuits.

My Favorite thing to cook biscuits in is my cast iron skillet.  Maybe its memories of Mammaw whipping up fresh batches for the grandkids or the fact that it lends a crisp perfection to the outer crumb; either way, who doesn’t love a perfectly crisped crumb on a soft, steamy biscuit?  These can still be made on a small-medium cookie sheet or even in a cake pan.  The secret to biscuits: Don’t try so hard.  The faster you work and the less effort, the better the result.

Ingredients

2 cups Organic Unbleached Bread Flour (may sub up to half with Whole Wheat Bread Flour)

4 teaspoons (Aluminum-Free) Baking Powder

¼ teaspoon Baking Soda

¾ teaspoon Sea Salt

4 tablespoons Virgin Coconut Oil or Organic Butter, in cool/soft-solid state

1 cup chilled Almond Milk mixed with 1 tbsp Apple Cider Vinegar (may use 1 cup Buttermilk)

Instructions

Preheat oven to 450°F.  If using a cast iron skillet, place in oven to heat as well.

In a large mixing bowl, stir together flour, baking powder, baking soda and salt.

Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don’t want the fats to melt.) Make a well in the center and pour in the chilled almond milk or buttermilk. Stir just until the dough comes together. The dough will be very sticky.  ((Note: if modifying with Whole Wheat Bread Flour, additional water may be needed; add by the tablespoon to yield desired consistency and allow to rest 5 minutes before turning out.)

Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough.

Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass may not be quite as light as those from the first, but we’re not going to waste good bread, okay?)

Bake 15 to 20 minutes until biscuits fluff up and start to turn a light gold across the top.

 

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