As aired on April 18, 2012
Recipe courtesy of Chef Nathalie Dupree.Ingredients:
10 cups self-rising flour
3 teaspoons salt
5 teaspoons cream of tartar
4 teaspoons baking powder
2 cups chilled shortening, lard, or butter,
roughly cut into 1/2-inch piecesDirections:
Fork-sift or whisk the flour, salt, cream of tartar, and baking powder in a very large bowl.
Scatter the shortening over the flour and work in by rubbing fingers with the shortening and flour as if snapping thumb and fingers together (or use two forks or knives, or a pastry cutter) until the mixture looks like well-crumbled feta cheese, with no piece larger than a pea.
Shake the bowl occasionally to allow the larger pieces of fat to bounce to the top of the flour, revealing the largest lumps that still need rubbing.
Store the mix in the refrigerator in an airtight container until ready to use.
Makes 10 cupsTips:
If making several batches of biscuits a month, or one biscuit at a time, make a flour-and-fat base mixture to add the milk to at a later time.
It will keep several months in a tightly covered container in the refrigerator.
Combine one part milk or buttermilk with two parts mix for any quantity of biscuits from 4 to 40!
Once again, more salt and baking powder are added.
This dough can also be used in making coffee cakes, pancakes, waffles, and the like.
Southern Biscuits: http://www.gibbs-smith.com/productdetails.cfm?PC=3227
Shrimp & Grits: http://www.gibbs-smith.com/productdetails.cfm?PC=1024
(Copyright 2012 Sinclair Broadcasting Group)