Saturday Eats: Fresh Rolled Biscuits

Fresh Rolled Biscuits with Clementine-Habanero-Ginger Marmalade

These are wonderful biscuits that I adapted from Joy of Cooking.   It is a very simple basic recipe that only has 5 ingredients. 

I like a more “layered” biscuit so I actually turn them out onto a floured surface (my kitchen island has a SileStone top which is great for baking) and knead them turning 5 or 6 times only.  Don’t overwork them or they get tough and won’t rise as nicely.  This basic recipe can also be used as the top for pot pies and is REALLY delicious if you add a ½ cup of finely grated Parmesan for that purpose. Enjoy!

Southern Roots: Buttermilk Biscuits

The Final Product

Growing up in the Deep South in Northern Florida, I had a lot of biscuits.  Family members from Southern Georgia often baked the most delicious things I have ever tasted.  Some of the biscuits were called "Cat Heads" because of their size... these could surely be called catheads - they are huge and fluffy with a nice bottom snap to the crust.  

Buttery and delicious, not for the faint of heart nor an every day thing, so indulge and get back on that treadmill later! This recipe adapted from Saveur Magazine's article featuring the Island Creek Oyster Bar in Boston.