Southern Biscuits on a Summer Sunday Morning

Since I don't want to start right off talking about the weather, let me just say:  How about those Hokies?  A goodly number of my Virginia relatives were at Ohio State to cheer the team on and were rewarded with a big win.  A few remarked on how gracious the OS fans were--before and after the game.  I'm sorry to say that Andrew and I missed the exciting last quarter.  Death in Paradise was on PBS and we couldn't miss the last episode.

Now, the weather.  It is 60 degrees this morning and going up to the mid-70s later.  Perfect!  We celebrated Virginia Tech's win and the weather with a southern (or any place you might be) Sunday breakfast.  

The Baker baked the biscuits.  He has, in my opinion, perfected the biscuit.  The recipe is a combination of recipes that he has worked on for several years.  It might sound odd for one to need to work so hard on such a southern staple.  Remember, he isn't southern!  Whatever, I hope he stops experimenting because this is a winner.

Biscuits 

2 cups of cake flour

1 tsp salt

1 Tbsp baking powder

1 tsp baking soda

5 Tbsp very cold butter

1 cup plain yogurt

Oven 450

1.  Mix the dry ingredients together in a large bowl.  Cut the butter into small pieces and cut into the dry ingredients with a pastry blender until very well blended.  

2.  Stir in the yogurt just enough to form a ball.  You might need a bit more than a cup.  If so, add slowly until the right consistency to form a ball.  If, on the other hand, the dough is too sticky, add a bit more flour.

3.  On a lightly floured board, press (never roll out) into an approximate 3/4 inch-rectangle and cut into 2-inch rounds.  Place on an ungreased baking sheet.  Reshape the leftover dough and cut out more.  You should have 10 to 14 biscuits.  

4.  Bake 7 to 9 minutes.  Your aim is a golden brown biscuit.

5.  Slather with butter (yes, more butter) and jam.

ENJOY!