Kate's Unforgettable Wooden Bowl Biscuits
Serves: 4
Gabriella Kub
1 January 1970
Based on User reviews:
46
Spice
56
Sweetness
40
Sourness
48
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
Preheat oven to 500 degrees F
2
Fill a wooden biscuit bowl 2/3 full with as much of the bag of flour as possible
3
Use the back of a hand to form and simultaneously pack an 8-inch well in the center of the flour leaving a small amount on the bottom
4
Gently pour the milk into the well-packed enter of the well
5
Scoop 1/3 cup of room-temperature lard into the milk
6
Using the fingers of one hand, mush together the milk and fat until it looks like thick lumpy pancake batter
7
Making a massaging motion with the fingers of one hand, slightly akin to playing the scales on a banjo, move the batter around the well in a whirlpool
8
Continue moving the fingers steadily around the bowl as a rotary mixer would, like a centrifuge
9
The batter will gently pull in the packed flour
10
After a few rotations, it will have pulled in sufficient flour to make a very wet dough in the center of the bowl, cradled by the rest of the flour
11
Re-flour both hands in the remaining flour and scrape the wet mess of the gooey hand back into the dough
12
Re-flour both hands and slide under the dough, turning it completely over in the remaining flour with the wet portion of the flour at the bottom of the dough and the top portion completely floured
13
Re-flouring hands as needed, pinch off an egg-sized portion of the dough sufficient for a 1 1/2-inch biscuit
14
The portion pulled from the dough will be wet
15
Dip it into the flour so the total exterior of the dough will be wet
16
Dip it into the flour so the total exterior of the dough is now floured
17
Cup one hand, making sure the palm is floured, and move the dough on top of the palm
18
Use the palm of the second hand to smooth the top of the dough with pinkie and thumb to keep it round
19
Using a metal spatula if necessary, move the biscuit to an iron skillet or small baking sheet
20
Repeat with subsequent biscuits, nestling close to each other to keep upright
21
When pan is full and dough is all used, re-sift flour into the bowl, discarding any pieces of dough left in the sifter, and cover flour with a clean tea towel to use the next day
22
Bake the biscuits on the top rack of the oven for a total of 10 to 14 minutes until light golden brown
23
After 6 minutes, rotate the pan in the oven so that the front of the pan is now turned to the back, and check to see if the bottoms are browning too quickly
24
If so, slide another baking pan underneath to add insulation and retard browning
25
Continue baking another 4 to 8 minutes until the biscuits are light golden brown
26
When the biscuits are done, remove from the oven and lightly brush the tops with softened or melted butter
27
Turn the biscuits out upside down on a plate to cool slightly
28
Serve hot, right side up
29
Preheat oven to 500 degrees F
30
Fill a wooden biscuit bowl 2/3 full with as much of the bag of flour as possible
31
Use the back of a hand to form and simultaneously pack an 8-inch well in the center of the flour leaving a small amount on the bottom
32
Gently pour the milk into the well-packed enter of the well
33
Scoop 1/3 cup of room-temperature lard into the milk
34
Using the fingers of one hand, mush together the milk and fat until it looks like thick lumpy pancake batter
35
Making a massaging motion with the fingers of one hand, slightly akin to playing the scales on a banjo, move the batter around the well in a whirlpool
36
Continue moving the fingers steadily around the bowl as a rotary mixer would, like a centrifuge
37
The batter will gently pull in the packed flour
38
After a few rotations, it will have pulled in sufficient flour to make a very wet dough in the center of the bowl, cradled by the rest of the flour
39
Re-flour both hands in the remaining flour and scrape the wet mess of the gooey hand back into the dough
40
Re-flour both hands and slide under the dough, turning it completely over in the remaining flour with the wet portion of the flour at the bottom of the dough and the top portion completely floured
41
Re-flouring hands as needed, pinch off an egg-sized portion of the dough sufficient for a 1 1/2-inch biscuit
42
The portion pulled from the dough will be wet
43
Dip it into the flour so the total exterior of the dough will be wet
44
Dip it into the flour so the total exterior of the dough is now floured
45
Cup one hand, making sure the palm is floured, and move the dough on top of the palm
46
Use the palm of the second hand to smooth the top of the dough with pinkie and thumb to keep it round
47
Using a metal spatula if necessary, move the biscuit to an iron skillet or small baking sheet
48
Repeat with subsequent biscuits, nestling close to each other to keep upright
49
When pan is full and dough is all used, re-sift flour into the bowl, discarding any pieces of dough left in the sifter, and cover flour with a clean tea towel to use the next day
50
Bake the biscuits on the top rack of the oven for a total of 10 to 14 minutes until light golden brown
51
After 6 minutes, rotate the pan in the oven so that the front of the pan is now turned to the back, and check to see if the bottoms are browning too quickly
52
If so, slide another baking pan underneath to add insulation and retard browning
53
Continue baking another 4 to 8 minutes until the biscuits are light golden brown
54
When the biscuits are done, remove from the oven and lightly brush the tops with softened or melted butter
55
Turn the biscuits out upside down on a plate to cool slightly
56
Serve hot, right side up