Biscuits and Jam!

I didn't get biscuits made the day after I made jam, but a day later we enjoyed delicious blackberry jam and homemade biscuits. The jam turned out great! It is so yummy. I use less sugar than most recipes call for and so the jam has a really true blackberry taste instead of just a sugary sweet taste.

If you love making biscuits here is a really easy recipe that turns out every time. If you haven't ever made homemade biscuits I encourage you to try this. Surprising family or friends will be really fun and they will LOVE hot, buttery, homemade biscuits.

A couple things to know about biscuits:
Don't "over mix". You want to fold the dough just until it is mixed. If you "knead" it over and over it will get tough and you won't like the end result.

When you roll them out to cut them, again don't over-work the dough. Just roll out nice and easy or even just use your fingertips and gently pat the dough.

I am including two of my favorite recipes. Here is the first one. I use White Lily flour.

Easy-to-Make Cream Biscuits

Prep Time: 10 min
Cooking Time: 10 min
Makes: 12 biscuits

Ingredients:

Crisco® Original No-Stick Cooking Spray
1 3/4 cups White Lily® Self-Rising Flour
1 cup heavy cream
1/4 cup butter

Instructions:

1.	Heat oven to 475°F. Spray baking sheet with no-stick cooking spray.
2.	PLACE flour in large bowl. Gradually stir in cream, adding only enough to moisten flour and hold dough together.
3.	TURN dough onto a lightly floured surface. Knead gently two or three strokes. Using light touch, pat or roll dough to 1/2-inch thickness.
4.	CUT with floured 2-inch biscuit cutter, leaving as little dough between cuts as possible. Gather remaining dough and re-roll one time; cut as described above. Discard scraps.
5.	PLACE on prepared baking sheet 1 inch apart for crisp sides or almost touching for soft sides. Brush tops with melted butter.
6.	BAKE 8 to 10 minutes, or until tops are golden brown. Serve hot.

Here is the other recipe I use often, I would have shown more on the plate but they disappeared so quickly there was only one left when I remember I wanted to take a picture! :)

White Lily Light Biscuits

Ingredients:

Crisco® Original No-Stick Cooking Spray
2 cups White Lily® Self-Rising Flour

OR 2 cups White Lily® Unbleached Self-Rising Flour
1/4 cup Crisco® All-Vegetable Shortening
OR 1/4 stick Crisco® All-Vegetable Shortening Sticks

2/3 to 3/4 cups buttermilk or milk

Instructions:

1.	HEAT oven to 500°F. Coat baking sheet with no-stick cooking spray.
2.	MEASURE flour into large bowl. Cut in shortening with pastry blender or 2 knives until crumbs are the size of peas. Blend in just enough milk with fork until dough leaves sides of bowl.
3.	KNEAD gently 2 to 3 times on lightly floured surface. Roll dough to 1/2-inch thickness. Cut using floured 2 1/2-inch biscuit cutter.
4.	PLACE on prepared baking sheet 1 inch apart for crisp sides or almost touching for soft sides.
5.	BAKE 8 to 10 minutes or until golden brown.

Prep Time: 10 min
Cooking Time: 12 min
Makes: 6 servings

White Lily® is a registered trademark of The J.M. Smucker Company.
Copyright © 2008. All rights reserved. ©/TM/® The J.M Smucker Company.

Today's Scripture: Psalm 105