D’oh! You Gotta Fold Your Biscuit Dough!

This morning I watched a news story that said that “The Simpsons” is celebrating its 500^th episode tonight—23 years worth.  I remember how my son Michael loved to watch the Simpsons when he was 7 or 8 years old (yep, he’s 30 now).

So what does that have to do with “Cheap Bastid Cooks”?  Well, as Homer would say, “D’oh!”

Yep, it’s all about dough.  I love baking biscuits.  Homemade, baking powder biscuits with buttermilk.  I made a batch this morning for a breakfast of biscuits and sausage patties.  Little sandwiches which are terrific when you slather some jelly on the biscuit along with the sausage.  That’s tasty.

I love flaky, layered biscuits fresh out of the oven, hot enough to burn my fingertips when I break them open.

For some reason though, I forgot one critical thing this morning.  You’ve got to fold your biscuit dough! When the dough comes out of the bowl and onto the bread board, you have to fold it as you work it.  Press down to make a “sheet of paper” and fold it into thirds just like a letter.  Do that 3 or 4 times.

Here’s what they look like when you forget to do that:

They tasted good, but you can see that they're "crumby" not "flaky"

They were good, but more like bread and not a flake in sight.  Plus, they were underbaked by about 2 minutes. Here’s what they should look like:

What good are fresh, homemade biscuits if they’re not flaky?  Here’s a link to my post Mamaw’s Homemade Country Biscuits:

http://www.cheap-bastid-cooks.com/homemade-biscuits/

And that’s theCheap   Bastid Way:  Eat Good. Eat Cheap.  Be Grateful!