Thursday, October 11, 2012

One Great . . . easy batch of biscuits

Biscuits aren't hard to make, but they definitely take practice. If you don't have time to practice, you get discouraged and don't make biscuits. See a vicious cycle starting here?

Flipping through the new book "In the Kitchen With David," by QVC host and Charlotte native David Venable, a biscuit recipe caught my eye. A very simple recipe from Venable's mom, Sarah Venable of Charlotte, this is as easy as it gets. In fact, Venable says, this is the bread that's always on the table for holidays and always whenever he served his mother's pot roast recipe.

If it involves a man's mother's pot roast, you know it's got to be good.

Mom's Mayonnaise Drop Biscuits
From Sarah Venable in "In the Kitchen With David," by David Venable (Ballantine Books, $30). This originally used buttermilk, but when they once ran out, Venable's mother improvised and the biscuits turned out even better.

Vegetable oil spray
1 cup plus 2 tablespoons whole milk
3 tablespoons distilled white vinegar
2 cups self-rising flour (see note)
1/3 cup mayonnaise (not light or reduced-fat)

PREHEAT the oven to 450 degrees. Generously spray a 12-cup muffin pan with vegetable oil spray.

COMBINE the milk and vinegar in a measuring cup and stir to blend. Combine the flour and mayonnaise in a large bowl and stir until combined. Add the milk-vinegar mixture and stir with a fork until just combined. Don't overmix. The batter will be stiff.  Evenly divide the batter among the cups of the prepared muffin pan.

BAKE the biscuits for 15 minutes, until puffy and golden brown. Serve immediately.

NOTE: If you don't have self-rising flour, combine 2 cups all-purpose flour, 2 teaspoons baking powder and 1/2 teaspoon kosher salt.