Motivation-for-Getting-To-Bible-Study Biscuits (Gluten Free option included)

(from Jane Chilton)

I alluded to the fact that Jane texts the Abbies many a Wednesday morning with, “Biscuits are in the oven. They’ll be ready at 10:00.” I’d love to tell you we dash to Bible study, super promptly, week after week, but many of us run on the late side. Like Oreos dangling before the racing pigs at the Kentucky State Fair, these biscuits make The Abbies race to Bible study.

These biscuits were made famous and inhaled by thousands of customers when Lynn’s Paradise Café was open. Southern Living featured the Café’s owner, Lynn, and many of her recipes annually.

Lynn defined eclectic from the décor to the menu to the gift shop. Many a year I’d trek there purely to shop for stocking stuffers. (Shhh, don’t tell my children.)

If these biscuits work in my kitchen, they’ll work in yours. Make them for company, but don’t reveal the highly nutritious ingredients. Your secret is safe with me:

Ingredients:
4 cups White Lily flour
4 teaspoons baking powder
1 ¼ teaspoon salt
1 teaspoon baking soda
2/3 cup butter (Lynn’s recipe calls for shortening.)
1 ½ cups BUTTERmilk
1 cup heavy cream
2 Tablespoons BUTTER, melted

Directions:

  • Heat oven to 425 degrees.

  • In a large bowl, sift together the flour, baking powder, salt and baking soda.

  • Cut the butter into the flower mixture with a pastry blender until it’s the size of small peas. (I don’t own a pastry blender nor do I know what one is, I just use a fork and a knife, to which most chefs are now visibly horrified.)

  • Pour in the BUTTERmilk and cream. Fold and blend together with a rubber spatula. The dough will be very sticky and wet.

  • Grease a 9-inch square baking pan with non-stick spray. Spoon the batter into the pan, and even it out with the rubber spatula. Dust your hands with flour, and lightly pat the dough until it is even and is pressed into the corners.

  • Using a floured table knife or pastry cutter, cut through the dough to make 9 or 16 square biscuits. Brush with melted BUTTER, and bake for 30-35 minutes. Test to make sure the biscuits are done by carefully lifting the crust of the middle biscuit and poking the bread underneath. The bread should spring back when pressed. If the dough still seems wet and spongy, put the biscuits back in the oven and bake for an additional 5 minutes or until firm.

  • Remove the biscuits from the oven, letting them rest for 5 minutes before cutting.

  • Makes 9, 3-inch or 16, 2-inch biscuits.

(Any of you needing a gluten free option, Jane makes a smaller portion for our friend, Betsy using gluten free flour.)