On A Roll

When my younger sister said that she was doing some research on the science of how to bake a better biscuit, I figured that there was no way I could tackle that type of recipe. Of the two of us, she is the better cook. She's been a stay at home mom for many years now and has way more time to hone her skills in the kitchen, and after my return to the workforce, I just stopped trying to make anything new. There is nothing worse then getting all pumped on a new recipe and have your family cringe because they would rather you just made spaghetti instead. Well I fixed that by making my own vodka sauce didn't I? So here I go again trying to reinvent the wheel I suppose, but why not? Nothing ventured, nothing gained. If I keep up this cooking thing I will gain...weight maybe but nobody can resist a risk taker even if it's a less than svelte baker. I will be eating these all week with my coffee and I don't feel that bad about it. Just roll me to work.

Take one pouch of active dry yeast, 1 tsp sugar, and 1/2 cup boiling water and mix together. Let stand.

In a generously sized mixing bowl combine 

5 cups flour

1 tsp baking soda

1 cup cold stick butter sliced as you see above

mix or cut in with forks until crumbly

Take 2 tbsp white vinegar and fill with milk to the 2 cup mark then add that next instead of 2 cups buttermilk (lower in calories and saved me a run to the store)

cover and refrigerate at least 2 hours.

Place on a lightly floured surface and knead 3 or 4 times.

Roll out the dough to 3/4 of an inch.

Cut in 2 inch circles or I saw someone cut into squares instead.

Place in a large skillet touching so that they rise even higher and bake for 15 to 20 minutes at 400 degrees. Lightly dust with butter right as they come out. Serve warm.

I used real blackberries and squished them.

This is my jam. Flaky, but in the good way.

Original recipe in the November Issue of Southern Living