I like to think writing/recording music is like making biscuits. If you knead the dough too much, you're gonna have one awful hard biscuit. You wanna just mix and knead the dough enough that it's together and cohesive. Then leave it alone! You're done! Don't touch it and put in it the oven!
I'm from Memphis, TN. We are serious about our biscuits and our music. *laughing* Here's my recipe that I use:
2 cups “White Lily” Flour. Hard to find out west, I've got to import it. It’s extra fine, light, and heavily processed!
1 tsp Salt
1 tbsp Sugar
4 tsp Baking Powder
1/3 cup Shortening
1 1/4 cups of Milk ‘Whole, not skim!’
1. Preheat the oven to 500 degrees.
2. Mix as gently as possible. Cut in the shortening with a pastry knife.
3. Knead as little as possible, but make sure to put enough folds in it. That’s how you get flaky biscuits!
4. Roll out to a 1/2 inch and cut circles with a “pre-greased and powdered” juice glass.
5. Put on a good greased metal pan and bake for 8-10 minutes. Get out the “real” butter and preserves and don’t leave any leftovers!