Anyone have an easy good recipe for homemade biscuits? I have tried the one on the bisquick box and it didn't turn out good for me. They were more like bricks...lol...My mom used to make great biscuits all the time and sometimes she would put cheese in them.
Biscuits
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Cloud Biscuits
In a large bowl combine
2 cups flour
2 tablespoons sugar
1 Tablespon baking powder
1 teaspoon salt
2/3 cups shortening or butter
Crumble together and add
2/3 cup milk
1 beaten egg
Toss together and turn out on a floured surface. Fold dough in half and knead 10 times. Pat out to 1 inch thickness and cut into rounds or squares. Place on a baking sheet.
Mom topped hers with bacon grease, I brush mine with canned milk or half and half which is a Southern custom. You can leave the biscuits plain and they bake just fine. Place biscuits in a preheated 400 degree oven and bake 18 minutes.
In a large bowl combine
2 cups flour
2 tablespoons sugar
1 Tablespon baking powder
1 teaspoon salt
2/3 cups shortening or butter
Crumble together and add
2/3 cup milk
1 beaten egg
Toss together and turn out on a floured surface. Fold dough in half and knead 10 times. Pat out to 1 inch thickness and cut into rounds or squares. Place on a baking sheet.
Mom topped hers with bacon grease, I brush mine with canned milk or half and half which is a Southern custom. You can leave the biscuits plain and they bake just fine. Place biscuits in a preheated 400 degree oven and bake 18 minutes.
I love making baking powder biscuits, my recipe is simple, but its important to do it by hand, using a hand pastry blender and then kneed the dough as little as possible.
2 Cups Sifted Flour (I only use Minneapolis flour aka Gold Medal
3 tsp. Baking Powder
1 tsp. Salt
1/4 Cup Butter
3/4 Whole Milk
Cut butter into flour/baking powder/salt, add milk and stir. Round up dough on lighly floured cloth covered board. Knead lightly just until dough is relatively easy to handle. Roll and cut on cloth.
Bake on air-bake pans (ungreased) 450 for 10 to 12 min.
2 Cups Sifted Flour (I only use Minneapolis flour aka Gold Medal
3 tsp. Baking Powder
1 tsp. Salt
1/4 Cup Butter
3/4 Whole Milk
Cut butter into flour/baking powder/salt, add milk and stir. Round up dough on lighly floured cloth covered board. Knead lightly just until dough is relatively easy to handle. Roll and cut on cloth.
Bake on air-bake pans (ungreased) 450 for 10 to 12 min.
I am not too "with it" early in the morning, so I take the easy way out and use Self-Rising Flour. If you can find the Martha White brand of Self-Rising it is even better, and Hudson Cream is good as well. Be sure and check the date! You want everything FRESH!
Also you will need some WHOLE (NOT Low-Fat) Buttermilk.
Shake it up well before using it.
A good vegetable shortening. (Crisco changed their formulae and ruined it) I just buy a good "store brand".
Pre-Heat oven to 425
In a large bowl:
Sift together 2 Cups Self-Rising Flour with 1/2 teaspoon Baking SODA
Cut in: about 1/3 cup cold shortening until nice and coarse. (Don't use your hands as it tends to warm it up!)
Add the Buttermilk and blend until just moist. Don't work it!
Turn it out on a floured surface and pat it out and fold it over once or twice. Roll-out to about 3/4 in thickness.
Cut with a (sharp) cutter and don't twist----cut straight down, lift the biscuit, place them on a grease cookie sheet about an inch apart, brush with a little milk or cream.
Bake about 15 minutes or until nicely browned.
Also you will need some WHOLE (NOT Low-Fat) Buttermilk.
Shake it up well before using it.
A good vegetable shortening. (Crisco changed their formulae and ruined it) I just buy a good "store brand".
Pre-Heat oven to 425
In a large bowl:
Sift together 2 Cups Self-Rising Flour with 1/2 teaspoon Baking SODA
Cut in: about 1/3 cup cold shortening until nice and coarse. (Don't use your hands as it tends to warm it up!)
Add the Buttermilk and blend until just moist. Don't work it!
Turn it out on a floured surface and pat it out and fold it over once or twice. Roll-out to about 3/4 in thickness.
Cut with a (sharp) cutter and don't twist----cut straight down, lift the biscuit, place them on a grease cookie sheet about an inch apart, brush with a little milk or cream.
Bake about 15 minutes or until nicely browned.
michaelman2
Well-known member
Lyle, Southerner here....White Lilly Flour (Yes, I know some feel the formulation has changed, but it is still the best flour for biscuits, period) and very light handling of the dough. If you use a cutter or a juice glass to cut the dough into biscuits, cut straight down and bring the cutter straight up. Do NOT twist the cutter/glass and then raise it from the dough.
norgeway
Well-known member
Virginias Best flour
I have to drive 2 hours to get it but Virginias Best Self Rising works great, I also buy their plain flour,corn meal and seasoned flour, Biscuits are simple,but I break all the rules
2 cups self rise flour
1/3 cup Crisco use pastry blender cut in well,add 3/4 to 1 cup WHOLE buttermilk,dont use that old non fat stuff!!!,mix with spoon until dough cleans the bowl,turn onto floured board, knead 8 to 10 strokes,pat or roll out,place on GREASED!!! sheet bake at 450 till brown no matter what the rules say,that brief kneading makes them much better.
I have to drive 2 hours to get it but Virginias Best Self Rising works great, I also buy their plain flour,corn meal and seasoned flour, Biscuits are simple,but I break all the rules
2 cups self rise flour
1/3 cup Crisco use pastry blender cut in well,add 3/4 to 1 cup WHOLE buttermilk,dont use that old non fat stuff!!!,mix with spoon until dough cleans the bowl,turn onto floured board, knead 8 to 10 strokes,pat or roll out,place on GREASED!!! sheet bake at 450 till brown no matter what the rules say,that brief kneading makes them much better.
Wonderful Kelly!!
I made the biscuits from Kelly's recipe and they are wonderful! I made them exactly as the recipe said and brushed them with half and half. They were very easy to make and so good. Never again will I try a boxed.. hence bisquck.. mix.. Now I want to try Robert's recipe... which looks even easier.. and I always use that Minneapolis flour! Thanks guys for these recipes and I am in biscuit heaven!!!!
I made the biscuits from Kelly's recipe and they are wonderful! I made them exactly as the recipe said and brushed them with half and half. They were very easy to make and so good. Never again will I try a boxed.. hence bisquck.. mix.. Now I want to try Robert's recipe... which looks even easier.. and I always use that Minneapolis flour!
Thanks guys for these recipes and I am in biscuit heaven!!!!
58limited
Well-known member
As a Southerner and Texan, I'm ashamed to say that I don't have a good biscuit recipe. But, I will shamelessly copy and use the ones here and tell everyone "I Made This" ha ha.
Anyway, I make decent gravy so I started a gravy thread to go along with this one.
Anyway, I make decent gravy so I started a gravy thread to go along with this one.
perc-o-prince
Well-known member
Do NOT twist the cutter/glass and then raise it from the dou
A very important point with any rising dough, including phyllo. Twisting crimps the edges and inhibits even rising!
I don't usually make biscuits, but I'll have to try these recipes!
Chuck
A very important point with any rising dough, including phyllo. Twisting crimps the edges and inhibits even rising!
I don't usually make biscuits, but I'll have to try these recipes!
Chuck
Biscuits don't seem all that different really than scones. Personally neither are my favorite..here's a cheese scone recipe a friend had emailed me but it's in metric
Simple Recipe;
3 cups of all-purpose flour 750ml.
1/2 cup sugar 125ml
5 tsp baking powder 25ml
1/2 tsp salt 2ml
3/4 cup butter/margarine 175 ml
1 egg,slightly beaten 1
1 cup milk 250ml
1 cup grated aged cheddar cheese 250 ml.
Method;
preheat oven to 450 F or 230 c.
In a large bowl,mix together dry ingredients.
Cut margarine to resemble coarse oatmeal.
Add milk and cheese to slightly beaten egg and stir into the dry ingredients.
Place dough on a floured surface and knead lightly [about 12 times] Pat dough into desired thickness and cut with a 2 inch [5cm] cookie cutter.
Place on a greased cookie sheet and bake for 15 minutes or until lightly browned.
This I think will make 14 scones. [scon-s.]
Simple Recipe;
3 cups of all-purpose flour 750ml.
1/2 cup sugar 125ml
5 tsp baking powder 25ml
1/2 tsp salt 2ml
3/4 cup butter/margarine 175 ml
1 egg,slightly beaten 1
1 cup milk 250ml
1 cup grated aged cheddar cheese 250 ml.
Method;
preheat oven to 450 F or 230 c.
In a large bowl,mix together dry ingredients.
Cut margarine to resemble coarse oatmeal.
Add milk and cheese to slightly beaten egg and stir into the dry ingredients.
Place dough on a floured surface and knead lightly [about 12 times] Pat dough into desired thickness and cut with a 2 inch [5cm] cookie cutter.
Place on a greased cookie sheet and bake for 15 minutes or until lightly browned.
This I think will make 14 scones. [scon-s.]
I'll have to try these with my new
Triple Whip GE mixer!
Triple Whip GE mixer!
