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Post by karenp on Apr 11, 2015 12:48:12 GMT
The thread on "your favorite home cooked meal" got me thinking, I still need a good homemade biscuit recipe. The ones I have tried haven't turned out well. I'm interested in something that uses butter or lard, no crisco or margarine. Thanks.
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Post by Deleted on Apr 11, 2015 14:19:53 GMT
Drop biscuits
2 TBS sugar
2 Cups flour
3 tsp baking powder
1/2 tsp salt
4 TBS butter
1 cup milk
Preheat oven to 400
Mix dry ingredients together
Use pastry cutter to blend in butter
Add milk and stir
Drop spoonfuls onto buttered cookie sheet
Bake for 15-20 minutes until golden brown
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Post by tenbusybees on Apr 11, 2015 16:03:24 GMT
Same as Jwal10's except I use a whole stick of butter and add a couple of splashes of vinegar to the milk and let it thicken up a few minutes (or use buttermilk if you have it, I never do though  ). |
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Post by Deleted on Apr 12, 2015 4:51:53 GMT
I have one that uses whole wheat.
4 cups wheat. I use soft white.
1 tsp salt
2 tbl sp baking powder
1 1/2 c milk
1/2 c melted butter.
Mix and sift dry ingredients, Add milk then butter. Mix, roll out and cut to size. Bake at 350 for 12-15 min. I got this recipe online somewhere and my family loves it.
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Post by Deleted on Apr 13, 2015 21:12:59 GMT
I love this recipe, but don't make it often because it's not the healthiest. The biscuits come out light & fluffy with a wonderful crunchy, buttery bottom.
2 cups baking mix (Bisquick, Jiffy or homemade)
1/2 cup sour cream
1/2 cup 7 up (or other lemon-lime soda)
1/4 cup plus 2 Tablespoons butter, divided
Cut the sour cream into the baking mix, add 7up. Makes a very soft dough. Melt 1/4 cup butter in a 9" pan. Scoop dough into pan using large cookie scoop (I divide it into 9 equal scoops). Bake at 450* for 12 to 15 minutes, or until golden brown. Brush tops with remaining 2 Tablespoons of butter.
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Post by Cabin Fever on Apr 13, 2015 21:29:23 GMT
Google: "4 ingredient biscuit recipe" or "7-Up biscuit recipe" (both are the same recipe). This is a very popular recipe right now. It could be the same recipe that jkhs posted in the post above mine.
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Post by ohiodreamer on Apr 18, 2015 23:35:47 GMT
I made biscuit the other day that turned out great (mu biscuits are usually just a plate filler....not something people look forward too). Just a basic biscuit recipe but the difference was I used coconut oil and butter instead of shortening. 2 parts coconut oil to one part butter.....OH MY! I will never make them any other way again!!! I am actually looking forward to making biscuits again....I'll make a double batch so there is some left over - I hope.
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Post by Deleted on Apr 19, 2015 0:23:06 GMT
My favorite recipe is the one from Mrs. Wilkes' Boarding House.
2 c self-rising flour
1/2 t baking powder
1 T crisco (I substitute butter for this and the margarine)
2 T unmelted margarine
1/3 c buttermilk
1/3 c whole milk
Sift flour and baking powder and then cut in butter. Fill measuring cup with buttermilk, whole milk and enough water to make 3/4 cup. Mix dough and then knead lightly. Pinch off portions and then press lightly to flatten biscuit. Bake at 450 F for 12-15 minutes. I also brush the hot biscuits with a bit of melted butter.
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Post by Deleted on Apr 19, 2015 11:03:31 GMT
My biscuits improved by putting them on a cookie sheet with the sides touching slightly. They weren't quite as hard that way. I also try to not handle the dough very much so it doesn't develop gluten. I thought mine were fine, but kids used to the canned biscuits didn't like them. They said they were too hard. Just moving them together while baking helped. They loved my sausage gravy, so they would eat mine  |
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Post by bopeep on Apr 20, 2015 13:13:53 GMT
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Post by Ken on Apr 20, 2015 15:16:23 GMT
Throwing one out there for the gluten-free crowd: This is a little more work, but if you have gluten sensitivities it is very worth it! I use gelatin to help from crumbling (others use gums like xanthan gum, but I don't like using gums). 1/4 cup Sorghum flour 1/4 cup Chestnut flour 1/4 cup Millet flour 1/4 cup Garbonzo Bean flour 1/4 cup Oat flour 1/2 cup Tapioca flour 1/2 cup Potato starch 1/8 cup Arrowroot flour 1 tbsp baking powder 1/2 tsp salt 1/4 baking soda 1 tsp gelatin 6 tbsp melted butter 1 tbsp apple cider vinegar 1 cup milk Preheat oven to 425F Add vinegar to milk (let thicken a little) Add melted butter to milk Mix dry ingredients Pour milk mixture into dry ingredients and stir until no dry ingredients remain Spoon out drop biscuits onto pan Bake 12 minutes Note that Garbonzo Bean flour is great for making gravy too! |
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Post by grannyg on Apr 21, 2015 23:29:21 GMT
My friend, Nez, makes the most wonderul biscuits, so I got her recipe....easy...and so good... Nezzerd's Buttery Biscuits 2 cups all-purpose flour 1 TBSP baking powder 2 teaspoons sugar 1/2 teaspoon salt 1 2/3 cups whipping cream 2 TBSP melted butter Combine the flour, baking powder, sugar and salt. Add whipping cream all at once. Use a fork, stir just till moistened. Turn dough out onto a lightly floured surfce. Quickly knead by gently pressing and folding. Cut and place on ungreased cooking sheet. Brush tops with butter. Place about one inch apart. Bake at 425 degrees for about 12 minutes, or until golden brown. Remove and enjoy.
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Post by Deleted on May 4, 2015 4:49:22 GMT
I generally loved her channel, but once she started advancing her political agenda, I unsubscribed. |
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Post by Awnry Abe on May 8, 2015 2:51:04 GMT
Holy smack, Ken, wouldn't it be easier to just go out and trap a biscuit in the wild? It does not matter much what goes in the mixing bowl. How the dough is handled makes all the difference in the world. DD re-invented a technique where she very gently rolls out the dough, spreads melted butter on it, folds it in half, then cuts the biscuit. Makes a real nice, easy to split biscuit. |
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