When first married, I imagined myself making wonderful homemade biscuits everyday for my family. I had heard stories of how domestic women of the old days wore holes into wooden bowls blending by hand all the ingredients to create delicious breads and biscuits for early morning breakfasts. Of course, those breakfasts included an assortment of jellies made with apples, grapes, and berries right off the farm.
I never “got” the perfect recipe. I heard about it a lot from all the ones who had “it” but never gave me the magical recipe! I decided to find that recipe through the magical land of the internet. Below I will share those recipes and links and videos with you.
Let me know what is your favorite biscuit recipe. Let me know if these recipes are magical or not. A little flour, a little milk, a little secret ingredient and I will have the perfect “yummy” biscuit recipe!! Teresa Johnson Teresa@AtlantaHomeStore.com
This one has to be good! This one came from www.TasteOfhome.com
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 4 teaspoons baking powder
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1/2 cup shortening
- 2/3 cup milk
- 1 egg
- In a large bowl, combine the first five ingredients. Cut in shortening until the mixture resembles coarse crumbs. In a small bowl, whisk milk and egg. Stir into crumb mixture just until moistened.
- Drop by heaping spoonfuls 2 in. apart onto an ungreased baking sheet. Bake at 450° for 10-12 minutes or until golden brown. Serve warm. Yield: 1 dozen.
This One sounds like the Cook had a similar experience to me as a young wife and cook!
2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
1/4 cup butter or margarine
3/4 cup milk
Combine all dry ingredient and blend well with whisk. Cut in butter until resembles coarse bread crumbs. Stir in milk until all comes together to form a dough ball. Turn out dough ball onto a heavily floured surface (I use wax paper). Let set for a couple of minutes and then knead for about a minute and then re-flour surface and pat out to about 1/2″ thick. Cut biscuits with floured biscuit cutter and place into ungreased baking pan. Form remaining dough into ball and repeat until all dough made into biscuits. This recipe will make approximately 12 biscuits. Bake in 425-450 degree oven for 12-15 minutes. This recipe freeze well too. Just place your cut biscuits onto a cookie sheet lined with wax paper or parchment paper and place cookie sheet into freeze making sure to keep level. Once frozen remove and place into a freezer bag and place into freezer. When ready to use just follow baking directions and bake only the amount that you need, you do not have to bake all of them at one time.
This Blog describes the “secret” to the “yummy” Biscuit is not the ingrediants but the method!
- Mix all your dry ingredients together with a whisk: flour, baking powder and/or baking soda, salt, sugar, dry spices, etc.
- Cut your very cold fat into about 1/2 inch chunks (if you’re using shortening, or part shortening, put that stuff in the freezer. I vote all butter, personally, for flavor and for no trans fats, but do what you want).
- Toss the butter/shortening with the dry ingredients.
- Using your fingers, break up the butter/shortening, rubbing it into the flour. When you’re done, the pieces should be anywhere from the size of grits to the size of peas. Nothing too much bigger than a pea. If your hands are warm, throw everybody into the fridge to firm up.
- Pour in your liquid (milk/cream/half and half/buttermilk–whatever the recipe calls for). Toss together with the dry. Don’t mix viciously.
- Turn your dough out onto a lightly floured surface and pat into a square about 1/2″ thick.
- Cut into squares (no waste) or circles. (You can re-roll the scraps, but those biscuits will be tougher. I vote squares).
- Brush with cream/butter/egg wash. Bake at about 400 degrees, F, until risen and golden brown and lovely.
If Paula Deen makes it…. it has to be good!!!
Here is her recipe from the site above!
- 2 cups all-purpose flour
- 1 teaspoons sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 8 tablespoons butter, cubed
- 3/4 cup milk
In a large bowl combine flour, sugar, baking powder and salt together. Cut butter into mixture until it begins to look like cornmeal.
Make a well with flour mixture and slowly add milk into the middle. Knead dough with your fingers and add milk when necessary. Roll out dough onto a lightly floured surface and roll out to desired thickness. Cut with small biscuit cutter.
Butter bottom of skillet and place biscuits in pan. Bake for 12 minutes or until golden brown.
Simple, flaky biscuit recipe by Kitchenmage!
Biscuits for two
My definition of “for two” is two each and some leftover for my breakfast the next day. Your math may vary.
|Ingredient||USvolume||US weight||Metric weight|
|All-purpose flour||2 1/4 cups||10 1/8 oz||285 g|
|Salt||3/4 tsp||1/8 oz||4-5 g|
|Sugar||1 tsp||5/8 oz||18 g|
|Baking powder||4 tsp||5/8 oz||19 g|
|Butter, very cold||1/3 cup||2 5/8 oz||75 g|
|Milk, very cold||1 cup||8 oz||225 g|
- Preheat oven to 450°
- Place flour, salt, sugar and baking powder in food processor and pulse for a few seconds to combine.
- Cut butter into small pieces and add to food processor. Pulse half a dozen times and check for the size of the butter pieces. Repeat if necessary until the butter is in pieces roughly the size of peas.
- Put flour mixture in a mixing bowl and add the cold milk. Toss together gently until barely combined. I use the little white plastic tool in the picture to lift the dough from the side of the bowl and dump it on top of the rest of the dough.
- As soon as the dough holds together, turn it out on a lightly floured counter. Gently “knead” the dough a few strokes until it is a mostly a cohesive ball. (Click here for a close-up of what the dough looks like before kneading. Here’s the after shot.)
- Roll the dough into a rectangle 1/2-3/4 inch thick, depending on how tall you like your biscuits. Cut into 2 inch circles, you should get ~6, and place on a parchment lined cookie sheet. (See note about leftover dough.)
- Bake at 450° for 8-10 minutes. Butter and eat while still warm.
- I use a food processor to cut up the butter for biscuits, pie crusts etc. If you don’t have a food processor, you can use a large fork, a pair of dull knives, or just rub the butter and flour gently between your fingers to create the same effect. Your hands will warm the butter a little bit, so if you have time to chill the dough briefly after doing this, do – your biscuits will be flakier.
- There will be some dough left over after you cut the biscuits. Unless you need all of the biscuits for this meal, smoosh it into a ball, wrap it in plastic and stick it in the refrigerator until the next morning. They will be a bit better than if the dough is rerolled immediately.
- I use one of those plastic cutting boards you can pick up for a buck or so because it contains all of the mess and makes cleanup a snap.
- I encourage you to check out the images in my making biscuits flickr set and get a closeup look at the texture of the dough at various steps in the process.
- 2 cups flour
- 4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon salt
- 2 tablespoons butter
- 2 tablespoons shortening
- 1 cup buttermilk, chilled
Preheat oven to 450 degrees.
In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don’t want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.
Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first, but hey, that’s life.)
Bake until biscuits are tall and light gold on top, 15 to 20 minutes
Glenn Hardeman (A FaceBook Friend) sent me the following Great Tips!
Post 1: That recipe will be better if you substitute butter or margarine for the shortening and much better still if you use lard. Secret to beautiful biscuits is basting them!
Post 2: The right way is with a pastry brush (small paintbrush) but I just pour some half and half or milk in a cup dip my finger in and spread on top of the biscuits. You should also play country gospel music while the biscuits are cooking.
Let me know when you try one of these “yummy’ homemade biscuit recipes!!!
Mom made some homemade scupadine jelly this morning. Time to Cook!
- Cat Head Biscuits (post140.wordpress.com)
- Black Pepper Buttermilk Biscuits (savorysaltysweet.com)
- Drop Biscuits – Teboller (roybelle.wordpress.com)
- River Cottage Baking recipes: biscuits (telegraph.co.uk)
- Homemade “yummy” Biscuit Recipes!!!! (teresacjohnson.wordpress.com)