Fresh from the oven!
Homemade Biscuits are so easy to make, and if you follow a few simple rules, they will
always turn out fluffy and delicious. I use what I call the Grandma
Method. I don't use a pastry cutter,
or a fork, I use my clean hands to work in the butter with the flour.
It's messy, but it works for me.
Whether you do this or another method,
it's important not to
overwork
your biscuit dough. Mix until it's all moistened, and then GENTLY fold
it over rather than kneading, then roll it out, or pat into shapes.
Baking Powder Biscuits
(from a 1933 Recipe)
Ingredients:
2 cups sifted flour
2 tsp. baking powder
4 tablespoons butter or shortening
1/2 tsp. salt
about 3/4 cup milk
Sift
flour once, measure, add baking powder and salt, and sift again. Cut in
shortening or butter. (this is where I use my hands by rubbing the
butter into the flour). Add milk gradually, stirring until soft dough is
formed. Turn out on slightly floured board and lightly "knead" for 30
seconds, enough to shape. Roll 1/2 inch thick and cut with 2 inch
floured biscuit cutter. Bake on ungreased sheet in a 400 degree oven for
12-15 minutes. Makes 12 biscuits. You can also make tiny tea biscuits
that are only 1 1/2 inches wide with a small cutter or glass bottom.
These are great served with tea, jam or honey. Makes 24.
Thyme and Cheese Biscuits
Ingredients:
2 cups flour
3 tsp. baking powder
1 tsp. fresh minced thyme
1/2 tsp. minced fresh parsley
1/2 tsp. minced fresh rosemary
1/2 cup cheddar
cheese
5 tablespoons butter
1/2 cup milk
Preheat over to 400 degrees. Grease a cookie sheet and set aside. Mix flour, baking powder, herbs and cheese in a large mixing bowl, using a fork.
Cut in the butter. Mixture will be crumbly. Add the milk and stir until
dough holds together, you may add more milk if necessary. Drop by large
spoonfuls on the cookie sheet an inch apart. Bake 10-12 minutes.
Pecan Biscuits
Ingredients:
2 1/2 cups biscuit baking mix
1/2 cup chopped pecans
1 cup whipping cream
2 tablespoons melted butter or margarine
Preheat over to 450 degrees. In a large bowl, combine baking mix and
pecans. Add cream and stir until a soft dough forms. On a lightly
floured surface, use a floured rolling pin to roll out dough to 1/2 inch
thickness. Use a floured 2-inch biscuit cutter to cut out dough. Place
on greased baking sheet and brush tops with butter. Bake 7-10 minutes or
until light brown.
Almond Biscuits with Berry Butter
Ingredients:
2 cups all-purpose flour
1 tablespoon baking powder
1 tsp. salt
1/2 cup butter (1 stick)
3/4 cup milk
1/2 cup toasted sliced almonds
2 tablespoons honey
Preheat oven to 450 degrees. Combine flour, baking powder and salt in
medium bowl. Using a pastry blender cut in butter until mixture is
crumbly. Combine milk, almonds and honey. Add to butter mixture, mixing
just until flour is moistened. Knead dough gently; shape into a ball.
Roll out or pat down dough on a lightly floured surface to 3/4 inch
thickness. Using a floured 3 inch heart shaped cutter, cut out the
dough, rerolling as needed. Place about 1 inch apart on unbuttered
baking sheet. Bake 10-12 minutes or until golden. Serve warm with Berry
Butter.
To make butter:
Place 1 stick softened butter,
cut into pieces, 1/3 cup strawberry preserves and 1/4 cup sliced fresh
strawberries in work bowl of food processor; process until smooth. Or,
you may stir together by hand. Transfer to covered container;
refrigerate until ready to use.
Yogurt Herb Biscuits
Ingredients:
2 cups buttermilk baking mix
2/3 cup plain yogurt or sour cream
2 tablespoons snipped parsley
1 tablespoon snipped chives
Heat oven to 400 degrees. Mix all ingredients until soft dough forms;
beat an extra 20 strokes. Smooth dough into a ball on a surface dusted
with baking mix. Knead 5 times. Roll dough 1/2 inch thick. Cut with
floured 2 inch cutter. Place on ungreased cookie sheet. Bake until
golden brown; 8-10 minutes. Makes 10-12 biscuits.
