-
The HBHW Recommends
Homemade Biscuits
Print This Post
- 2 cups flour
- 1 tablespoon baking powder (3 teaspoons)
- 1 teaspoon salt
- 1/4 to 1/3 cup shortening
- 2/3 cup milk or buttermilk or yogurt
First get out your big bowl. Put the flour, baking powder and salt into the bowl. Drop in the shortening and use your fingers to casually mix it in with the dry ingredients. Don’t get too serious about it because it is better to under mix at this point than over mix. There should still be a few lumps of shortening, the size of peas, or even a little bigger. Two minutes or less of mixing should do it. Next add the milk. Stir it up into a soft dough. On dry days you may need another spoonful or two of milk. Form the dough into a soft ball. Get a piece of waxed paper and lay it on your counter. Sprinkle the waxed paper with a little bit of flour. Place the dough ball on the flour and knead it exactly 10 times. No more, no less. This activates the gluten in the flour just enough, but not too much. Next flatten out the dough with a rolling pin or your hands so it is about 3/4″ thick. Cut into biscuit shapes with a biscuit cutter, or the rim of a clean cup or can. I use a tomato paste can for small biscuits and a tuna can for large biscuits. Works really well. Lay the biscuits onto a cookie sheet or pizza pan and bake them at 425° for 10 to 15 minutes, depending on their size. Makes about a dozen medium sized biscuits. You can brush them with melted margarine when you take them from the oven if you want them to look pretty when they arrive at the table.
Cheese Biscuits: These are made simply by adding a cup of cheese to the flour after you mix in the shortening, right before adding the milk. Cut into smallish biscuits and cook as directed. They are really good with spaghetti or lasagna.
Bacon Biscuits: Add 1/3 cup of soy bacon bits to the flour right after adding the shortening. Cut into small circles and bake as directed. These are good for snacks or as a quick breakfast on the go.
Drop Biscuits: Substitute melted shortening or oil for the solid shortening. Increase the milk to almost a full cup. Stir it into the flour making a sticky dough. Drop the biscuits by small spoonfuls onto an oiled cookie sheet. Bake as directed. These used to be called Emergency Biscuits, in my grandmother’s day, because they could be made in such a hurry. They still make their appearance most often when I have forgotten to plan a hot bread to go with lunch or supper.
Biscuits are one of my favorite breads. For a little change, try this whole wheat flat bread recipe.
Come join me and over 200 other frugal-minded women in this new and exciting community. Share tips and recipes, learn new frugal skills and have fun with others just like you.
Come take a look and see what it's all about for just $1 for the first 7 days.
One member says: "It feels very comfortable here, a nice supportive community, kind of feels like putting on my sweats and curling up a comfy couch after a long day!".
Join us today at www.HillbillyHousewifeClub.com. We'd love to have you!
About this Post
|
Print This Post
Comments
9 Responses to “Homemade Biscuits”
Leave a Reply
Website & Graphics by ccd
May 6th, 2009 at 10:39 am
We used cookie cutters from Easter to make these. They’re good. Kind of “dry” but good. I didn’t have any wax paper so we used foil instead so it wouldn’t mess up the counter. My friends and son LOVED these though top with a sausage patty and an egg!
August 16th, 2009 at 8:38 am
Are we supposed to melt the shortening before we put it in the flour?
August 18th, 2009 at 6:54 am
No, you do not melt the shortening. You work it into the flour to get a sort of crumbly mixture. Susanne
August 26th, 2009 at 12:58 am
Can I use butter or margarine in the place of shortening?
August 29th, 2009 at 11:32 pm
I have used butter and margarine in place of shortening many times! I’ve used this very recipe for quite awhile. I son says mommy make the best!
September 22nd, 2009 at 11:49 pm
I am wondering can you freeze them after you cut them out and then just pop them into the oven when you need them? If so how long can you keep them in the freezer?
September 23rd, 2009 at 6:52 am
You sure can. I’d recommend using them within 6 months of freezing them.
September 28th, 2009 at 9:40 pm
I think I have just found my favorite web site ever! I dont want fancy stuff I want stuff my kids will eat and my husband can enjoy. I want to learn how to frie chicken.
October 23rd, 2009 at 7:23 am
I wanted to say thanks! I am enjoying my biscuits and country gravy! They happen to be the second best in my life next to my grandmothers and the closest i might add! keep up the great work!