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Biscuits, How to Make

biscuits

Biscuits are a daily southern favorite. Here are some tips and the recipe from the Betty Crocker Cookbook 10th Edition.

Baking Powder Biscuits

Baking Powder Biscuits

2 cups all-purpose flour*
1 tablespoon sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup shortening
3/4 cup milk

  1. Heat oven to 450ºF.

  2. In medium bowl, mix flour, sugar, baking powder and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs. Stir in milk until dough leaves side of bowl (dough will be soft and sticky).

  3. Place dough on lightly floured surface.  Knead lightly 10 times. Roll or pat 1/2 inch thick.  Cut with floured 2- to 2 1/4-inch round cuttter.  Place on ungreased cookie sheet about 1 inch apart for crusty sides, touching for soft sides.

  4. Bake 10 to 12 minutes or until golden brown.  Immediately remove from cookie sheet. Serve warm. 

*If using self-rising flour, omit baking powder and salt.

For Buttermilk Biscuits - Decrease baking powder to 2 teaspoons; add 1/4 teaspoon baking soda with the sugar.  Substitute buttermilk for the milk. (If buttermilk is thick, using slightly more than 3/4 cup may be necessary.)

Biscuit Tips

  • One secret to making flaky biscuits is thoroughly blending or "cutting in" the shortening and dry ingredients.  A pastry blender, which breaks the shortening into little lumps, works great for cutting in.

  • For evenly browned, picture-perfect biscuits, roll or pat the dough to an even thickness.

  • Dip the biscuit cutter in flour for each biscuit to cut cleanly through the dough without sticking, pushing the cutter straight down through the dough.  If you twist as you cut, the biscuits will be uneven.  Cut the biscuits as close together as possible.

  • If you don't have a biscuit cutter, use the end of an opened 6-ounce juice can or other narrow can or glass, or use cookie cutters for fun shapes. Dip in flour before cutting.

  • After cutting as many biscuits as possible, lightly press - don't knead - the scaps of dough together.  Roll or pat the remaining dough to 1/2-inch thickness and cut.  These biscuits will look slightly uneven.
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jadamen said: Posted: 11/1/2012 4:29 PM
I want to use bran, oatmeal or multi-grain flour instead of white flour. What do I adjust in this recipe?
 
chinobelle said: Posted: 9/13/2010 9:25 AM
i did this several times,you can use vegetable oil and freeze for 15 minutes before using. you can add your favorite dried fruits too.for flavoring, you can add powdered juice drink of any flavor.try it and enjoy the best of biscuits.
 
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