There have been lots of threads on various foods, but I don't remember one on biscuits. So do you have a favorite recipe? Any little tricks? Bring it on.
I was raised on Bisquick biscuits, but have found them lacking as an adult, and have been looking for the recipe for a while. The recipe linked below has become my go to when I want biscuits.
Make biscuits often. It is one of my specialties. But I cannot take credit. This is my mother-in-laws recipe and I have tried to master it for years now since she passed away. These biscuits are awesome.
Combine:
2 Cups All Purpose Flour
1 Tablespoon Baking Powder
1/2 Teaspoon of salt
1/4 Teaspoon of Soda
6 Tablespoons of Butter (Use Crisco!)
Cut in butter until mixture resembles course crumbs. Add 1 cup buttermilk all at once. (Note, I use much more than a cup. I like the dough wet and then add flour to get consistency). Stir until blended. Turn out on lightly floured surface and knead lightly for a couple minutes. Roll out to 1/2" thickness. Place on cookie sheet. Prick with fork. Brush top with buttermilk. Bake in preheated 450 degree oven for 10 to 12 minutes.
I've been looking for a good biscuit recipe this week, so I will give this a try. If the kids like it, I will freeze them unbaked and see how they work as a freezer biscuit. Thanks for sharing DavidNorcross!
Lang 48 inch Deluxe Patio Model (burns hickory splits)
PK 360 (burns premium lump charcoal with wood chunks)
28 inch Blackstone Griddle (propane)
Rubs I love:
Yardbird by Plow Boys
Killer Hogs by Malcom Reed
AP Rub by Malcom Reed
Meat Church (any)
Three Little Pigs Memphis Style for ribs
Would love to try Meathead's commercial rub
Sauces I love:
Gates'
Joe's
Pa & Ma's
Killer Hogs Vinegar Sauce
Disposable Equipment I use:
Disposable cutting boards
Tumbleweed chimney starters
Aluminum foil
Aluminum pans (half and full)
Latex gloves
Diamond Kosher Salt
Vice-President of BBQ Security, Roy
He's a pure-bred North American Brown Dog
He loves rawhide chewies
My wife calls me "Teddy" and I call her "Princess" and that's where "mrteddyprincess" comes from.
These are my biscuits, but I'm not sharing the recipe because you guys are giving good recipes up above. RonB your biscuits look like they belong on the cover of a magazine! I set out years ago to eye ball the ingredients to biscuits and I get pretty good results, but it's difficult to convey my method to other people.
I have fond memories of an aunt making scratch biscuits. She had been making them 6 days a week for over 60 years, and did it without measuring. And was able to bake them without a timer, and without looking - she just pulled them out of the oven when they were done.
RonB that's what I'm after too. I don't have any complaints about my biscuits and I kind of take pride in not measuring anything, but until I do measure, my biscuits aren't going to look like yours!
I am NOT a baker. Grilling, roasting or on top of the stove is my domain. But cakes, muffins, bread, biscuits are anathema to me. HOWEVER, my wonder wife has had a craving, hankering for biscuits. I will pass this thread on to her.
My wife makes those all the time. She actually built a whole business with a lot of inspiration from that recipe. There have been some tests and modifications from that recipe but that one was the main inspiration.
Love me a good biscuit cook, my recipe is much like the one DavidNorcross added above.
Frozen/ice cold butter is the key and buttermilk.
My problem is I sometimes really over work the dough and they don't rise like they should.
375g flour
22g baking powder
2g baking soda
15g sugar
11g kosher salt
315g buttermilk
9 tablespoons cold butter — cube it up in small pieces (which is 1 whole stick plus a tablespoon)
Mix everything with spatula
Put on clean work surface
Fold over a few times. Use circle cookie cutter to cut biscuits
Makes about 9 large biscuits
Bump temp down to 400 (450 is a preheat temp)
Bake at 400 for 14 min. Biscuits should have internal temp of about 200 (no less than 190)
Last edited by scottranda; August 5, 2022, 09:15 AM.
The keys to making good biscuits are not to use a rolling pin, not to overwork the dough, and to have the shortening as cold as possible when incorporating it into the flour. I usually use lard for biscuits. I store it in the freezer and use a grater. Sometimes I use a mixture of lard and butter.
Like DavidNorcross and some of you others, I consider myself a "biscuiteur" as well. David's recipe is a classic basic great recipe! I'll also do it with self rising flour (omit the baking powder and salt, but keep the soda for a little extra rise). I like baking at 475 or better, but it really depends on your personal taste. At 475+ I get moister/smoother inside but not as flaky. Both temperatures and both AP and SR flour give great biscuits. More recently, I ran across Southern Biscuit Formula L biscuit mix (WalMart and DollarGeneral have it). This has shortening chips already in the mix, so all you have to do is add buttermilk - it's almost cheating, but it makes an awesome biscuit. Add an extra 1/2 stick of butter to the mix and you really crank it up a notch. For more of an "old time" flavor I'll put some bacon grease in a skillet and let it heat up with the oven and then cook the biscuits in the skillet. The hot grease gives it a crunch on the bottom that also holds the biscuit together better if putting ham, sausage, eggs, etc. on the biscuit. Instead of buttermilk, my grandmother made her own "clabber" and used that (google it). That'll really give it an "old time" taste. I used to do it and then got lazy and went back to buttermilk. (You have to periodically "tend" to clabber in the refrigerator.) That being said, I think I'll make some more clabber and use it this weekend. Here's a pic of the Southern Biscuit mix:
Last edited by Perry Mason; August 4, 2022, 08:57 AM.
Sometimes a rolled biscuit is just the thing, but drop biscuits are nice too. Here's a cheese biscuit recipe I like a lot. It makes enough for 2 maybe 3 people, so you'll want to size up if you're feeding more people or if you like giant sized biscuits --
Cheese Biscuits (aka Scones)
Makes 6-7 medium sized biscuits
**Biscuits**
1/2 cup (2.2 oz) all-purpose flour
1/2 cup (2.2 oz) cake flour or rice flour
2 TBL buttermilk powder (optional)
1 1/2 tsp baking powder
1/2 tsp Mortons kosher salt
1/16 tsp (pinch) garlic powder
2 TBL cold butter
3/4 cup (3 oz) cheddar cheese, shredded
1 tsp herb blend (try Penzey's Mural of Flavor)
2/3 cup (5.3 oz) buttermilk or kefir or soured milk (see * below)
**Biscuits**
Measure the flours, buttermilk powder, baking powder, salt, and garlic powder into the bowl of a food processor. Pulse once or twice to blend.
Cut butter into 4-6 pieces, scatter over the flour mixture. Pulse 3-4 times or until butter looks like coarse crumbs. Add the cheese and herb blend. Pulse 1-2 times, no more. You want the cheese to stay in larger melty lumps. Dump the flour-cheese mixture into a bowl. Add milk. Stir until just combined.
Spray a baking sheet with cooking oil spray or cover with parchment paper. Use a large disher to drop 6-7 generous scoops of batter onto the sheet, spacing the scoops at least 2 inches apart.
Bake at 425 F for 10-12 minutes or until biscuits are golden brown around the edges and have light flecks of golden brown on top.
**Topping**
Melt the remaining butter and garlic powder, and brush over biscuits. Serve immediately.
For rolled and cut biscuits, make same recipe except reduce milk to 1/3 cup (2.7 oz).
Can omit the cake or rice flour and use 1 cup (4.4 oz) all-purpose flour.
* Soured milk -- 2 tsp white vinegar or lemon juice plus enough milk to make a total of 2/3 cup liquid. Stir together, let the mixture sit for 10-15 minutes, stir again, and use in this recipe.
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