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Started By
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Looking for a Decent Biscuit (from scratch) Recipe
Posted on 6/20/10 at 10:57 am
Posted on 6/20/10 at 10:57 am
My father used to make the best homemade biscuits. They were moist, never crumbled, and tasted great. Unfortunately, he never shared the recipe and took it to his grave.
5
Posted on 6/20/10 at 11:24 am to DaSaltyTiger
quote:
Looking for a Decent Biscuit (from scratch) Recipe
I'm an old Bisquick man, myself
Posted on 6/20/10 at 11:48 am to DaSaltyTiger
My favorite:
1 stick butter or margarine
2 cups self-rising flour
3/4 cup buttermilk
Cut the butter into the flour with a fork or a pastry blender until the mixture looks like coarse meal.
Add buttermilk, stirring until dry ingredients are just moistened.
Put dough onto a lightly floured surface, and knead lightly 3-4 times. (DO NOT overknead!)
Roll dough to 3/4 inch thickness; cut with a 2-inch biscuit cutter. Bake on a lighlty greased baking sheet at 400 degrees for about 12-14 minutes or until slightly brown.
If you do it right, you can peel the layers off and they'll melt in your mouth!
1 stick butter or margarine
2 cups self-rising flour
3/4 cup buttermilk
Cut the butter into the flour with a fork or a pastry blender until the mixture looks like coarse meal.
Add buttermilk, stirring until dry ingredients are just moistened.
Put dough onto a lightly floured surface, and knead lightly 3-4 times. (DO NOT overknead!)
Roll dough to 3/4 inch thickness; cut with a 2-inch biscuit cutter. Bake on a lighlty greased baking sheet at 400 degrees for about 12-14 minutes or until slightly brown.
If you do it right, you can peel the layers off and they'll melt in your mouth!
Posted on 6/20/10 at 1:45 pm to Dorothy
quote:
Dorothy
Posted on 6/20/10 at 5:21 pm to DaSaltyTiger
A recipe will only get you so far. Google the technique. Gotta get the butter / shortening & minimum kneading bit down and you'll be golden.
And make sure your leavening agent is fresh.
I've never made good homemade biscuits . . . but I haven't tried very hard.
And make sure your leavening agent is fresh.
I've never made good homemade biscuits . . . but I haven't tried very hard.
Posted on 6/20/10 at 6:44 pm to GarmischTiger
Buy a bag of white lily flour. Recipe is on the back of the bag. This is the one my mom uses and it is great.
Posted on 6/20/10 at 9:26 pm to Oyster
Ahh, biscuits...the thing that separates the civilized South from the barbarian, bagel-eating Yankees.
Posted on 6/20/10 at 9:28 pm to andouille
do NOT over work the dough
Posted on 6/20/10 at 10:41 pm to DaSaltyTiger
One nice trick I learned years ago is roll the dough to 1/2 the desired thickness and then lay it over to double it and then cut out your biscuits. When they are cooked they then split open easier.
Posted on 6/21/10 at 8:17 am to Dorothy
quote:
DO NOT overknead!
What happens if you do?? I count at least three warnings against this in this thread.
Posted on 6/21/10 at 8:40 am to DaSaltyTiger
My Camp Catheads
about 2 cups of self rising flour
about 2-3 forkfulls of Crisco, butter flavored
about 1 tablespoon of baking powder
some buttermilk, a little bit of butter and a cast iron skillet
mix flour and baking powder, cut in Crisco using fork until mixed, add buttermilk and stir until you get the right gooey thickness. Take a paper towell or use hand and coat inside of skillet with Crisco. Put flour on your hands and make balls (between golf and baseball sized) out of mixture, put in skillet and pat down slightly, give em a few minutes to rise back and then pat down slightly again and put a pat of butter on each cathead. Bake @ about 350 until they are ready to eat.
At the camp in an emergency situation, when there is no buttermilk, can substitute with milk, sprite, ginger ale, mayonaise, or Coors Light. Remember, all measurements are exact...
about 2 cups of self rising flour
about 2-3 forkfulls of Crisco, butter flavored
about 1 tablespoon of baking powder
some buttermilk, a little bit of butter and a cast iron skillet
mix flour and baking powder, cut in Crisco using fork until mixed, add buttermilk and stir until you get the right gooey thickness. Take a paper towell or use hand and coat inside of skillet with Crisco. Put flour on your hands and make balls (between golf and baseball sized) out of mixture, put in skillet and pat down slightly, give em a few minutes to rise back and then pat down slightly again and put a pat of butter on each cathead. Bake @ about 350 until they are ready to eat.
At the camp in an emergency situation, when there is no buttermilk, can substitute with milk, sprite, ginger ale, mayonaise, or Coors Light. Remember, all measurements are exact...
Posted on 6/21/10 at 8:47 am to Ole Geauxt
quote:
Remember, all measurements are exact...
What size fork, forker?
Posted on 6/21/10 at 9:02 am to Good Times
quote:I prefer the size that I eat with,,"Jethro" size...
What size fork,
Posted on 6/21/10 at 10:23 am to Ole Geauxt
quote:
I prefer the size that I eat with,,"Jethro" size...
That's "double naught" size for you younguns.
Posted on 6/21/10 at 1:29 pm to CCT
quote:
DO NOT overknead!
What happens if you do?? I count at least three warnings against this in this thread.
The biscuits get tough and won't "rise" very well. The goal is to make them light and fluffy, not hard as rocks.
Posted on 6/21/10 at 2:14 pm to Dorothy
4 cups Self Rising Flour with 1 tablespoon baking powder (or 4 cups Bisquick or Pioneer)
8 ounce container sour creme
1 cup 7-UP
.25 cup cold butter
Cut cold butter chips into flour with fork as mentioned above
Add sour creme and 7-UP, mix until absorbed and sticky.
Put on floured counter and knead three or four times, flatten to desired thickness and cut into bisquits with a Bama Jelly jar.
Put on lightly greased cookie sheet and stick in icebox for about fifteen minutes to set.
Pre-heat oven to 400-425.
Prior to launching the bisquits into the oven brush tops with melted butter.
Middle rack of oven for about 15-17 minutes-all ovens vary-until golden.
What do you put on them?
Grape jelly; blackberry jelly; butter; sausage.
Ok this goes well with them.
In a cast iron skillet (or teflon if you are afraid of it sticking) brown a pound of sage sausage cutting into smaller pieces; when browned remove from skillet and discard grease.
Add one stick of butter to skillet and let melt then add about three or so tablespoons flour and stir to make an easy blonde roux-about 4 minutes. Whisk in whole milk about a half cup at a time and continue to stir until you get your desired thickness. I end up about two cups of milk-then add your sausage back in with salt and a bunch of black pepper. You can add just a small shot of worchestershire sauce to this if you like, not much. Continue to cook until all is well heated. Split bisquit open and ladle a heaping helping on top.
After eating, put your easy on/easy off shorts on and turn on TV.
You can also add to the gravy dried beef instead of sausage and that is creamed chip beef and serve over bisquit or toast. This is also known as shite on a shingle.
Add mushrooms to it as well. Lots of black pepper. Old time milk gravy.
Leave out the meat and serve it on mashed potatos or rice. Need a little chicken grease or chicken base added for that.
8 ounce container sour creme
1 cup 7-UP
.25 cup cold butter
Cut cold butter chips into flour with fork as mentioned above
Add sour creme and 7-UP, mix until absorbed and sticky.
Put on floured counter and knead three or four times, flatten to desired thickness and cut into bisquits with a Bama Jelly jar.
Put on lightly greased cookie sheet and stick in icebox for about fifteen minutes to set.
Pre-heat oven to 400-425.
Prior to launching the bisquits into the oven brush tops with melted butter.
Middle rack of oven for about 15-17 minutes-all ovens vary-until golden.
What do you put on them?
Grape jelly; blackberry jelly; butter; sausage.
Ok this goes well with them.
In a cast iron skillet (or teflon if you are afraid of it sticking) brown a pound of sage sausage cutting into smaller pieces; when browned remove from skillet and discard grease.
Add one stick of butter to skillet and let melt then add about three or so tablespoons flour and stir to make an easy blonde roux-about 4 minutes. Whisk in whole milk about a half cup at a time and continue to stir until you get your desired thickness. I end up about two cups of milk-then add your sausage back in with salt and a bunch of black pepper. You can add just a small shot of worchestershire sauce to this if you like, not much. Continue to cook until all is well heated. Split bisquit open and ladle a heaping helping on top.
After eating, put your easy on/easy off shorts on and turn on TV.
You can also add to the gravy dried beef instead of sausage and that is creamed chip beef and serve over bisquit or toast. This is also known as shite on a shingle.
Add mushrooms to it as well. Lots of black pepper. Old time milk gravy.
Leave out the meat and serve it on mashed potatos or rice. Need a little chicken grease or chicken base added for that.
Posted on 6/21/10 at 2:49 pm to Martini
Most people are surprised when you tell them the key to good S.O.S. is a good roux. There was nothing better for breakfast during field training exercises in the Army than S.O.S.
Posted on 6/21/10 at 2:51 pm to Poodlebrain
I grew up eating it. I love it. My father learned it in the Army in WWII and makes it at least once a week since then. Long time.
This post was edited on 6/21/10 at 2:52 pm
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