Easy - Buttery Homemade Biscuits!11:19 AM
|Buttery Homemade Biscuits|
Let me start with the truth. I've been making homemade biscuits for my entire adult life. They were always hard and bad. It's only in the past few years that I've figured out how to make nice, flaky biscuits. I'm sharing this recipe (and tips) to save you time and bad biscuit heartache!
This recipe is based on the one from Betty Crocker's 40th Anniversary Edition Cookbook page 38. The tips and tricks are all mine!
Buttery Homemade Biscuits
(makes approx 12 biscuits)
For this recipe you will need:
1/4 c shortening
2 c. all purpose flour
1 Tablespoon sugar
1 Tablespoon baking powder
1 teaspoon salt
3/4 c milk (I use almond milk, but cows milk is fine too)
2 Tablespoons melted butter
Preheat oven to 400 degrees.
|Pre-heat the oven|
In a large bowl combine shortening, flour, sugar, baking powder, sugar and salt. Use a fork to combine everything and thoroughly mix in the shortening. Once everything is combined make a well in the center of the flour.
|Mix dry ingredients and shortening with a fork.|
|Pour milk into the well in the center of the flour|
Pour the milk into the center of the well you created. Keep in mind that the trick to fluffy biscuits is to not over mix the dough.
Run your fork around the edges of the flour and combine it with the milk in the middle of the bowl. You want to combine the milk and flour mixture using as few strokes as possible.
|Mix until combined - don't over mix!|
Mix it just enough to bring the dough together.
|All done mixing|
Next turn dough onto a floured surface. I roll my biscuits on a silpat or a cutting board.
|Turn dough onto floured surface|
DO NOT KNEAD THIS DOUGH! Using your hands or a floured rolling pin press (or roll) the dough to approx 1" thickness.
|Roll or gently press dough until 1" thick|
Flour your biscuit cutter (use a glass if you don't have an official cutter). Cut your biscuits and place them on an ungreased cookie sheet.
|Flour your biscuit cutter or use a floured glass|
|Bring biscuit scraps together|
Once you're done cutting out the biscuits, gently press all of the dough scraps together.
|Use the scraps to make the mama cake!|
|Place biscuits on ungreased cookie sheet|
Shape the scraps into 1 - 2 large biscuits. This last biscuit is called the mama cake! It's the biggest biscuit and it's reserved for mama (or the biscuit maker). Place it on the cookie sheet.
Melt 2 Tablespoons of butter. Brush the tops and sides of the biscuits with melted butter. Be sure to put extra butter on the mama cake (you deserve it)!
|Brush the tops and sides of the biscuits with melted butter|
INCREASE THE OVEN TO 450 degrees. Place the biscuits in the oven.
|INCREASE oven temp just before baking for the best rise|
|Bake 10-12 minutes|
Bake 10-12 minutes until golden brown.
While the biscuits are baking clean up.
|Rolling biscuits on a mat makes clean up super easy|
|Roll up the mess and throw it away!|
Before you know it, the biscuits are all done!
Serve with jelly, honey or maple syrup!
If you are a novice biscuit maker, try drop biscuits.
For drop biscuits, use 1 cup of milk instead of 3/4 cup. Mix dough (don't over mix). Drop tablespoons of dough onto ungreased cookie sheet and bake. With drop biscuits, there is no kneading or rolling.