Homemade Biscuits - Small Batch4:40 PM
My standard recipe makes about a dozen biscuits. Problem is, most of the time we don't need that many. This version of the recipe makes 6-8 depending on the size of your biscuit cutter.
Buttery Homemade Biscuits - Small Batch
(makes approx 6-8 biscuits)
For this recipe you will need:
2 Tablespoons shortening
1 c. all purpose flour
1 1/2 teaspoons sugar
1 1/2 teaspoon baking powder
1/2 teaspoon salt
6 Tablespoons milk (I use almond milk, but cows milk is fine too)
1 Tablespoon melted butter
Preheat oven to 400 degrees.
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. The mixture should look like crumbs.
|The mixture should look like crumbs|
Once everything is combined make a 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 center of the bowl. You want to combine the milk and flour mixture using as few strokes as possible.
|Don't over work the dough!|
Next turn dough onto a floured surface. I roll my biscuits on a cutting board.
|Almost oven ready|
INCREASE THE OVEN TO 450 degrees. Place the biscuits in the oven.
Bake 10-12 minutes until golden brown. Biscuits baked in a rising oven will be lighter and fluffier!!!
While the biscuits are baking clean up.
If you are a novice biscuit maker, try drop biscuits.
For drop biscuits, use 1/2 cup of milk instead of 6 Tablespoons. 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.
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