Ingredients
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2
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1/3
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1
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1/2
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-
-
-
-
-
-
-
-
-
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Directions
Tips for Better Biscuits,This isn’t so much a recipe as my technique I learned many years ago. I come from a long line of bad-biscuit makers and I was determined to overcome it. In fact, my Mom was famous for her “Don’t Go Near The Water Biscuits.” The break came when I tried drop biscuits. That was the last time I ever made them because I learned the secret to consistent quality: moisture control. I then learned that fat plays an important but minor role. You can even make okay biscuits without it, but the outside will be crusty and character is lacking….but the type of fat used is not important. I then switched to oil. It’s healthier and much easier. But you can cut in shortening or butter if you wish. Below is a variation on just one recipe. Many will work, just increase the liquid. Wet dough in the mixing bowl (similar to drop biscuits) is the real secret.,Substitute 2 cups self rising flour with 2 cups all purpose flour plus 1 tablespoon of baking powder and 1 teaspoon salt. Add 2 tablespoons sugar. 1/3 cup vegetable oil. Use 3/4 cup whole milk in place of buttermilk. Leave out the baking soda. Bake at 425 for 15 min on a sheet pan lined with parchment paper. Rub tops of biscuits with butter as soon as they come out of the oven.,This came out perfect-light, fluffy and not dry at all. This will be my go-to biscuit recipe because its so easy! No struggling with cold butter only to end up with an overworked dough and a dry biscuit. However, I tweaked the recipe to suit my taste and what I had on hand. I did not have self rising flour so used 2 cups of flour plus 1 tablespoon of baking powder and a teaspoon of salt (based on a recipe I found for self-rising flour). I added 2 tablespoons of sugar for a hint of sweetness. I only used 3/4 cup of whole milk as I did not have buttermilk. Store bought buttermilk is typically much thicker than regular milk so I followed my instinct to cut down the amount of milk so the recipe would not come out too wet. I ended up with a moist dough but it was still workable. I did not press it out and cut out biscuits- I simply made balls and flattened them slightly. I baked them on parchment paper at 425 for 15 minutes because my oven bakes hot and 450 seemed too high. They were a perfect golden brown with a nice crust on the outside and perfectly light and moist inside. I rubbed butter on the top right after I took them out of the oven. Thanks for the recipe.
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Steps
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1
Done
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Heat Oven to 450f. |
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2
Done
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in Large Bowl, Add Flour and Make a Well in the Center For Mixing. |
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3
Done
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Add Oil to the Well. |
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4
Done
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Stir the Well as You Add Buttermilk Mixing in More and More Flour Until All the Flour Is Involved and the Dough Is Sticky, Gummy and on the Verge of Being "too Wet". You May Need Less Than 1 Cup For This. |
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5
Done
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Turn Out the Dough Onto a Floured Surface and With Flour on Your Hands Make Into a Very Soft Dough, Sprinkling a Little Extra Self-Rising Flour Over It All as Needed Until No Longer Sticky. |
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6
Done
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Try not to Work the Dough at All or Any More Than Necessary For It to Be Consistent Throughout. |
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7
Done
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Pat Out Dough to 1/2-Inch Thickness. |
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8
Done
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Cut With Floured 2 1/2-Inch Round Cutter. Cut Without Twisting the Biscuit Cutter. Place on Cookie Sheet or Greased Cast Iron Skillet. |
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9
Done
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Bake at 450f For 12 to 14 Minutes or Until Golden Brown. |
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10
Done
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Brush With Melted Butter. |
