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Simple Recipe For Homemade Biscuits From Scratch The recipe below for baking powder biscuits generates a tender, flaky biscuit. Just do not work the dough an excessive amount of, or are going to tough. MY BISCUIT MAKING SECRETS: You can make the biscuits two times as big as usual to help you make breakfast sandwiches. Just add scrambled eggs, bacon and cheese. You may also get them to with vegetable oil also it makes them more flaky. When you use shortening or butter, it brings about more fluffy. I usually add 1/2 teaspoon more of baking powder when I am making big ones. It helps to keep them from being so heavy. If you're a novice to biscuits, remember - whenever you make biscuits (or scones or anything else which uses baking powder or soda to rise) you need to gently mix the dough JUST until the ingredients are mixed -- don't overwork it or knead it. The more you handle your dough the harder the gluten develops and the tougher your biscuits (or pie crust, etc.) will probably be. BAKING POWDER BISCUIT RECIPE 2 cups flour 2-1/2 tsp baking powder 1/2 tsp salt 1 TBS white sugar 1/2 cup butter, cold 1-1/4 cups milk (use is better) PREHEAT the oven to 450 degrees and lightly spray a cooking sheet. Mix together the flour, baking powder, salt and sugar inside a bowl. Cut inside cold butter with a pastry blender or a knife until it resembles coarse crumbs. Add milk a little during a period, barely stirring after each addition. (Frequent stirring makes the biscuits or any biscuit tough.) Drop by spoonfuls onto a cookie sheet and bake for 12-15 minutes or prior to the tops are golden brown. These are delicious warm with butter, homemade jam or honey. I created this recipe when I lived in Tennessee, and also this is unquestionably a keeper. BUTTERMILK BISCUIT RECIPE My favorite and best recipe for buttermilk biscuits is below. Buttery and tender, these biscuits will melt inside your mouth. The key to make their own biscuits will be the dough should be handled very sure your entire ingredients are incredibly cold; the food processor works the top just for this. You may freeze the rounds with a cookie sheet for approximately 30 days - just put this within the oven frozen at 450 degrees and bake for 20 minutes. Another one of my "made from scratch" homemade biscuit recipes. 2 cups unbleached flour 1/4 tsp baking soda 1 TBS baking powder (without aluminum) 1 tsp kosher or sea salt 6 TBS unsalted butter, very cold 3/4 cup buttermilk*, very cold PREHEAT oven to 450 degrees; you need a cookie sheet with this recipe. Combine the dry ingredients in a bowl. Cut the butter into chunks and cut in the flour until it resembles coarse meal. (If you are using a blender, you may simply need to pulse once or twice) Add the buttermilk JUST UNTIL IT'S COMBINED. (Important) If it really is somewhat too dry, increase the amount of buttermilk. Turn the dough onto a floured counter. GENTLY PAT before dough is 1/2" thick. (NO ROLLING PIN) Use a round cutter or perhaps a glass to create the biscuits. Place on a cookie sheet. (If you like soft biscuits - possess the biscuits touching; if you'd prefer crusty sides - place them about 1" apart. They will not be as high should you the latter.) Bake for 10-12 minutes, or prior to the biscuits can be a beautiful LIGHT golden brown; usually do not over bake. *BUTTERMILK 1 cup of milk 1 TBS vinegar or lemon juice Place the vinegar or lemon juice in a (single serving) measuring cup and then fill with milk. Let it sit for 5 minutes and yes it's all set to go. Part from the secret of my great sausage gravy recipe is the fat. If you are watching your weight and purchased the lean healthy form of pork sausage; it really won't make good sausage gravy. This is also called "sawmill gravy." This is a "fool proof"recipe, then when it can be poured over my warm homemade buttermilk biscuits; it's actually a southern breakfast nirvana! Nothing is more comforting in my opinion than scrambled eggs with biscuits and gravy. I could eat this anytime in the day; it isn't just for breakfast inside my house. Here are a few of my gravy "secrets," so every batch is perfect... Use mostly equal aspects of flour to fat. Always add salt right away when making gravy; measure it right in to the fat inside pan before whisking using the flour. Add pepper after the gravy is done given it burns easily and can ruin the gravy. Stir, stir stir! (remember to stir!) I use a whisk and use it constantly throughout the gravy making process. Last (but not least), cook the gravy on the low temperature. SAUSAGE GRAVY RECIPE 1 lb pork sausage (your preferred flavor), or breakfast links 3 TBS homemade unsalted butter 1/2 cup flour 3 cups milk 1 cup evaporated milk 1/4 tsp homemade garlic powder 1/4 tsp homemade onion powder salt and freshly ground black pepper to taste On medium heat and in a very heavy skillet, melt the butter and cook the sausage until it is no longer pink in the center; drain most in the fat and resume the skillet. In a little bowl, whisk the milk, evaporated milk and flour together; you can add to the cooked sausage directly within the pan. Stir and cook until thickened. Season with salt and pepper. NOTE: For something different, it is possible to fry 1 pound of bacon instead of the sausage. Crumble the bacon when it is cooked. It makes yummy homemade bacon gravy!
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