Due to the Coronavirus and having to stay at home, we are making less trips to the grocery store, therefore, I'm not buying as much sliced bread as I have in the past.
I pulled out an old recipe for biscuits and made a big batch and froze all but what we needed for a few days. I think this is going to be cheaper than buying sliced bread. They are great for anytime you want biscuits or for making toast for breakfast. Just cut in half and put butter on them and toast in toaster oven. If you don't need to make this many biscuits, the recipe can easily be cut in half.
Anyone want a sausage and egg biscuit for breakfast?
Yield: 70 biscuits
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Hoe cakes can be made of flour or corn meal. The name derived from the early American practice of putting a small amount of dough on a very clean hoe blade and placing the blade atop hot coals or stones in the fireplace.
It took me about 50 years to discover the "secret" to nice flaky biscuits. When the recipe tells you to cut the butter into the flour, I have "my way" which makes the recipe almost a never fail.
If you want your biscuits to be crusty, then you have to spread them several inches apart on the baking sheet. If you let them touch then, they'll be soft.
When splitting hot biscuits (or hot rolls) to add butter, instead of cutting with a knife, push the tines of your fork into the biscuit (or roll) around the middle, then pull apart.
Don't buy the expensive biscuits in the tube from the cooler at the grocery store. Make your own from scratch! Saves money and tastes much better too.
Here are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community.
My biscuits have cracks on top of them. What am I doing wrong? I use White Lily flour, crisco shortening and buttermilk.
Vickie Jo from Clarkesville, GA
I always put butter, or oil on top of my biscuits. They brown very well on top. Be sure you pre heat the oven first.
Hi, I used to manage a biscuit breakfast place. An old lady who worked there was from Tennessee, said to rub the tops of the biscuits with butter. We used melted butter with a brush. If you do it right when they come out of the oven it makes them soft on the top.
everybody loves my biscuits and here's my recipe--
1 stick of margarine-cold-right from the fridge
2-3 C of self rising White Lily flour
blend this with a pastry blender or two knives.
You're putting too much shortening in the biscuits, and/or you're letting them rise too much while making them. Probably too much shortening. Cut back, and also, a little tip we found out, keep your flour in the freezer, so it will be cold while making the biscuits, then they don't rise so much ahead of time.
Take all of the above suggestions into consideration and use Canola oil. Healthier for you. I make mine in a 9X12 pan anymore cause I am lazier as I get older. Can cut them to "your" size. I call them pan biscuits. As long as they get eaten. :-)
I remember my Mom making homemade biscuits and gravy. She always cut the biscuits out using the open end of a glass. She would
always pour a little oil in the bottom of a pan and coat both sides of the biscuit as she laid it in the pan. They were always PERFECT!
I agree, brushing them with butter is a must. Also, I think you need to be sure the dough isn't too dry or overworked. Bake quickly in a hot oven.
I have everything to make homemade biscuits, but no shortening, lard, or butter. I do have margarine and oil.
I am pretty sure that you can sub the margarine for butter in any recipe.
Hope they come out great!
You can sub margarine. It has a higher liquid content, but after your first batch you will be able to judge if the next batch will need a tad more flour.
I have always used liquid shortening. Use the same measure as for solid shortening.
I had the same question and googled it. One recipe had like 2 to 4 tbs. mayonnaise to about 2 cups self-rising flour and some milk. Another recipe incorporated mashed potatoes--like one cup to two cups flour with baking soda.
I am a vegetarian and was thinking of using cashews blended with water to make a thick cream like consistency and using this in place of oil or shortening, but I am hoping the result will not taste - nutty - sort of speak!
Good luck on this, as I am trying to resolve the same question here.
I use butter to make homemade biscuits, but one must not handle the dough very much do not knead it too much to avoid these biscuits turning out tough. Sift your dry ingredients, and then cut the cold butter into the flour mixture just like making a pie crust and then add your milk or buttermilk slowly and work it into the mixture, turn it out on board and knead it very gently and then pat it out to about a half an inch and cut biscuits and place them on a baking tray, you do not need to grease the pan because of the butter in the biscuits, bake them at 375 for 10 to 15 minutes, according to your oven
Does anyone have a recipe for biscuits from scratch. That comes close to what Bisquick makes.
Doreen from Indiana
The back of the Dixie Lilly self-raising flour package has an excellent recipe.
A recipe for homemade bisquick at this link.
I have never made bisquick biscuits, but here is my from scratch recipe that we use all the time. I usually double the recipe because my family loves them.
Easy Drop Biscuits
2 c flour (can use 1c white, 1c whole wheat)
1 Tbsp baking powder
1/2 tsp salt
3/4 c milk or water
1/4 c oil
Mix dry ingredients, then measure water or milk in the same container at the same time, then dump into the center of the dry ingredients. Stir just until blended, if they are a bit powdery this is just right. Drop large scoops of dough with a soup spoon onto an ungreased cookie sheet. Bake in a 425 degree oven for 20 minutes. You can pat the biscuits to shape them, but my family likes the crispy edges that come from leaving them untouched-up. The insides are fluffy and light. These are absolutely best straight from the oven, but they keep alright on the pan with a dish towel over them or in a zip lock bag left open to retain some crispness (after they are totally cool).
I have also made gravy using 2 cups water, 2 tsp bullion (or whatever is suggested on the package) and 1/2 cup flour. Stir together and heat in a sauce pan until thick and bubbly, season with pepper to taste.
Can I mix the ingredients for biscuits and bake them later, just before dinner?
In preparation for company and preparing a big meal for dinner, I have made a pan of biscuits and set it the refrigerator until time to cook them.
You can also bake your biscuits ahead of time and freeze them. Take them out of freezer and place them on a baking sheet. Put the frozen biscuits into a cold oven. Set temperature at 450 degrees and timer for 10 minutes. They taste just like fresh baked. This is what I do most of the time. Learned this trick from my step-mom.
How do you make homemade biscuits from scratch?
By Natalie from Dunwoody, GA
Go to this site : www.southernplate.com. There is a recipe for "scratch" biscuits. There is also a tutorial (with pictures) for the biscuits. This makes it easy for a first-timer to follow each step. And you'll know how your dough is supposed to look during each step. Lots of luck!
Personally, I use White Lily Flour and Crisco shortening. White Lily is made from soft winter wheat. Guess it is a "southern thing". My mama always used White Lily, as do most folks I know. Now you'll need to make some crock-pot apple butter to put on those biscuits.
This is a page about making homemade biscuits. Homemade biscuits are delicious and easy to make.
These delicious biscuits are great for breakfast or with a main dish for supper. This page contains buttermilk biscuits recipes.