Delicious Biscuit Recipe

Our near future is in flux right now, and I feel so uneasy about it.  This combined with the colder season has me turning to my favorite comfort foods.  Chicken and dumplings, biscuits, and anything I can smother in gravy (I like gravy, ALL the kinds).

I wanted to share my biscuit recipe.  My biscuit recipe is a combination of about 12 different recipes.  I utilize grated butter, a much larger quantity of baking powder, and some techniques that help them rise.  Try them, and let me know if you like them.

Here we have homemade raspberry freezer jelly and a bacon and cheese biscuit.

Tip: If you don’t have a biscuit cutter – use a juice glass or, next time you use a can of tomatoes, save it, and use it to cut your biscuits.

Liz’s Biscuits

This is a pretty easy recipe. The first time you do it will take more time. I find that making these and baking these typically takes less time than making pancakes, mostly becasue the batter doesn't have to rest.
Prep Time15 mins
Cook Time15 mins
Course: Appetizer, Breakfast, Side Dish, Snack
Cuisine: American, Soul Food, Southern
Keyword: biscuits, buttery, delicious
Servings: 6 people
Cost: $2.50

Equipment

  • box grater
  • bowl
  • measuing cups and spoons
  • biscuit cutter

Ingredients

  • 2 c. All Purpose Flour
  • 1 T Baking Powder
  • 1 t Baking Soda
  • 1 t Kosher salt
  • 4 oz Good quality butter – (1 stick) Keep in fridge until needed.
  • ½ c Whole milk or half and half
  • ½ c Sour Cream

Instructions

  • Preheat oven to 425 degrees – Cooking time is 13-15 minutes
  • Combine your dry ingredients and whisk
  • Combine your wet ingredients and whisk
  • Take your box grater and put it in the middle of the bowl of your flour mixture.
  • Grate about a third of your butter, then toss lightly in the flour, continue grating do this until all the butter is grated. The last bit I tend to pull apart with my fingers.
  • If your butter is getting too soft, use your flour to coat. Lightly distribute the butter throughout your flour mixture with your fingers.
  • Make a hole in the middle and pour in your wet ingredients.
  • Using a bowl scraper, or a stiff silicon spatula, start combining the mixture. It's a bit wet and shaggy.
  • Continue to fold over on itself until most of the shagginess has been incorporated. Put out onto counter or rolling board that has been well floured.
  • Roll or press out with your fingers to about a half inch thick and then use your biscuit cutter to cut out your biscuits.
  • ***When you put your biscuits on the cookie sheet, make them touch. Touching each other will help them rise considerably higher. You will even notice that the edges of the ones that are on the outside will be lower then those in the middle.
  • I normally get 12-15 biscuits depending on what size I use to cut them out. I tend to use a smaller size if I'm making them for biscuits and gravy, and larger if we are going to use them to make breakfast sandwiches.

Best with Sausage, bacon, or ham gravy, scrambled eggs or raspberry freezer jam

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