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Discussion Starter #1
I need some tips and recipes for making biscuits. I would like to make them from scratch, but they don't taste good at all. So we buy the canned pillsbury ones. TIA!
 

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i always had issues with homemade biscuits til my dh got me the joy of cooking, their recipe is awesome<br><br>
2 cups of flour<br>
2.5 tsp baking soda<br>
1tsp salt<br><br>
mix those together, then cut in 1 stick of COLD butter til the mixture is crumbly.<br><br>
slowly add 3/4 cup of milk, sometimes i need a little more.<br>
mix together just until the dough comes together<br><br>
roll it out , cut with a circle cutter, or an upside down glass, bake at 400 about 10 minutes
 

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I think with whatever recipe you use, the key is to not mix much, at all. I use my hands from the start, once it looks a bit like dough dump on the board and use my finger tips to fold it over and pat untill it JUST comes together.<br><br>
The perfect cutter is a can with both ends cut off
 

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Discussion Starter #4
Thank you for the tips and recipe. I think we will have biscuits and gravy for breakfast and see how they turn out.<br><br>
Thanks for the cutter idea. I couldn't find anything that would work good.
 

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On the topic of biscuits, my mil always told me she mixed biscuits by hand and it always turned out fine and that the part about not mixing by hand was a myth.<br><br>
One day it dawned on me, she always always has freezing cold hands! No wonder mixing by hand doesn't melt the butter when she does it.<br><br>
A good way to cut in the butter is to keep some butter in the freezer, then you can grate your butter stick using your cheese grater.
 

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Trotter, hope your biscuits turned out well.<br><br>
Here's The Joy of Cooking's Quick Drop Biscuits:<br><br>
Preheat oven to 450.<br><br>
Mix together:<br><br>
1 3/4 C flour<br>
1 tbsp baking powder<br>
1/2 tsp salt<br><br>
Cut in 4-6 tbsp chilled butter<br><br>
Add 1 cup milk. Stir briefly, about 1 minute. Then drop your biscuits out onto parchment paper. Joy says walnut sized. I thnk so long as they're evenly proportioned it's fine. Bake for 12-15 min., or until lightly browned.<br><br>
Enjoy!
 

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Another tip for biscuit cutting is to not cut and twist. Just put your cutter on the dough and press straight down. The twisiting will prevent the perfect biscuit rising!<br><br>
(This is a trip from the Ultimate Southern Living Cookbook.)
 

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I think in the first recipe, that should be baking powder, not baking soda. I accidently used baking soda instead of powder once with not good results.
 

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Discussion Starter #9
Well, the biscuits were a little tough, I probably just worked them a little too much. They were edible though and had good flavor.<br><br>
Thank you for all the tips!
 

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but I make awesome biscuits, thanks to America's Test Kitchen. The secret is to use WHIPPING CREAM instead of butter and milk. I get rave reviews every time I make these.<br><br>
This recipe is from America's Test Kitchen, by the way.<br><br>
2 cups (10 ounces) unbleached all-purpose flour<br>
2 teaspoons sugar<br>
1 teaspoon baking powder<br>
1 teaspoon salt<br>
1 1/2 cups heavy cream<br><br><br>
Instructions:<br><br>
1. Adjust oven rack to upper-middle position and heat oven to 425 degrees.<br>
2. Line baking sheet with parchment paper.<br>
3. Whisk together flour, sugar, baking powder, and salt in medium bowl.<br>
4. Add 1 1/4 cups cream and stir with wooden spoon until dough forms, about 30 seconds.<br>
5. Transfer dough from bowl to countertop, leaving all dry, floury bits behind in the bowl.<br>
6. In 1 tablespoon increments, add up to 1/4 cup cream to the dry bits in the bowl, mixing with wooden spoon after each addition, until moistened.<br>
7. Add these moistened bits to the rest of the dough and knead by hand just until smooth, about 30 seconds.<br>
8. To shape the biscuits, you can make round or wedge biscuits, by pressing the dough into an 8-inch cake pan, then turn the dough out onto a lightly-floured work surface.<br>
To make wedge biscuits, use a knife or bench scraper to cut the dough into eight wedges.<br>
To make round biscuites, use a biscuit cutter. Push together remaining dough into a 3/4-inch-thick round and cut out several more biscuits. Discard remaining scraps.<br>
9. Place wedges or rounds onto parchment-lined baking sheet. Bake until golden brown, about 15 minutes.<br>
Serve immediately.<br><br>
Variations:<br>
Cream Biscuits with fresh herbs: whisk 2 tablespoons of minced fresh herbs into flour along with sugar, baking powder, and salt.<br><br>
Cheddar Cheese Biscuits: stir 1/2 cup sharp cheddar cheese cut into 1/4-inch pieces into flour along with sugar, baking powder, and salt. Increase baking time to 18 minutes.
 

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I <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/heartbeat.gif" style="border:0px solid;" title="heartbeat"> America's Test Kitchen! Thanks for posting thast recipe, <b>californiajenn</b>.
 

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<div style="margin:20px;margin-top:5px;">
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<table border="0" cellpadding="6" cellspacing="0" width="99%"><tr><td class="alt2" style="border:1px inset;">
<div>Originally Posted by <strong>Ms. B. Sprout</strong> <a href="/community/forum/post/8044015"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">I <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/heartbeat.gif" style="border:0px solid;" title="heartbeat"> America's Test Kitchen! Thanks for posting thast recipe, <b>californiajenn</b>.</div>
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<br>
Yeah. They have a recipe for a sweet potato casserole that is OFF THE HOOK! Not all sugary sweet like most of them.
 

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<div style="margin:20px;margin-top:5px;">
<div class="smallfont" style="margin-bottom:2px;">Quote:</div>
<table border="0" cellpadding="6" cellspacing="0" width="99%"><tr><td class="alt2" style="border:1px inset;">
<div>Originally Posted by <strong>Doodlebugsmom</strong> <a href="/community/forum/post/8045042"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">Yeah. They have a recipe for a sweet potato casserole that is OFF THE HOOK! Not all sugary sweet like most of them.</div>
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could you post it please<img alt="" class="inlineimg" src="/img/vbsmilies/smilies/loveeyes.gif" style="border:0px solid;" title="Loveeyes">:<br>
got lots of sweetpotatoes around here.<br>
Kathryn
 

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right off hand I can't remember the recipe but I do know it calls for cram of tarter - lol not sure if thats the trick but regardless they come out every single time! I make em drop biscuits (recipe calls for more liquid) though because this mama doesn't have patience to roll it out and cut <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/lol.gif" style="border:0px solid;" title="lol">
 

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<div style="margin:20px;margin-top:5px;">
<div class="smallfont" style="margin-bottom:2px;">Quote:</div>
<table border="0" cellpadding="6" cellspacing="0" width="99%"><tr><td class="alt2" style="border:1px inset;">
<div>Originally Posted by <strong>KathinJapan</strong> <a href="/community/forum/post/8052673"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">could you post it please<img alt="" class="inlineimg" src="/img/vbsmilies/smilies/loveeyes.gif" style="border:0px solid;" title="Loveeyes">:<br>
got lots of sweetpotatoes around here.<br>
Kathryn</div>
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<br><a href="http://www.americastestkitchen.com/recipe.asp?recipeids=2641&iSeason=6" target="_blank">http://www.americastestkitchen.com/r...2641&iSeason=6</a><br><br>
I didn't post it, because I think it may violate copyright rules! <img alt="" class="inlineimg" src="/img/vbsmilies/smilies/duck.gif" style="border:0px solid;" title="Duck">:
 
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