One of our breakfast favorites for Saturday and Sunday mornings is homemade biscuits. The recipe is a family secret. Just kidding, it’s off of the baking powder container…ha!
- 2 cups All Purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup shortening
- 3/4 cup milk (I use 2 %)
- 1 Tablespoon margarine or butter
Pre-heat oven to 475 degrees. In a bowl, stir together flour, baking powder, and salt. Cut in shortening with a pastry blender until the mixture resembles course crumbs. Add the milk and stir only enough to incorporate everything (if you stir too much your biscuits will be tough). On a floured surface, lightly knead dough for 30 seconds. Roll out dough with a rolling pin, bottle, or drinking glass, or flatten with your hands, like I do. Cut out biscuits, place on a greased baking sheet, lightly coat with margarine or butter, and bake for 11-15 minutes. Makes 8-10 biscuits.
Betty Becca Trick: For two people, I make half of the recipe which comes out to about 6 biscuits.To easily measure half of a liquid ingredient without dividing fractions, convert to ounces. On my measuring cup, I can quickly see that 3/4 cup is equal to 6 ounces so I pour 3 ounces to use for the halved recipe.
Also, you can see from the top left biscuit that I don’t put a lot of effort into re-shaping my dough after the first cuts. I don’t think biscuits are supposed to be perfect. It’s not about what they look like.
Let me introduce you to one of my first kitchen tool purchases…the pastry blender. It was the beginning of my cooking adventure, and I bought it to make dumplings for chicken and dumplings. You use this baby to “cut in” butter and shortening into flour mixtures for baking. “Cutting in” breaks the butter or shortening into pieces to evenly distribute it throughout the dough. I keep a table knife on hand to remove clumps that stick to the tines along the way.
Just like above, instructions often have you blend until the mixture looks like “course crumbs,” and that’s exactly what it will look like. Alternatively, you can use a fork, but it may take a little longer. Other uses include cutting butter into brown sugar before adding chopped nuts for a fruit crisp topping.
This biscuit cutter was my great-grandmother’s. I cherish it. It has a charming wood handle, and the metal part is an irregular circle from years of use. If you don’t have a biscuit cutter or circular cookie cutter, you can use a drinking glass. Or just do it like Paula and have square biscuits. Just make a few cuts with a knife across the rolled out dough and place on your baking sheet. It saves time and you don’t have to worry about reshaping the dough. I’d do this if I didn’t love using this little jewel so much!
If you absolutely must buy store-bought biscuits, these are the best:
*Full disclosure: I only mention brand names here so that you’ll know what I have used and recommend. This is in no way sponsored content.