We’re southern, and so we like biscuits. They’re great at breakfast and when I forget to make rolls for supper, I’ll throw together some biscuits and everybody is happy. I was a Bisquick/Pioneer Baking Mix girl for a long time, and then I ran out. I made biscuits from scratch, and like (almost) everything else made from scratch, they were 1,000 times better!! I’ve tried tons of recipes and had quite a few failures but I believe that I’ve created the PERFECT biscuit recipe. A lot of it is method, too, so I’m going to go step by step for you.
2 1/4 cups flour
4 tsp baking powder
1/2 tsp cream of tartar
1 tsp salt
1 tbsp sugar
1/3 cup butter
2/3 cup milk
Preheat your oven to 450.
In a bowl, mix up all the dry ingredients, combine.
Cut the butter into small pieces, then, using a fork, cut the butter into the dry ingredients. When the butter/flour combo is dry crumbles, set it aside.
In a bowl, combine the egg and the milk until the egg is well beaten.
Add the wet to the dry and mix until just barely wet.
Move the dough to a floured board and knead the dough together 5-6 times.
Roll out to about half an inch thick rectangle .
Using a sharp knife, cut into 2 in squares and place on a ungreased baking sheet.
Bake 10-14 minutes.
Makes 8-10 biscuits.
1. Make sure that your baking powder is fresh. To test it, put about 1 tsp baking powder into a glass and add about 1/4 cup hot water. It should bubble like crazy. If it doesn’t, or just bubbles a little, toss it and buy fresh. If you’re trapped and need it immediately, you can substitute 1/4 tsp baking soda & 1/2 tsp cream of tartar for 1 tsp baking powder.
2. There is a tool called a pastry cutter that’ll make life easier when cutting the butter into the flour mixture. It’s cheap and won’t take up much room. However, if you have a food processor, it’ll do the job super quick and will quickly mix in the milk/egg mixture, too – that’s what I use.
3. Don’t manhandle the dough too much. I grew up with round biscuits and I’m used to rolling out, cutting w/ a biscuit cutter, re-rolling the scraps, cutting… By cutting them into squares you save time and saves the dough some bother. The less you work the dough, the more tender and fluffy the biscuits will be.
4. If you like biscuits with a crispy top, simply roll them out and bake them. You can butter them before you bake them and the tops will brown but the tops won’t have that crisp crunch.
These are truly delicious biscuits. They bake up big and tall with crispy, crusty tops and are tender and fluffy inside. They’re great just with butter or jelly, and outstanding under gravy. They hold up well and don’t turn to mush.
Give these a try this weekend, they’re fast and easy and so yummy!