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I need a good recipe for this. Tips and tricks etc. I've had a go in the past, but it wasn't great. I want to surprise hubster
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I regret to inform you that a lot of us just pop open a can lol ^^;
You probably can't wrong with any of King Arther Flour recipes:
Biscuit Recipes
www.kingarthurbaking.com
I usually stick to drop biscuits if I'm making from scratch. I haven't made King Arthur's recipe specifically, but they're pretty hard to mess up.
Sugar spun run has my favorite chili recipe, too! I've made it like ten times, even adapted it to be low carbEasy Homemade Biscuits
Buttery, soft, and made completely from scratch, this easy homemade biscuit recipe deserves a permanent place in your recipe repertoire. This recipe is made with all butter, no shortening!sugarspunrun.com
I mean... Before I can give you an answer, I have questions!I need a good recipe for this. Tips and tricks etc. I've had a go in the past, but it wasn't great. I want to surprise hubster
I do not have access to bisquick u_uI mean... Before I can give you an answer, I have questions!
What are you using the biscuits for? Biscuits and gravy? Jam? A side for something savory?
Do you have access to Bisquick?
Sausage gravy! Lol. I haven't had them any other way, apple butter sounds really good...Sugar Spun Run does have some delish recipes and read those tips, they will make a big difference!
I do a couple different biscuits depending on how much effort I want to put into them. I have a "cheat" recipe that calls for Bisquick, 7up, lotsa butter and not much else but I don't know if Bisquick is something you have over there. My basic other biscuit would be from this cookbook which I highly recommend, as you can see the tabbed recipes. I don't think there is anything in there I've made that I didn't like.
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If you wanna mix it up and have a more savory biscuit this is one of my favs. I can make them both ways and honestly like them either way.
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I do recommend the frozen butter, cheese grater thing. It does make quicker work of cutting in the butter. It doesn't have to be frozen solid just hardened a bit. You also don't want to overwork the dough, stir it just enough to form a ragged, slightly sticky dough and keep that butter cold so be kinda quick about it. Drop biscuits you just scoop and drop, about an inch apart. Cut biscuits place so that the sides just touch each other a little, that helps them rise. If you're doing cut biscuits fold and roll (or pat out) your dough a couple times to make layers. I always use parchment on my pan and I was always told you gotta use a biscuit cutter, not a upturned glass and don't twist. A sharp biscuit cutter punched straight down will help the rise. When you use a dull glass or other round thing or twist when cutting it pinches the sides so they don't end up rising up as well.
Good luck with your biscuits! You gonna put some chip beef gravy on them right?!? or sausage gravy? or are we jam and jelly only? This time of year is when you want them with apple butter, or pumpkin butter mmmm, now I'm hungry LOL