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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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How does one make American biscuits?
- Thread starter Twinkle-eye
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oh! my friend makes a really good biscuit, let me see if i can get info from her!
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Easy 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
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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:
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.
You probably can't wrong with any of King Arther Flour recipes:
Biscuit Recipes
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.
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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
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.
You're not wrong. That's usually how I make biscuits.
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No can biscuits!!!
Lemme pull out my recipe box
Lemme pull out my recipe box
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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!
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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.
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.
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
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.
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.
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
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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
What are you using the biscuits for? Biscuits and gravy? Jam? A side for something savory?
Do you have access to Bisquick?
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I tried to make biscuits using pancake mix a few weeks ago cause we didn’t have flour on hand, they tasted okay lol but the texture was so odd. I’d link the recipe I usually use but it looks like a few people already have and you got gingerbread’s recipe which I’m sure is absolutely amazing (I might have to try it out too). Good luck making some!
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I love biscuits and gravy... I can't find the recipe I used to use for that. The website must be gone. The recipe @Gingerbread shared looks interesting. I've never seen a biscuit recipe use yeast.
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Now I want cookies, but all I have is sponge-fingers and a jar of knockoff Nutella, so it'll have to do, cause it's 9:30 pm and I'm not about to get out of under my king-size blanket, am I?
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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.
View attachment 81583 View attachment 81586
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.
View attachment 81584 View attachment 81585
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
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Well, you'll have to let us all know how your experimenting goes