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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 6 |
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I have been making buscuits since I was a kid and liked the recipes then I came across this recipe online and haven't made any other biscuits since. I think its a very simple recipe, easy to follow, easy to bake. Read more . Everyone in my family loves these biscuits, I hope you enjoy them also. Ingredients:
3 cups of all-purpose flour |
1 tablespoon of baking powder |
1 tablespoon of sugar |
1 teaspoon of salt |
3/4 teaspoon of cream of tartar |
(try to be exact with the cream of tartar, too much and the biscuits have a very strong bite to them) |
3/4 cup of butter or 1/2 cup butter and 1/4 cup of shortening |
(i use the 3/4 cup of butter but that is just my preference. it gives the biscuits a more buttery taste.) |
1 cup of milk |
Directions:
1. Preheat oven to 450* degrees, grease baking sheet.
2. In a large bowl, stir together the flour, baking powder, sugar, salt and cream of tartar. (I just use a fork to mix/sift through these ingredients, although I use a fork to mix Everything...)
3. Using a pastry blender or a fork and butter knife, cut in the butter until the mixture resembles coarse crumbs.
4. (The butter can be cold right out of the fridge or room temperature. It seems to work fine either way, but if it is room temp. just make sure you have a butter knife to clean off the pastry cutter because it WILL stick)
5. Using a fork, make a deep well in the middle of the mixture, add milk and and stir just until all ingredients are moistened, try not to over stir it.
6. Turn dough out onto a lightly flowered surface, knead dough until it holds together.
7. Roll dough until it is in the form of a log of canned biscuits. Use a knife to cut into 12 3/4 inch biscuits.
8. For drop biscuits (this is the method that I use): Prepare as above through step 1 except increase milk to 1 1/4 cup and Use a large spoon to drop dough into 12 mounds on a greased baking sheet. Bake as directed above. Makes 12 biscuits.
9. For buttermilk biscuits: Prepare as above but substitute 1 1/4 cups of buttermilk or sour milk for the 1 cup of milk. For the drop biscuits, substitute 1 1/2 cup of buttermilk or sour milk for the 1 1/4 cup of milk.
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