Another Recipe Question - Homemade Biscuits

2 years ago

I offered to bring biscuits to Christmas at a friend's house.

I found what looks go be a great recipe. I know the butter must be cut and really cold to mix into the flour etc. Any thoughts or tips of tricks on this.

Here is my recipe.

Homemade biscuit recipe

Featured Answer

bbstx

2 years ago

My best tip: Go to HEB and buy Mary B’s frozen biscuits. If you can’t find Mary B’s, get Mary Hill’s. (apparently you have to be named Mary to make biscuits) Cook as directed. Fluff a little flour on your face and mess up your hair. Scurry to your friend’s house while the biscuits are still warm. When asked for the recipe, smile enigmatically and tell them you promised Mamaw you’d never give away her secret. 😉

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Comments (71)

HU-996389822
2 years ago
Easiest recipe is two ingredients: self-rising flour and heavy cream.
amykath thanked HU-996389822
3katz4me
2 years ago
Bless your heart for this undertaking. The last time I made homemade biscuits was in junior high home ec class and I don't think it turned out very well.
amykath thanked 3katz4me
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schoolhouse_gwagain
2 years ago
last modified: 2 years ago
I copied down Trailrunner's recipe.

My Mom used to make "drop biscuits". Not only to drop on top of stews, etc. but just dropped onto a baking sheet and baked. I'm not sure what recipe she used, but they were a small heap of biscuit dough that after baking were always soft in the center and golden brown on the bottom.

I made them once for a potluck dinner with musician friends, and one guy was amazed and announced "These are like the biscuits gold miners ate!" LOL City people.

ETA: I used Bisquick! : )
amykath thanked schoolhouse_gwagain
Annie Deighnaugh
2 years ago
I make my biscuits 1/2 whole wheat -- not only is it better for you, but the whole grain helps prevent gluten from forming which makes biscuits tough and it adds flavor. Instead of buttermilk, I use 1 Tbs of white vinegar and fill the rest with whole milk to make the cup. The acid really gets a rise out of the biscuits.

I mix the dry in the food processor and then chunk up the butter and add to the machine...the machine cuts it in perfectly. Then turn it out into a bowl and stir in the milk mixture as little as possible, and before it's fully formed, I dump it onto a well floured surface where I knead it together gently and as little as possible. I pat it out 1/2" thick and dip my 2" biscuit cutter into flour each time before cutting the dough. Also, never twist the cutter as it will seal the edges and keep them from rising as much. If you like softer edges, then bake with the biscuits touching each other...otherwise keep them separate and the edges will bake well all around.

1c whole wheat flour

1c white flour

1 Tbs baking powder

1/2 tsp baking soda

2 tsp sugar

1/2 tsp salt

1 stick unsalted butter

1 c. buttermilk...see my substitute above

Ungreased cookie sheet.

Bake at 450 for 12-14 min until brown.
amykath thanked Annie Deighnaugh
User
2 years ago
Wanted to add that real full fat buttermilk is best and three letter folds is plenty IME. Also there is absolutely no need for a full stick of butter , in fact I really dislike the texture and flavor even with excellent butter. We always use 4Tbsp or 1/2 stick. I have done so for many years and the texture is much improved. Also too much baking powder is what causes a bitter salty taste to all baked products . Another trick always store cookies and biscuits etc in the freezer . Room temp causes quick deterioration in the levaining again causing bitterness. Never store any baked goods in the fridge. It isn’t cold enough and causes chemical crystalization in the crumb of breads and other baked goods spoiling their freshness and flavor.
Tina Marie
2 years ago
Although I am not a good biscuit maker, I agree with @User on the buttermilk. My mom and grandmother could make the BEST biscuits. Then again, that was a staple for my grandparents generation. We don't eat them often. They used no egg or sugar in their recipe and I also agree with not using so much butter. Good luck!!
amykath thanked Tina Marie
woodrose
2 years ago
Springroz's recipe is the basic recipe for biscuits that I've always used. You don't even have to use buttermilk, whole milk will make delicious biscuits. There is no need for an egg, sugar, or cream of tartar in biscuits. I've never used any of those and never heard of anyone putting an egg in biscuits. Making biscuits is very simple. Just remember you're making a pastry: don't overwork the dough, and follow Martha Stewart's rule, " Make it cold, bake it hot ". Use cold milk and shortening, and have the oven preheated before adding the biscuits.

*from an old lady who has made a lot of biscuits .
amykath thanked woodrose
amykath
Original Author
2 years ago
Ok.... I am on board...no eggs and cream of tarter. I am following a recipe that includes, flour, baking powder, salt and butter. I hope it turns out yummy!
Anne
2 years ago
It is good to see the no twisting advice… I have made a lot of biscuits and just learned this tip recently. Makes perfect sense! I use cream of tarter but no eggs and I preheat the baking sheet in the oven.
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carolb_w_fl_coastal_9b
2 years ago
last modified: 2 years ago
FWIW, I understand the acidity of buttermilk, yoghurt, or even milk with lemon juice or vinegar added, makes biscuits - and other baked goods like them - lighter and more tender.
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OutsidePlaying
2 years ago
last modified: 2 years ago
This is Brenda Gantt’s method. She has had a regional cooking program for a few years now, and her biscuits are legend. Plus, she is a hoot. This video is simple to follow and pretty much how my grandmother and now my aunt (age 95) makes them. I don't make biscuits much now, but this is how to do it, for real. And btw, self self-rising flour does make it much easier.

https://m.youtube.com/watch?v=IQgYEE2TJH8
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daisychain Zn3b
2 years ago
trailrunner, thank you for that. I have been preaching about not putting bread or baked goods in the fridge for years, but could not remember the science behind it. I think a chem prof explained it to me originally.
amykath thanked daisychain Zn3b
Kswl
2 years ago
Woodrose, buttermilk has less fat than whole milk. it is the liquid leftover from the churning process, after butter has formed. Buttermilk has one quarter of the fat that’s found in whole milk and about 2/3 of the calories.
Annie Deighnaugh
2 years ago
What is Buttermilk? https://www.southernliving.com/food/dairy/what-is-buttermilk
daisychain Zn3b
2 years ago
Just have to say that I am absolutely devastated that my mom's only edible contribution to the world is not worthy just because of its egginess. I think it must be a cultural/location thing. We are way north. You southern biscuit makers are such snobs (in case it's not clear, the preceding was said with affection).

Hope the biscuits turn out perfectly and your Christmas is lovely, aktillery. :-)
amykath thanked daisychain Zn3b
Judi
2 years ago
last modified: 2 years ago
I'm not a biscuit eater, but my husband loves them. And I love this ridiculously easy recipe!

Recipe and video: https://thecafesucrefarine.com/ridiculously-easy-buttermilk-biscuits/
amykath thanked Judi
raee_gw zone 5b-6a Ohio
2 years ago
last modified: 2 years ago
My Kentucky grandmother's only advice to me about biscuits (and pie dough) was to "have a light hand" while mixing. In other words, mix just enough to bring the ingredients together - don't beat it or work it any more than that. She showed me a more tossing motion (lift spoon from bottom up) rather than stirring.
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User
2 years ago
@Judi that is the recipe I was referring to. They are the only folks to come up with the cold buttermilk / melted butter mix. As an aside they do use too much butter as do all the other recipes. Try it with 4 Tbsp / 1/2 stick. It is so much better.
amykath thanked User
Judi
2 years ago
Trailrunner, sorry, missed your post. I didn't read through the entire thread. What may be too much butter for you, is not necessarily so for all. 😉 My dh loves them as they are.
amykath thanked Judi
bbstx
2 years ago
DaisyChain, you don’t know real southern snobbishness about biscuits. There are those who say the only acceptable flour for biscuits is White Lily. (I’m kidding too. I don’t know jack about making biscuits. I buy mine in the frozen section. My momma is rolling over in her grave!)
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Bunny
2 years ago
last modified: 2 years ago
Most of us here are south of Daisy. ;-)

I responded no egg in biscuits, but I don't think I've ever had one with an egg in it. I'm thinking it would make it more cake-y than flaky. I'm sorry, I didn't even try to make a rhyme. It must be Christmas Eve.
amykath thanked Bunny
Lars
2 years ago
I sometimes put an egg in my biscuit dough and sometimes I do not, but they are still biscuits and not scones, although they do resemble scones when an egg is added. What I do not like about scones is that they are too sweet. I generally add one teaspoon of sugar for two cups of flour, and I often use 50% whole wheat flour.
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User
2 years ago
@daisychain Zn3b snobs LOL. You should see the comments that would arise if this were a grits topic . White or yellow cook with milk or water or? Instant or regular… add bacon fat or cheese or plain ? 🤦‍♀️😳
amykath thanked User
localeater
2 years ago
@amykath how did your biscuits turn out? I havent made biscuits in a while but, inspired by this thread I almost did yesterday. In the end I felt like there was ample food for our little group of four. Plus dessert took a bit of time to create, and i was pooped.
amykath thanked localeater
Lyban zone 4
2 years ago
I made some for our christmas eve dinner using trailrunners recipe. it was so easy and they were so good.

thanks trailrunner.
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eld6161
2 years ago
Waiting for the update as well.
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amykath
Original Author
2 years ago
Let's just say I should have purchased frozen or canned already made biscuits. They were not terrible but definitely not delicious. If I ever bother doing it again, I going to follow the recipe that calls for melting the bitter. At least I tried. I am not the best baker that is for sure!!
Judi
2 years ago
If I ever bother doing it again, I going to follow the recipe that calls for melting the bitter.

I love to cook, but making pie crusts or anything that involves cutting in cold butter is not my forte. When I discovered the Ridiculously Easy Biscuit recipe I was thrilled! It really is incredibly easy!
amykath thanked Judi
amykath
Original Author
2 years ago
Yup. Going to use Trail's recipe! I think everything went awry due to the butter. I would also use far more salt and my biscuits did not really rise. Ugh!
bbstx
2 years ago
Throw out your baking powder and buy new. Baking powder that has lost its pizzazz may be the reason they didn’t rise.
amykath thanked bbstx
Bumblebeez SC Zone 7
2 years ago
I don't think biscuits are hard however I do use white lily flour, fresh baking powder, real buttermilk, and cold butter and salt. I usually freeze the butter and I like to fold the dough several times. It's essential to keep everything really cold and if it starts to warm up at all to put it back in the refrigerator or freezer.

The texture will be different than biscuits that are made with any Crisco, lard or alternate shortening. Using all butter tends to make a slightly crispier biscuit. If you want a really soft biscuit you need to add Crisco.

A lot of people want their biscuits to taste like the ones they buy at the store or from a can and those don't have all butter. There's also the biscuit that's considered an angel biscuit. Which is very soft but uses cream and that's probably my favorite. It's a combination of a roll and a biscuit. The soft flaky biscuits from cracker barrel for instance, have Chrisco in them.
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User
2 years ago
last modified: 2 years ago
My grandbabies were here and their Momma ( my DD) makes Costco frozen biscuits… babies took a nibble from our lovely huge biscuits and proceeded to lick all the honey off and then asked for toast!!! what??!!! bad babies😂 Dammie complied with homemade bread for toast which they gobbled down… gotcha babies! lol
bbstx
2 years ago
My old roomie, who lives in SA and comes from a long line of outstanding biscuit and cake makers, swears these are as good as they come. They are available at HEB.

Canned biscuits are an abomination visited upon us by aliens from another galaxy.
amykath thanked bbstx
User
2 years ago
Haha @bbstx aliens for sure with no taste or texture buds!!!! lol! enough honey and butter and you can almost eat anything 🤦‍♀️😳
amykath thanked User
amykath
Original Author
2 years ago
BB, I live in San Antonio. I will be buying those next time!!!!
Kswl
2 years ago
I have to ooint out that the words ”small batch” on the plastic bag containing those frozen biscuits is most likely deception. Just because there are only six in the package doesnt mean they were made in a batch of six. They were made in a factory and if the batches were that small they would sell for a LOT more than $5.13 a bag. Just saying….

A lot of people I know in Atlanta swear by Martha B biscuits, another frozen brand. They are, to put it kindly, barely edible. The manufacture and sale of canned biscuits should be an offense punishable by the biscuit police.👮
amykath thanked Kswl
Bumblebeez SC Zone 7
2 years ago
I tried to find the ingredient list for penny made but could not. I think if they were all butter it would be on the front of the package.
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terezosa / terriks
2 years ago
I'm not seeing Trailrunner's recipe for biscuits - just how to do the melted butter in the cold buttermilk. What are the other ingredients and measures?

Thanks
User
2 years ago
@terezosa / terriks Sorry I just referenced the melted butter/ ice cold buttermilk. here’s the rest.

1 c icy cold buttermilk

1/2 stick butter melted

2c AP flour

1 Tablespoon sugar

1/2 tsp baking soda

2 tsp baking powder

3/4 tsp salt. Mix dry ingred with a whisk till fluffy. put melted butter in buttermilk stir with a fork to distribute the pieces. Pour over dry ingredients and toss with a fork. Should be enough moisture to hold together. Pat out gently to square 6” sq and fold like letter , do this again 2x last time pat out and cut into 6 lrg biscuits with a sharp knife. . makes large biscuits! preheat oven 500 and bake 12-15 min.
Judi
2 years ago
Terriks, there's a 60 second video in this link that shows the technique.

https://thecafesucrefarine.com/ridiculously-easy-buttermilk-biscuits/
terezosa / terriks
2 years ago
Thank you Trailrunner and Judi!
Eileen
2 years ago
This came up in my news feed the other day. She uses a combination of cake flour and AP flour.

https://www.savannahnow.com/story/entertainment/2021/12/28/how-to-make-perfect-southern-biscuit-back-in-the-day-bakery-savannah-ga/8975607002/
Bunny
2 years ago
last modified: 2 years ago
I made Trail's biscuits last night and they turned out perfect!

Actually, I made half a recipe and, since I had no buttermilk on hand, I used lemon juice to turn the milk since I already had a cut lemon needing to be used.

I've made plenty of biscuits from scratch before, but these are not only the best, but the easiest (no cutting in butter). I turned on the oven and put the milk/lemon juice in the freezer, assembled the dry ingredients, and melted the butter in the MW. By the time the oven was heated to 450*, the milk was already getting frosty. The butter performed perfectly and they stirred up in no time. The dough was slightly sticky so I added another Tbs or so of flour. Did the 3x letter folds and cut into square-ish shapes with a bench scraper. So easy, no scraps. Baked for 12 minutes. Flaky and tender, very tender. Browned beautifully.

Thanks Trail. This recipe is perfect!

*ETA: The Café Sucre Farine recipe I printed out uses 450 degrees, not 500.
amykath thanked Bunny
User
2 years ago
last modified: 2 years ago
@Bunny

glad you like it! Yes oven dependent and if using convection etc. DH made them two days ago and he likes 450 better for 15 min. YMMV 👍. Also depending on how much butter you use there is a big difference. We always use 1/2 stick of real butter . That will definitely make a difference if you use a whole stick or if you use margarine for part or all or lard or Crisco. He also adds a sprinkle more flour or milk depending on the way it’s going. This is a perfect example of using weights not volume if one wants exactitude. photo???
Bunny
2 years ago
@User

I'll take a photo next time. :)

I never use convection for anything. I learned to bake without and it's what I know.

I always use real butter (salted). The recipe called for 8 Tbs of butter, you said 4. I split the difference, and since it was 1/2 recipe, I used 3. :)

I'm eating a leftover biscuit now. It's not quite as luscious as the one I ate straight out of the oven last night, but that's the nature of a biscuit. I will try to use real buttermilk next time.
User
2 years ago
DH keeps the leftovers in the freezer. Never store at room temp or in the fridge. Always freeze immediately. This prevents the baking powder and baking soda from degrading. When you want to eat one let it thaw at room temp and then reheat for a few minutes in the oven... not the microwave. We use our countertop oven to reheat. At 350-375 it only takes a few minutes. Tastes fresh baked. https://www.google.com/search?q=never+put+bread+products+in+fridge&oq=never+put+bread+products+in+fridge&aqs=chrome..69i57j0i333l2.9518j0j7&sourceid=chrome&ie=UTF-8
Bunny
2 years ago
I should have frozen them last night, but left in a ziploc at room temp. I wasn't sure I wouldn't want one for a bedtime snack. I will do that next time since there's no way I can eat even 1/2 batch when they're freshly baked.
Judi
2 years ago
Trailrunner Zone 7a VA, dh is the biscuit consumer in this house. He keeps the biscuits at room temp for a few days, then into the fridge. He reheats them in either the toaster oven or microwave. Loves them either way.
Bunny
2 years ago
Sorry to keep harping on these biscuits, but...

Tonight I had some turkey/rice/mushroom soup I made and froze after Thanksgiving. I had some day-old biscuits that had been in a ziploc bag on the counter. After heating the soup, I tore the biscuits into 4-5 pieces (big biscuits) and tossed them into the soup. Instant dumplings!!! They absorbed the soup but kept their shape. Honestly so good.
User
2 years ago
@Bunny I will be right over for leftovers!!!! @Judi glad he likes them that way.

Another Recipe Question - Homemade Biscuits

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