Skip the cans and make your own homemade biscuits from scratch. With a little effort you can make moist or flaky biscuits for breakfast or any meal of the day in a short amount of time. The biscuits will taste just like grandma used to make for you and will excite your guests who may have never had truly homemade biscuits before. After making the biscuits a few times you will be an expert and everyone will want you to make the biscuits for them.
Things You'll Need
Preheat the oven to 500 F while you mix the ingredients for the biscuits. The oven needs to preheat for a minimum of 10 minutes to be hot and ready to cook.
Use the measuring cups to measure all of your ingredients. Using too much or too little of some ingredients will cause the biscuits to be too crumbly, so accurate measurements are important.
Place the flour into the mixing bowl first.
Cut in the 1/4 cup of butter or margarine using the pastry blender. Continue mixing until the mixture has formed coarse crumbs.
Pour approximately half of the buttermilk into the flour mixture and blend until the bread mixture leaves the sides of the bowl. As the buttermilk is mixed in, slowly add the remainder of the milk until the dough is moist but not wet. You may not have to use all of the buttermilk. The mixture should stick to your fingers in small amounts when it is at the right consistency but you will easily be able to pull it off.
Sprinkle a small amount of flour onto the cutting board and place the bread dough on top of the floured surface.
Knead the dough 2 to 3 times and roll with a rolling pin until approximately 1 1/2-inches thick.
Dip the biscuit cutter into the extra flour that you used for dusting.
Cut the dough with the biscuit cutter and place each biscuit onto the baking sheet, sides touching, until you are out of dough or the pan is full. Do not twist the biscuit cutter while cutting or the biscuits will not turn out an equal size.
Press any remaining dough together but do not roll or knead or the biscuits will be tough.
Melt the remaining butter and use a pastry brush to spread across the tops of all the biscuits.
Bake for 8 minutes or until golden brown on the top.
Remove the pan from the oven and use a spatula to lift the biscuits from the pan onto a wire cooling rack. Serve hot or cool.
Using fresher flour will yield fresher biscuits.
References and ResourcesPinch My Salt; How to Make the Best Buttermilk Biscuits from Scratch; September 2007
Betty Crocker: Making Homemade Biscuits
ResourcesABC News; Top Secret Restaurant Recipes: Red Lobster's Cheddar Biscuits; January 2007
Hillbilly Housewife: Homemade Biscuits
Soul Food and Southern Cooking: Easy Homemade Biscuit Recipe