Biscuits anyone?

Burt Gummer

Burt Gummer

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I learned how to make homemade biscuits about a year ago and while I don’t make them often. I really enjoy seeing the end result. For breakfast this morning.
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Ok. Here’s the recipe

2 1/2 cups of self rising white lily flour.(the brand makes a difference)

1 tablespoon of baking powder(I know I’m using self rising flour, but if there’s doubt, look at the picture above)

1/4 cup sugar( or this time I used a couple ounces of honey straight from the hives of @beamernc )

1 stick unsalted butter grated (cold and hard)

I don’t measure the buttermilk I just add it and mix until all the flour is mixed(drier the better)

Mix all this stuff in a bowl
Put on a floured pastry mat, counter top, cutting board, stove top(whatever you mix dough on

Toss a little dry flour on top and fold and knead a few times until the outside isn’t sticky

Then I dip my cutter in flour so it doesn’t stick(you need to reflour the cutter every couple of biscuits), cut your biscuits and put them in a buttered cast iron pan, or at least that’s how I do it. Important, don’t twist the cutter as you cut, straight down and back up. Twisting will cause them not to rise. Bake at 450 until they start to brown on top, brush with melted butter and bake 5 more minutes
 
Bravo - I made a big breakfast for my crew ( wife and 17yr old twins ) biscuits , sausage gravy , fried taters and onions and scrambled eggs . Eggs are from our hens , and i make everything else
My biscuit recipe is similar to yours but I never have buttermilk- I use whole milk , and instead of all butter I use about 50/50 butter and crisco . Adding baking powder is a must to get fluffy tall biscuits
I will take pics sometime and post
 
Thanks for posting the recipe!

Also, thanks for posting this temptation while I'm in the middle of trimming my weight down. The English language does not have enough vocabulary for me to express how I feel about this. And that's saying a lot, as a retired Sailor.

😉

I'll give this a try in a couple months...you know, when eating the entire batch in one sitting won't be as big a deal!
 
Burt Gummer said:
1/4 cup sugar
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This is incorrect and also gross. Biscuits with sugar in them are honey buns.

Add salt, a good healthy shake or 3.

Butter is the best fat source. All others are racing for second place. Butter flavored Crisco is ok, as is lard and regular crisco. Coconut oil can be used but shouldn't be.
 
GoWolfpack said:
This is incorrect and also gross. Biscuits with sugar in them are honey buns.

Add salt, a good healthy shake or 3.

Butter is the best fat source. All others are racing for second place. Butter flavored Crisco is ok, as is lard and regular crisco. Coconut oil can be used but shouldn't be.
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Bacon grease.

That's what the can on the stove was for when I was growing up.
 
RetiredUSNChief said:
Bacon grease.

That's what the can on the stove was for when I was growing up.
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I've had them made like that. They're not as good as you might think. Perhaps filtering would make them better.


Also biscuits should touch each other in the pan so only the top and bottom brown.
 
Burt Gummer said:
Then I dip my cutter in flour so it doesn’t stick(you need to reflour the cutter every couple of biscuits), cut your biscuits and put them in a buttered cast iron pan, or at least that’s how I do it. Important, don’t twist the cutter as you cut, straight down and back up. Twisting will cause them not to rise
Click to expand...
I believe that using a cutter and using it properly is a large part of the key. I need to get one. I have used a drinking glass but I don't believe it cuts right and the cut is important to getting them to rise.
 
noway2 said:
I believe that using a cutter and using it properly is a large part of the key.
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I've been going back and forth on that. This last batch I used a pastry cutter to make squares.

With round biscuits you have the extra dough that's not part of a biscuit. When you re-foll that out it gets overworked. So do you toss it or make a rubber biscuit? I just cut into squares and it worked fine.
 
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noway2 said:
I believe that using a cutter and using it properly is a large part of the key. I need to get one. I have used a drinking glass but I don't believe it cuts right and the cut is important to getting them to rise.
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This is what I use.

HULISEN Biscuit Cutter Set (5 Pieces/ Set), Round Cookies Cutter with Handle, Professional Baking Dough Tools, Gift Package Amazon product ASIN B074W66D85
 
@Burt Gummer Thanks for the link. You might want to check the BB code (?) it looks like it might be missing the first media tag as it's not showing an image but when I hit reply to quote it, I could see the link.
 
Catfish said:
I've been going back and forth on that. This last batch I used a pastry cutter to make squares.

With round biscuits you have the extra dough that's not part of a biscuit. When you re-foll that out it gets overworked. So do you toss it or make a rubber biscuit? I just cut into squares and it worked fine.
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I re fold the dough after I cut them. Mine don’t turn out rubber. I’m not using lard either though.
GoWolfpack said:
This is incorrect and also gross. Biscuits with sugar in them are honey buns.

Add salt, a good healthy shake or 3.

Butter is the best fat source. All others are racing for second place. Butter flavored Crisco is ok, as is lard and regular crisco. Coconut oil can be used but shouldn't be.
Click to expand...
I was guessing when I said 1/4 cup. Usually just a couple tablespoons. But either way, guess since I’m making them wrong, it’s a good thing you’re not having to eat them.
 
Burt Gummer said:
I re fold the dough after I cut them. Mine don’t turn out rubber. I’m not using lard either though.
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I hand form them into rounds. They always come out a little different than the rest, but once they're covered in sorghum molasses or gravy you can't hardly tell the difference.
 
noway2 said:
Just ordered one.... I smell a biscuit competition coming in the future :p
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I 100% of the time cover mine in gravy. Guess I need to try one with just some molasses or jelly
 
Burt Gummer said:
I 100% of the time cover mine in gravy. Guess I need to try one with just some molasses or jelly
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Savory is good. Sweet is a nice change up. One if my favorites is biscuits with real honey, through strawberry jam works too.

Speaking, try a fresh biscuit with sliced strawberries and real whipped cream. It is what we used to have as Strawberry Shortcake when I was growing up. I know some say it sounds weird, but it really does work. You get that sweet, sour (really tartness from the berries), and mildly salty, all blending together. I don’t k ow anyone has tried it and didn’t like it.

Edit, where I grew up, biscuits were a brick and it was still good. Use a good biscuit, yum yum yum.
 
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I have a honorary doctorate in biscuit eating.
Pictures of food never look as good as people think they do.
The op’s biscuits look pretty good in his pics, the ones above look like the neighbors dog left you a present. 😝
 
noway2 said:
Speaking, try a fresh biscuit with sliced strawberries and real whipped cream. It is what we used to have as Strawberry Shortcake when I was growing up. I know some say it sounds weird, but it really does work. You get that sweet, sour (really tartness from the berries), and mildly salty, all blending together. I don’t k ow anyone has tried it and didn’t like it.
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"Vickys Biscuits and Chicken" formerly (and still to us locals) known as "Biscuit Kitchen" in Fayetteville serves this exact thing. $3.99 and its delicious, big old cup of biscuits, strawberry's, and whipped cream layered up a couple times.

You are however, supposed to sprinkle sugar on the strawberry slices then let them sit in the fridge a day or so. That'll pull the juices out of the strawberry's and give you a very light syrup. Delicious on most any kind of biscuit.
 
hp468 said:
You are however, supposed to sprinkle sugar on the strawberry slices then let them sit in the fridge a day or so. That'll pull the juices out of the strawberry's and give you a very light syrup. Delicious on most any kind of biscuit.
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Yes, that it does. You also reminded me of one time at the Pittsboro farmers market, Mackenzie of Lily Den Far was hosting a strawberry shortcake charity. $5 got you a strawberry shortcake with locally grown strawberries, someone made biscuits (which weren't a brick @Burt Gummer got my biscuit cutter, maybe tomorrow AM) and goats milk ice cream. Very good.

Now, a note on the goats milk...kind of gross … Mackenzie said that gnd farmers who supplied the ice cream are VERY careful about separating the nanny and billy goats. Goat milk is nearly flavorless, she said, but what you think of as goat milk taste is actually due to the semen on the billy goats when they get “excited”. Ok. Didn’t know that.
 
Tailhunter said:
I have a honorary doctorate in biscuit eating.
Pictures of food never look as good as people think they do.
The op’s biscuits look pretty good in his pics, the ones above look like the neighbors dog left you a present. 😝
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I mean here in the south we do call it sos.
 
johnnyb said:
Why I would be honored to Judge! Thank you so much for asking!!! Just let me know a time and place.
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Not sure how I managed to tag you, all be it at 4:30am, but I’d be happy to have judge the quality of my attempt at biscuits. :)

Went to food kitty yesterday, and dammit ir I didn’t forget to get self rising flour. I was going to make biscuits this AM, but all’s well as ill do it next time. Ended up sleeping late and then had to brush hog a field.
 
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