Biscuit Recipe:
2 cups flour
1 tablespoon baking powder
1 teaspoon salt
4 tablespoons butter
3/4 cups milk
1. Combine the dry ingredients in a bowl. Then cut in the butter and crumble with your fingertips until it resembles pea size pieces in the flour.
2. Make a well in the center and pour in the milk. Knead in the bowl then put on a flat surface. Flatten out into a circle and cut out biscuits with a circle cutter.
3. Bake at 425F for 10 minutes.
31 comments:
Oh my goodness do these look scrumptious! How did you get those layers...and the height? Do tell your secret!!!!!
Use unsalted butter and do not overwork the dough! Knead until it is just together! "Lightly knead."
Ah, I see. Well, I'm very good about not overworking the dough...but unsalted butter. I will try and let you know!
I know this is an old post, but that is the joy of Pinterest, it highlights the best of the best! This recipe worked absolutely fabulously for me, I'll never buy store bought biscuits again!
I'm so glad that these worked for you! They are my favorite!
…and no Cream of Tarter, SWEET!
I am so excited to make these biscuits! I've been making a "quick" biscuit, but it still requires yeast and rise time. This is as quick as it comes!! But...one quick question. Does the butter need to be soft/room temp or cold/hard? That's the only part I'm confused about.
The butter should be able to be pressed between your fingers and still hold form. Room temp usually works!
I never, ever post comments, but after making these this morning I just have to. Absolutely awesome! I used 2% milk with lemon to make it like butter milk, and grated the butter so as to not warm it up too much. These turned out perfectly--thanks for the recipe!
Can anyone tell me if I should grease the cookie sheet? Please
Your biscuits look wonderful!! But I don't see how these differ from every basic biscuit recipe I've ever read, I know there are some fancy recipes out there-but this one is in every basic recipe book i've ever read right down to the tip about overworking the dough. It looks as though you have patted or rolled out your dough quite thick which would explain the hight of the biscuits.
So glad so many of readers have enjoyed these biscuits! Biscuits are made with simple ingredients and a basic standard recipe! Interestingly, my daughter, CP, posted these and I will note, The RQ makes hers a little bit different! Keep posted for Easy Biscuits II!
Note: No need to butter the sheet as these breakfast treats are loaded with butter!
Why do my biscuits always turn out hard as a rock? :(
How many biscuits does this make ?
Is there an ability to add some sugar so you can use them for strawberry shortcake?
Tonight I failed on my soup. We did not even give it to the dog. But alas, your biscuits saved the night. I was planning on leftovers, that did not occur. Thank you for a great recipe and salvaging our dinner.
Sorry so delayed in responding.... Biscuit dough can be over-mixed leaving the end result tough/hard. Also, I always remind bakers to check their oven settings making sure temperatures are accurate! Hope this helps!
Recipe makes 8-9.
As for adapting this recipe for shortcake, refer to Apple Walnut Cobbler post!
Glad biscuits were a hit! What soup failed?
Can you use any other flour like a rice flour or does it have to be regular flour?
Rice flour (brown/white) does not contain gluten like the all purpose flour (wheat) that most bakers are used to using. In order to mimic gluten properties when substituting with gluten-free (GF) flours requires a fine-tuned balance of additional gluten-free flours and starches. In addition, XANTHAN GUM* is an essential ingredient. Even with the addition of both baking soda and baking powder (rising agents) creating a gluten-free biscuit that rises like the biscuits you're expecting is difficult to attain.
* XANTHAN GUM is approximately 3% of a prepared gluten-free flour mix.
To "Anonymous"
RE: Adding sugar to biscuits - Shortcake
I've just been reading over the comments on this post and wondered if you tried the Apple Cobbler "biscuit topping" for your strawberry shortcake? Also, did you notice the August '15 Old Fashioned Strawberry Shortcake post? This is an excellent "cake!" And of course, Easy Biscuits II (the way I make them, contains sugar)!
Happy Baking!
Taste was ok. Mine didn't rise at all! This recipe is almost identical to Paula Deen's except it has 8 tbsps butter and a little sugar... maybe that's why.
Hi ! This is almost exactly my recipe. I use a whole cup of buttermilk and 8 tablespoons of butter. And, I put mine in an ungreased cast iron skillet close together. Your recipe and instructions are easy to understand. I read all the comments and agree. It's the best biscuit ever ! Glad you shared !
Leatrice,
THANKS for sharing how YOU prepare YOUR biscuits! I've done the cornbread in the frying pan, but never thought to bake the biscuits in the skillet. I am going to try it!!
Emily,
Sorry your biscuits didn't turn out. How old is your baking powder? These products do lose effectiveness over time. Interesting you noticed that Paula Deen's recipe calls for 8 Tblsp of butter. You will note that, Together Cooking's Easy Biscuits II also calls for 8 Tblsp. of butter (1/2 cup)! Try again! I must confess. Whenever I try a new recipe, even the one's that seem straight forward, it often takes me three times to adapt it to my liking!! Happy Baking!
I really appreciate how you reply to all of the comments. So many times I see people asking questions on recipe posts and they are never replied to. Thanks for sharing!
Cindy,
Thanks for the kind words! Happy cooking AND baking;-)
I am eager to try this recipe!
Although, I am nervous about over kneading the dough. Could I just use a spatula and careful fold them together?
I also only have butter in the tub, not stick. Will that ruin the results?
I'm so ready for biscuits and honey <3
Renee, As you may have observed I've been a little busy and neglectful of this wonderful site my daughter I started in 2008. So sorry about the late reply. Lots has been said about over kneading the dough and I'd be one to exercise caution in so doing. That said, my daughter, a CIA baker, handles her biscuit dough without a hitch! So you'd really have to man handle it to ruin it;-) After the butter has been cut in and liquid added, I literally claw it together (hand in claw-like position, with rhythmic, gentle turns to bring the dough together, then hand-cup it to the side of the bowl to gather into a ball). As for using tub/whipped butter, air is added. Remember to measure weight not volume.
Note: Two sticks of butter are equal 8 oz (in weight) of whipped/tub butter.
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