I can cook up a storm, my gravy can't be beat, but my biscuits suck, and canned biscuits just aint the same as homemade.
Oh yeah, bisquick isn't a recipe
Oh yeah, bisquick isn't a recipe
Anyone have a good biscuit recipe?
- Thread starter magakitty
- Start date
Umm... sounds..... um.... nm
~ 2 c flour
3 t baking powder
1/2 t salt
1/4 cup shortening ( I usually use a couple T each of butter and shortening)
2/3 to 3/4 c milk
cut the shortening into the flour and salt, add the milk all at once stir quickly just until it makes a lump. Then turn it out on a floured surface and knead gently a few times. You're just folding the dough so you get those layer-y flakes. Pat the dough down and cut it w/ a sharp edged biscuit cutter or a knife, press STRAIGHT DOWN, don't twist. If you twist it seals the edge of the biscuits and they won't get tall and flaky for you. Bake them at 425-450 for 10 minutes or until they're brown, it really depends on how big you make them.
Or... you can make Angel biscuits
These are those big soft flaky yeast raised biscuits- this makes a good base for cinnamon rolls too. It makes a ton.
5 C flour
1 t baking soda
1 t salt
3t baking powder
1-3 T sugar (I dont' use much sugar for biscuits, use more for cinnamon rolls)
3/4 cup shortening
2 1/2 t yeast, quick acting
2 c buttermilk
Mix the first four ingred. in a *large* bowl, cut in the shortening. Stir in the yeast until its evenly distributed. Add the buttermilk and stir until it forms a dough like for regular biscuits. Roll into 1/2 " and cut, bake at 400 10 or 12 minutes or until golden brown. This will keep in the fridge, I'd let the biscuits rest at room temp for a while before baking them.
Oh I should add that I never pat the dough down that far because I like really tall biscuits lol. And I brush the top w/ milk or cream before baking them.
~ 2 c flour
3 t baking powder
1/2 t salt
1/4 cup shortening ( I usually use a couple T each of butter and shortening)
2/3 to 3/4 c milk
cut the shortening into the flour and salt, add the milk all at once stir quickly just until it makes a lump. Then turn it out on a floured surface and knead gently a few times. You're just folding the dough so you get those layer-y flakes. Pat the dough down and cut it w/ a sharp edged biscuit cutter or a knife, press STRAIGHT DOWN, don't twist. If you twist it seals the edge of the biscuits and they won't get tall and flaky for you. Bake them at 425-450 for 10 minutes or until they're brown, it really depends on how big you make them.
Or... you can make Angel biscuits
These are those big soft flaky yeast raised biscuits- this makes a good base for cinnamon rolls too. It makes a ton.
5 C flour
1 t baking soda
1 t salt
3t baking powder
1-3 T sugar (I dont' use much sugar for biscuits, use more for cinnamon rolls)
3/4 cup shortening
2 1/2 t yeast, quick acting
2 c buttermilk
Mix the first four ingred. in a *large* bowl, cut in the shortening. Stir in the yeast until its evenly distributed. Add the buttermilk and stir until it forms a dough like for regular biscuits. Roll into 1/2 " and cut, bake at 400 10 or 12 minutes or until golden brown. This will keep in the fridge, I'd let the biscuits rest at room temp for a while before baking them.
Oh I should add that I never pat the dough down that far because I like really tall biscuits lol. And I brush the top w/ milk or cream before baking them.
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JRR - That's what I use, but they still suck!!! I don't get the proportions right, I think. I was taught to cook pinch of this, dash of that.
My cornbread is to die for, but I certainly couldn't give anyone an acurate recipe because there isn't one. Cornmeal, flour (just a little), egg (if I have it, not necessary), baking soda, water, should be the consistancy of pancake batter .... Heat bacon grease in the oven, at 400 F, in a cast iron skillet, roll the grease around to coat the pan and pour the rest into the batter, bake until the top starts to brown and crack. Serve with Pinto Beans simmered all day with salt pork or bacon.
Gravy - cook up a mess of bacon or sausage (I prefer bacon gravy) and add flour to the grease (left over oil from fried chicken or pork chops makes good gravy too) use a fork or a whisk to stir the flour into the grease, you have enough flour when you can pull the fork through the mix and leave a clear path for just a couple of seconds... continue to stir occasionally until the flour is good and brown - almost burnt - this gives it the best flavor. Add cold milk - you can use part milk and part water if you want - and stir like the devil, so you don't get lumps - when it thickens add more liquid and stir, repeat until you have the desired thickness - while you are adding liquid and stirring - add salt and pepper, and for bacon gravy, a pinch of sugar (ancient hillbilly secret).
I cook good ol' southern foods (some people call it soul food)
Fried okra
sweet potato pie
fried chicken
fried fishes and hush puppies
smashed potatos with lots of butter
fried green tomatoes
you get the idea - but my biscuits are heavy and yucky - they suck!!! :help:
jessica - thanks - I will give your recipes a try :dance: I just got a brand new biscuit cutter!!!
My cornbread is to die for, but I certainly couldn't give anyone an acurate recipe because there isn't one. Cornmeal, flour (just a little), egg (if I have it, not necessary), baking soda, water, should be the consistancy of pancake batter .... Heat bacon grease in the oven, at 400 F, in a cast iron skillet, roll the grease around to coat the pan and pour the rest into the batter, bake until the top starts to brown and crack. Serve with Pinto Beans simmered all day with salt pork or bacon.
Gravy - cook up a mess of bacon or sausage (I prefer bacon gravy) and add flour to the grease (left over oil from fried chicken or pork chops makes good gravy too) use a fork or a whisk to stir the flour into the grease, you have enough flour when you can pull the fork through the mix and leave a clear path for just a couple of seconds... continue to stir occasionally until the flour is good and brown - almost burnt - this gives it the best flavor. Add cold milk - you can use part milk and part water if you want - and stir like the devil, so you don't get lumps - when it thickens add more liquid and stir, repeat until you have the desired thickness - while you are adding liquid and stirring - add salt and pepper, and for bacon gravy, a pinch of sugar (ancient hillbilly secret).
I cook good ol' southern foods (some people call it soul food)
Fried okra
sweet potato pie
fried chicken
fried fishes and hush puppies
smashed potatos
with lots of butterfried green tomatoes
you get the idea - but my biscuits are heavy and yucky - they suck!!! :help:
jessica - thanks - I will give your recipes a try :dance: I just got a brand new biscuit cutter!!!
NP maga, I saw a crisis in the making, some one had to post before you tried JRR's recipe.
Although looking at your next post I have a feeling you know better! lol
NP maga, I saw a crisis in the making, some one had to post before you tried JRR's recipe.
Yep - I do - I was taught to make biscuits pinch of this dash of that, but they never ever have come out right, never had a real recipe. I think that once I make your recipes a few times I can pinch and dash it to my heart's content
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_151,00.html
There's a link to Alton Brown's recipe, they're really good. If you can catch that episode of good eats he shows a few different ways to make them from that basic recipe.
There's a link to Alton Brown's recipe, they're really good. If you can catch that episode of good eats he shows a few different ways to make them from that basic recipe.