There are many different ideas about how to make a great biscuit. In some parts of the United States, people will swear by a certain method or one particular ingredient. Butter or margarine, whole milk or buttermilk, shortening or cream cheese? The list of variations is long. This can be very confusing for first-time biscuit makers and a little intimidating. But it’s actually quite simple.
No matter what shape or size biscuits you’re making, certain ingredients are a must. There has to be some type of fat. There has to be some type of flour and there has to be some type of liquid. Once you nail the process a few times, it can become second nature and take as little as 20 minutes from start to finish. After that, you’ll feel comfortable experimenting with different ingredients and flavors.
Here is a simple recipe for light, fluffy biscuits.
- Baking sheet
- Mixing bowl
- Rolling pin
- Solid measuring cup
- Liquid measuring cup
- Biscuit cutter
- 3/4 cup cold whole milk
- 2 or 3 tablespoons of shortening
- 2 cups of self-rising flour
- Preheat the oven to 475 degrees.
- Lightly grease the baking sheet.
- Add self-rising flour to the mixing bowl.
- Work the shortening into the flour until lumps are the size of peas.
- Pour the cold milk into the flour mixture.
- Stir with a fork until a sticky dough has formed.
- Lightly dust a flat working surface and the rolling pin with flour.
- Knead the dough roughly 5 or 6 times by hand. (Be careful not to overwork the dough, which produces a tougher biscuit.)
- Use the rolling pin to roll out the dough to the desired thickness.
- Using the biscuit cutter, cut out the biscuits and place them on the greased baking sheet.
- Bake for 8 to 10 minutes, until the tops are golden brown.
Biscuits taste great year-round, by themselves or with meals, any time of day. Enjoy!