In Uncategorized on July 22, 2012 at 11:06 am
This is how I make biscuits. I have been told that the pepper in these biscuits gives them a sausage gravy kind of taste.
- 2 cups self-rising flour
- 1 teaspoon salt
- 2 teaspoons freshly ground black pepper
- 1 stick (1/2 cup) sweet cream salted butter (the real stuff!!)
- 3/4 to 1 cup milk (skim, buttermilk, 2%, or whole–all work fine)
- Combine dry ingredients in a large mixing bowl.
- Cut the cold butter into small cubes and add the cubes to the dry ingredients.
3. Cut or rub the butter into the flour mixture. This is actually a pretty easy thing to do, but may not be familiar to those who are new to making biscuits or crusts. This video shows you three different methods–you don’t have to buy any special equipment if you don’t want to. Just ignore the part at the end where the instructor adds water. That would be for a pie crust.
4. Add cold milk to the mix and stir with a spoon just until combined. Start with 3/4 of a cup. If the dough is remotely dry, go ahead and add more. You should end up with a thick, wet, lumpy dough.
5. Use a spoon to drop the biscuits onto an ungreased cookie sheet. The dough will be too wet to use a traditional biscuit cutter and going straight from the bowl to the sheet will keep the dough from being overworked.
Freshly dropped – can you see the chunks of butter??
6. Bake at 425 degrees (preheated) for 15 to 20 minutes. You’ll know they are done when the tops are golden brown and they are springy to the touch.
Golden and springy!
Inside the Biscuit
There are endless variations once you get the basic idea of the biscuit under control. Some of my favorite things to do are to add parmesan or cheddar cheese (4 to 8 ounces for the recipe above). A tablespoon of basil works nicely with added cheddar or cheddar jack. When adding additional ingredients, you may need a little more milk. I recommend starting with the usual amount and then slowly adding more if the dough is too dry.
Finally, this is a recipe that is incredibly easy to double, triple, or cut in half. In fact, I have, in an act of biscuit desperation, made a single biscuit for myself using a couple of tablespoons of butter and flour!! The size of each biscuit is also infinitely variable. I made six large biscuits using the above recipe, but it would be no problem at all to make them smaller and have eight or ten biscuits–just watch the time, as it may not take as long for smaller biscuits to cook.
I hope you find these as easy to make as they are to eat. Enjoy!