Biscuits

"I got this recipe from a friend, they are very good and easy to make."
 
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photo by Ashley Cuoco photo by Ashley Cuoco
photo by Ashley Cuoco
photo by graphics3200 photo by graphics3200
photo by Jujubea photo by Jujubea
photo by kiralgriffin photo by kiralgriffin
photo by Jason S. photo by Jason S.
Ready In:
22mins
Ingredients:
6
Serves:
12
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ingredients

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directions

  • Preheat oven to 425 F Mix first 4 ingredients together in a bowl.
  • Cut in butter with a pastry blender or a fork, or two knives, until crumbly.
  • Add milk.
  • Stir until it forms a ball.
  • Add a bit more milk if necessary to make a soft dough.
  • Roll or pat to 1 inch thick. (I usually pat the dough).
  • Cut into circles with a biscuit cutter or a floured glass.
  • Arrange on a greased baking sheet.
  • Bake in 425 F for about 10- 12 minutes or until risen and nicely browned. (in my oven it usually takes 15 minutes).
  • This is supposed to make 12, but I almost always only get 11 biscuits, with the size of the glass that I use.
  • Variations: Try adding some fresh or dried herbs. Some good pairings are basil and oregano, or parsley and fresh ground black pepper, or thyme and garlic, or add some grated sharp or old cheddar cheese.

Questions & Replies

  1. What if no baking powder what can I use
     
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Reviews

  1. These were great! I was lazy and just patted the dough into a rectangle on the pan and cut into 12 pieces. Worked great and everyone commented on how tasty they were! Excellent recipe, thanks for posting.
     
  2. Absolutely beautiful biscuits... I put in 1 /2 a cup of whole milk and 1/4 cup (more or less) of cold beer. Got a terrific rise during baking. Also, I like my biscuits big, so I pressed out six LARGE biscuits. Having these babies with beef stew tonight... Arctic vortex has hit Michigan!
     
  3. Delicious. Followed exactly, and had to add a little milk, but I live up north where it's dry. Baked a little longer b/c my oven runs cold, and everyone loved 'em. Was sweet, and may not add as much sugar if they're for savory dish, but perfect for breakfast or strawberry shortcake!
     
  4. Excellent biscuit recipe. It was very easy to put together. After making them I threw the biscuits into the freezer for a few minutes while my oven was preheating. It helps them bake up nice and flaky. I reduced the sugar and milk just a bit per the recommendations of other reviewers but that was the only change I made. Thanks so much for sharing Hag Chef.
     
  5. Excellent recipe. I followed it exactly. It's a little tricky to get the dough to stay firm (butter melting as you work) for someone who does not make these often, but they came out great. Like any dough, I just kept a floured area ready as you cut each biscuit and then flip the dough back into the original pile to cut the next one. The recipe only made 9 for me. I used a true 3" ID drinking glass.
     
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Tweaks

  1. Very quick and easy to put together. Nice flavor. I would recommend make these with butter instead of margarine. I tried both and the butter is way better. Keep in mind, the dough is on the sticky side.
     
  2. I add more mill
     
  3. Has anyone converted the recipe to metric for we Canadians. Easier to half the recipe not that we are that metric.
     
  4. Great with abit of ginger in the mixture 10/10
     
  5. Next Batch I’m Going 2 Add Some Garlic & Cheese
     

RECIPE SUBMITTED BY

I am a graphic designer. I love art, gourmet cooking, crafts, scrapbooking, stamping, crosstitch, and reading. I love the Company's coming series of cookbooks. I belong to a Gourmet club from our church. There are 8 (plus a spare) of us ladies who love to cook, and four clubs on the go. We are the original "Hags" and the oldest bunch. How it works: The hostess plans the menu, finds and prints up the recipes and gives one menu to each lady. She also provides the table setting, wine, prepares the punch, and does the dishes. We only have to do this once a year! The others prepare the recipe assigned to them, either at home, or at the hostesses home. We do this 8 times a year, each of us taking a turn hosting, and preparing each type of dish, during the months from September to April. We prepare: Punch, Appetizer, Soup, Salad, Meat, Potato, (pasta or rice) Vegetable and Dessert. In June we go away for 3 or 4 days, to a cottage or to Bed and Breakfast it, and we shop til we drop, and eat great food. We have so much fun together, and have become very good friends. I highly recommend it! The first time away was close to the American Flag Day, and we jokingly called ourselves Hags on Flag Day, which got shortened to Hag Day, which is now a few days away. That is why we are called the "Hags"! I am now cooking at the church once a week, with my friend, CrinV. We cook well together, and have fun cooking for 60 - 80 people every Wednesday. We also, with a lot of help, put on a Gourmet restaurant style meal once a year, as a fundraiser. Recipezaar has been a great help in menu planning and shopping list making for all of our cooking needs.
 
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