Community Pick
Mama's ' Bestest' Biscuits
photo by ncmysteryshopper
- Ready In:
- 20mins
- Ingredients:
- 4
- Serves:
-
9-12
ingredients
- 2 cups self rising flour, you can make your own- see note
- 2 tablespoons mayonnaise, NOT Miracle Whip
- 1 cup milk, any kind
- 1 cup flour, to add in and flour hands- use more if you feel you need it
directions
- Mix flour, milk and mayo together, reserving the second measure of flour for the board.
- Add the second measure of flour to the board and coat your hands. Turn out the dough onto the floured board or counter top. Sprinkle some extra flour on top of the dough. Just enough to make the dough easier for you to work with and not so sticky. You want to get it just to the not too sticky point but not add so much flour that they become dense. It is hard to say how much as this varies with the climate and humidity.
- Knead lightly just until the dough is smooth-about 6 times. The less you handle it, the better the biscuits!
- Pat into a square shape and make long cuts with a very sharp knife from top to bottom and then side to side--like a tic tac toe board and you will havce 9 biscuits. Add one extra line to make 12 squares. I usually cut to make 12, but make them as large or small as you like.
- Place on lightly greased or sprayed cookie sheet just a tiny bit apart- about 1/2 inch- and bake at 450°F for 15 to 20 minutes or until browned on top.
- Brush the tops of biscuits with butter or spray with butter spray and serve immediately.
- Note: Don't have any self-rising flour? Add 1 tsp salt and 1 T baking powder to the flour.
Reviews
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I chose this recipe as I have a lonley sack of self rising flour in the cupboard. I made the recipe as directed. However I found TWO major problems that I feel the original poster should address. ONE, these biscuits disappear WAAAAY to fast - they baked up perfect and were just slightly crusty on the outside and so tender on the inside, who could resist? SECOND, too many of these biscuits disappeared into my face and are probably colonizing on my backside as I type! Until these issues are addressed, I'm afraid I will need to do my own investigation to solving these 'problems' with these biscuits. I mean, someone has to do it, right??? OUTSTANDING RECIPE!!!!!!!!!!!!!
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I'm glad I tried these again. They were awsome! So yummy and perfect. I think last time I didn't understand that making them as large or small as you want them is the same as thickness (I know that is splitting hairs but I am sometimes very literal). I may have also used less than whole milk. This time I used whole milk and made my own self rising flour as you suggested. I also used Helmans canola mayonnaise. I didn't need all the flour but used most of it. I patted it out and cut with a large biscuit cutter and made them fairly thick. I got 8 large biscuits which is perfect for my family of 4. They did poof nicely in the oven (they didn't last time so I'm sure I did something wrong...maybe it was the flour. I did use self rising and sometimes it doesn't work like it should.) I took them out after about 12 minutes as they were nice and brown. The crust on the outside had a lovely taste and the inside was perfect...the kids LOVED them. Sorry for the less than perfect review last time. This is why I always try these things again. I'm glad I did this time as this will be our new biscuit recipe. So nice that it uses ing. that are in the house anyway. Orig. post 12/20/2005: 3 1/2 stars. They didn't stink but they weren't great either. My problem was that you never said how thin or thick to roll the dough. I guess I rolled it a little too thin and they didn't puff much. The taste was fine and they were still good with lots of European butter but the directions weren't helpful to me. Maybe next time I will try CassiaDawn's pull and flatten meathod pulling it into 12 pieces.
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I can't rate the biscuits just yet because I just used this recipe for dumplings. I made the recipe with buttermilk and added just a tad of sugar. They made WONDERFUL dumplings, and this will be my regular dumpling recipe. Can't wait to try the biscuits- and with this easy recipe, that shouldn't be long!
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I made these last night with dinner, and this was the first time I attempted to make home made biscuits. Very good recipe! Mine came out perfect! And even though my baking powder was expired, it still came out great! I brushed seasoned butter(butter, garlic powder, onion powder, parsley, basil) on top when they came out of the oven, and the kids ate them up! Im glad I made two batches! This will be filed in my recipe box for my go to recipe! Thank you!
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Tweaks
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These low-fat biscuits are a real winner in appearance, taste, and texture! I was totally surprised at how good they are and easy to whip up. My Taste Of Home magazine chart said to add 1 tsp of baking powder, 1/2 tsp salt, and 1/4 tsp baking soda for each cup of flour, so that is what I used to sub for the self rising flour. The only problem I had was my dough was too runny and I didn't want to add too much more flour so I ended up making drop biscuits instead. They turned out a lovely golden brown and were light, moist, and delicious! What more could you ask for? Thank you Mama for a wonderful recipe!
RECIPE SUBMITTED BY
Mamas Kitchen Hope
Brenham, Texas
Proud Zaar original member! Very disappointed with the new site.