Wednesday, September 16, 2009

Easy Biscuits



This biscuits are easy peasy, especially for people like me who aren't great bakers. I didn't even grow up with a working oven, so baking truly is a science for me and it doesn't come easily at times. I'm getting so much better but still. Flaky tender biscuits eluded me for a long time. These however are so easy and perfect!

Give Peas A Chance Easy Biscuits

2 c flour
1 TBS baking powder
1/2 tsp salt
1/2 cup shortening/ lard/butter - I used unsalted butter, COLD
1 cup milk, cream or buttermilk
*if you're using buttermilk add 1/2 tsp baking soda


Preheat the oven to 450 degrees.
Mix the flour, salt and baking powder.
(I grate frozen butter, it saves me from having to cut it into the flour and risk melting it all)
If you grate the butter stir it into the flour with a fork gently. Or cut the butter into the flour mixture with two dinner knives or one of those pastry doo hickie's that is made for cutting butter into flour.
These are cheddar biscuits.
Gently stir in the milk/cream with a fork. Don't overwork the dough. *see notes below about Cheddar Biscuits*
Now you can do one of two things- drop the mounds of dough onto a parchment lined cookie sheet OR gently pat the dough on a floured surface into a 1/2 or 3/4 inch thick piece and cut with a well floured biscuit cutter. I used a sharp knife. Whatever you use do NOT use a sawing motion or twisting (with the cutter) motion, you won't get a flaky biscuit. I think it seals the dough or something. (Or it's all in my head, who knows) Bake for 12-15 minutes.
 For cheddar biscuits I add paprika, ground mustard and garlic powder to the flour mixture. Then add shredded cheese after the butter is cut into the flour- I forgot that and added the cheese after I added the milk. Chives would be good also in these.

You can add whatever you want, blue cheese, black pepper, bacon, pancetta... fresh herbs.





Give Peas A Chance Easy Biscuits

2 c flour
1 TBS baking powder
1/2 tsp salt
1/2 cup shortening/ lard/butter - I used unsalted butter, COLD
1 cup milk, cream or buttermilk
*if you're using buttermilk add 1/2 tsp baking soda

Preheat the oven to 450 degrees.
  1. Mix the flour, salt and baking powder.
  2. (I grate frozen butter, it saves me from having to cut it into the flour and risk melting it all)
  3. If you grate the butter stir it into the flour with a fork gently. Or cut the butter into the flour mixture with two dinner knives or one of those pastry doo hickie's that is made for cutting butter into flour. I've also grated my butter like in this post.
  4. Gently stir in the milk/cream with a fork. Don't overwork the dough.
  5. Now you can do one of two things- drop the mounds of dough onto a parchment lined cookie sheet OR gently pat the dough on a floured surface into a 1/2 or 3/4 inch thick piece and cut with a well floured biscuit cutter. I used a sharp knife. Whatever you use do NOT use a sawing motion or twisting (with the cutter) motion, you won't get a flaky biscuit. I think it seals the dough or something. (Or it's all in my head, who knows) Bake for 12-15 minutes.
  6. For cheddar biscuits I add paprika, ground mustard and garlic powder to the flour mixture. Then add shredded cheese after the butter is cut into the flour- I forgot that and added the cheese after I added the milk. Chives would be good also in these.
  7. You can add whatever you want, blue cheese, black pepper, bacon, pancetta... fresh herbs.

Do you make a lot of biscuits? What kind is your favorite?

Thanks for reading Give Peas A Chance!
Find me on
 FacebookTwitter (@peasblog), Instagram (@peasknees), Google +
Pin It!