How big are your Biscuits
11-10-2011, 01:37 PM
#21
Super Member
Join Date: Oct 2010
Location: Minnesota
Posts: 1,284
My favorite recipe is out of an Amish cookbook I have had for years.It makes a big batch and i keep them in the freezer and just pop them in the oven frozen. I just made a batch this morning. It makes 30 to 35 biscuits.
BISCUITS
6 cups flour, 1/2 cup instant dry milk, 1/4 cup baking powder, 1/4 cup sugar, 2 tsp salt, 2 tsp cream of tartar, 1 cup cold lard or crisco, 1 cup butter, 1 3/4 cups buttermilk
Combine dry ingredients, mix well. cut butter and crisco into chunks cut in with pastry cutter until it looks like small peas. stir in buttermilk. Dump onto floured pastry cloth knead about 8 to 10 times until it holds together.Do not overwork dough. Roll out 3/4 inch thick and cut into biscuits. Bake at 400 for 13 to 15 minutes. Freeze remaining biscuits on a cookie sheet until hard. Place in plastic bag when hard. If frozen bake 15 to 18 minutes.
BISCUITS
6 cups flour, 1/2 cup instant dry milk, 1/4 cup baking powder, 1/4 cup sugar, 2 tsp salt, 2 tsp cream of tartar, 1 cup cold lard or crisco, 1 cup butter, 1 3/4 cups buttermilk
Combine dry ingredients, mix well. cut butter and crisco into chunks cut in with pastry cutter until it looks like small peas. stir in buttermilk. Dump onto floured pastry cloth knead about 8 to 10 times until it holds together.Do not overwork dough. Roll out 3/4 inch thick and cut into biscuits. Bake at 400 for 13 to 15 minutes. Freeze remaining biscuits on a cookie sheet until hard. Place in plastic bag when hard. If frozen bake 15 to 18 minutes.
11-10-2011, 01:38 PM
#22
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Join Date: Oct 2010
Location: Minnesota
Posts: 1,284
11-10-2011, 05:02 PM
#24
Super Member
Join Date: Jun 2010
Location: Michigan
Posts: 1,352
Here is my favorite recipe for biscuits. It is so super easy (only 2 ingredients!) and super good.
2 cups self-rising flour
1 to 1 & 1/2 cups whipping (or heavy) cream
Combine ingredients, stirring with a fork until blended. If dough is too stiff, add more whipping cream. Turn dough out only a lighlty floured surface and knead 5 or 6 times only. Roll (or pat) dough to 1/2 to 3/4-inch thickness. Cut with a biscuit cutter or a glass dipped in flour to keep from sticking to dough. Place on baking sheet and bake at 450 degrees for 10 to 12 minutes. Yield: about 1 dozen biscuits.
I have to admit that I follow in my mother's footsteps - she always put a little touch of melted bacon grease on top of each biscuit before backing. She kept a little jar of bacon grease in the fridge for such things.
2 cups self-rising flour
1 to 1 & 1/2 cups whipping (or heavy) cream
Combine ingredients, stirring with a fork until blended. If dough is too stiff, add more whipping cream. Turn dough out only a lighlty floured surface and knead 5 or 6 times only. Roll (or pat) dough to 1/2 to 3/4-inch thickness. Cut with a biscuit cutter or a glass dipped in flour to keep from sticking to dough. Place on baking sheet and bake at 450 degrees for 10 to 12 minutes. Yield: about 1 dozen biscuits.
I have to admit that I follow in my mother's footsteps - she always put a little touch of melted bacon grease on top of each biscuit before backing. She kept a little jar of bacon grease in the fridge for such things.
11-10-2011, 07:41 PM
#26
Senior Member
Join Date: Mar 2011
Location: Bloomington, Indiana
Posts: 592
I buy lard at Kroger or Walmart. It is packaged either in a tub that holds about as much as a can of shortening, or in a block about the size of a pound of butter. In my market, it is displayed in the aisle with the shortening and it is labeled "Manteca" (I think that may be spanish for 'lard'!)
11-11-2011, 06:29 AM
#27
Member
Join Date: May 2011
Posts: 51
This is from the King Arthur flour site and it is for scones but the same techniques are used for mixing biscuits. I do this when I make scones and I would bet it would do the same for Baking Powder Biscuits.
"Why freeze the scones before baking? Because 30 minutes in the freezer relaxes the gluten in the flour, which makes the scones more tender and allows them to rise higher. It also chills the fat, which will make the scones a bit flakier."
"Why freeze the scones before baking? Because 30 minutes in the freezer relaxes the gluten in the flour, which makes the scones more tender and allows them to rise higher. It also chills the fat, which will make the scones a bit flakier."
11-12-2011, 06:28 AM
#29
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Join Date: Apr 2009
Location: Mississippi
Posts: 443
11-12-2011, 06:29 AM
#30
Super Member
Join Date: Nov 2009
Location: S C michigan
Posts: 2,118
you can always cut the recipe in half. and the package i was referring to was a 5 or 4 lb bag of self-rising flour. lots of ladies in the south use self-rising flour. the ones that 'used' to bake biscuits for almost every meal. i'm 65, when i was young , biscuits often was as common as having a glass of sweet tea.
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