I'm one of those guys that really loves biscuits. I discovered, however, that if I wanted them on a regular basis, I had better learn to make them myself. For some reason, even cooks that are considered REALLY good cooks, often can't make biscuits! I really don't understand why, though, these are EASY! There's no reason to settle for those substandard biscuits you find in the dairy case. This recipe is SO easy and quick, once you get the hang of it, that there's no reason not to make them from scratch. After a while, if you make them often enough, you will get to the point where you don't have to measure the ingredients . . . you can tell from the "feel" of the dough when you have it right. Don't worry though . . . just stick to the amounts below and you'll do fine! I have tried it with prepared baking mixes also . . . "Bisquick" is my personal favorite, and I can't really tell the difference. Except the price, of course! It's MUCH cheaper to mix it up from scratch.
Preheat the oven to 425°F.
Mix all the dry ingredients together in a bowl.
With a pastry blender, or two knives cut the shortening into the dry mixture until it has the consistency of coarse cornmeal. (I've seen this done with two butter knives, but personally, I'd be lost without a pastry blender!) Add the milk while gently stirring with a fork. The dough that forms should be soft, but not sticky. You may have to add a little more or less depending on the temperature and humidity of your kitchen. You'll have to experiment until you learn the "feel" of the dough. Knead the dough on a floured board until smooth. DO NOT OVERWORK! Overworked biscuits will be tough! A friend of mine once said "Just flip it over and smack it twice . . . .don't work it no more!" Roll out the dough, or pat it flat. Cut with a biscuit cutter or a glass tumbler and place on a lightly greased baking sheet about 1 inch apart. This recipe makes about a dozen biscuits about 3 inches across and a half inch tall (unbaked). You can make them thicker, of course, but remember that they
will rise up as they bake. Bake 12-15 minutes, or until golden brown.
Serve these with Frank's Famous Sausage Gravy . . . but you had better make a double batch! You wouldn't want to make that combo every day, though . . . too much fat and cholesterol!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Dozen (350g)|
|Recipe Makes: 1|
|Calories from Fat: 436 (33%)|
|Amt Per Serving||% DV|
|Total Fat 48.4g||65 %|
|Saturated Fat 19.1g||96 %|
|Monounsaturated Fat 20.5g|
|Polyunsanturated Fat 6g|
|Cholesterol 28.5mg||9 %|
|Sodium 4100.7mg||141 %|
|Potassium 409.3mg||11 %|
|Total Carbohydrate 192.2g||57 %|
|Dietary Fiber 7.6g||30 %|
|Sugars, other 184.6g|
|Protein 26.4g||38 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1325
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I recommend pairing it with this recipe
"per the recipe!" —
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