I prefer homemade biscuits instead of prepackage biscuits that you buy at a local grocery store. They are easy to make, and mighty scrumptious when just out of the oven or two days later. In addition, they are very inexpensive to make. (I always have the ingredients on hand. Look below.)
Basic biscuit ingredient
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup shortening
3/4 cup milk
My all time flavor meal is “BISCUITS AND SAUSAGE GRAVY”. I have put this recipe in this review for you’re used. I know that many off you already have this recipe. But if you don’t, you do now.
BISCUITS AND SAUSAGE GRAVY
1/2 lb. pork sausage
3 tbsp. flour
2 c. warm milk
1 batch of biscuits (hot)
In a frying pan, brown sausage completely, drains grease. Add 3 tablespoons flour, stir quickly. Add warm milk - stir constantly until thick. Remove from heat. Serve over split biscuits - pepper to taste.
There are several different kinds of biscuits from Dropped, Angel Biscuits, Bacon-Cheese Biscuits, Bisques Baking Mix, Buttermilk Biscuits, Fluffy Biscuits, Mayonnaise Biscuits, Quick Buttermilk Biscuits, Sourdough Biscuits, Sweet Drop Biscuits, Whipping Cream Biscuits,
Zippy Cheese Biscuits. I think that I’ve had many of these in my lift time, and possibly you have as well. They are good hot. For dipping into gravy. Clearing up a plate with eggs and bacon. Delicious!
I have made a list of my favorite biscuits. Also I have posted the recipes for you’re used. Enjoy!
My Five Best Biscuits
1 Breakfast Biscuits
Buttermilk biscuit dough
1 pound bacon
5 eggs
1/4 cup milk
3 tablespoons butter, softened
10 slices Cheddar cheese
Preheat oven to 400 degrees F (200 degrees C).
Place biscuits 2 inches apart on an ungreased cookie sheet. Bake in preheated oven for 8 to 11 minutes or until golden brown.
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain and set aside.
In a large bowl, beat together eggs and milk. Heat a lightly oiled skillet over medium heat. Scramble eggs to your liking.
Cut open biscuits, lightly butter, layer with eggs, bacon, and cheese.
Buttermilk Biscuits
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4 cups self-rising flour
1 teaspoon white sugar
1 teaspoon baking powder
2/3 cup shortening
2 cups buttermilk
2 tablespoons buttermilk, for brushing
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
In a large bowl, stir together flour, sugar and baking powder. Cut in shortening until mixture resembles coarse crumbs. Stir in 2 cups buttermilk, mixing just enough for dough to come together.
Roll dough out until 1 inch thick. Cut into rounds with a biscuit cutter. Place biscuits on prepared baking pan. Brush biscuits with 2 tablespoons buttermilk.
Bake in preheated oven for 15 minutes, until golden.
2 Cheddar Biscuits
These biscuits are cheesy and rich, and fairly close to the ones a famous seafood restaurant chain serves.’’ Original recipe yield: 20 biscuits.
4 cups baking mix”
3 ounces Cheddar cheese, shredded
1 1/3 cups water
1/2 cup melted butter
1 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon onion powder
1/8 teaspoon dried parsley
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
In a mixing bowl, combine the baking mix, cheese, and water. Mix until dough is firm. Using a small scoop, place dough on the prepared pan.
Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes, or until golden brown.
Combine the melted butter, garlic powder, salt, onion powder and parsley. Brush over baked biscuits immediately upon removing from oven.
Easy Biscuit Mixture”
Use as you would a baking mix. The possibilities are endless!’’ Makes 12 cups.
10 cups all-purpose flour
1/2 cup baking powder
1/4 cup white sugar
2 teaspoons salt
2 cups shortening
In a large bowl mix together the flour, baking powder, sugar, and salt. Cut in shortening until mixture resembles coarse crumbs.
Store in an airtight container for up to 6 weeks.
’’This is a great recipe, different that the usual biscuit. Serve piping hot with butter, jam, or honey.’’ Original recipe yield: 12 biscuits.
3 Kentucky Biscuits
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 dash salt
1 tablespoon white sugar
1/2 cup butter
3/4 cup buttermilk
Preheat oven to 400 degrees F (200 degrees C).
In a bowl, mix the flour, baking powder, baking soda, salt, and sugar. Cut in 1/2 cup butter until the mixture resembles coarse crumbs. Mix in the buttermilk. Turn out onto a lightly floured surface, and knead 2 minutes. Transfer to an ungreased baking sheet, roll into a 6x6 inch square, and cut into 12 even sections. Do not separate.
Bake 15 minutes in the preheated oven, until a knife inserted in the center of the square comes out clean. Separate into biscuits, and serve hot.
’’A quick tea time treat. Serve warm, buttered, and with jam or honey.’’ Original recipe yield: 20 biscuits.
4 Red Hot Biscuits
2 3/4 cups all-purpose baking mix
1/2 teaspoon McCormick® Crushed Red Pepper
3/4 teaspoon McCormick® Garlic Powder, divided
1 cup milk
1 cup shredded Cheddar cheese
2 tablespoons butter, melted
Preheat oven to 425 degrees F. Combine baking mix, red pepper and 1/2 teaspoon garlic powder. With a fork, stir in milk and cheese until mixture forms a soft dough. Drop dough by 1/4 cupful onto greased baking sheet.
Combine butter and remaining garlic powder; brush on top of dough. Bake 10-12 minutes or until golden brown.
5 Cinnamon Sour Cream Biscuits
2 cups all-purpose flour
2 tablespoons white sugar
1/2 teaspoon ground cinnamon
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup margarine
1 cup sour cream
2 tablespoons milk
1/2 cup raisins
1/2 cup confectioners’ sugar
2 teaspoons milk
Preheat oven to 450 degrees F (230 degrees C).
In a large mixing bowl, combine flour, sugar, cinnamon, baking powder, soda, and salt. Cut in margarine. Make a well in center. Add sour cream, 2 tablespoons milk, and raisins, stirring till just combined (add a bit more milk, if needed).
On floured surface, gently knead 8-10 stokes. Pat dough to 1/2’’ thickness. Cut with biscuit cutter, dipping in flour between cuts. Place on baking sheet.
Bake at 450 degrees F (230 degrees C) for 10-12 minutes. Cool slightly on wire racks.
Stir together confectioners’ sugar and 2 teaspoons milk. Drizzle over biscuits. Sprinkle with additional cinnamon and sugar, if desired.