I've been making this biscuit recipe since I was 10. Ask Ali. And it's good every time. Our favorite way to eat these is with chicken and gravy, or soups. Here's the official recipe with my modifications.
2 cups flour (white unbleached - wheat gets really heavy)
4 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sugar
1 stick butter
1/2-2/3 cup buttermilk (if you don't have buttermilk (and who does??), you can measure out regular milk and add a couple of little dashes of vinegar (not balsamic) to substitute. This will work with any recipe calling for buttermilk)
Preheat to 425. Mix dry ingredients together in a bowl, and cut in butter with a fork or pastry blender. This usually goes better if the butter is cool, but not fresh out of the fridge. When the butter is blended into the dry ingredients so that you have pea-sized bits, add the milk and mix thoroughly. You might need to add a little more milk than called for to get a nice, thick biscuit dough.
The original recipe said to roll out the dough and cut into circles, but I put huge spoonfulls into a muffin pan (spray with Pam first) and bake that way. Baking time is 10-20 minutes, until golden on the top.
This recipe also works GREAT for strawberry shortcake. Just add another couple of tablespoons of sugar.
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2 comments:
michael's granny gave me a 'recipe' for biscuits and i can't decode it. this will be perfect! now i can really whip up some biscuits and gravy! thanks!
do you have a recipe for air biscuits?
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