When it comes to cutting the dough out, aim to cut your pieces out as close together and efficiently as possible, to reduce the number of times you’ll re-roll the dough. Otherwise, just gather the dough on the work surface and gently flatten it out with your hands. Think of it more as rearranging where the dough is, rather than forcibly flattening it. If you use a rolling pin, don’t use a ton of pressure on it, and don’t really press down on the dough. This is another point where you need to be sure to handle it gently, to ensure a light, fluffy biscuit. Once you have your dough brought - gently! - together, you’re going to have to flatten it out and cut it into your biscuits. Gentle and minimal handling goes a long way to ensure light and fluffy biscuits! Use a light hand, mix only enough to incorporate, etc. In addition to gluten, you also want to avoid incorporating the fat TOO much - you want little bits of it throughout the dough. pretty much the opposite of what you want here. You know how you have to knead bread dough? That’s to develop the gluten, allowing it to become stretchy and glorious. Whichever type you use, be sure it’s VERY cold when you add it to the mix! Technique Handling When Mixingįirst of all, be sure not to over-handle the dough for this. If you want buttermilk baking powder biscuits and don’t have any buttermilk, just add 2 teaspoon of lemon juice to your milk and let it sit for a few minutes. You can use milk or buttermilk for this recipe, 1:1. One last tip: Do not reduce the fat content! Milk pretty sure gramma would laugh at me for making such a production of her recipe! Some people will freeze the fat, and either chop it up really small or use a box grater to shred it. If I’m making a shortening or lard biscuit, I’ll toss the shortening or lard in the fridge the night before. I tend to keep butter in the fridge, and shortening/lard in the pantry. On the subject of flavour, you can even use bacon fat for part of your fat content, if you’d like!Īnyway, for really flaky biscuits, be sure that the fat you use is really cold. (Though I’ll switch between butter and lard based on what I’m feeling like that day/what’s on hand!). Personally, I usually prefer the taste of baking powder biscuits with butter. While my grandmother used shortening or lard when making this recipe, you can make this biscuit recipe without shortening.įor biscuits without shortening, simply use the same amount of butter. which means it’s not going to work as a leavener. If it doesn’t fizz, it’s not releasing carbon dioxide the way it should. Not sure if your baking powder is any good? Stir a bit into a cup of hot water. If it’s been sitting in your cupboard for years, it can lose its “oomph”. but they do make an impact on the final recipe! Specifically: Baking Powderīe sure to use relatively fresh baking powder. There are only a few ingredients in this recipe, all really basic. There are a few things to keep in mind that will ensure success, though: Ingredients These homemade biscuits are very easy to make - I’ve been making them since I was very young! This recipe makes about 6 good-sized biscuits, but the recipe is easily doubled. It's all good!Īs long as you don't over-handle the dough - more on that in a bit - these will bake up as light and fluffy, tender biscuits that are easily split in half. If I don't have shortening (as she used) or if I want a richer flavour, I'll use butter instead. Sure, there are minor variations I'll do - sometimes I'll use milk (as she did), sometimes I'll make buttermilk biscuits. Very few ingredients, it works up very quickly. It’s a super simple, no yeast biscuits recipe. This is a favorite recipe that doesn't need tweaking, though. My use of a nice brown roux adds a ton of flavour - SUPER tasty!) (Speaking of tweaking recipes, if you're willing to put in a little bit more effort, these biscuits provide the base for my Biscuits and Gravy - MY Way! Recipe. and when I do, I usually tweak the crap out of them each time! Odd, because I don't tend to use recipes at all. I use it not only for baking biscuits, but as the base for our breakfast pizza, and it's been one I've carried with me in life. We'd eat them with butter and lots of Homemade Jam, and life was good.Įventually, I asked her for her recipe for baking powder biscuits. When I was a kid, I always looked forward to my grandmother's biscuits - she made the BEST baking powder biscuits! Easy to make, too! This is her recipe, along with some helpful tips. My gramma's easy baking powder biscuits were the BEST - great flavour & texture.
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