Anyone have a great biscuit recipe??

[BrittanysDance]

Okay - so I made my first attempt at making homemade biscuits (got the recipe off the baking soda can) - they were..eh - okay.... but I"m looking for a biscuit recipe that will knock your socks off LOL! Hubby loves KFC biscuits (okay..who doesnt love those things?!:smile tee) and I love the flaky biscuits that you can pull apart - so either one is great.

I'd look online, but I want something tried and true from people I "know" LOL! If ya'll dont mind sharing that is :) I make biscuits and gravy all the time and I always end up buying canned biscuits - being hubby's a southern boy - I'd love to make him homemade biscuits to go with the homemade southern gravy I make. I've mastered that (pats self on back :D), but the biscuits...hmmm.....

Thanks in advance!

Brittany

[kadi]

I use Bisquick & the recipe on the box:) Don't know if that's not homemade enough, but I like them!

[BrittanysDance]

Hi Kadi - thanks for the tip! :D Yes, I tried those and they're good, but I want a recipe from scratch that I can master LOL. He keeps saying how many many (MANY) years ago he dated this girl from WVA (like Appalachia country, way up in the hills....like 18 kids in the family, etc; his family is from WVA so I can say "the hills" LOL) anyway... he dated her nearly 26 years ago and always says how her biscuits and her momma's biscuits were so great. Hmph! :rolleyes: I'm gonna show him! LOL I WILL succeed at scratch biscuits one way or another - been married to this man for nearly 20 years..in all that time, I've never made a homemade biscuit - and just decided the night before last I'd give it a go. He just laughed and said "Good first try honey..but not like Sherri's..." :rolleyes: He's lucky I love him like I do or I'dve smacked him with the dough! :evilsmile

Hugs,
Brittany

[Kirs10]

If you need one I can get it too you it is pretty easy. Let me know.

[ICNDonna]

I use Bisquick too. I have tried and tried --- and am considered an excellent cook --- but I just can't make biscuits that are as good as those I get from Bisquick.

Donna

[Briza]

Used to make bisquits from scratch all the time when I was a kid...using the recipe I believe from the Better Homes & Gardens Cookbook...the one that has the red and white checked pattern on the cover? I don't have the cookbook anymore, but possiby the recipe could be found on the web.

[SharonA]

I don't remember what the ad was for, but I do remember the ad. This wife is baking something. Something she got out of a box or package. She takes flour and flicks it on herself and comes out of the kitchen carrying what she has baked covered in flour and appearing very tired. The husband is very impressed.

That is what I thought about when I read your post, Brittany. Buy those frozen ready to bake biscuits. You can find them in the freezer section at just about any grocery. They really are very good and very much like the old fashioned home-made-from scratch biscuits...even made with buttermilk. When you want to "make" biscuits, take them out of the freezer, put some flour on a board and rolling pin...bake the biscuits. While baking, melt some butter and brush the tops of the hot, fresh biscuits with the butter, flick some flour on yourself and present the "home-made fresh from the oven" biscuits with a smile on your face.

[GriffsMommy]

Sorry I don't have any biscuit recipes.

But I did want to tell Sharon that the commercial she is thinking of is Rice Krispie Treats. That commercial hasn't been on in years and I can still picture it in my head.

[SharonA]

Your right...That is it!!!!!

[Briza]

Even when making bisquits from scratch w/ a very good proven recipe, there are still some tricks that you have to do to make them rise enough and make them fluffy rather than short and dense. There are probably more, but this is what I know that has helped me make good bisquits in the past:

One is to make sure not to overwork the dough too much once it is mixed properly.
Cutting board and rolling pin (wooden is best) need to be dusted with flour.
Another really good thing is to roll the dough out half as thick as the recipe calls for, then double it over before cutting the dough with a cookie/bisquit cutter (if you don't have one, then a narrow drinking glass with a thin rim will work just as well). Doubling the dough like this makes for a taller fluffier bisquit that is easy to open by hand after cooked, to put the butter/honey on.:) You can even brush some melted butter on before doubling it and that makes them esp yummy:)
The cutter or glass should be dusted with flour before cutting.
When cutting, push straight down firmly and DO NOT twist; lift up the cutter and then give it a little tap/thump to release the dough directly onto the cookie sheet.
When the bisquits are almost ready,not quite golden brown yet, then brush on a little melted butter and continue to cook til they are golden brown.

That's how I learned to do it from trial and error when I was a kid and a little help from dad, since he was the cook in my family. Once my bisquits got to be better than his, then I was always the weekend bisquit cook for my family growing up. And yep, I always made a mess and everything was covered with flour, including me...but the end result well worth it. I have tried the frozen bisquits recently, and they are decent, much much better than the canned or Bisquick mix, but still not as good as the ones I used to make from scratch.
And then from my mom's side of the family I learned how to make a pure white cream gravy w/ chipped or corned beef can't remember what it is exactly or what it's called, but it is small slices of some kind of deli type meat in small squares and comes in a small glass container with a screw top air sealed lid ...
if anyone knows what I'm talking about please tell me, because I or my grandmother would always make that gravy with that particular meat in it for bisquits, and it was a family recipe but my grandmother has alzheimer's now so can't tell me where to find that small glass container of preserved meat or whatever it is called, and I think I could tolerate that in my cream gravy much more than I can sausage! Plus now I'm craving those bisquits and gravy that I haven't had in years...
So, Brittany, those are the tips I have...I have tried recipes other than the Better Homes and Garden's one, but it has been the best, and regardless the recipe there are always some tricks you gotta do and figure out to make them turn out right...trial and error, like everything else having to do w/ IC or not!
Good luck!:)

[SharonA]

Briza...I think the meat you are talking about was called dried chipped beef. At least that is what I remember from my childhood. I remember the little jars it came in. I seem to remember that they now put it in plastic bags like the ones lunch meat comes it. :hmm: My mom made the same thing when I was growing up. Only we put it on toast. It has it's own name, but we can't use language like that on the boards. :tsk: :lmao:

She also made her own biscuits. She couldn't tell me how to do it because she always said that the recipe was in her head and in her hands. She used to say the same thing about her pie crusts which were the best in the world. Even the bottom crust turned out flaky. I asked her many, many times. She grew up on a farm in OK during the depression and biscuits with white gravy was a staple for them.

Okay...Everyone head for Briza's house for dried beef in white gravy on home made biscuits. :woohoo: :wink: :lmao:

[Briza]

Briza...I think the meat you are talking about was called dried chipped beef. At least that is what I remember from my childhood. I remember the little jars it came in. I seem to remember that they now put it in plastic bags like the ones lunch meat comes it. :hmm: My mom made the same thing when I was growing up. Only we put it on toast. It has it's own name, but we can't use language like that on the boards. :tsk: :lmao:

She also made her own biscuits. She couldn't tell me how to do it because she always said that the recipe was in her head and in her hands. She used to say the same thing about her pie crusts which were the best in the world. Even the bottom crust turned out flaky. I asked her many, many times. She grew up on a farm in OK during the depression and biscuits with white gravy was a staple for them.

Okay...Everyone head for Briza's house for dried beef in white gravy on home made biscuits. :woohoo: :wink: :lmao:


Thanks, Sharon...next trip to the supermarket I am determined to find that meat....whether it still comes in those little glass jelly-type containers or not. Got a major craving coming on now. Will probably also have to email my dad for the recipe for the bisquits...I know he still has that 40 yr old BH&G cookbook lol
Whenever it's all said and done will alert all to how it turns out:) And pass on that recipe to you, Brit, if you are still on the lookout for one!:)

[Bessie]

Hey Briza,
The meat is called Dried Beef and it is sold at Walmart. It is on the same aisle as the spam, can tuna, canned meats, corned beef etc. It comes in a small glass jar and I think it is made by Armour. The jar has little stars as a border on the top of the jar. I save them and use them to put tealights in. They make cute candleholders :) I use the dried beef to make Continental Chicken but I have eaten it with the toast and gravy too.

[SharonA]

Yippee... Thank you, Bessie, for pointing in the right direction for the dried beef. Awwww...Memories of long, long ago in a land far, far away. Sweet, sweet memories. :)

[Bessie]

You are so welcome :smile tee

We used to call the toast and gravy dish SOS. Isn't it cool that things like that bring back good memories of childhood?? It is the little things that mean the most to us :)

[Briza]

Brittany
This is the recipe I used to use...my Dad emailed it to me, sorry, he didn't include details regarding the mixing...but I think you mix all the dry ingredients, then cut in the shortening by pressing the shortening into the dry ingredients with a fork or that tool for cutting in shortening, (can't remember the name of that thingy) til the mix is cut and looks about the size of peas, then add the milk and stir in a circular motion with a fork.




Biscuits Supreme
(from Better Homes and Gardens, older version, not in the newer cookbooks)

2 cups sifted all purpose flour
4 teaspoons baking powder
½ teaspoons salt
½ teaspoon cream of tartar
½ cup shortening
2/3 cup milk
Bake on ungreased baking sheet
450 oven for 10-12 minutes

The REAL instructions from good ole Dad :):
"Sift all dry ingredients in to a bowl. Cut in shortening till coarse crumbs. Make a well and add milk all at once. Stir quickly with a fork just until dough follows fork around bowl. Turn out onto a floured surface. Knead gently 10-12 strokes. Roll or pat dough ½ inch thick. Cut with floured cutter. They say 2½ inche cutter.
I might lightly grease or cooking spray the baking sheet. I might roll them a little thicker. I don’t remember what I use to do. The recipe called for 2 teaspoons sugar, but I never used it. I probably used a glass to cut the biscuits"

[Briza]

Thanks Miss Bessie!:)

[ICNDonna]

I remember the chipped beef gravy, but my mother always served it on toasted home made bread --- it was yummy! I haven't fixed it in years!

Donna

[Wolfe]

Oh, this is just the greatest! :woohoo:

I too am a northern girl married to a southern boy. He has been very patient, LOL, about learning to eat healthier food, while I have mastered fried chicken and gravy. He even has me saving bacon grease to cook green beans in, and I don't eat bacon! But he and his son talk all the time about "granny's biscuits and gravy," and I have been at a loss, especially the biscuit part. I'm sure they'll patiently allow me to practice on them, as long as the end result is edible, LOL.

Do they still sell lard? My mom used to make her biscuits with that, and I think that's what made the outsides so crispy. The butter sounds like a reasonable substitute. Gosh, am I actually going to eat this? :rolleyes:

Thanks for sharing this. I love this site!

[BrittanysDance]

Thanks Briza for the recipe! :smile tee I'll give it a go and see how it comes out - I know when I tried the one off the baking powder can, it didnt have cream of tarter and those little biscuits were heavy and like little hockey pucks :lmao: Maybe the tartar makes them lighter or something? I'll give it a go! (((((((you)))))))

Oh lordy - SOS HA HA! Cream chipped beef...yummy! Stouffers still makes the best store bought but WOW is it loaded with sodium (and fat). I make it at home sometimes, but hubby loves the Saw Mill gravy, or Sausage gravy and biscuits, which is very different than Saw Mill gravy, or just plain old white gravy with pepper over biscuits. Usually on Sundays I make a big country breakfast before church (if we're not running too late :)) and its very nice to sit down and enjoy a slow Sunday.

Sharon - I DID try those frozen biscuits and they are gooooooooooood - and taste amazingly like KFC ones! *drooling here*. :D Ya know, I thought about doing that (and I love that commercial!) until my youngest ratted me out when hubby said "did you make these?" and the little squirt says "No dad - look!" and he ran and got the bag out of the trash...*dag nab it!* and I was busted! :biglaugh: I just smiled and he was about to say something about "HER" biscuits LOL - and I beat him to it... and said "yes I know..still not....." :rolleyes:

Here's a funny for ya'll - Hubby recently went to visit his sister and she said "Gonna make you a southern breakfast like your wife does" so he thought :hmm: "but you dont cook..." Should have been the first clue huh?! LOL She proceeds to tell him "Just you wait - biscuits, sausage gravy, pancakes, eggs, bacon, fruit, -and I'm throwing in country ham, something you dont get...just like at home." So he and the kids are all prepared for this wonderful homemade country breakfast, asks if she needs any help, she says nope, got it under control and for him to go take a shower. He questions it...again, remember,...she doesnt cook - but he goes and takes a shower. He comes back out and what does he see?! *insert gasps here* Boxes and cartons - LOTS OF THEM - LOL!!!!!!!!!!!! Carton of egg whites, box of frozen pancakes, can of Libby's saugage gravy, country ham already cooked and vacuum packed, pre-cooked bacon, frozen biscuits, and a can of sliced peaches and pears! *LAUGHING HARD HERE* :biglaugh::biglaugh:

He said he fell out on the floor laughing so hard he just looked at his sister and asked her what in the world! Said she had the most serious look on her face as he tried to compose himself (very hard to do if you knew my husband once he gets going, and especially in this capacity and circumstance) and she looks at him and says "What?...its a full country breakfast!"

:smile tee Priceless - and I love my SIL to death!

[Briza]

Wolfe
Much to our arteries' dismay, lard is still on the shelves lol. I don't think I have even bought or used shortening in years...the last can I had hadn't been used in so long it was rancid so I threw it out!
My ex was Cajun...he was welcomed with open arms into my family, he could make really good natural turkey and chicken gravy, so he was quickly put to work in the kitchen at Thanksgiving, a little stressful for him since it was the first time he had met my family...but he pulled it off, despite my sister's attempts to sabotage the gravy when she turned the burner off, he always cooked things on the highest setting and she didn't think that was appropriate, when he went outside to regroup and recover from the heat...it was an exceptionally hot Thanksgiving and my Dad doesn't believe in air conditioning! For some reason none of us had ever mastered that...my dad's turkey gravy always had this peculiar grey color to it:confused::lmao: I finally did learn how to make gravy like my ex, since he wouldn't eat chicken in any form without rice and gravy. He would lay on the couch and yell step-by-step gravy instructions to me while I was at the stove:bonk: He also re-introduced home-made fried chicken into my life...and would hide bacon and the leftover bacon grease in the fridge and sneak it into green beans and such when I wasn't looking...I tried to do most of the cooking for our health's sake, but he WAS one good Cajun cook.

[Briza]

Brittany,
I edited the post of the recipe...apparently my Dad did include the instructions, they were just way down below the ingredients and I missed them in his email. He says to roll 1/2 inch thick, but I think I rolled a little thinner than that to do the fold over the dough thing I mentioned earlier that makes the biscuits easy to open by hand. So let us know how it goes next Sunday!
I'm pretty pleased with myself, though, I wasn't too far off on the directions, considering I probably haven't made these biscuits since I moved out of the house over 20 yrs ago!...so my memory isn't going as fast as I thought it was:lmao:

[noirjezza]

This isn't exactly like the KFC biscuits- but I really like it.
Preheat oven 425
2 cups flour
1 T baking soda
4T melted/softened butter
1 egg
5-6T milk

Mix flour and baking soda, cut in butter until course crumbs. Make a well in the center, add egg and milk, mix just until moistened. Turn out onto a floured surface, knead about 10 times. Roll out until about 3/4" thick. Cut with biscuit cutter.
Bake at 425 for 10-12 minutes.
You can brush them with more melted butter or an egg white right before you take them out of the oven.

This is my favorite one. I don't use bisquick because of the preservatives- I am too nervous to- preservatives seem to be a strong flare trigger (for me).
This recipe also works well for shortcakes (add some sugar) or scones (knead in whatever you want).
I like the reply someone made for tips for good biscuits- they definitely were speaking the truth.
Good Luck:hi:

[glitteringglory]

Brittany, I tried this bisquit receipe today and it was yummy! I wish I could have added jam (grr for having IC) but used butter instead. Thanks for the receipe!


Brittany
This is the recipe I used to use...my Dad emailed it to me, sorry, he didn't include details regarding the mixing...but I think you mix all the dry ingredients, then cut in the shortening by pressing the shortening into the dry ingredients with a fork or that tool for cutting in shortening, (can't remember the name of that thingy) til the mix is cut and looks about the size of peas, then add the milk and stir in a circular motion with a fork.




Biscuits Supreme
(from Better Homes and Gardens, older version, not in the newer cookbooks)

2 cups sifted all purpose flour
4 teaspoons baking powder
½ teaspoons salt
½ teaspoon cream of tartar
½ cup shortening
2/3 cup milk
Bake on ungreased baking sheet
450 oven for 10-12 minutes

The REAL instructions from good ole Dad :):
"Sift all dry ingredients in to a bowl. Cut in shortening till coarse crumbs. Make a well and add milk all at once. Stir quickly with a fork just until dough follows fork around bowl. Turn out onto a floured surface. Knead gently 10-12 strokes. Roll or pat dough ½ inch thick. Cut with floured cutter. They say 2½ inche cutter.
I might lightly grease or cooking spray the baking sheet. I might roll them a little thicker. I don’t remember what I use to do. The recipe called for 2 teaspoons sugar, but I never used it. I probably used a glass to cut the biscuits"