does anyone have any good biscuit recipes?

Question

I really love biscuits and I'm trying to make them from scratch, i tried winging it but that didn't work.

Answer 1

2 cups flour
4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
2 tablespoons butter
2 tablespoons shortening
1 cup buttermilk, chilled

Preheat oven to 450 degrees.
In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don't want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.
Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first, but hey, that's life.)

Bake until biscuits are tall and light gold on top, 15 to 20 minutes.


MA MAE'S BISCUITS
Advice courtesy Mae Skelton

I don't have much use for recipes but the one you get on a bag of White Lily(r) self-rising flour is hard to beat. And it's a lot easier than the one my crazy grandson dreamed up.

Answer 2

The bisquick box has a recipe for biscuits. Really easy to make. One calls for kneading and cutting, but one is for drop biscuits. Use the drop if you're looking for easy.

Answer 3

White Lily Light Biscuits


Description:
Helpful Hints For Biscuits
For light baking biscuits, start with 100% pure soft wheat flour - White Lily Self-Rising Flour is recommended for best results. By following these basic hints, you can treat your family to tender, delicious biscuits every day.
Flour is measured by Spooning into a measuring cup and leveling off. Sifting is not needed.
Mixing the liquid ingredients into the dry ones can be done effectively with a fork; do not overmix.
Knead dough gently on lightly floured surface, about 10 to 12 strokes.
Cut biscuits with a sharp edged cutter. Cut straight down without twisting cutter to insure tall, straight biscuits.

Ingredients:
2 cups White Lily Self-Rising Soft Wheat Flour
1/4 cup vegetable shortening
2/3 to 3/4 cup milk

Instructions:
Preheat oven to 500 degrees. Place flour in mixing bowl. With pastry blender or fork, cut in shortening until mixture resembles coarse crumbs. Blend in just enough milk with fork until dough leaves sides of bowl. Turn dough onto lightly floured surface. Knead gently 10 to 12 strokes. Roll out dough 1/2-inch thick. Cut with 2-inch biscuit cutter dipping cutter into flour between cuts. Press cutter straight down without twisting for straight-sided, evenly shaped biscuits. Place biscuits on ungreased baking sheet 1 inch apart for crusty biscuits or with sides almost touching for soft-sided biscuits. Bake for 8 to 10 minutes. Makes 12 biscuits.

Answer 4

2-3 cups of sifted flour.
1 stick of unsalted butter
1 cup of heavy cream

Use your fingers to put all of the ingredients together.
Make sure everything is mixed well.
Bake at 325 degrees...until bread is golden brown.
Serve w/raspberry or strawberry preserves!

Answer 5

Bisquick and Jiffy (little blue and white box for less that $0.65) have really easy mixes that take like scratch.