Fluffy Biscuits

We hate canned dough. You might be able to get away with canned crescent rolls or pizza dough if you’re a real kitchen klutz. But otherwise, roll right be these disgusting canisters in the dairy aisle at your grocery store. We have trouble ¬†believing anyone really likes these products unless they’ve never had freshly baked biscuits.

We are a little less upset with baking mixes, but even then they are not as good as what you can make at home. Most people think making biscuits from scratch is a difficult chore. But really it’s not that bad.

One of the best things about biscuits is that the ingredients are probably already in your pantry. Begin by preheating your oven to 450 and lightly grease a baking sheet.

Like most baking recipes, you begin by mixing together the dry ingredients, the wet ingredients and then bringing the two together. In a large bowl, combine 2 cups of all purpose flour, 4 teaspoons of baking power, 3 teaspoons of sugar and 1/2 teaspoon of salt. Cut in with fingertips or a pastry cutter 1/2 cup of shortening until the mixture resembles course crumbs. If you like really buttery biscuits, you can use cold butter instead of shortening, but that’s harder to work with. In a small bowl, mix together one egg with 2/3 cup of milk or half and half. Bring the two together and mix into a dough ball.

Turn the dough out onto a floured surface and knead just enough to bring it all together. Too much kneading gives you a tough biscuit. Flatten out to about 3/4-inch thickness and cut into biscuits with a cutter, a glass dipped in flour or cut with a knife (gently) into squares. Biscuits don’t have to be round. Place on the lightly greased baking sheet and pop into the over for eight to ten minutes, or until they look golden brown and delicious.

We like to top ours with a little melted butter when they come out of the oven. It not only makes them look nice but adds an extra special flavor.

See, that’s not so hard. So next time you’re in the mood for biscuits, skip the can and make your own from scratch. You won’t be disappointed.

Leave a Reply