Homemade Biscuits
Homemade Biscuits Recipe - Delicious and Easy to Make
Introduction
Homemade biscuits are a classic comfort food that can be enjoyed at any time of day. Whether served with butter and jam for breakfast, as a side dish for dinner, or as a snack on their own, these flaky and buttery biscuits are sure to please.
History
Biscuits have been a staple in American cuisine for centuries, with recipes dating back to the early 19th century. Originally brought over by European settlers, biscuits quickly became a popular food item due to their simplicity and versatility. Today, homemade biscuits are a beloved tradition in many households, with each family having their own unique recipe.
Ingredients
- 2 cups of baking mix
- 2 tbsp of vegetable oil
- 0.5 cup of water
How to prepare
- Preheat the oven to 400°F (204°C).
- In a bowl, stir all the ingredients until they are well blended.
- Turn the dough out onto a floured board or tabletop.
- Knead the dough 15 to 20 times and then roll or pat it to a thickness of 0.75 inches.
- Using a cutter or knife, divide the dough into 10 equal parts.
- Place the divided dough on an ungreased cookie sheet.
- Bake the dough for 12 to 15 minutes at 400°F (204°C).
Variations
- Add grated cheese, herbs, or spices to the dough for extra flavor.
- Substitute buttermilk for water for a tangier biscuit.
- Brush the tops of the biscuits with melted butter before baking for a golden finish.
Cooking Tips & Tricks
Be sure to handle the dough gently and avoid overmixing to ensure a light and flaky texture.
- Use cold ingredients, such as chilled butter and cold water, to help create layers in the biscuits.
- For extra flavor, try adding herbs, cheese, or spices to the dough before baking.
Serving Suggestions
Serve homemade biscuits warm with butter and jam for breakfast, or alongside a hearty soup or stew for dinner.
Cooking Techniques
Be sure to preheat the oven to ensure even baking.
- Use a sharp cutter or knife to divide the dough for clean edges.
- Bake the biscuits on an ungreased cookie sheet for a crisp bottom.
Ingredient Substitutions
Use shortening or lard in place of vegetable oil for a different texture.
- Substitute whole wheat flour for a healthier option.
- Use almond or soy milk in place of water for a dairy-free alternative.
Make Ahead Tips
Prepare the dough in advance and refrigerate for up to 24 hours before baking.
- Freeze unbaked biscuits for up to 3 months and bake as needed.
Presentation Ideas
Serve biscuits in a basket lined with a cloth napkin for a rustic presentation. - Arrange biscuits on a platter with a variety of jams and spreads for a DIY biscuit bar.
Pairing Recommendations
Serve biscuits with fried chicken for a classic Southern meal.
- Pair biscuits with sausage gravy for a hearty breakfast or brunch.
Storage and Reheating Instructions
Store leftover biscuits in an airtight container at room temperature for up to 3 days.
- Reheat biscuits in a 350°F (177°C) oven for 5-10 minutes, or until warmed through.
Nutrition Information
Calories per serving
Each serving of homemade biscuits contains approximately 150 calories.
Carbohydrates
Each serving of homemade biscuits contains approximately 20 grams of carbohydrates.
Fats
Each serving of homemade biscuits contains approximately 8 grams of fat.
Proteins
Each serving of homemade biscuits contains approximately 2 grams of protein.
Vitamins and minerals
Homemade biscuits are not a significant source of vitamins and minerals.
Alergens
Homemade biscuits may contain wheat and dairy allergens.
Summary
Homemade biscuits are a delicious treat that can be enjoyed in moderation as part of a balanced diet.
Summary
Homemade biscuits are a versatile and delicious addition to any meal. With a few simple ingredients and some basic cooking techniques, you can enjoy these flaky and buttery treats in no time. Whether served for breakfast, lunch, or dinner, homemade biscuits are sure to be a hit with family and friends.
How did I get this recipe?
I have a clear memory of the first time I saw this recipe for homemade biscuits. It was a warm summer day, and I was visiting my Aunt Margie at her farm in the countryside. Aunt Margie was known for her incredible baking skills, and I always looked forward to the delicious treats she would whip up in her cozy kitchen.
On this particular day, Aunt Margie announced that she was going to teach me how to make her famous homemade biscuits. I eagerly followed her into the kitchen, where she started pulling out all the ingredients we would need. Flour, butter, milk, baking powder, and a pinch of salt. Simple enough, I thought to myself as I watched her work her magic.
As Aunt Margie began to mix the ingredients together in a large mixing bowl, she explained to me the importance of using cold butter and handling the dough gently to ensure light and flaky biscuits. She showed me how to cut in the butter with a pastry cutter until the mixture resembled coarse crumbs, a technique that I would come to master over the years.
After adding the milk and gently kneading the dough, Aunt Margie rolled it out on a floured surface and used a biscuit cutter to cut out the perfect rounds. As she placed them on a baking sheet and brushed the tops with melted butter, I couldn't help but marvel at how effortlessly she made the whole process look.
As we waited for the biscuits to bake in the oven, Aunt Margie regaled me with stories of how she had learned to make biscuits from her own grandmother when she was a young girl. She told me about the hours spent in the kitchen, watching and learning as her grandmother passed down the family recipe that had been handed down for generations.
I listened intently, hanging on every word as Aunt Margie shared the fond memories she had of baking with her grandmother. The love and care that went into each batch of biscuits, the laughter and joy that filled the kitchen as they worked side by side. It was a tradition that she had carried on with her own children and now, with me.
When the timer finally chimed, signaling that the biscuits were ready, Aunt Margie pulled them out of the oven and placed them on a wire rack to cool. The warm, buttery aroma that filled the kitchen was intoxicating, and I couldn't wait to sink my teeth into one of those golden brown beauties.
As we sat down at the kitchen table, Aunt Margie passed me a plate piled high with freshly baked biscuits. I took a bite and closed my eyes, savoring the flaky layers and buttery goodness that melted in my mouth. It was pure perfection, just as I had imagined it would be.
From that day on, I made it a point to learn as much as I could from Aunt Margie about the art of biscuit making. I practiced diligently, experimenting with different techniques and variations until I had perfected my own version of the family recipe.
Now, whenever I bake a batch of homemade biscuits, I am transported back to that warm summer day in Aunt Margie's kitchen. The memories of her gentle guidance and the love that went into each and every biscuit fill my heart with joy.
And as I pass down this cherished recipe to my own grandchildren, I hope that they too will feel the same sense of connection and tradition that has been woven into every flaky layer of these homemade biscuits.