You don’t need to rely on expensive baking mixes or cans of refrigerated dough to enjoy hot biscuits. All you need are a few basic ingredients and a little time. Serve them hot along with butter, jam and honey. True comfort food.
• 2 cups all purpose flour
• 3 teaspoons of baking powder
• ¾ teaspoon of salt
• ¾ to 1 cup cold milk
• 3 tablespoons fat, butter, shortening or cooking oil
Preheat oven to 425 degrees.
Measure the flour into a large bowl. Measure and add the baking powder and salt to the flour. Stir with a fork. If you use butter or shortening cut it into about teaspoon size pieces and cut those into the flour mixture using a pastry blender or two table-knifes until you have particles the size of peas. (If you use cooking oil mix it into the milk and then add to the flour mixture.) Mix the milk into the flour mixture using a fork or large spoon until the resulting dough leaves the sides of the bowl.
Lightly flour a flat surface and toss the dough in the flour a few times until it is less sticky. You don’t actually knead biscuit dough. Roll or pat the dough out about ½ inch thick. Cut into round biscuits or into squares. Put about ¼ inches apart on a baking sheet or closer together in baking pans. Bake until the tops are lightly browned, about 12 to 15 minutes. Brush the tops with butter.
You can use sour or buttermilk. Add ½ teaspoon of baking soda to the flour.
If you use dry milk add ¼ cup to the flour and then add cold water.
Cheese biscuits; add ½ cup or more of grated cheese, ½ teaspoon or less dry mustard and ½ teaspoons garlic powder to the flour.
Cinnamon rolls; add ½ teaspoon vanilla and 1 tablespoon sugar. Pat or roll out into a rectangle. Brush with melted butter, sprinkle sugar and cinnamon onto the butter. Raisins can be added. Beginning with the long side roll the dough into a log and cut into 1 inch slices. Place the slices cut side up close together into a baking pan.
Herb biscuits; add dry or chopped fresh herbs to the flour. Italian seasoning or poultry seasoning can be used.
I will add more variations later.