The less you mess with the dough, the lighter the biscuits. I only knead the mixture slightly, maybe 3 times and pat it out to the thickness I want. Then I put the mixture in a bowl and add the buttermilk. I like to prep the dry ingredients and butter quickly in my food processor, quick bursts-no warm fingers to melt the butter. It's one of the few that I use without any alterations. I'll make again but start with 2 cups flour and adjust sugar down. Kill the sugar if you're looking for a savory biscuit. I only used 1 tbsp sugar since I was making these for biscuits and gravy, and it was still pretty sweet. That said it was a piece of cake to make, and would be excellent as a strawberry shortcake biscuit. Needed nearly twice the amount of flour than recipe called for to even get it to become a workable dough. This recipe is so easy, so quick and so good! I will do this again without a doubt! The dough was not too workable, so I added a little bit of flour, and spooned the dough onto a cookie sheet. Also, I didn't have any buttermilk, and only had skim milk, to which I added about 1 1/2 tbsp of vinegar. I backed off on the sugar by 1/2 tbsp, as I didn't want the biscuits too sweet. I cut down the sugar to a "light" 1 tbsp and only kneaded about 3 times. As one reviewer did below, I mixed the dry ingredients and butter in a food processor then put in a b0wl to add the buttermilk. The acidity is achieved certainly with the addition of vinegar/lemon to milk. I also find that there is no substitute for the consistency of real buttermilk. (which is how I processed it prior to putting it on baking sheet. In the future, I would simply add a little more flour while in the processor, and then put on a floured surface to pat into a log and slice with a sharp knife. Well-floured board means just that in this recipe. Mixed dry in food processor, cut in butter, and then pulsed in buttermilk. (A trick that I've been deploying of late successfully), in the freezer. I cut butter into cubes and dusted with flour and put in freezer. I weigh my flour because it works best for me. 4) and White Lily (soft winter wheat) flour. I used an additional tablespoon of butter (5 v. I'll make them again, but I would never pair these with anything savory. Instead of over-working the dough, I used a 1/4 cup measure and made drop biscuits. less sugar per other reviewers suggestions), then mixed in the buttermilk by hand. I used a food-processor for the dry ingredients (added 1/2 more flour and 1/2 Tbs. That being said, they were very good (a huge hit with the kiddos) and made a lovely biscuit base for strawberry shortcake because of their more cakey consistency. I was looking for a flaky, buttermilk biscuit - these are more crumpet-like. I liked these biscuits, but they weren't exactly what I had in mind. Especially for people who are not very good Baker's-this worked really well. Reduced the sugar to 1 tablespoon as other reviewers recommended. ![]() Will definitely file this recipe away for the next time I have extra buttermilk! to keep them savory since I was serving them with chicken. These were easy and delicious-rich and delicate biscuits that took maybe 25 minutes from start to finish. I shrugged off the complements by saying it's all about the fabulous strawberries from the farmers' market, and everyone said nope, it's the biscuits. Just made a double recipe of these biscuits for strawberry shortcake. They might be a bit dessert-like to use for a savoury dish, but they make a great dessert. I don't roll it out, just divide the dough into five rough balls on the baking sheet and brush with milk (one for each family member). To refresh Easy Self-Rising Biscuits that have been stored at room temperature, place on a baking sheet, tent lightly with foil, and bake in a preheated 350☏ oven for 10 to 13 minutes, until heated through.Just made these for strawberry shortcake. Cool leftovers completely, wrap airtight, and store at room temperature for several days freeze for longer storage. ![]() Remove them from the oven, and serve hot. ![]() For higher-rising soft-side biscuits, place biscuits in an 8" round pan.īake the biscuits for 10 to 14 minutes, or until they're a light golden brown. Arrange biscuits so they're barely touching for soft-side biscuits. Place the biscuits on an ungreased baking sheet, leaving about 1" between them for crisp biscuits. If you've used a round cutter, pat the scraps together, and cut additional biscuits. Or cut the rectangle into 12 small rectangular biscuits, which will allow you to skip the step of re-rolling and cutting scraps. Roll or pat the dough into a 5" x 8 1/2" rectangle about 1/2" to 3/4" thick.Ĭut biscuits with a sharp, round 2" cutter, dipping the cutter into flour between cuts to reduce sticking.
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