Thursday, October 29, 2009

It's a Recession!: Easy Homemade Biscuits

You'll never buy a can of Pillsbury biscuits again.

When I was a kid, Sundays were reserved for church and biscuits. As soon as we'd get home after services, my mom and Dad would head to the kitchen to make brunch. My dad would cook the meat -- bacon, sausage, occassionally ham. My mom would cook the eggs. And I would make biscuits. This involved pulling a can of Pillsbury out of the fridge, cringing as it made the popping noise and placing them on a cookie sheet to bake for 10-12 minutes.

If I had known then how easy it was to make your own biscuits, though, I might have done that. Especially since it's so easy to customize with buttermilk, cheese or cinnamon and raisins.

Adapted from

Eat Rating: Awesome. You really won't need to buy canned biscuits ever again.
Difficulty: Easy. It's better if you have a pastry blender and a cookie cutter to cut the biscuits. But in a pinch, I've used two knives and the mouth of a glass and it works out fine.

2 cups flour (LN: You can use all-purpose or whole wheat. If you use whole wheat, you may need to increase the milk slightly)
1 tbsp baking powder
1/2 tsp salt
1/3 cup butter (5 1/2 tbsp)
2/3 to 3/4 cup milk

Preheat the oven to 450 degrees.

In a large bowl, combine the flour, baking powder and salt. Set aside.

Take your butter and cut it in half lengthwise with a knife. Then cut into chunks. You want the pieces to be small, less than 1/2 inch at most. Once your butter is all cut up, add it to the flour then use your pastry blender or knives to cut it in. The butter will eventually become a mass of tiny particles mixed in with the flour. At this point, gradually add the milk a little at a time until the dough begins to cling together. You want it to be a dough that hold together but not too sticky. If you add too much milk, add a little more flour.

Knead on a floured surface about 15 times. With a rolling pin (or your hands in a pinch), roll out until the dough is about 1/2 inch thick. Use the cookie cutter (or the edge of a glass) to cut into rounds. Place on a baking sheet and bake for 10 to 12 minutes.

Buttermilk biscuits: Reduce baking powder to 2 tsp and add 1/2 tsp soda to the dry ingredients. Replace milk with 2 cups of buttermilk. Proceed with the remainder of the recipe.

Cheesy biscuits: Add 1/2 cup of shredded cheese to the flour mixture in the first step. Proceed with the remainder of the recipe.

Cinnamon raisin biscuits: Add 1-2 tsp cinnamon to the flour in the first step. Cut in the butter, then add 1/4 to 1/2 cup of raisins. Proceed with the remainder of the recipe.

1 comment:

  1. They look so good. I'm going to try them tonight. Can you refrigerate the dough or maybe cut them out and freeze them?