Tuesday, March 22, 2011
The Easiest Biscuits Ever
Each time, I was reduced to having to turn to a ready-made packet mix or one of those, open the packets and bake-type biscuits. While a great option in a bind, its quite disappointing when that is the only option to turn to, when you really, really want to do something homemade.
I must admit that I had come this close to giving up, but then I came tried this easy, no fail recipe. I am delighted to report that I had complete success and we munched on the largest, lightest, most fluffy and delicious biscuits with a Beef and Vegetable "Gravy" for dinner.
If you have ever had trouble making biscuits, try this recipe. The key is to NOT knead it too much. Just be light with the dough. When cutting in the butter, use a fork again keeping your hands out of it as much as possible.
And if you've never had trouble making biscuits, give this one a try anyway, they really are delicious!
Happy Cooking, Happy Eating!
2 (level) cups Self-rising flour
1/4 tsp salt
1/2 cup unsalted butter, softened (alt. you can use vegetable shortening)
1 cup milk
1. Mix the flour with the salt. Add the butter and using a fork, "cut in the butter" until the butter is mixed in well.
2. Add milk, a little at a time. You might not need to use all the milk, just enough to moisten all the flour mix until the dough is somewhat sticky but comes together well.
3. Turn the dough on to a floured surface (use a generous amount of PLAIN flour for kneading), and flour your hands well.
4. Turn the dough into the flour and then knead very lightly for about 1 minute. Pat the dough out (lightly) and using a round cookie cutter (I used the top of a drinking glass) that has been floured, cut the dough out. Pull the dough back together and pat out again and cut more biscuits until all the dough has been used.
5. Place the biscuits on a well greased baking sheet (or cookie sheet) and brush the tops of the biscuits with a little melted butter (optional).
Bake in a 400*F oven for 15 minutes.