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Learn to make homemade biscuits from scratch


 

How to learn to make homemade biscuits from scratch by 1nt28chieve

"White Lily self-rising baking flour has a good recipe on the back of the bag. It is easy to follow, but took me several attempts to get the technique right so they came out soft."

How I did it: Once the ingredients are all in one mixing bowl, use well-washed, jewelry-free hands to GENTLY combine the ingredients until they become a very moist dough. 

Turn the dough out onto a very lightly floured flat surface.  press out with your hands until the dough is 1/3 to 1/2 inch thick. Cut into circles with a biscuit cutter or the mouth of a jar, turned upside down.  Gently lift each circle onto a baking sheet and bake for the minimum amount of time.  If they need another minute, you can always stick them back in for more time.  Too much time, and they turn hard, however.

Lessons & tips: Remember, the process is as much art as it is science.  In other words, you'll likely have to do this several times to get the result you want.

The tricky part is to get them to come out tender and fluffy.  The secret is to not use anything other than your hands to work with the dough.  My first few times, I used a mixer, a whisk, wooden spoon and a rolling pin--they came out like hockey pucks!

Resources: Follow the recipe (there are many, but I like the one on the back of the White Lily Self-rising flour bag).


 

Sep 30, 2008, 08:54AM PDT | 1 comment | 1 cheer


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    Untitled 14 months ago

    This is a very handy domestic skill.

    The secret is definitely handle the dough as little as possible while getting all the ingredients mixed in. Do this with thoroughly washed, jewelry-free hands. Gently with your fingers separated, move your hand in a circular motion to mix ingredients.
    Pour the dough out onto a flat surface, pressing it out until about 1/3 to 1/2 inch thick. Do not use a rolling pin, if you want them to be tender. Use a biscuit cutter or the mouth of a jar (about 2-3 inches wide) to cut the dough into round biscuits. Place them on the baking tray. Serve immediately.

    Sep 30, 2008, 08:40AM PDT | 0 comments


    andi77 needs more chocolate...

    Homemade Biscuits 2 years ago

    My mom made incredible homemade biscuits, which I have made, but hers will always be the best.

    Aug 11, 2007, 02:33PM PDT | 0 comments


    joie de vivre is mellow

    Tasty! 3 years ago

    They really don’t take that long to make, and they taste much better than Bisquick or (shudder) frozen.

    I believe that they taste best using butter, not shortening.

    The key is to really work the butter into the flour as your first step. They say, “until it resembles fine crumbs”. They also say to use a pastry knife. I think just working the butter in with your (clean) hands works the best, and it’s sort of a meditative thing to do.

    Unlike yeast breads, whose dough you push, yank, and knead the heck out of, a quick bread requires gentleness. When you put in the milk or the buttermilk, work both quickly and gently to get the liquid distributed. Then, flatten on a board, and cut in half. Put one half on top of the other, and flatten again. Cut in half again. Do this several times.

    There’s two good reasons for this. One is that the biscuit will divide neatly after baking down the middle for applying butter or jam, if that’s your thing. The other advantage is that you’ll have a nice rectangle of dough, which you can cut into neat squares and arrange on your cookie sheet for baking.

    Nov 02, 2006, 07:18AM PST | 0 comments



     

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