Saturday, November 30, 2013

Homemade Biscuits ~ Biscuits Supreme

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I love my old Better Homes and Gardens cookbook, copyright 1996. I have a few go-to, tried-and-true recipes from there, and you can tell by their frayed, stained pages. One of the yummy recipes I make over and over again is Biscuits Supreme.

Original Recipe

  • 2 cups all-purpose flour
  • 1 TBSP baking powder
  • 2 tsp. sugar
  • 1/2 tsp. cream of tartar
  • 1/4 tsp. salt
  • 1 stick (1/2 cup) of real butter cut into small pieces
  • 2/3 cup milk

Stir together first 5 ingredients. Cut in 1/2 cup butter until mixture resembles coarse crumbs. Make a well in the center, and add 2/3 cup milk all at once. Stir until moistened.

Turn dough onto lightly floured surface. Quickly knead dough by gently folding and pressing dough 10-12 strokes or until nearly smooth. Pat or lightly roll dough to 1/2" thickness. Cut dough with a floured 2 1/2" biscuit cutter.

Place biscuits 1 inch apart on an ungreased baking sheet. Bake in 450° oven for 10 -12 minutes or until golden. Remove biscuits from baking sheet and serve hot. Makes about 10 biscuits.

Over the years, I have tried different things in order to perfect them to my liking and to make them more healthy. So, following are some tips to try that have worked for me.
Brandi Raae's Biscuit Tips
  • Flour - I like to mix different flours. For example, I might use 1 cup King Arthur's All-Purpose Flour and 1 cup King Arthur's Whole Wheat Flour. Sometimes, if I have any on hand, I might use coconut flour, rice flour, almond flour, buckwheat, or whatever. I've used lots of different combinations, however, using at least one cup all-purpose flour helps biscuits with lightness and fluffiness. :)
  • Sweetness - I often substitute white sugar with raw honey. I use 2 tsp. honey and add it to the milk instead of stirring it into the dry ingredients.
  • Butter - I always use real butter, but the recipe says you can use shortening if you want.
  • Flaxseed - I like to add ground flaxseed or ground wheat germ when I have it on hand. I probably add about 2 TBSP to the dry ingredients.
  • Cutting in butter - You know what, I usually use my hands for this stage. ;)
  • Kneading dough - I knead dough a few times before taking it out of the bowl or it's too messy. I make sure it is one solid chunk before setting it on the counter.
  • Cutting out biscuits - After I pat and roll out dough, I just use a small Tupperware cup to cut them out, and I don't flour it first.
  • Baking - I set my oven to 425° and bake for about 10 minutes. I don't like the outside to be too crusty.
  • Serving - We love ours with butter and jam or honey. :)
If the biscuits don't turn out the first time, try again! I've been making them for a LONG time, and truly, once you learn you'll be able to whip them up in no time flat.

Linked to Try a New Recipe Tuesday, Works for Me Wednesday



Lisa Boyle said...

I've never made my own biscuits. I am going to try these, because I don't like all of the "added" ingredients in the store bought varieties. Thanks for sharing with "Try a New Recipe Tuesday." I hope you will be able to join us again this week.

Jessica Emuels said...

I'm going to bake these biscuits for urbannightfeast. We gather each year for reading activities and sharing experience in writing.


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