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I’m a morning biscuit lover. Biscuits, tea, and a little homemade jam or a faint drizzle of honey… and I’m in there. Great way to start my morning. 🙂
1 cup flour
1 & 1/2 tsp baking powder
2 tbsp butter
1/4 tsp salt
1/4 cup + 2 tbsp of milk
Preheat your oven to 350. You know what to do – pour your flour, baking powder and salt in a bowl, and blend it together. Drop in your butter, and do what you can to cut the butter into tiny pieces, all while stirring it up together.Pour in milk, and make your batter. Don’t stir it TOO much, but be effective in your stirring so that you can reduce the lumps. Make your biscuits, and slide ’em in the oven!
18 comments
What kind of flour do you use? Just regular old school butter! how long to bake them? Sorry, just wanted to know so I can pass it on!
Baking times have differed because of different kinds of ovens… but I think 15 minutes is about right. I used organic whole wheat flour and, yep, regular old school butter. 🙂
I plan on sending you an invoice for paper and ink for my printer because of all these good recipies that you keep posting. 🙂 Please keep them coming….almost 40 pounds down so far!!!!
Will soy butter work with this recipe? I’m a baking newbie, so please forgive my ignorance…
I can’t say for sure, because I’m not familiar with soy butter… but you can always give it a shot and let me know how it goes! 🙂
I used whole wheat flour, and they came out tough and pasty, when I used enriched wheat flour they came out yummy. Y are your biscuits white? Is the organic wheat flour white or closer to the enriched?
How many biscuits does this make? I’m trying to calculate the nutritional information.
Please and thank you 🙂
Calculate the totals for the entire recipe, and then divide accordingly to make the portion sizes you want. I’d recommend you do that for any recipe you come across regardless of whether or not the nutritional information is provided.
Hello All:
Anyone know how to make them less crumbly? More butter, less milk, what? They taste great, just need to figure out how to open them without them falling apart.
Thanks in advance!
More likely, more milk. More flour would make them more crumbly. More fat will make the dough stickier, and less crumbly. More butter would make them just oily, so I’d try adding more milk.
I love this recipe
Made a batch today and ate them all already!!! Love it!
How do you form your biscuits? I tried this and failed lol
Well, tell me… how did you fail? :/
Hey so I use organic whole wheat flour but not self rising. Is that ok?? Mine were really thin and dry tasting. Red eye gravy only thing that saved them 😉 so maybe I mixed to much or rolled out to flat??
NOOOOO LOLOL You can’t alternate flours. TRUST ME. Whole wheat flour has so much more gluten in it, you have to use a completely different recipe to accommodate those variances in the flour. WHEW, girl, I KNOW you were struggling through those biscuits. ROFL
I needed a few more details as this was my first time making biscuits – what is dough supposed to be like, how many does this recipe makes, best kind of pan/sheet to use, how long to keep them in for. Love the site but cant assume everyone has same knowledge or we wouldnt need a recipe right?
They are in the oven now – so how they turn out should be interesting
You know what, I originally posted this years ago – posts cycle through on this blog and re-publish, sometimes – and I can see where it’s lacking in guidance. Maybe I need to revamp and post about homemade biscuit and breadmaking again?
Thanks for the insight, Keisha. Might have to put this on the calendar. Let me know how they turn out. *big hug*
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