Biscuits are handy to have on hand with meals to sop up juices or sauces, or use as a base for sausage gravy, chicken ala king, or horseradish beef gravy.For breakfast homemade biscuits are great with scrambled eggs, drizzled with honey, jams, jellies, or used for your version of Egg McMuffins, or Eggs Benedict.
This recipe can be easily doubled or tripled and baked, then stored in freezer bags; or mixed, cut then frozen and stored for baking later.
They can be easily reheated in the microwave in a few seconds. I discovered using lard, plus folding and re-rolling the dough several times produces flakier, higher rising biscuits. Baking instructions are for using a 2-1/2-inch cutter, so if using a larger cutter, adjust baking time.
Fluffy Biscuits, Fresh or Frozen
2 cups flour
1 Tab. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 cup shortening or lard
1/4 cup cold butter
3/4 cup of cold milk
Preheat oven - 400 degrees
Add dry ingredient in a bowl, mixer with a dough hook or food processor and mix. Add shortening/lard and butter, cut into small pieces, and fully mix in. Mixture will appear crumbly.
Add milk, mixing until dough comes together into a ball. Place ball on a floured counter and knead, folding over on itself 4 or 5 times.
With a rolling pin, roll to a 9x5-inch rectangle about 1/2 inch thick. Fold over into thirds,(like folding a letter for an envelope) and roll again into a 9x5 rectangle; repeat folding and rolling 2 more times. This will help with making fluffier layers.
Cut with at least a 2-1/2-inch cookie cutter. Place on a sprayed baking sheet about one inch apart. Gather scraps, reform and cut until all the dough is used. Makes about 8-10 biscuits.
With a rolling pin, roll to a 9x5-inch rectangle about 1/2 inch thick. Fold over into thirds,(like folding a letter for an envelope) and roll again into a 9x5 rectangle; repeat folding and rolling 2 more times. This will help with making fluffier layers.
Cut with at least a 2-1/2-inch cookie cutter. Place on a sprayed baking sheet about one inch apart. Gather scraps, reform and cut until all the dough is used. Makes about 8-10 biscuits.
To freeze and have on hand, place biscuits on waxed paper lined cookie sheet or silicone baking mat and freeze then store in freezer bags.
Bake at 400 oven for 10-12 minutes until golden and flaky. They will rise at least triple or more in size.
Frozen biscuits can be thawed in the refrigerator or the counter before baking, or baked frozen for 12-15 minutes.
Variations
Cheese Biscuits: Adding a cup of grated cheese right before adding the milk. Bake as directed.
Bacon Biscuits: Add 1/3 cup of bacon bits.
Herb Biscuits: Add a few teaspoons of dry mix herbs.
Buttermilk Biscuits: use 1 cup of buttermilk instead of 3/4 cup of milk.
Estimated cost: $1.00 or less; .12 cents a biscuit or less.
Cheese Biscuits: Adding a cup of grated cheese right before adding the milk. Bake as directed.
Bacon Biscuits: Add 1/3 cup of bacon bits.
Herb Biscuits: Add a few teaspoons of dry mix herbs.
Buttermilk Biscuits: use 1 cup of buttermilk instead of 3/4 cup of milk.
Estimated cost: $1.00 or less; .12 cents a biscuit or less.
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