Prep 25 mins
Cook 15 mins
This recipe actually came in the instruction manual of my kitchenaid mixer. I have modified it a little as I have experimented with making biscuits. In the south biscuits are the building blocks of any good breakfast. Once you've made a good biscuit, the options are endless. I usually make these on the weekend. My favorites are sausage gravy over biscuits, bacon or sausage egg and cheese, and jelly/jam biscuits.
- 2 cups flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1⁄3 cup butter, softened (shortening or margarine is an acceptable substitute)
- 3⁄4 cup buttermilk (or 2/3 cup milk)
- Preheat oven to 40.
- In mixer combine flour, baking powder and salt.
- With mixer on low speed, cut in butter until mixture is crumbly.
- Slowly add buttermilk until mixture forms a dough.
- Replace mixing blade with dough hook and allow dough to be kneaded on a low speed for 3-5 minutes (or knead by hand until all lumps are gone and dough is firm but elastic).
- Sprinkle rolling board or table with flour.
- With rolling pin, roll dough out to about 1/2 an inch thickness.
- Using a biscuit cutter or the top of a glass (I use a beer pint glass) cut out as many biscuits as you can. Place biscuits on a greased baking sheet.
- Knead dough several times until you have an unbroken ball. Roll out again to 1/2 an inch thickness, cut out biscuits. Repeat as many times as necessary to use dough.
- Bake for 12-15 minutes until top of biscuits are golden.
Thanks-you! I have been making biscuits all my adult life and have migrated to new ones every few years. This one is a keeper.
Delicious biscuits. I used 50/50 unbleached white and whole wheat flours, a more heart healthy margarine and skim milk soured with lemon juice. They came out lovely and the dough was a dream to work with. I got 9 biscuits using my standard cutter and with 3 for dinner there are only 2 left!