Prep 0 mins
Cook 18 mins
A very versatile recipe!! Biscuits can be given a quick twist with a few extra ingredients. For herbed biscuits, follow the main recipe, and add 2 Tablespoons finely chopped fresh herbs or 2 teaspoons dried herbs such as rosemary, oregano, thyme or parsley to the flour mixture. For the cheese biscuits, follow the main recipe, add 1 cup grated old cheddar cheese to flour mixture.
- In a mixing bowl, combine flour, baking powder, salt, and sugar.
- Using a pastry blender or two forks, cut butter into the flour mixture until it resembles course crumbs.
- Add water and stir gently, taking care not to overmix, which will toughen the biscuts. The dough will be quite sticky. Turn dough out onto a floured surface and quickly knead 5 or 6 times.
- Roll or pat out dough to approximately 1-inch thickness. Cut out using a floured round biscuit cutter. Place on an ungreased baking pan and bake in a preaheated 375F oven for 18-20 minutes, or until golden brown.
At first, I must admit, I was a bit skeptical of this recipe because all of the other recipes I have used so far have included milk. But, tonight, we didn't have any mlik, and I wanted biscuits. Not only are these biscuits easy to make with just a few common ingredients, even if you don't have milk; they are also very easy to make, and they taste surprisingly good - even better than some of the ones with milk! They were very soft and fluffy and had a nice buttery and slightly sweet flavor. I am REALLY glad I found this recipe! Thank you!
I had no milk and really wanted biscuits so when I saw this recipe I just had to try it. I am glad I did. I had never done a biscuit recipe without milk and was a bit hesitant. I substituted one cup for whole wheat and added half a TB more of sugar. They rose up nice and browned on the top just like I wanted. I had to bake mine for 22 minutes.Was delicious and this will be a keeper.Really good!Now I just have to stop myself from eating lots of them. Thank you for this recipe!
Very easy. Made according to directions. My butter was frozen and I had a harder time incorporating it into the flour mixture. I got 8 biscuits out of it, and of the scraps I patted out a thin layer of dough and dotted about 3 tbs of butter scattered on the dough, sprinkled liberally cinammon sugar and rolled the dough, tucking the ends in early in the rolling process. Topped the rolled dough with thin sliced butter and sprinkled with the cinammon sugar. Cooked about 30 minutes. Enjoyed very much. My dad, who was visiting ate 6 biscuits ( 2 eggs, 3 slices of bacon) Thanks for sharing you'r recipe Chef mariajane