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    You are in: Home / Recipes / Tips for Better Biscuits Recipe
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    Tips for Better Biscuits

    Tips for Better Biscuits. Photo by Red Apple Guy

    1/4 Photos of Tips for Better Biscuits

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    12 mins

    13 mins

    Red Apple Guy's Note:

    This isn't so much a recipe as my technique I learned many years ago. I come from a long line of bad-biscuit makers and I was determined to overcome it. In fact, my Mom was famous for her "Don't Go Near The Water Biscuits." The break came when I tried drop biscuits. That was the last time I ever made them because I learned the secret to consistent quality: moisture control. I then learned that fat plays an important but minor role. You can even make okay biscuits without it, but the outside will be crusty and character is lacking....but the type of fat used is not important. I then switched to oil. It's healthier and much easier. But you can cut in shortening or butter if you wish. Below is a variation on just one recipe. Many will work, just increase the liquid. Wet dough in the mixing bowl (similar to drop biscuits) is the real secret.

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    Ingredients:

    Yield:

    biscuits

    Units: US | Metric

    Directions:

    1. 1
      Heat oven to 450°F.
    2. 2
      In large bowl, add flour and make a well in the center for mixing.
    3. 3
      Add oil to the well.
    4. 4
      Stir the well as you add buttermilk mixing in more and more flour until all the flour is involved and the dough is sticky, gummy and on the verge of being "too wet". You may need less that 1 cup for this.
    5. 5
      Turn out the dough onto a floured surface and with flour on your hands make into a very soft dough, sprinkling a little extra self-rising flour over it all as needed until no longer sticky.
    6. 6
      Try not to work the dough at all or anymore than necessary for it to be consistent throughout.
    7. 7
      Pat out dough to 1/2-inch thickness.
    8. 8
      Cut with floured 2 1/2-inch round cutter. Place on cookie sheet or greased cast iron skillet.
    9. 9
      Bake at 450°F for 12 to 14 minutes or until golden brown.
    10. 10
      Brush with melted butter.
    11. 11
      Serve warm.

    Ratings & Reviews:

    • on December 13, 2012

      55

      My mom, and grandmother before her, have been using this method to make buttermilk biscuits for years. They've never added baking soda, but the biscuits always rise beautifully with just the self-rising flour, oil and buttermilk. It's nice to see the measurements instead of always hearing... "just eyeball it". :-)

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 22, 2008

      55

      I am not a biscuit person at all, that said, I really liked how these turned out! Just about every biscuit i've ever made has been a dry, tasteless, hockey puck. But these were moist and fluffy. I followed the directions using powdered buttermilk but I forgot the extra baking soda and they turned out fine. The dough was so wet i was worried when i turned it out on my board, but i used lots of flour and barely worked it before cutting them out. i forgot to melt the butter before pulling them out of the oven and i was in a rush, so i just used some butter spray for the tops. It worked fine but I'll bet melted butter would be even better. These are by far the best biscuits i've made, and i'll definitely be making them often. I just can't believe i'd ever say that about biscuits!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 01, 2007

      55

      Exactly right...perfect with my beef stew. Entire family asked when I will make these again...didn't ask when I would make the stew again however Ü

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (15)

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    Nutritional Facts for Tips for Better Biscuits

    Serving Size: 1 (569 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 140.2
     
    Calories from Fat 63
    44%
    Total Fat 7.0 g
    10%
    Saturated Fat 1.2 g
    6%
    Cholesterol 2.8 mg
    0%
    Sodium 326.9 mg
    13%
    Total Carbohydrate 16.4 g
    5%
    Dietary Fiber 0.5 g
    2%
    Sugars 0.0 g
    0%
    Protein 2.7 g
    5%

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