Biscuits are a real hit in this household. They’re great with Sausage Gravy, fried chicken, or just for breakfast with butter or jelly.
When I make biscuits I generally use Bisquick (a la biscuits in photo) – it’s quick, easy and is what I generally use for pancakes thus it’s usually in the pantry. And yes, most often I do them in drop biscuit form, again for the sake of expediency.
However, when I’ve the time to make biscuits completely from scratch, I use the Biscuit Supreme recipe from my Better Homes and Garden NEW Cookbook. New is a bit of a misnomer since I received this cookbook as a wedding present over 20 years ago!
This recipe makes a light biscuit.
BISCUITS SUPREME
recipe from Better Homes and Garden New Cookbook
Ingredients
2 C all purpose flour
3 tsp baking powder
2 tsp sugar
1/2 tsp cream of tartar
1/4 tsp salt
1/2 C shortening
2/3 C milk
Directions
1. Stir together flour, baking powder, sugar, cream of tartar and salt.
2. Cut in shortening till mixture resembles coarse crumbs.
3. Make a well in the center; add milk all at once.
4. Stir just till dough clings together.
5. Turn dough out onto a lightly floured surface and knead gently for about 10-12 turns.
6. Roll or pat dough into 1/2 inch thickness.
7. With a biscuit cutter (or a medium size drinking glass), cut out biscuits, dipping rim of cutter in flour each time to keep the dough from sticking to the edge.
8. Transfer to an ungreased baking sheet.
9. Bake 10-12 minutes at 450 degrees.
10. Serve warm with jelly, butter, or gravy.
I’ve also been interested in using Alton Brown’s recipe. He also has an all purpose baking mix that seems to be close to the Bisquick that I’m eager to try.
~Enjoy!
