- Cooking Time: 15
- Servings: 12
- Preparation Time: 10
BackstoryI love homemade biscuits, but mine never come out like my mom's. Whether it's the altitude, my technique, or the fact that I cut them with a drinking glass instead of a sharp cutter, I don't know. But I DO know that I mistakenly made this recipe last weekend, and they came out much better than the one from the BH&G cookbook I've always used. And they are much less fussy. The food network recipe says to cut them like regular biscuits, but they were too goopy for that. Rather than add a bunch of flour and toughen them up, I used an ice cream scoop! It worked out just fine and the biscuits were nice and fluffy.
- 2 c flour
- 1 T baking powder
- 1 t salt
- 1/3 c butter/shortening (see directions)
- 1 c milk
- Preheat oven to 450.
- Combine flour, baking powder, and salt in a mixing bowl. Cut in the shortening/butter into the flour mixture until roughly combined. You can use either shortening or butter for this, but I use both. Shortening gives the biscuits a finer texture but no taste, whereas butter is more finicky to work with but tastes delicious. I usually just pack in roughly half of each.
- Add milk all at once and stir to moisten. Don't overmix! Once there is no more dry flour at the bottom of the bowl, that's probably good enough.
- The mixture will be goopy, so use either an ice cream scoop or a large spoon to drop biscuit blobs onto a baking sheet. You can go pretty big on these - it should come out to around 12 biscuits. Leave about 2" between each biscuit for expansion.
- Bake at 450 for 15 minutes or until lightly browned.