Before the label reading began, I used to buy all kinds of rolls & biscuits from the stores. Pillsbury & store brands could almost always be found in our fridge. Another thing we always had in house was Bisquick. So between those tubes & that box, we always had the ability to have some bread with dinner, handy. how could one ever give that up? Easy....
First to go were those tubes of rolls. While not that expensive really, they had extra ingredients in them that we didn't need. I moved first to using the fresh baked rolls from Costco & drop biscuits with Bisquick. Then I left the rolls behind altogether for just the biscuits. Then I left Bisquick behind.
So what do I do now? I use a simple recipe from my old trusty cook book. Very simple drop biscuits that taste better than any roll from a tube or store & even better than the ones made with Bisquick.
Here is the recipe I use now:
Baking Powder Biscuits (drop biscuit variation used)
1/2 cup shortening
2 cups all-purpose flour
1 tablespoon sugar
3 teaspoons baking powder
1 teaspoon salt
3/4 cup milk
For drop biscuits increase milk to 1 cup
heat oven to 450
cut butter into flour, sugar, baking powder & salt in medium bowl, using a pastry blender (my fav) or criss-crossing knives until mixture looks like fine crumbs.
Stir in milk until dough leaves sides of bowl. (next was the actual biscuit rolling out stuff)
Drop dough by 12 spoonfuls onto a greased cookie sheet.
Bake 10 to 12 minutes or until golden brown.
Remove immediately from baking sheet.
Now ... I have a non stick sheet & I have not used anything on it & they come off fine. I also use real butter (organic if I have it), non aluminum baking powder, sea salt, organic sugar & organic milk.
They come out so light, & so good....
... that I have no real reason to ever buy them from a store again or waste my money with a box of Bisquick. I now know exactly what is in my food. It doesn't take long when you have a decent pastry cutter & the taste is so worth it!!!
I must note that with the Bisquick I used to make cheesy garlic drop biscuits which were heavenly. I have not yet made those without the Bisquick. I will find a good recipe tho, & try them soon. For now, hubby & I are enjoying the taste of these.
If you like the taste of whole wheat, I suggest halving the regular flour with whole wheat (I use 100% whole wheat). I can't agree with you more...homemade biscuits are the bomb!
ReplyDeleteYou know, we talked about this. I'll have to remember that for the next batch. I think we're both wondering if they will still be as light & fluffy if we try using wheat flour for half... when I make pancakes, if we use half wheat flour, they seem to get heavy & thicker. Guess we kinda fear the same with the biscuits.
ReplyDeleteIt does a little bit but with enough butter, you'll hardly notice. *wink* My family goes nuts when I make biscuits. The trick is not to overwork the dough.
ReplyDelete