Homemade Biscuits - Long Beach,CA

I'm a home economist and have found thru reading and personal experience that Bisquick biscuits are ever bit as good, often better, and just as healthy as those made from scratch.

2 cups unbleached all-purpose flour
2 tbsp baking powder
pinch salt
1/2 stick butter (not margarine, not shortening)
whole cow's milk (not lo-fat, not skim, not soy)

Cut butter into flour, salt, and baking powder until it resembles coarse meal. Add milk until texture is right (sorry,I don't measure it).
Drop by spoonfuls onto greased cookie sheet. Bake at 425 until golden on top ( about 5-7 minutes).

My recipe is a variation of the one in the old Betty Crocker cookbook. I've made it alot. It's easy and I get requests for them.

2 Cups unbleached flour
1 Tablespoon baking powder
1 Tablespoon sugar
1 teaspoon salt
1/4 cup canola oil
3/4 cup milk

Preheat oven to 450.

In a large bowl:

Measure and mix together the dry ingredients.
Pour in oil and milk.
Mix just enough to blend the flour into the dough.
Add a little milk or flour if necessary to make a soft, puffy, pliable dough.
(not sticky or dry or too firm to roll.)

Turn the dough out on a floured board or counter.
Knead lightly 20-25 times.
Roll out dough 1/2 thick.
Cut with a floured biscuit cutter.
Place on ungreased baking sheet.
Bake 10-12 minutes til golden brown.

I like to place the sheet of biscuits in the lower third of my oven, to make sure the bottoms brown and the insides are not doughy. You might want to practice a time or two before MIL comes. The trick to good biscuits is to adjust the milk/flour to get the dough to the right consistency. And then not overworking the dough. Oh, and I like to place the biscuits on the sheet with a little space around each one so they have that golden crust all around. But if you like your biscuits soft and bread-y, you can place them closer so they will touch when they puff up and you will have more "insides" than edges.

This is my go-to recipe and it never fails. I use the food processer and it takes only a few minutes to make the dough. I never have buttermilk around so to make buttermilk, I add pour about a tablespoon of white vinegar into my measuring cup and then fill the rest with milk. Stir once or twice and then let stand for about 10 minutes until it starts to curdle a bit and voila! - buttermilk.

http://southern.food.com/recipe/southern-buttermilk-biscu...

I suppose I take the lazy way out most of the time.
I'm big a fan of Bisquick.
What ever recipe I use I always substitute the milk with buttermilk and the biscuits come out light and fluffy every time.
My family notices the difference if I ever make up a batch and skipped the substitution.
Practice a few times before your guest comes to visit.
Try not to over handle the dough - it can make for a tougher result.
Additional:
Some consider Bisquick to be processed while others don't.
I don't go to the point of grinding my own flour or churning my own butter.
I know some people do and good for them but I'm just not into it.
But I think it's perfectly fine to take some shortcuts every once in awhile.

My mom always made buttermilk biscuits with lowfat yogurt,. Just look up a buttermilk biscuit recipe and adapt the one ingredient.

I can't make these for my son b/c of his allergies, but they're fantastic.

I use paula deen's recipe from foodnetwork and I love it.

Ingredients
3 cups all-purpose flour
2 tablespoons sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup vegetable shortening
1 cups buttermilk
1/4 cup melted unsalted butter

Directions
Preheat the oven to 450 degrees F.

In a medium bowl, combine the flour, sugar, baking powder, baking soda and salt. Cut in the shortening with a fork until it looks like cornmeal. Add the milk, a little at a time, stirring constantly until well mixed.

Turn the dough out onto a lightly floured surface. Knead lightly two or three times. Roll out the dough with a floured rolling pin to 1/2-inch thickness. Cut with a 2-inch cutter.

Place the biscuits in a greased iron skillet. Gently press down top of biscuits. Brush the biscuits with half the melted butter. Bake for 14 minutes or until golden brown. Brush the hot biscuits with the remaining butter

Read more at: http://www.foodnetwork.com/recipes/paula-deen/biscuits-wi...

11x7 pan put either bacon grease or oil in the bottom to coat.
Put in 1 cup milk in a bowl.
Pour the oil in till it bursts - you will know- just keep pouring.
Stir in enough self rising flour till it makes a dough and turn it out on a floured surface. Don't over work it but pat it out flat, sprinkling it with flour till its not sticky. Flour a biscuit cutter or a glass rim and cut a dozen biscuits.
Lay them in the pan. Top each one with either bacon grease or oil.
450 degree oven for about 15 mins, or till brown.

Bisqick has a recipe on the box easy and good

There is a cheddar buttermilk biscuit recipe at all.recipes that my family loves. I'd put the link but I'm on my iPad.

I'm surprised at the number of responders who recommended Bisquick recipes. Bisquick is every bit as processed and unhealthy as the canned and so is Crisco/shortening.

Ditto JB or Nancy's recipes, depending upon if you want to uses butter versus oil.

GL!