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Easy recipe for biscuits?

hey, i know i should post this somewhere else, but you're the people whose cooking i trust the most. can any of you extremely talented people give me a recipe for easy biscuits? i want something light and airy and delicious, but i have no baking accoutrements - i.e., no mixer, or even the baking paddle in my food processor. all i've got are my two hands, and i know those can sometimes be a detriment in making baked goods light and flaky. i'm thinking of making biscuits and a small ham for our very pared down xmas dinner, so i don't need a recipe that makes a ton of them, or maybe something i can halve? as there will only be three of us. thanks in advance!

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  1. I just recently found and tried this recipe, and it is shockingly good. My husband, a Southerner through and through, thinks the results match the best biscuits he ever had at a family run restaurant in Meridian, MS.

    No need to have any fancy equipment. Hands are the perfect tool.

    7 Replies
        1. re: smtucker

          This sounds really good and I've saved it. I see so many recipes these days that make biscuits sound like cake instead of bread. I'm going to do chicken fried steak with pan gravy one night soon. I'll add these to the repertoire. Thanks.

          1. re: c oliver

            There's an informal rule in the US that a modest addition of egg and/or sugar turns biscuits into scones. Cake requires even more eggs and sugar.

            1. re: paulj

              You're so smart :) That makes sense. About every five to ten years I'll have a scone. Most are too sweet.

          2. re: smtucker

            I wonder how they would come out if !/2 & !/2 or whole milk was used ?

            1. re: scunge

              Extra fat in the milk does no harm in biscuits. Some recipes even use heavy cream in place of the butter and milk. However in this recipe, the skim milk and lemon juice are a substitute for cultured buttermilk.

      1. no worries! Biscuits are the easiest thing in the world and require no equipment at all. Use a glass instead of a cutter. Here is my favorite recipe:http://southern.food.com/recipe/cream...

        1. Hand-Squashed Cathead Biscuits (from Chowhound poster Andy P.)

          2 cups White Lily (or other) self-rising flour
          ½ cup lard
          ¾ cup buttermilk

          Cut shortening into flour till it looks like meal. Add enough milk to make the dough come away from the sides of the bowl. Throw it onto a floured surface, and knead it 10 or more times. Pinch off 6 or 8 good-size pieces and hand squash them into biscuits no more than ¾ inch thick. Place on an ungreased baking tin and put in a preheated 450-degree oven for 15 minutes or until golden brown, and as big as cat heads.

          These biscuits are especially awesome with good lard, but even the stuff in the green and white box does the trick. Soooo gooooood!

          4 Replies
          1. re: Chris VR

            what would an example of good lard be? and so i'm assuming no crisco? i am no baker, so please excuse my ignorance!

            1. re: mariacarmen

              Real lard is rendered, solidified pork fat. It has a rich flavor, sometimes with porky overtones, depending on how the lard was rendered. I've never bought it, just rendered it myself. I think you can buy it at some specialty butchers, though. It's worth searching out because it really does make heavenly biscuits.

              Before I started rendering, I bought lard in sticks (Armor brand, maybe?) at Hispanic markets. It doesn't have much flavor, but it's not as neutral as Crisco.

              1. re: Chris VR

                I buy lard at a Latino market by the pound. Snow white, not a distinct pork flavor. I love crisping up their corn tortillas in a little of it. My mother (Southerner) always made biscuits with Crisco.

                1. re: Chris VR

                  ok, thanks! i have latino markets in my neighborhood, so i will pick some up.

            2. The original comment has been removed
              1. (I had this on the What's For Dinner thread but the mods moved it.) Thanks everyone, i'll look these over. Appreciate more input too, thanks!