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Easy, Scalable Biscuit Recipe

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 Scalable Biscuit Recipe--Make as many biscuits as you need!I’ve searched high and low for a biscuit recipe that’s both simple enough to keep in my tiny brain and scalable without having to remember how many teaspoons goes into a tablespoon or needing to measure out a sixth of a cup of something.  Since I never found anything that suited me, I’ve evolved my own recipe over the last few years.

My granny made better biscuits than these, but now she’s in Heaven baking biscuits for Jesus, so I’m the queen of the biscuit Earthside. If you disagree, please keep your opinion to yourself. It’s very important that I think highly of myself in this regard. It’s all I have to keep me going, some days.

I’ve made batches of between 4 and 20 biscuits with this recipe, and it is consistently good. Any bigger than that, and you’re on your own. I think it would be fine, but who knows?

I’m sharing these with you because a) they’re good, and b) you’re going to need this recipe to make the chicken and biscuits recipe I’m posting next week.

Scalable Biscuit Recipe
Author: 
Recipe type: Bread
Cuisine: Southern
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Easily scalable so you can make as many as you want. Just multiply the ingredients by however many batches you need. Each batch makes 4.
Ingredients
  • 1 cup all-purpose flour
  • ½ tablespoon baking powder
  • ½ teaspoon salt
  • 3 tablespoons solid fat such as butter or shortening, chilled
  • ½ cup milk (approximate)
Instructions
  1. Heat oven to 400. Grease a baking sheet. (I suspect the grease is unnecessary, but I've always done that, so I continue to do it.)
  2. Whisk or sift together the flour, baking powder, and salt.
  3. Cut in the fat using a fork, pastry blender, or your (cold) fingers until well-blended. The chunks of fat should be pea-sized or smaller.
  4. Mix in the milk a little bit at a time until dough comes together. The amount of liquid needed depends on a few things like weather and how you measure your flour, so sometimes you won't need it all. Sometimes you need a little more. I like a fairly wet dough for biscuits.
  5. Turn the dough out onto a well-floured surface.
  6. Knead the dough by folding it over on itself and flattening. Turn that on its end, flatten, fold, repeat. Once you get the hang of that (maybe I'll make you a video soon), you get lovely, flaky layers from all the folding.
  7. Roll dough into a half-inch thick circle and cut with a biscuit cutter.
  8. Put the biscuits on the pan, touching (very important), and then top each biscuit with a dab of butter, if you like. Bake in a 400 degree oven for 18-22 minutes.
Notes
For buttermilk biscuits, simply substitute buttermilk for the milk and add ⅛ teaspoon of baking soda to the dry ingredients.
Add a sprinkle of flour to the top as you knead if you find it too sticky to work with. Don't over-do it, though, or you'll have tough biscuits.
Dip the biscuit cutter in flour every couple of biscuits to prevent sticking.
You can use any fat you like for this. My favorite way is to use half butter, half shortening. I've also used lard and bacon grease. Bacon grease rocks.

 

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