Homemade Biscuit Recipes

Here is an interesting piece of information for you; the term biscuit is used to refer to two different kinds of foods. In America, when you say biscuit, you are referring to a small bread, which is often eaten along with gravy. In UK, it is a hard baked sweet/salty product similar to a cookie/cracker.

The American biscuits are an integral part of southern cuisine, and are usually made with buttermilk. They are considered a side dish, and served as an accompaniment. When served for breakfast, they are usually eaten along with butter, molasses, or fruit jam.

Ingredients

• 2 tbsp. sugar
• 2 cups all-purpose flour
• ¾ cup milk
• 1 tbsp. baking powder
• ¼ cup butter or margarine
• ½ tsp. salt

Directions
Add all the dry ingredients―all-purpose flour, sugar, baking powder, and salt―to a bowl, and sieve them twice. Add in the milk to get a loose batter, and then mix in the soft butter. Keep mixing until you get a ball of dough. Dust a plain surface generously with flour, and turn out the dough onto it.

After it sets for a few minutes, knead for about a minute. Dust the surface once again with flour, and roll it out into a ½″ thick roll. Cut out biscuits from it (you could use a biscuit cutter if you have one), and place them in a baking pan. Use the remaining extra bits of dough to form a ball, and repeat the process.

You should get about 12 biscuits out of this; bake them for 12-15 minutes at 425 °F. The good thing about this recipe is that it stores well. You can place the biscuits onto a cookie sheet lined with parchment paper, and freeze them. Once they are frozen, transfer them to a freezer bag, and store them in the freezer.

Ingredients

• ½ tsp. fresh rosemary (minced)
• 2 cups all-purpose flour
• ½ cup milk
• 3 tsp. baking powder
• 5 tbsp. butter
• 1 tsp. fresh thyme (minced)
• ½ cup cheddar cheese
• ½ tsp. fresh parsley (minced)

Directions
Preheat the oven to 400 °F. Grease the cookie sheet with butter, and then dust it with flour. Combine the baking powder, flour, herbs―rosemary, thyme, and parsley―and cheese in a large mixing bowl, and sift twice.

Add in the milk, followed by the butter. Stir well between each addition until you get a fairly thick batter. Add large spoonfuls of it on the cookie sheet and bake for 10-12 minutes.

Ingredients

• 2 packages active dry yeast
• 2 tbsp. butter (melted)
• ¼ cup warm water
• 1 cup shortening
• 2 cups warm buttermilk
• 1 tbsp. salt
• 5 cups all-purpose flour
• 1 tsp. baking soda
• ⅓ cup white sugar
• 1 tbsp. baking powder

Directions
Add the yeast to warm water, and allow it to stand for 5 minutes. Then, add in the buttermilk. Preheat the oven to 450 °F. Mix the flour, salt, baking powder, soda, and sugar together.

Stir in the shortening till you get a batter that looks like breadcrumbs. Now, pour in the yeast-buttermilk concoction into the batter, and stir. Transfer this to a lightly-floured surface and knead it till you get a ball of dough. Roll out the dough to a ½'' pancake, and cut it into 2½'' biscuits.

Transfer them to a lightly greased baking sheet, which should be kept in a warm environment for 1½ hours. Place the sheet in the oven, and bake for 8-10 minutes until the biscuits turn golden. Brush the biscuit tops with melted butter before serving.