Biscuits, Scratch or Bisquik [Archive] - Glock Talk


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01-06-2006, 17:19
Anyone got any good recipes for scratch made biscuits?.I think the extra effort would be worth it. Like the ones grandma used to make...she never looked at a cookbook or measured...

01-06-2006, 17:50,1977,FOOD_9936_151,00.html

Never made them, but it's Alton Brown so it can't be bad.

01-06-2006, 17:59
Somewhere in between are the frozen biscuits in the bags in the frozen food section at the grocery store.

They are almost as good as mama's.

I like to cook them at a little lower temp and for a little longer than the package says because I don't like gooie dough in the middle.

A little before they are done, brush a little butter or margarine on the tops and leave them in a little while longer.

PS: Avoid like the plauge the similar looking refrigerated biscuits in a bag. They are truly awful. They are tough and have that canned biscuit taste.

01-06-2006, 18:15
The Mixes are OK but scratch made is simple and makes the best tasting Biscuits due to the fresh ingredients.

Biscuit recipes (

Trivia question?

What does the word Biscuit mean, French, ...

...twice baked (cooked). :cool:

lethal tupperwa
01-06-2006, 18:30
This is an easy one

It is called Southern Drop Biscuit

Pre heat the oven to 500 degrees.

I put a strainer over a bowl and put

2 cups all purpose flour.
2 heaping teaspoons of baking powder.
1 teaspoon of salt
1 teaspoon of sugar.
1/4 teaspoon of baking soda.

Stir with a spoon to sift into the bowl.

Either melt 2 Tablespoons of butter or pour 2 Tablespoons of oil
and drizzle over the flour while stirring.(it gives you the same thing you get by squeezing or cutting the butter in)

Measure one cup of Buttermilk and pour and mix it into the flour( it will seem wet)

In a small bowl put 1/2 to 3/4 cup of flour.

Drop about Tablespoon of the dough into the dry flour turn to coat all over.

Now pick it up and pat into a biscuit shape, and knocking off excess flour at the same time. (you want a light coat of dry flour)

Put it in the pan (you want the biscuits to touch each other in the pan so fill it up)

The pan should have sides about 2 inches high.

Mine is a Bakers Secret cake pan.

Put in the oven set timer for 12 minutes.

You are supposed to use the middle rack. I put mine on a pizza stone on the lowest rack.

If at the end of 12 minutes the tops are not as brown as I like I move to the top rack for a minute or two.

This is almost as fast as opening a can of store bought.

Let me know how they come out for you.

01-06-2006, 22:33
I couldn't make biscuits from scratch for the longest time. Try as I might, they were just teenie, dry, tasteless pucks.

After much experimenting and research, as it was, I found that the recipe on a bag of White Lily self-rising flour (that Alton's grandma recommends) generally works fairly well, though I don't follow it exactly. It's more of a technique than exact science.

That is:

2 cups self-rising flour
1/4 cup vegetable shortening
2/3 to 3/4 cup milk or buttermilk

Personally I find that only 1/4 cup of shortening is too little, and usually I'll use at least twice that or just a tad more for the amount of flour; enough that I have nicely formed, coarse crumbs with just a little loose flour left over. Then when adding milk, I don't really use an exact amount either; just enough to form a consistant but not quite sticky dough. Once the dough is formed, I only roll and work it enough to get it to about 1/2" thickness. No more than necessary, excess rolling makes biscuits less fluffy. Bake @ 450 for 10-15 minutes.

And I use lard... yes lard. Honest to goodness artery clogging lard. Veggie shortening is mostly tasteless. Lard is yummy. ^7

That 'recipe' yields about 6, roughly 3" round biscuits.

I've used this method many, many times now and the biscuits always turn out perfectly.

To wit:


01-06-2006, 22:39
I know it sounds crazy, but I've never just really topped those frozen Pillsburys. They just turn out awesome.

Mild Bill
01-07-2006, 11:30

01-07-2006, 12:54
Originally posted by spin180


That's what I'm talkin about. Cat heads!

Mild Bill
01-07-2006, 17:28
Originally posted by rhikdavis
That's what I'm talkin about. Cat heads!

;z ;z ;z

My wife just asked what I was laughing at...

Cat heads...


01-07-2006, 19:45
<--knows what a cat head is, in this manner ;f ;f ;f

lethal tupperwa
01-08-2006, 08:30
make 6 biscuits from my recipe.

They are large rounded and about the size of cat heads hence the name.

lethal tupperwa
01-14-2006, 09:44
these are on a 10 inch plate

01-14-2006, 11:01
Originally posted by lethal tupperwa
these are on a 10 inch plate


I'm gonna try it this weekend....time to go ingredient gathering.....


Thanks all.

01-19-2006, 15:29
Makin' biscuits!!!

01-24-2006, 14:38
But I make them using whole milk, canola oil, a couple eggs, and I don't over mix them. Alton is right on about that, you never over mix or stir anything made with flour if you want them to turn out right.

I cut the biscuits using an old tin can from a can of peas.
Bake them in a pyrex round baking dish, I get 7 to 8 biscuits.
I cut them about 1 inch thick, and they double in height.

18 minutes at 360(f).

01-24-2006, 14:56
Yup, I rolled'em out too thin the first time....rolled'em about an inch the next time, and they were fine. ;f

I bought a half gallon of buttermilk, so we're havin biscuits every night til thats gone.......

Kids: "Biscuits again!!??"

lethal tupperwa
01-24-2006, 15:22
make pancakes

use your biscuit recipe add 2 beaten eggs and up the buttermilk to 2 cups.:)