Friday, April 22, 2011

Yes, you can make home-made biscuits!!

Biscuits. It sounds easy. It is easy. But I must warn you; it took me a long time to get them to be fluffy and perfect. There is no trick, it's just a finesse thing.
My only real advice: keep practicing!! LOL

Gather you supplies:
milk- 1 3/4 cups
self-rising flour-3 cups plus more for your board and kneading
baking powder
oil or bacon dripping or melted butter
iron skillet (or other suitable pan)
rubber spatula
biscuit cutter or glass that is the right size

Turn your oven on hot; 400-410ºf

Lightly grease or oil your cooking pan

Take your favorite mixing bowl (mine is a texasware medium sized bowl)

Start adding your dry ingredients

3 cups self-rising flour

1 teaspoon of sugar

1/2 teaspoon baking powder

Couple of shakes of salt

As you can see, I am not too exact on anything but the flour and milk. lol
Give it a stir or two to mix your dry ingredients.

Add the milk. This is a very wet dough...don't worry, k?

Fold in the milk until almost all the flour is all wet and oatmeal looking

This one is too dry, Add a few tablespoons of milk to it

Just right.................

Turn out onto a floured work surface
You will need to use a lot of flour for dusting, but keep the dough very, very wet, but not so soft it won't hold it's shape.

Fold and pat a couple of times. It will still feel really wet, this is a good thing. Do not over work the dough, just fold and pat, fold and pat.

Pat it down to half as thick as you want your final biscuit to be. I usually make mine about an inch.
Cut into biscuit shapes. the dough will still be a little sticky and wet.....again...a good thing.

Place biscuits in your lightly greased/oiled pan

Lightly coat with bacon drippings (or oil or melted butter)

Let them rest for 5 or ten minutes....up to an hour if you use double acting baking powder.

Place in preheated oven for 15-30 minutes. The timing depends on the thickness of your dough, the type of oven you have, and the size of your rounds. I usually cook mine about 25 minutes in a regular ol' oven.

Pull 'em out when they are golden brown(sorry, flash washed out the color a little)


I had mine this way:

Remember, practice, practice, practice. Now, if I could only get my pie crust to work every time!! It's another one of those deceptively simple recipes that requires what I call, ''the magic touch''. LOL

Happy cooking and eating!!!



  1. Nice tute Ms. Gena :) My buscuits come from a tube in the refridgerated section of the grocery store.....that's as far as I go for buscuits. Yours look amazing! That's why I don't live closer to you or I'd be at your house eating all the time! You'd have to claim me as a dependent on your taxes!

  2. and they were absolutely yummy too!

  3. You are right about biscuits being fairly easy. I will have to try the cast iron skillet, though. I'll bet it makes them even better.

  4. I tried your recipe and they were very nice, in Australia these are called scones and we serve them with jam and whipped cream and usually have a pot of tea, this meal is called a devonshire tea.
    Thanks for sharing the recipe.