Yummy…I made biscuits and gravy this morning. I thought I would share my biscuit recipe with you. This is mine and my family’s favorite big biscuit recipe so far. The original (which I modified somewhat) is at http://allrecipes.com/recipe/jps-big-daddy-biscuits
Makes 6 grand sized biscuits.
Ingredients:
If you don’t have a food processor you can manually cut in the butter or take a frozen stick of butter and grate it like cheese into the mix remembering to stir every once in a while so the butter stays separated.
The original author states that the dough can be prepared up to a day in advance…to do this you need to turn the dough onto aluminum foil that has been floured, buttered, or oiled. Roll up the foil until it is sealed, and refrigerate. He states that this may result in the biscuits rising even higher because the baking powder has more time to act in the dough.
I don’t like a bunch of things in my refrigerator though. I tend to make things ahead of time with good intentions and forget the next day. So instead of making the dough ahead of time. I am thinking I am going to put the dry ingredients in mason jars. Vacuum seal the lid and put the directions on an whole punched index card and tie it on with a ribbon. Store it in the cabinet. This way the only thing I would have to do in the morning is dump it in the food processor add butter dump in bowl add milk, roll, cut, and bake. It is all about preference though. I just know that premade dough in the fridge usually gets flattened by something someone sits on top of it. LOL. Thanks for reading, please comment and share.
Makes 6 grand sized biscuits.
Ingredients:
- 2 cups of flour (I use the Prairie Farm Gold flour I mentioned in a previous post).
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 1 Tablespoon white sugar
- 1/3 cup of butter
- 1 cup of Milk
- Preheat oven to 425 degrees F (220 degrees C).
- I combine all of my dry ingredients into a food processor and pulse a few times to mix thoroughly. I then cut my butter into a few slices (usually by the Tablespoon) add a few pulse just a second to move them and continue to do this until all the butter is in. I then pulse the food processor until the mixture resembles coarse meal. Place in a bowl and gradually stir in the milk until the dough pulls away from the side of the bowl.
- Turn out onto a floured surface, and knead 15-20 times. Pat or roll dough out to 1” thick. Cut biscuits with a large cutter or glass dipped in flour. Repeat till all dough is used. Brush off extra flour and place the biscuits onto an ungreased baking sheet.
- Bake for 13-15 minutes in the preheated oven, or until edges begin to brown.
If you don’t have a food processor you can manually cut in the butter or take a frozen stick of butter and grate it like cheese into the mix remembering to stir every once in a while so the butter stays separated.
The original author states that the dough can be prepared up to a day in advance…to do this you need to turn the dough onto aluminum foil that has been floured, buttered, or oiled. Roll up the foil until it is sealed, and refrigerate. He states that this may result in the biscuits rising even higher because the baking powder has more time to act in the dough.
I don’t like a bunch of things in my refrigerator though. I tend to make things ahead of time with good intentions and forget the next day. So instead of making the dough ahead of time. I am thinking I am going to put the dry ingredients in mason jars. Vacuum seal the lid and put the directions on an whole punched index card and tie it on with a ribbon. Store it in the cabinet. This way the only thing I would have to do in the morning is dump it in the food processor add butter dump in bowl add milk, roll, cut, and bake. It is all about preference though. I just know that premade dough in the fridge usually gets flattened by something someone sits on top of it. LOL. Thanks for reading, please comment and share.
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