Growing up we had Biscuits for dinner quite frequently and I remember always looking forward to them. I loved them with Butter, I loved them plain, and I loved them smeared with homemade strawberry freezer jam and I still do! Biscuits are not only delicious in their own right but they are the perfect vessel to transport homemade jellies and golden honey to your palate.
According to the Oxford English Dictionary, the term “biscuit” debuted in the 14th century. Primary definition here:
“Biscuit: 1. a. A kind of crisp dry bread more or less hard, prepared generally in thin flat cakes. The essential ingredients are flour and water, or milk, without leaven; but confectionery and fancy biscuits are very variously composed and flavoured. Even the characteristic of hardness implied in the name is lost in the sense ‘A kind of small, baked cake, usually fermented, made of flour, milk, etc.’ used, according to Webster, in U.S.”
Biscuit comes from the latin term “bis coctus” or “twice baked” they were historically packed as rations but they were not what most of us in America consider as Biscuits. Most of the world considers a biscuit to be more of a cracker or cookie but in America a biscuit is a light, airy, sometimes dense sink your teeth into……and say “ahhhh” kind of experience.
Everyone who loves making biscuits seems to have their favorite biscuit recipe! So I thought I would share my Mom’s recipe that she uses, my biscuit recipe and a recipe for homemade Biscuit Mix. Biscuits are not only yummy but they are economical as well a major plus in this economy.
I love my Mom’s biscuits she makes her biscuits in the food processor click here to see the recipe she uses. She loves White Lily Flour and is very loyal to their product line whereas I like Southern Biscuit and White Lily but when I buy flour in bulk I make do with it and I seem to get good results.
Here is my biscuit recipe:
KarenLynn’s Favorite Biscuit Recipe
2 1/4 C. all-purpose flour (Southern Biscuit is my favorite)
4 tsp. baking powder
1 tsp. salt
1 tsp. cream of tartar
2 T. brown sugar
4 T. butter
2 T. shortening for the pan
3/4 C. milk
Blend the dry ingredients. Cut the butter until it resembles coarse meal. Add milk, and turn the dough ball onto a floured board. Knead it gently a few times. Roll it out about a half-inch thick. Cut with a floured glass or biscuit cutter. Place on a well-greased cookie sheet. Bake at 450 degrees for about 12 minutes.
Mine come out golden and slightly crispy around the edges…it’s another take on the classic biscuit.
Homemade Biscuit Mix Recipe – adapted from allrecipes.com
- 10 cups all-purpose flour
- 1/2 cup baking powder
- 1 TBS. white sugar
- 1 TBS. brown sugar
- 2 teaspoons salt
- 1 C. shortening if you don’t like to use shortening you can substitute 1 1/4 C. oil ( I do not recommend olive oil)
- Combine flour, baking powder, sugar and salt in a mixing bowl. Add oil and mix with a fork or pastry blender; you should have small lumps throughout the mixture.
- Store in an airtight container in a cool, dry place for up to three months.
Directions to make a batch of biscuits (Qty.12)
Preheat oven to 450 degrees.
To a bowl add:
2 cups homemade biscuit-mix.
1/3-2/3 cup milk or buttermilk some of this is getting it to the right consistency.
Place on a floured service and pat lightly and cut out your biscuits I like to place them on a greased cookie sheet.
Bake for 10 to 12 minutes until lightly browned. Enjoy!
Fall is the perfect time to pair a batch of biscuits with some homemade stew or soup! I hope if you get a chance and try one of the Biscuit recipes I posted you will let me know how you like it!