I've worked my way through several biscuits recipes. Some have eggs, some have yogurt, some are vegan. This recipe is simple, using only a few basic ingredients, but it reminds me of the homemade biscuits I ate growing up. Also, the simplicity makes a great base on which you can build with additional flavors/variations.
Servings 6 biscuits
Ingredients
- 2 cups All Purpose Flour
- 3 teaspoons Aluminum Free Baking Powder - You can use regular baking powder, but aluminum free makes much better biscuits
- 1 tablespoon White Sugar
- 1 teaspoon Salt
- 1/3 cup Oils - We've been using peanut oil for a savory pop. We've also had success with Olive and Avocado oils
- 2/3 cup Milk
- 1 tablespoon UnSalted Butter
Instructions
Preheat and prep
- Preheat oven to 475F
- Mix dry ingredients (flour, baking powder, sugar, salt).
- Put oil in measuring cup, add milk. Do not stir.
- Add milk+oil to dry ingredients
- Mix lightly to moisten ingredients, then kneed one or two times to form a ball. If using a stand mixer, use dough hook.
Prep biscuit shapes
- If you're making drop biscuits, separate the dough into 6 equal sizes and roll into balls. If you're making perfectly splittable biscuits, roll dough flat with roller until about 1/2 inch thick. Melt butter and spread evenly on dough. Fold dough sheet in half, then roll out again lightly. Use a large cup or mason jar to cut biscuit shapes
- Melt butter and glaze tops of dough evenly.
Bake and finish
- Bake on ungreased pan at 475F for 10-12 minutes until bottoms are lightly brown. (line pan with parchment paper for easy clean up)
- Use any leftover butter to glaze biscuits tops again.
Notes
You can experiment with other flavors in the dry mix before adding oil+milk. For example, I often use 1 teaspoon of crushed Rosemary in the dry ingredients for a rich, aromatic addition that works with either sweet or savory accessories (sausage, jelly, peanut butter)
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