Nothing quite like the feel and taste of a home made from scratch biscuits! Skip the store bought and try making these from scratch for a change!
This daring bakers challenge has probably been the simplest one yet.
Who knew that biscuits are apparently so quick and easy to make?
I had never made them before and always assumed that if Pillsbury is selling them refrigerated and rolled up in a tennis ball like container – they must be time consuming to make. Nope.
30 minutes or less from start to finish. That’s pretty amazing; I mean who knew? I always compared biscuits to bread in my mind and always imagined it to be a daunting complicated process. Nope, not the case at all.
Especially if you’ve got a kitchen helper, like D, who will sift the dry ingredient while you grate the cheese and flour. I added freshly grated Parmesan, dry mustard and cayenne powder to spice them up a bit – next time I’ll add even more cheese – perhaps a smooth and nutty Gruyere…and some fresh basil….Hmmm….
I would love to play around with this recipe and try making both gluten free and vegan biscuits next time!
For another bread challenge be sure to try making my Dutch crunch bread – it’s perfect for sandwiches.
Let me know what you think of these biscuits in the comments below:
Recipe Adapted from Audax Artifex
Nothing quite like the feel and taste of a home made from scratch biscuit! Skip the store bought and try making these from scratch for a change!
- 1 cup flour
- 2 teaspoons baking powder make sure it's fresh
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon dry mustard
- 1/4 teaspoon cayenne
- 2 tablespoons frozen grated butter
- 1/2 cup freshly grated Parmesan
- finely chopped fresh chives/parsley/basil optional
- 1/2 cup cold milk
- Preheat oven to 475 degrees F.
- Combine flour, salt, baking powder and baking soda and sift 3 times. Add cheese, mustard powder and cayenne to the mix.
- Using a pastry cutter or your hands combine butter and dry ingredients until it resembles coarse beach sand.
- Add almost all of the milk and mix until a sticky dough forms - add the remaining milk if necessary (the wetter the dough the lighter the biscuits will be).
- To achieve an even crumb to the dough very gently knead the dough 4-5 times on a lightly floured surface. To achieve a layered effect knead very gently once then fold and turn the dough 3-4 times until dough has formed a smooth texture.
- Pat dough into a 6 inch by 4 inch rectangle and use a biscuit cutter to stamp out (without twisting) the rounds. Combine scraps to stamp out the last biscuit. Or use a floured sharp knife to cut the dough into biscuits.
- To have soft sided biscuits place the rounds just touching on a baking dish, or place them further apart to have crisp sided biscuits.
- Bake in very hot oven 8-10 minutes until biscuits are well risen and lightly colored on top. Serve warm.