Preheat the oven to 425 degrees
(It’s imperative that the oven be at this temp when you put the biscuits in.)
2 cups regular flour
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon sugar - a smidge more if you like a sweet biscuit
1/3 cup shortening
3/4 cup milk
You can use a knuckle duster in a downward twisting motion, or
Okay, you may notice that the dough is a bit orange. I can explain.
I started this post a few weeks ago when I was making regular biscuits, but got sidetracked. Today I need to make Sweet Potato Biscuits (that recipe follows), and hence the sweet potatoes in the photo above. As my three year old granddaughter says, “It’s my faaaaavorite.” They really are.
I have used this rolling pin my grandmother gave me for the past forty years. It just keeps getting prettier with age.
Side note: When my oldest was three I found a dog bone cookie cutter. Nowadays you can find them everywhere, but this was the first one I’d ever seen. We didn’t have a dog, but that was no excuse to not bring it home with me and for fun I used it that night to make a batch of “dog” biscuits which were a big hit with my son. Fast forward a couple of weeks to our having my husband’s new assistant manager over for dinner. I made regular round biscuits for the meal, and all was going well until my sweet boy announced that he wanted a dog biscuit instead of “that” one. Ummmm, it took a little explaining.
Okay, back to biscuit making…
Now, if you like high fluffy biscuits, the trick is to use a straight down/up motion, no twisting the cutter as this may compress the sides and they won't rise as tall.
Re-roll and cut out until you have used all the dough. My favorite biscuit is the last one made up of all the last little scrapes patted together.
Oh, and don’t budge the biscuits too close together or they won’t rise properly.
Cool Fact: If you don’t want to bake all the biscuits right now, put them on a cookie sheet in the freezer until completely frozen. Pop them off the pan and into a freezer bag. When you want hot biscuits just heat up the oven and bake (frozen) as you would fresh made. Love this!
Bake at 425 for about 8-10 minutes, then reduce the temp to 350 for another 6 minutes or so, or until they are as dark as you like.
Coffee and biscuits will be ready soon, and the back door is open. Come on over and share a few while they are nice and hot.
PS The promised Sweet Potato Biscuit Recipe
2 cups self-rising flour (see how to make regular flour into self-rising below)
¼ cup sugar
2 Tablespoons shortening like Crisco
3 Tablespoons margarine
1 cup cooked sweet potato / about 2 (I use the sweet center section)
1/3 cup milk
Whisk together the dry ingredients
Cut in the margarine and shortening
Stir milk into the sweet potato
Stir the milk and sweet potato mixture into the flour mixture
Turn out onto lightly floured surface and knead until well blended
Roll out about ½ inch thick
Complete as with the Just Biscuits above
These are wonderful as ham biscuits. YUMMMMM
To turn regular flour into self-rising flour whisk together:
2 cups of flour
2 teaspoons of baking powder
½ teaspoon of salt
¼ teaspoon of baking soda
¼ teaspoon cream of tarter