All you need is this mix, some butter, a bit of water, and an egg. You can even use vegetable oil if you don’t even want to bother with the whole cutting in of the butter. I also have a couple of tricks I use:- use a wide, flat-bottomed bowl to mix the ingredients together and then just knead the dough directly in the bowl! Turning the dough out onto a lightly floured board is for the birds!
- I like to snap on disposable surgical gloves to mix and knead dough. I guess I am a little weird about sticky hands. Oh, and they are great for forming rice balls, too.
- If you don’t want to mess with the whole “roll out and cut with a biscuit cutter” business, just put the dough ball onto the baking sheet, pat it down with your surgical glove-protected hands, then cut the disk like a pizza. You can then separate the wedges for baking or just leave them touching.
So these biscuits probably weren’t the best biscuits I have ever had, but they were pretty darn tasty, and they were quick and easy. That, my friends, is a winning combination in my book.
the weird shape of these freaks me out, man. i need my biscuits to be circular. but otherwise they sound good, DH.
Your biscuits look so tasty. I made the s’more brownies for dessert tonight, however they were Peep-less. I was concerned about PETA having an issue with the destruction of the peeps. Just kidding. I added a little extra graham cracker. My dinner guests liked them and felt they were worthy of our weekly potluck. Thank you for sharing the recipe.
I love biscuits, but always need to make them by hand. I use my mother’s baking powder biscuit recipe. I too am pretty much stuck on biscuits being round. I see the triangle shape and immediately think scone.
these look outstanding! you had them with honey on top, right?
And I’m okay with the shape-but I do prefer round as well, just saying.
they look great! I love biscuits. Quick trick next time you want to go for buttermilk, add a teaspoon or two of vinegar to whole milk and let it sit for a few minutes. That’s what my mom always uses when she needs buttermilk (which she seems to never have on hand
they look great! I love biscuits. Quick trick next time you want to go for buttermilk, add a teaspoon or two of vinegar to whole milk and let it sit for a few minutes. That’s what my mom always uses when she needs buttermilk (which she seems to never have on hand
The instructions have you knead the dough? That seems odd to me – I think of biscuits as a quickbread, which means no kneading. I’d think the kneading would make them tough. I find the addition of an egg odd, too, though, so perhaps the Bob’s Red Mill mix is just a totally different biscuit concept.
I recently used the Smitten Kitchen recipe for Cream Biscuits (via James Beard) as a cobbler topping, replacing the cream with 1 cup of milk, which makes it too gooey for rolling but perfect for blopping onto fruit. Instead of dipping the dough, I poured the melted butter over the top. With a squirt of lemon or a spoon of vinegar to sour the milk (like Kathy c recommended), I think that the Smitten Kitchen recipe with 3/4 cup soured milk would work well for buttermilk-type biscuits.