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.