Baking Powder Biscuits II

Thank you for this Awesome baseline for biscuits -I know it’s unfair to rate with my tweaks – I double the ingredients & add about 1/4 cup sugar, 2 cups milk with about a tablespoon of lemon juice, bacon grease replaces the oil/shortening. Mix all by hand. Consistency will be wet so add more flour until the dough does not stick to the mixing bowl form into small buns sometimes can add a small bit of butter on top of each or place a small piece of meat/ cheese or jelly inside each bun. Like I said extremely versatile. A little cinnamon to taste depending on your desired end result. I would send pictures but they don’t last long enough. Thank you again.

Simple and delicious! Made these in a spur of the moment for breakfast and was Delighted with the results!! The only change i made was to roll out the dough into a 9”X 9” square then roll the dough onto the rolling pin and transfer it to the baking sheet. there i used a pizza cutter to slice the dough into 3” squares and slightly rounded the four corners of each biscuit. Breakfast Biscuits So Simple & Soooo Good!!

Followed recipe exactly.

I was so surprised at how well they turned out!! Very good, will definitely make them again!!

I normally use butter for biscuits, but we just got home from a trip…..need to go for groceries, not enough butter for baking this morning. Not bad. I didn’t have buttermilk, so I included about two tbls yogurt in the milk. The texture is fine, not as flaky as butter biscuits.

My kids love them and I love how simple the recipe is. I felt they needed something else just not sure what yet.

These are awful…will go back to my own recipe.

I made two batches of these biscuits, one as is and one with cheddar and garlic. The batch made as is was good, I should disclose I spread a thin layer of butter on top before baking, and I would make again if I was short on butter, which is why I made them. They were tasty and held together well, but a bit dry. The batch I made adding 1 cup of shredded cheddar and 1/2 tsp garlic powder came out great! I think the added fat of the cheese really helped the consistency. I will for sure make the garlic cheddar version again!

Use vegetable oil instead of shortening very good with butter and jam

Delicious! Like my grandmother’s! I used the ingredient list exactly as given, however I altered the direction to make them like my grandmother. Preheat oven to 500 degrees (yes, 500) I sifted dry ingredients together; used my hands to work in the oil until the mixture was like cornmeal; incorporate buttermilk to make a tacky dough, with hands, just until blended. Scoop/squeeze balls of dough into floured hands and roll the dough into non-tacky, soft balls and place on pan. Press down the biscuits with the back of your fingers to prevent the centers from baking uneven. Bake at 500 for 8-10 minutes on the highest rack in the oven. Check and add time if needed to get a light golden brown top. Remember to check the bottom of the biscuits too; too light, move pan lower in oven; too dark, reduce oven temp to 475 next time.

Thanks for the tips from the more experienced cooks about kneading to add layers and the suggestion to add less salt and some soda. When I piled up and rolled the scraps to make more biscuits, they rose higher than the kneaded portion of the dough. Next time I will roll and fold a couple of times to get more lift. I added sour cream instead of the buttermilk, because that’s what I had on hand. They’re delicious warm. Not sure I’ll find out what they’re like on the next day 😉

Use about half the salt called for. If you are not cutting back or conscious of your sugar intake, you may prefer these with 1-2 tbsp of white sugar added with the flour. However these are just fine without any extra sweetener, especially if you will be eating them with jam. When you turn them on the board, kneading them 8-10 times will help combine the ingredients and add air/layers. I rolled mine to about 2 cm thick and used a smaller cutter (preference). With these tweaks it’s a good non-Southern style biscuit.

I’ve used this recipe over and over, we love the biscuits. They work great for biscuits and gravy or strawberry shortcake. So easy to make. Thanks for sharing.

We have a cooking program in our school and we made this recipe because it only calls for oil, not butter, or shortening. The only really bad thing about this recipe is that the biscuits come out really salty. Next time we will use only half of the original amount.

I used coconut oil instead of vegetable oil. Very tasty

My go to biscuit recipe from now on. Simple. Quick. Good flavor and texture. No more chemical laden biscuit mix! Will keep some mixed up less the milk for even quicker breakfasts and recipes calling for biscuit mix 😀

It was great I subbed sugar for salt it had a sweet taste

Great recipe. I brushed butter over the tops near the end and let them bake a couple extra minutes to get them lightly browned on top. These biscuits are really easy and fast to make!

I don’t usually review recipes but I was impressed with this one. I reduced the salt by half and added a teaspoon of baking soda to go with the buttermilk. I used olive oil as a healthier choice and added an egg to the liquid. The dough was soft and I left it marbled. To roll it out I sprinkled flour on top and it was easy to work with. The biscuits were light, soft and delicious.

Very good, easy. The only change I made was I used powdered buttermilk ( 2 tbls + 2 tsp buttermilk powder and 2/3 cup of water).

I’ve made these twice now. The first time I made them as drop biscuits, yielding 9, and cooked them in the toaster oven. The did not brown and were very, very crumbly. The second time I added 1 T. sugar and made cut biscuits, yielding 7 biscuits, brushed the tops with an egg wash, and baked in the conventional oven. They were better but still crumbly. I lost my recipe for biscuits using oil so thought I’d try this recipe. I will continue to search for my recipe.