Do you remember how good homemade piping hot biscuits are? Maybe your grandmother made them for you in days past but you haven't had them in years. Perhaps your children have rarely had homemade biscuits.
It's time to change that! It's also time to change the way we make biscuits. We no longer have the time to get out the rolling pin and cover the kitchen in flour. But luckily, there is a quick and easy way to go homemade without the homemade time and mess.
- Assemble a mixing bowl and mixing spoon, 2-cup measuring cup, set of measuring spoons, and a baking sheet. You will also need a 2 ½-inch metal scoop - the type that has a handle you squeeze to eject the food.
- Put the following ingredients nearby: buttermilk, vegetable oil, all-purpose flour, baking soda, baking powder, sugar, and salt.
- Turn on the oven to 425 degrees.
- Pour 1 cup of buttermilk into the glass measuring cup. Add enough oil to bring the total volume to the 1 ½ cup mark.
- Put 2 cups of flour into the bowl. Add 2 ½ tsp. of baking powder, 1 tsp. of sugar, 1 tsp. of salt, and a scant 1/8 teaspoon of baking soda.
- Here's the secret of good biscuits - stir to blend, but don't over-stir. Be sure to scrape the sides so you don't end up with pockets of flour.
- Fill the scoop, scrape the edge to level the contents, and eject the dough onto the baking sheet. (If you do not have a scoop, you can drop the batter from a spoon. )
- Bake the biscuits until they are brown on the top and bottom - about 15 minutes.
- Brush the tops with butter.
These biscuits will have a slightly more irregular shape than rolled biscuits, but the scoop gives them a more regular shape than dropping them from a spoon.
Here's a more traditional look at the recipe:
- 2 cups all-purpose flour
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 ½ tsp. baking powder
- 1 tsp. sugar
- 1 tsp. salt
- scant 1/8 tsp. baking soda
Mix dry ingredients. Add buttermilk and oil. Roll and cut or drop by spoonfuls onto a baking sheet. Bake in a preheated oven at 425 degrees for 15 minutes or until brown. Brush tops with butter.
That's all there is to it. Oh, except for picking out your favorite jelly.
Laurie Stroupe is the owner of Laurie's Cobalt World at http://cobalt-world.com , which offers quality cobalt glassware for your home including drinkware, serveware, dishes, decor, and gifts. She learned to cook from her mother who earned her degree in home economics at the University of Texas at Austin when Laurie was a girl