This is not a fancy-shmancy flaky buttermilk layered biscuit, but another quick-and-easy-get-it-on-the-table recipe. Better and cheaper than a mix, and fast enough to make every day. With a little elbow grease, you can have fresh homemade biscuits in the oven in about 6 minutes, and on the table in another 12.
From my mother-in-law.
Biscuits makes 12
Preheat oven to 425 degrees.
- 2 cups flour
- 1 Tbs. baking powder
- 1 tsp. salt
Combine dry ingredients in a large mixing bowl, then add:
- 1/4 cup oil
- 3/4 cup milk
Mix till dough forms a ball, then knead 20-25 times in bowl (thus the large mixing bowl). Kneading just a little makes a less crumbly biscuit. Kneading too much will make a tough biscuit. Kneading in the bowl saves time on cleanup later, since the counter will have just a dusting of flour where you rolled & cut.
Pat or roll 1/2″ thick (or as desired) and cut into 2″ circles with a small Sponge Bob cup. You don’t have a Sponge Bob cup? Try another character, or in a pinch, a regular small cup or biscuit cutter. Place on a cookie sheet and bake about 12 minutes, til bottom just begins to brown. Butter while hot, and serve warm.
On the correct way to butter biscuits:
Biscuits should be buttered while hot, fresh out of the oven. Everyone wants butter on their biscuits, so don’t bother asking. Even if you do ask and they say no, they really do want butter. They just don’t know it yet.
Look for a natural crack in the biscuit, and insert a fork. Don’t actually cut it in half; just lift the top gently. Use fork to slice a small pat of butter off the stick (no need to soften butter). The fork holds the butter much better than a butter knife, especially better than a warm one that is being used to split hot biscuits. Slip into biscuit and drop the top back into place, leaving butter to melt quietly inside.
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