In my middle school Home Economics class, we had to turn in a home-made biscuit from scratch. Mrs. Davion said no Bisquick™ biscuits allowed…she’d know the difference. The night before the due date, I asked Painter Artist Mom (PAM) to show me how to make a scratch biscuit.
PAM said she only knew how to make Bisquick™ biscuits and that’s what I’d have to turn in for my assignment. I told her Mrs. Davion would know.
In her great wisdom, PAM said, “No teacher will taste biscuits coming from kitchens of unknown cleanliness” (or something similar). I was shocked my otherwise always truthful mom encouraged me to basically tell a lie.
I quietly turned in the lie Bisquick™ biscuit that day in Home Ec. The lie biscuit made me an A. I also got the Betty Crocker™ award my Senior year based on my Home Economics grades, which included the lie.
And do you know the worst part about the lie?
I never learned to make biscuits from scratch. I know. It’s never worth the lie!
Until recent months, our 25 years of our marriage consisted of everything but scratch biscuits. Just before Christmas and after months of trial and error, I finally perfected my very own scratch biscuit recipe. (Mrs. Davion would be so proud!)
- 2 cups self-rising flour (plus extra for rolling out dough)
- 1 stick (1/2 cup) chilled real butter
- ¾ cup chilled buttermilk
- In medium bowl, cut butter into flour with a fork, then finish breaking butter into smaller pieces with fingers.
- Add buttermilk and stir with fork just until moistened. If too dry, add a little more buttermilk, about 1 Tablespoon. Dough should be soft and manageable, but not too loose to hold together.
- Place dough on a floured surface and roll or pat into rectangle. Fold in half and roll out or pat again. Repeat for five folds total, then cut into biscuits.
- Place on parchment-covered baking sheet and bake for 18-20 minutes at 375 degrees.
I began my scratch biscuit journey at the Viking Cooking School last summer.
In August, I tried the method used by Baker, Baker, Biscuit Maker.
Sweet as she is, Young, Sweet Biscuit Maker shared no ingredient amounts, so my post-training attempts were big fat failures.
I then discovered Southern Living’s Best Buttermilk Biscuit recipe. The dough was too dry and crumbly, and after a second attempt the biscuits were OK, but not exactly “it”.
Finally, I decided to fly on my own...to create my own scratch biscuit recipe. (A nail-biter!)
Ingredients: self-rising flour, real butter, and buttermilk.
Cut butter into flour.
Students at the Viking Cooking School worked the butter into the flour by hand, breaking the butter bits into smaller pieces with their fingers.
It is amazing. Flour feels so silky smooth.
Add chilled buttermilk and stir it together with the fork. Depending on conditions such as weather, you may need to add a little more buttermilk.
A helpful Southern Living video (link to follow) shows how to roll out the dough to create layers. I love flaky layers in biscuits!
Nice, tall biscuits…from scratch. Yum!
Thank you, HH! You were such a patient
guinea pig biscuit taster these l o n g months.
Here’s the recipe for printing, although you may not need a written recipe for three simple ingredients.
Here is Southern Living’s Biscuit Video Tutorial. I think you’ll really enjoy it!
Do you make your biscuits from scratch? Do you make them by “feel”?
I’m sharing this post at Metamorphosis Monday. Come see the fabulous HGTV house tour at the link-up!
Recipe updated for a slightly larger batch of nine in June, 2016.