Biscuits can be hard to make. Many turn out hard, dry, dense or just downright inedible. This recipe came from my cousin who is an excellent baker. One of the nice things about this recipe is that it can be made the day before, placed in the refrigerator, and then baked the next day. The advantage of making them a day ahead of time is it gives the baking powder a chance to react and give your biscuits volume.This can make them even fluffier.
Large Fluffy Biscuits
- 2 c. flour
- 1 Tbs. baking powder
- 1 tsp. salt
- 1 Tbs. granulated sugar
- 1/3 c. shortening or lard
- 1 c. milk
Preheat oven to 425° Fahrenheit
In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl.
Turn out onto a floured surface, and knead 15 to 20 times. Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet.
Bake for 13 to 15 minutes in the preheated oven, or until the edges start to turn brown.
Serve the biscuits with gravy, or butter and jelly, or just eat them plain.
To make and serve hours later or the next day, turn dough out onto aluminum foil that has been either floured, lightly buttered or lightly sprayed with cooking spray. Roll up foil until it is sealed, and refrigerate. This gives the baking powder more time to act in the dough so you will get bigger biscuits.
You can use shortening, butter or lard for this recipe.
Try adding whole-wheat flour in place of some of the white flour for a healthier biscuit.
When working with biscuit dough, gently mix the dough only until the ingredients are all mixed. Never knead the dough or be rough it as if it were bread dough, because unlike bread dough, the more you handle your dough the more the gluten develops and the tougher your biscuits will be.
For a less baking powder taste, reduce the baking powder to 2 teaspoons and add 1/2 teaspoon baking soda.
Substitute cultured buttermilk in place of the milk.
Making biscuits on a humid day will not give you the results you want. Biscuits should be made when the humidity is low.