Mmmmmmmmmmmmmmmm the smell of a fresh, made from scratch biscuit right out of the oven and buttered….mornings don’t get better than this!
I don’t know about you, but I was brought up on those canned nasty cheap biscuits that explode and fly across the room. Can I hear an “eeeeewwwwww”? Momma wasn’t much into baking, especially from scratch, but I had an aunt and cousin who showed me how rewarding (and tasty) it is. Now, my family enjoys (well most of the time) the yummy hot from the oven breads and biscuits.
If you’d like to try out my “cloud” biscuits, which rise very well and make excellent monster sized very filling biscuits, keep reading!
First, grab yourself a good ol’ mixing bowl. Doesn’t matter if it’s plastic, metal, wooden–whatever suits your fancy. Then grab a heavy duty wooden spoon or a metal one that’ll hold up well. No wimpy ones here!! Locate a baking sheet of some kind. I use my 16″ pizza pans and fill em up! Then turn your oven on to 350 to 400 (your choice, I use both).
Then, put in at least 2 cups flour into your mixing bowl. Add in a tablespoon sugar (yes, you read it, sugar), and a tablespoon of baking powder. Add 2 tablespoons of fast acting dry yeast (I’m not sure how that translates to packets, as I buy mine in by the pounds at a Mennonite shop). Then, I add in hot tap water, just enough to make a sticky dough (1 to 1 1/2 cups generally). You will see foam from the yeast loving it some sugar…this is a good thing! Then add a half cup of shortening (your choice of kind) into the mix and blend it up well. The hot water helps tremendously in melting down the shortening or at least softening it up to make it easier to work with.
Turn this sticky mess out on to a very well floured surface. I use my dishwasher top (it’s portable and has a butcher block top and a dough board I keep on it as well). Add as much flour as you need to make this a firm and pliable dough, and knead 1o times, folding and pushing down each time. The dough will rise as you do this. Or at least mine does, and grows like I fed it miracle grow and steroids.
Pat out your dough, and grab whatever you want to use to cut out your biscuits. I use anything from cookie cutters (I have given away numerous Christmas tree biscuits, angels, snowmen, etc), to glasses. My favorite is a plastic tumbler about 4 inches in diameter. I pat out my dough to about an inch thick, give or take. Then I cut out as many biscuits as I can get out of the dough. Whatever scraps are left at the end make a wonky biscuit and tastes just as good.
They will rise as you cut and place them on your baking sheet. If your oven is warm or your kitchen is already warm, they’ll grow faster.
Place them in the oven and let them bake. I allow a good 20 to 30 minutes due to the size. I also place water in the bottom of the oven, usually in a cheap pie pan or bread pan or something that can hold a lot of water. The moisture helps the baked goodies rise higher and nicer. It works well with these yeast biscuits too!
When they are golden brown (as in the first picture), pull them out and butter them. If they look like the picture directly above, they’re only half done.
My average biscuit runs around 3 to 4 inches in diameter with a 2 to 4 inch height. No joke!! One is a filler, especially when baptized with some homemade gravy (or the powdered mix–my favorites to make). Pull these apart, jelly them up, cover em with syrup (like a pancake), make monsterous bacon/egg biscuits, etc–these will definitely fill you up!
This is definitely a goodie to learn how to make!
Once you get the basic recipe down, you can tweak it to make cinnamon raisin biscuits (think Hardee’s type), or any sweeter treat for a surprise! My son helped make some over Christmas, and we iced them with chocolate frosting for a very delish breakfast. 🙂