Cam in the Kitchen: Biscuits

One thing I remember from my childhood is making Bisquick biscuits with my mother. She would mix the dough and I would help her roll it out and cut out the biscuits. When Cam started to ask to help make dinner biscuits were one thing that came to mind to have her help with. Even without a pre-made dry mix they are really easy to whip up.

The less you handle the dough the flakier and more tender the biscuits will be, but with a child helping you can kiss that goodbye. Cam loves to help roll and pat the dough. She loves to push her thumbs into it. And I like to collect it up after cutting out biscuits and roll it back out to use up as much dough as possible and prolong the process. I use a cup to cut out the rounds, not a biscuit cutter which is essentially a round cookie cutter. You can choose any size cup depending on what size biscuit you want. Also ideally, you won’t turn the cutter around as you cut out the biscuit because that crimps the edges shut and doesn’t allow them to rise to flakey perfection. And again, with a kid even with a sharp biscuit cutter, they’re going to want to turn it a bit to cut through. This isn’t really about turning out restaurant quality biscuits, it’s about getting them involved. The results will still taste good and will have a rosy glow from the help you received and time you spent with your child. If it does bother you, or you’re pressed for time, make drop biscuits which have a little more liquid and do not get rolled out.

Here is the recipe we use for biscuits (it’s from an old vintage cookbook from the 1940s):

 

Buttermilk Biscuits
Write a review
Print
Ingredients
  1. 2 cups flour
  2. 3 tsp baking powder
  3. 1 tsp salt
  4. 1/4 cup cold butter
  5. 2/3 cup cold milk, buttermilk, or cream
Instructions
  1. Preheat oven to 450 degrees. Mix all the dry ingredients (flour, baking powder, salt) together in a large mixing bowl. Cut in the butter with two knives or a pastry cutter. Add the milk and mix quickly. Knead for a few seconds on a lightly floured surface. Pat or roll out to 1/2-inch thickness and cut with a cup or biscuit cutter. Place on a greased or covered cookie sheet. Place them close together if you wish only the top and bottom to have a crust. Place them further apart if you wish the sides to have a crust as well. Bake at once in the oven for about 12 minutes (see note).
Notes
  1. You can do this all by hand or use a stand mixer.
  2. If you use a cup, keep your eye on the biscuits as a smaller biscuit will bake for less time and a larger one for longer. They are finished when they are a nice golden brown on the outside.
  3. For drop biscuits increase the amount of milk by as much as a 1/3 of a cup. The dough should be sticky. Use a spoon to scoop out approximately even amounts of dough and drop them directly onto the cookie sheet.
Atomic Bee Ranch http://atomicbeeranch.com/

 

Comments are closed.

Post Navigation