Easy, From-Scratch Biscuits (Updated)
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I grew up eating biscuits made from a can. That's a shame because from scratch biscuits are:
* Really easy and quick to make. (My 7 year old makes them!)
* Less expensive than buying them in a can.
* And they have no dubious, unhealthy ingredients!
Easy, From Scratch Biscuits
2 cups all-purpose flour (or 1 cup all-purpose flour and 1 cup whole wheat flour)
4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
2 tablespoons butter, chilled
2 tablespoons tallow (or lard, or coconut oil: I do not recommend unhealthy Crisco or vegetable shortening)
1 cup buttermilk (Buttermilk makes superior biscuits with a fluffier texture, but you can substitute 1 cup milk with 1 tablespoon white vinegar mixed in and allow it to sit for a few minutes before starting this recipe.)
1. Preheat the oven to 450 degrees F. Place parchment paper over a rimmed baking sheet, or grease the baking sheet. (Biscuits are also good baked in a cast iron skillet. Be sure to grease the bottom and sides first.)
2. In a mixing bowl, stir together the flour, baking powder, baking soda, and salt.
3. Cut up the chilled butter into relatively small pieces. Add to the flour mixture. Add the tallow or other fat.
4. With your hands (or a pastry blender), rub the butter and coconut oil into the flour mixture until there are no chunks of butter.
5. Add the buttermilk and stir. The resulting dough is very sticky.
6. Sprinkle the counter or other work surface with a little flour. Rub your hands in flour, too. Dump the dough onto the floured counter and fold it into itself until just smooth.
7. Using your hands, press the dough down so it's up to 1 inch thick. (I usually make mine a little over 1/2 inch thick.) Using a biscuit cutter cut out biscuits. (A biscuit cutter really does work best, but you can also use a round cookie cutter or a canning jar ring. You can even just use a knife and cut the biscuits square.)
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8. Place the biscuits on the baking sheet so they touch.
9. Gather together the dough scraps and repeat steps 7 and 8. Each time you do this with the scraps, the resulting biscuits will be a little less light.
10. Place the baking sheet in the middle of the oven and bake for 10 - 20 minutes, depending upon the size of the biscuits. Transfer right away to a cooling rack.
Freezing the Biscuits
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Although these biscuits whip up pretty darn quickly, you might want to try freezing some for more instant use. Just line a baking sheet with wax- or parchment paper and place the unbaked biscuits on top; they shouldn't touch each other. Place the baking sheet in the freezer until the biscuits feel solid. Transfer the biscuits to a freezer bag and freeze for up to 6 months. Be sure to thaw the biscuits completely before baking them.
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