Homemade Biscuits

I make my own. Here is my recipe:

Ingredients (Makes 12 biscuits)
2 cup of flour (I use white wheat flour)
4 tsp of sugar
2 tsp of baking powder
1/2 tsp of salt
1/4 tsp of baking soda
4 tbsp of butter or margarine
3/4 cup of buttermilk (3/4 of milk + 1 Tbsp of lemon juice)

Directions
Preheat oven to 450 degrees. I you don't have buttermilk handy, mix milk and lemon juice in a liquid measuring cup and set aside. In large bowl, mix flours, sugar, baking powder, salt and baking soda. With pastry blender, cut in margarine until mixture resembles coarse crumbs. Stir in milk mixture just until mixture forms soft dough that leaves side of bowl. Turn dough onto lightly floured surface. Knead 5-8 strokes to mix thoroughly.
Roll out with a rolling pin and cut into 12 biscuits with a biscuit cutter. Place on a cookie sheet.

Bake for 12 minutes.

White wheat flours is whole wheat flour ground from a flour type that has harder kernels. Because the kernels are harder, they are able to ground them almost as fine as all purpose flour but with all the fiber and nutrients of the whole grain flour. I use it in place of all purpose flour in all my recipes. You can't do that with regular coarsely ground Whole Wheat Flour. You would have biscuits as heavy as rocks. I get the white wheat flour at Krogers in the Kroger brand. A name brand would be King Arthur White Whole Wheat Flour which is also available at Krogers. Sorry, Walmart don't carry it. Aargh!!!

BUTTERMILK BISCUITS

Makes about 12.

Note: You can substitute additional butter for the shortening, if desired. The biscuits may not be quite as flaky if you do, but will taste just as good. The recipe also can be halved.

• 31/2 c. all-purpose flour

• 2 tbsp. sugar

• 4 tsp. baking powder

• 11/2 tsp. salt

• 1 tsp. baking soda

• 8 tbsp. (1 stick) unsalted butter, cut into 1/2-in. pieces and chilled

• 4 tbsp. vegetable shortening, chilled and cut into 1/2-in. pieces

• 11/2 c. buttermilk

Directions

Preheat the oven to 450 degrees and place the rack in the middle position.

Combine the flour, sugar, baking powder, salt and baking soda in a large bowl and whisk together.

Add pieces of butter and shortening and, using a pastry blender or fork, cut into the dry ingredients until the pieces are about the size of small peas and evenly distributed. If using a food processor, pulse about 15 times, until the mixture resembles coarse meal.

Stir in the buttermilk, mixing with a spatula until the dough comes together in a rough ball. Turn the dough out onto a lightly floured surface and knead gently and briefly, no longer than 30 seconds, until the dough appears uniform. With a rolling pin, roll out the dough to about 1 inch thick.

Dip a 21/2-inch biscuit cutter in flour, then press straight down through the dough, without twisting. Place the dough round upside-down on an ungreased baking sheet. Gather the scraps into another inch-thick piece and cut more rounds until all the dough is used.

Bake for 5 minutes, then reduce the heat to 400 degrees and bake for another 10 minutes, until golden brown. Serve immediately.

Ive tried so many i just cant get them flaky and awesome like from cajun restraunts!, ill be paying attention to this thread.

Try the Better HOmes and Garden Cookbook. I use that and it's pretty good.

Bisquick makes wonderful biscuits. Once I used Bisquick and got over the idea that only truly home made were the best I stopped making them from scratch.

In a college class we made biscuits using different recipes including Bisquick and the Bisquick ones tested on the same high level as other recipes. They were judged on flakiness and texture as well as flavor.