Jan 25, 2013
From-Scratch Biscuits (Made Healthier)
* Really easy to make (so easy I'm teaching my 7 year old how to make them)
* Much cheaper than buying them in a can
* And, if desired, healthier than the store bought variety*
(*What's Healthier? A few things! Traditional biscuits are made with vegetable shortening (like Crisco), which is highly processed and made from GMO ingredients. Virgin coconut oil is more natural and healthy. In addition, traditional biscuits use buttermilk; not only is this pricey, but it has more calories and fat than most other types of milk. By adding a little vinegar to ordinary milk, you save money and calories, while still getting the flavor buttermilk. Finally, if desired, you can make this recipe using half all purpose flour and half whole wheat flour. This will make a heavier biscuit, but it will have more nutrients.)
What You Need:
1 cup milk
1 tablespoon white vinegar
2 cups all purpose flour
4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
2 tablespoons butter, chilled
2 tablespoons coconut oil
Fork (for mixing)
Round or square cookie cutter or biscuit cutter
Wire cooling rack
How to Do It:
1. Preheat the oven to 450 degrees F. Pour the milk into a measuring cup and add the vinegar; set aside.
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 coconut oil to the flour mixture.
5. Add the milk and stir. The resulting dough is very sticky.
7. Using your hands, press the dough down so it's up to 1 inch thick. (I usually make mine a little over 1/4 inch thick.) Using a biscuit or cookie cutter, cut out biscuits.
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.
To Make From-Scratch Biscuits Even More Easy
If you serve biscuits fairly often, a great time saver is to combine all the dry ingredients in an air tight container. Basically, you're making your own baking mix. Mix together the dry ingredients for 2 batches, stirring well, then continue to add the well-stirred, mixed ingredients for one more batch at a time until your container is full. Be sure to write instructions for use on the container, or you may forget!
Another way to make biscuits even more convenient is to freeze 'em! 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.
To learn how to turn these biscuits into biscuits and gravy (sometimes called sausage and gravy), click here.
This post featured on Homestead Abundance