Contraire to this article’s beginning I never ate biscuits from a can Our s were always made from scratch and I tell you it was a badge of honor to have your Coon ass Grampa declare OOO WEEEE dim dar is good type bickits, put a little jeely on it and it eat all day good shar we need gravy! He would say it in a Creole Dialect something resembling French but that is a rough translation.
I mention all that to establish my background expertise in Biscuit eating, Not making. So We tried this in two ways First as the recipe called for and they turned out all right Wasn’t the bestest and it twernt bad ( maybe all that healthy in a biscuit didn’t sop up the gravy) dint matter I would eat them. The second was in our sun oven and It didn’t go as well as planned mainly because the recipe called for 450 degrees and in our area a Sun Oven just doesn’t get up to 450 so we had to monitor the direct sun and cook them longer and it was difficult to get it right so the gravy was more mandatory than a voluntary. Good to know now. Maybe one of you guys can send us the cooking time for the sun oven with this recipe. So Enjoy the recipe and let us know how you made out with it.
From-Scratch Biscuits (Made Healthier)
I grew up eating biscuits made from a can. I don’t think my mother ever even attempted to make them from scratch. That’s too bad because biscuits are:
* 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.
4. With your hands, rub the butter and coconut oil into the flour mixture until there are no chunks of butter.
5. Add the milk and stir. The resulting dough is very sticky.
6. Sprinkle the counter or other work surface with some flour. Rub your hands in flour, too. Dump the dough onto the floured counter and fold it into itself about 4 or 5 times, or just until smooth.
7. Using your hands, press the dough down so it’s up to 1 inch thick. (I usually make mine a little over 1/4 inch thick.) Using a biscuit or cookie cutter, cut out biscuits.
8. Place the biscuits on a 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.
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.
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