Homemade Biscuits?!
Answers: I only have milk, eggs, and flour. Can I make Homemade biscuits from just that? What are the ingredients? I only have these items, pls lemme know if it's possible to make them w/ just that?
Homemade Biscuits(w/self rising flour)
1 cup of self rising flour
1/2 cup of milk
Mix flour & milk and stir until well mixed.(Your mix should not be too thick or biscuits will not rise, nor should they be too thin or they will not cook!)
Pour small amount of flour on clean countertop and pour biscuit dough onto it. Cover completely with dry flour until there are no wet spots remaining. Flatten biscuit dough until no thicker than one inch. Cut out biscuits with biscuit cutter. (I use the edge of a glass! It works just the same!) Place biscuits on ungreased cooking sheet. Place a small drop of butter on top of each biscuit. (You may use cooking oil, but butter tastes better.)
Cook at 350 degrees for twenty minutes or until golden
brown.
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Homemade Biscuits Recipe(w/all purpose flour)
Recipe Ingredients
2 – cups all purpose flour, unbleached
4 – teaspoons baking powder
1/2 – teaspoon salt
2 – tablespoons shortening
3/4 – cup butter milk(or reg milk)
Recipe Instructions:
Preheat oven to 450 degrees.
Start by mixing and then shifting the dry ingredients.Rub the shortening into the mixture using your fingertips. Next gradually add milk while stirring mixture with a knife. A soft dough will form.
Turn dough onto a floured cutting or pastry board. Work dough to one-half inch thickness and cut using biscuit cutter. Place biscuits on baking sheet, not allowing the dough to touch.
Bake at 450 degrees for 10 to 15 minutes.
1 cup starter dough
1 cup flour
3/4 t baking soda
1/4 t salt
1/3 cup butter, softened
1 cup shredded cheddar cheese (optional)
onion (optional)
bacon (optional)
Stir together dry ingredients. Add butter and starter, mix well.
Drop by the tablespoon on greased cookie sheet. Bake at 350 for
10-20 minutes.
If you have nothing else (i.e. baking powder, baking soda, etc), no because biscuits require some kind of leavening agent to rise and remain tender.
The answer is No
Buttermilk Biscuits:
Difficulty: Medium
Prep Time: 30 minutes
Cook Time: 30 minutes
Yield: approximately 18 biscuits
3 cups self rising flour (recommended White Lily)
1/2 to 3/4 cups solid vegetable shortening
1 1/2 cups buttermilk
Preheat oven to 425 degrees F.
Sift flour into a large bowl, 1 big enough to get both hands inside. Cut the shortening into the flour with a fork until it becomes the texture of moist meal. Add buttermilk and stir it in with a fork. Add another dash or two if dough isn't sticky. The trick is to get dough just as moist and sticky as possible, but not too sticky to work. Work dough into a ball in the center of the bowl and sprinkle lightly with flour so it won't stick to your hands. Lift ball of dough out and knead gently on a floured dough board or smooth surface. Fold the dough over in a clockwise manner with one hand and press it out with the other hand. Don't over knead ? just to the point where the dough is soft and consistent. Pinch off a golf ball size ball and press out between the palms to about a quarter to 1/2-inch thickness and lay out on a slightly greased (with shortening) bread pan. Bake in oven for about 15 minutes. The secret here is to learn, through trial and error, how to get the dough as full of buttermilk as possible and yet keep it manageable. The nostalgic, real homemade taste comes from the buttermilk-soaked dough. Biscuits can be served with butter or a ladle of gravy.