Any biscuits I attempt to make turn out to be awesome hockey pucks. Yes, perfect for hockey. And no matter what recipe I try it was always the same result.
So I eventually resolved to buy Pillsbury ones and not worry about it. But, my friend Sarah told me she had a recipe that was good….and after looking at it- it looked quite simple…so I forced myself to swallow my bad attitude towards biscuits and try again.
Here are the ingredients: minus Belle.
Mix the dry together then add the milk. I substituted the heavy cream for some half and half and regular milk.
I had to add a lot more flour than the recipe called for- it had the consistency of oatmeal. And the saddest thing about this is that I ran out of regular flour and substituted the rest with whole wheat flour. Thus the color and eventually the taste. (not terrible, just wheat-y)
Just knead, cut and place. I used to worry about not having a biscuit cutter- back when I was actually trying to make them. My cutter has since been retired to play dough time. If you don’t have a cutter just use a glass rim.
I made these thinking they would take forever to make but it took maybe 5-10 min….the rest of dinner wasn’t ready so they sat and waited to be cooked. So when you try this- make them just before you are finished with dinner.
I served them pipping hot- not because I’m nice- but because I was nervous they would harden to rocks once they cooled. They didn’t and turned out OK. They were actually eatable, although very dense. Trav and I agreed they would be best with chili or something to dunk in.
Once they came out I spread butter on top and sprinkled with garlic salt. Everything is better with garlic salt. Amen.
Out of 5 stars, Travis gave it 3 1/2 and I gave it 3 stars. It would taste better if it was made wholly of white four. (But that is my un-healthy taste buds coming out). I’m not big on the wheat flavor plus the dense-ness is very intense. As I picked them up I was shocked at how heavy these are. I told Trav these would stick to your ribs and wouldn’t be bad in the cold wintertime.
However, these don’t have butter/oil/crisco in them. So how could I expect any light flacky-ness?!
2 C Flour, 2t Baking Powder, 2t Sugar, 1/4t Salt
1 1/2 Heavy Cream
Mix dry ingredients together then add cream. if needed add extra flour till a dough consistency forms. Knead, roll out and cut in whatever shapes you would like. Place on baking pan and cook for 15 at 425’F.
***Try these and let me know what you think!!!******
I’m glad these turned out better than some other attempts. I re-read the recipe to see if I could get any insight for you, and they did mention that they tried milk, and other things but they didn’t like them as well. I wonder if the heavy cream is necessary because it has the fat that is missing without the butter or oil. Also, they say they need to be baked immeadiatly after cutting, because when they left them sitting for a few minutes, they didn’t rise as well. I hope this info helps, and the next batch you try is even better!
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