Hot, flakey biscuits with a tender, steaming center and a slightly golden, crisp exterior, spread with melted butter and fragrant-sweet honey or jewel-toned jam… Who’s hungry to get baking?
I used to find biscuits rather painful to make in large quantities for my large family (biscuits for ten hungry people means a LOT of biscuits), with all the cutting-in of shortening and scrubbing out of measuring cups and such.
But now, thanks to this recipe that uses oil instead of shortening, mixing is a snap. Then a quick-rolling out, cutting up, and then the blissfully brief baking time (12-15 mins) means that you and I can enjoy the delightful biscuit-joy much sooner. And much more often.
(As a quick side, I’m using this dough to make pigs-in-a-blanket tonight – one of my kids’ favorites!)
Heat up that oven, lovely, and let’s get baking!
Makes 12+ biscuits – Recipe adapted from Bob’s Red Mill recipe
INGREDIENTS
- 2/3 cup buttermilk (As a quick substitute, I use whole milk or cream mixed with about 2 Tbsp vinegar or lemon juice, stirred, and left for about 5 mins)
- 1/3 cup canola or vegetable oil
- 2 cups all-purpose flour
- 1 Tbsp baking powder
- 1 tsp salt
DIRECTIONS
1. Preheat oven to 425 degrees F. In a small bowl, stir together buttermilk and oil. In a medium bowl, combine flour, baking powder, and salt.
2. Add milk mixture to flour mixture, combine till well mixed. Shape into a ball, place on floured surface and knead 4-5 times (too much kneading will make the dough tough).
3. Roll dough out to desired thickness (I aim for 1/2″ to 3/4″), and using a cookie cutter (or just a round glass dipped in flour), cut out 12 or so biscuits. (My mom used to use a sharp knife and make rectangular biscuits – whatever floats your biscuit boat.) Place about 1″ apart on a baking sheet.
4. Bake in center of preheated oven for 12-15 minutes or till biscuits are starting to turn light brown. Serve with butter and jam. And honey. Or lemon curd. And whipped cream. Or for lunch with tuna fish. Or chicken salad. Or with Chicken a la King. Or as a side to a hearty beef stew or a vegetable-rich broth or a creamy chowder or spicy chili… (I’ll stop now.)
* Quick & Easy Shortcake Adaptation!
For when you have fresh fruit and want a delicious, quick (and easy!) dessert or brunch option:
To flour mixture, add 2 Tbsp white sugar.
If desired, add 1/2 tsp vanilla to buttermilk/oil mixture.
Proceed as directed. After baking, quickly halve and butter shortcakes, then top with sliced fruit or berries sweetened as desired, with whipped cream or a small scoop of vanilla ice cream.
UBER-EASY Option for when you DON’T have Fresh Fruit: Substitute freezer jam. Then top with whipped cream. I do. It’s amazing. No one complains – they’re too busy snarfing it up and making happy, thankful sounds.
Enjoy as soon as possible.
This is an updated edition of a post originally published on East Willow Place
Featured Image by Jodie Morgan on Unsplash
