STIR AND ROLL BISCUITS (BETTY CROCKER COOKBOOK)
I'm a biscuit fanatic--over the course of my final two years of college, I must have made several dozen batches of biscuits for all occasions! This recipe is my favorite to make because of its simplicity and its deliciousness. Taken and embellished upon from a 1970s-era Betty Crocker Cookbook. These are also great as the top crust of chicken pie!
Provided by finch stew
Categories Breakfast
Time 20m
Yield 16 1 3/4 inch biscuits, 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 450 degrees.
- Measure and sift (important!) dry ingredients into bowl.
- Pour oil and milk into measuring cup- do not stir together; pour all at once into flour mixture.
- Stir until mixture cleans side of bowl and forms a ball. If dough is too sticky, add some flour. If it's not sticking together enough, add a bit more milk.
- To knead dough, turn onto a sheet of wax paper (or plastic wrap--I use plastic wrap because it's much cheaper and I don't always have wax paper) that's big enough so that you can fold the paper (or plastic) over on to the ball of dough and press it flat. Fold the dough over on itself several times or until it looks smooth. This is kind of like kneading bread dough.
- Pat or roll the dough until it's 1/2 inch thick.
- Cut dough with unfloured biscuit cutter (or just a regular knife--square biscuits are just as delicious as round ones!). Ensure that each of the biscuit has been cut around its entire perimeter; the cut edges have the best texture! I usually make a dough rectangle and then cut it into squares with a sharp non-serrated knife, taking care to cut off the outer 1/4 inch so that all of the biscuits have four nice cut edges.
- Place on ungreased, single-layer baking sheet. Bake 10-12 minutes or until golden brown. Be sure to check to see if the bottoms have browned before removing from oven!
Nutrition Facts : Calories 415.7, Fat 20.2, SaturatedFat 2.3, Cholesterol 5.7, Sodium 729.5, Carbohydrate 50.4, Fiber 1.7, Sugar 0.2, Protein 7.8
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Kamryn Obrien
[email protected]These biscuits are a great way to use up leftover buttermilk. I always have some on hand, so I can make these biscuits anytime.
Rian Mesh
[email protected]I'm always looking for easy recipes that my family will love. These biscuits fit the bill perfectly.
MAHAR RAEES ARAIN
[email protected]These biscuits are the perfect comfort food. I love serving them with a big bowl of soup or stew.
Zulqarnain Gondal
[email protected]These biscuits were okay, but not as good as I was hoping. I think I'll try a different recipe next time.
Hafiz FF7
[email protected]I followed the recipe exactly, but my biscuits didn't turn out as fluffy as I hoped. Maybe I didn't mix the dough enough.
Norhanne Elgohariy
[email protected]These biscuits were a little dry for my taste. I think I'll add some extra butter next time.
Qwequ Quansah
[email protected]I was pleasantly surprised by how good these biscuits were. I'm not usually a fan of Betty Crocker recipes, but these were really good.
Ratul Rishad
[email protected]These biscuits are so easy to make, even my kids can help. They love rolling them out and cutting them into shapes.
Saydour Raman
[email protected]I've made these biscuits several times now and they always turn out perfect. They're the perfect addition to any meal.
Hafidh Hilal
[email protected]These biscuits were a hit at my potluck! Everyone raved about how light and fluffy they were.
Andrea Dood
[email protected]My family loved these biscuits! They were so easy to make and tasted delicious. I will definitely be making them again.