Confessions of a Non-Biscuit Maker:
Don’t tell, but it’s true. I make horrible biscuits. And I don’t know why. I’m the girl who grew up surrounded by great southern cooks. You know, the this-is-how-my-granny-made-it kind??
My own Momma makes the best little biscuits you ever put in your mouth. Light and fluffy on the inside, with just enough brown crust on the bottom to give it texture. As a matter of fact, my Nannie, Mammaw, and Great Granny all made amazing biscuits. They each made different kinds. And mine aren’t like any of them. It’s my personal shame.
I’ve tried tons of recipes through the years. I’ve tried watching and learning from the biscuit baking masters in my family. All to no avail. My biscuits were always too heavy, too hard, too burnt, or too doughy. I came to terms with it and stopped trying. I bought refrigerator biscuits and freezer biscuits and boxed mixes that you just add liquid too. They all taste fine, maybe a little bland, but mostly they lay like lead in my stomach after I eat them. YUCK!
I’ve tried several new recipes lately and although I especially love the 7-Up Biscuits, they are better suited to dinner than they are to gravy or sausage. But I ran out of canned biscuits one day and I really wanted some biscuits. Well, what I really wanted were my Momma’s biscuits, but she lives too far away to just run over and get some. I didn’t want to make them completely from scratch, but I decided to try using All Purpose Baking Mix (generic store brand, thank you) and doctoring it up a bit. If you ever use the recipes on the back of the box (I’ve tried it), it’s just mixed with milk. They are a little dry and don’t have a lot of flavor. I added a few extra ingredients to try and give it that “homemade” something. I figured the worse that could happen is I would have to throw a few away or the kids could use them for batting practice!
I was very pleased with the way they turned out. I don’t normally measure (which is why I suck as a baker), but I did for this little experiment! I love that they only need four ingredients and that they are drop biscuits–because I’m just lazy that way.
Biscuits for the Non-Biscuit Maker:
2 and 1/4 Cups Baking Mix (I used the store brand, all purpose)
1 and 1/2 Tablespoons of melted butter
1/2 Cup of Milk
1/3 C Buttermilk
Heat oven to 450 degrees. Mix all of the ingredients until dough forms. (If it’s runny or totally gloppy, it’s too wet–add more baking mix. If it’s powdery, it’s too dry–add more milk. I used the measurements above and my dough was just right. Just call me Goldilocks.) The recipe on the box has directions for rolling it out, blah, blah, blah. I just dropped them by the spoonful on a lightly greased baking sheet. Bake 8 to 10 minutes or until golden brown.
This made about 12 biscuits, but you could make them bigger or smaller depending on your spoon and your preferences! Also, my husband says these are not good biscuits for jelly because he couldn’t get it to split apart the right way. Drop biscuits usually aren’t known for that. I suggested he use his fork.