Biscuits are a traditional bread from the American South and a staple of soul food. This recipe is in the Yankee style, which is to say, it contains an egg and the end result is less dependent on your pastry technique. These biscuits are tall, light, and sturdy. They are less salty than many store-bought mixes. They taste good plain or with butter, honey, jam, or sausage/ham gravy. Because they are sturdy, this recipe is particularly well-suited for making a sandwich. Try splitting the biscuit open and putting a fried egg inside, or filling it with cold deli meats and other sandwich fixings.
For the more tender Southern-style (eggless) version, try Rich biscuits. If you are trying to substitute gluten-free flour, you might have better luck with this recipe, because the egg will help hold the dough together.
Ingredients[edit | edit source]
3 cups flour [note 2] 375 100% 4 1/2 tsp. baking powder 21 5.52% 3/4 tsp. cream of tartar 2 0.6% 2 1/2 tablespoons sugar 30 8.4% 3/4 tsp. salt 5 1.2% 3/4 cup shortening or butter 150 41% 1 egg, beaten 50 13.33% 1 cup milk 245 65.07% Formula 881.7 235.12%
Vegetable shortening can have a bland flavor. You can substitute the same volume of butter for the shortening in this recipe if you want the butter flavor.
Procedure[edit | edit source]
- Preheat oven.
- Sift all dry ingredients into bowl.
- Cut in shortening until like coarse meal.
- Beat egg lightly and add to milk.
- Add liquid to dry ingredients and mix with fork until dough holds together.
- Turn out onto floured board and knead lightly with floured fingers.
- Roll out 3/4 inch (2 cm) thick and cut with floured cutter (a round cookie cutter).
- Place on baking sheet and bake at 450°F (230°C) for 12 minutes.
Conversion Notes[edit | edit source]
- Weight conversions from USDA National Nutrient Database. Original recipe ingredient order preserved, parenthetical moved to note, otherwise text unchanged. All purpose flour and whole milk used for weight conversions. Egg size presumed as large.
- Preferably a soft wheat flour; look for flour labeled "soft wheat" or "better for biscuits". If no soft flour is available, mixing three parts all-purpose with one part cake flour will get you close.