Biscuits and DIY SRF

I’m including several methods on this page, so please skim through to decide which one you want .

You can use store bought Self Rising Flour or make your own.
*Using part Whipping Cream (1/3 c) will create high rising super fluffy and crumbly Biscuits if that is what your looking for then that is how it happens.

I mix up a few batches of the Self Rising Flour, ….(just the flour and dry ingredients) and store in a big Jar for those days when you just want to make one or a lot. It’s Basically Self Rising Flour.
For just 1 Larger Biscuit, scroll to the bottom.

Biscuits can be made several ways, all the way from drop style to rolled out and cut versions. You can melt the Butter and add it to the Buttermilk or even freeze it and grate it in. You can also refrigerate the Flour or not. You will find your happy spot as you make them more and more.
I really like the easy, melt your Butter and add to the Milk method. (I have also added a hand mixing method below.)
If you choose to grate your frozen Butter, add it to the flour and mix quickly before adding your Buttermilk.

*There is another Version of these called Butter swim Biscuits.. to make them, you just melt about 1/4 c Butter in your baking pan and place the Biscuits in the Butter before baking.

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Triple this and you will have a nice batch of.

SELF RISING FLOUR. This will be your biscuit flour
2 c Flour. Plus more for dusting (about 1 c or more…you have to feel it)
3 tsp Baking powder.
1 tsp Corn Starch
1/4 tsp cream of tartar or Baking Soda.
1/2 tsp Salt

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To make Buttermilk Baking powder Biscuits, you will use about 2 cups of the mixture above, OR 2 c of store bought Self Rising Flour and then add:

6 Tbsp Lard or Butter melted. (Or the frozen and grated if you choose).
1- 1 1/3 c- 4% Buttermilk or a combination of 1 c of buttermilk and 1/3 c whole Milk. If you want fluffy crumbly Biscuits use 1/3 c Cream in stead of the Milk). Start with 1 c until you know that you can use it all.

Preheat Oven 450°
Heavily grease a Cast Iron Griddle or Pan. (I use Butter.) set aside

Use a Medium sized bowl, put your Flour mixture in the Bowl. (If using frozen and grated Butter add it to the Flour now) otherwise …
In another small Bowl, pour the Buttermilk in and then drizzle the melted Butter into the Buttermilk and slowly stir until the Butter clumps up into small clumps. See the Pic below on how it clumps. Works perfect for blending. No need to freeze or grate etc.
Pour the Buttermilk mixture, all at once into the Flour mixture, Stir quickly with a large fork (or even a Swedish dough whisk), until a Ball begins to form and stop stirring when the Flour has come away from the bottom. Do not over stir. Dough will be sticky.
At this point you can use the dough for Drop biscuits ( just spoon onto the greased griddle or Pan and Bake)

OR….

Pour Dough out onto a well floured surface, dust top with more Flour and carefully pat out, folding the Dough in half, lightly dust the top, pat out, fold, dust, pat out, repeat about 5-10 times, (dough should not be sticky at this point). Pat out to about 3/4” thick. Using a Biscuit cutter, dipped in Flour, cut out the Biscuits and lay close together ( 1/2” ish) onto a greased Griddle or Pan.
Place pan of Biscuits in the Oven on the lower/middle rack.

Bake for about 12-15 min until golden brown on top.

Brush with melted Butter or serve dry.

Butter Swim Biscuits. Add about 6 tablespoons butter to a cast Iron frying pan and heat til melted. Add biscuits to the melted butter in the pan and bake at 450° 15-20 min. Top with melted butter before serving.

biscuits and Bacon Gravy.

Here are a couple of other choices .

For Cut outs.
1) Add the frozen Grated Butter to the Flour in a Bowl. toss gently using a Dough Whisk. Set the whole Bowl back in the freezer for 10 min. Add the Buttermilk and fold in over and over again and gently flatten, sprinkle with Flour and fold over again.
Pour Dough out onto a floured surface and pat out gently to about 1/2- 3/4”inch, sprinkle with a tad bit of Flour, fold, repeat about 4-10 x… finish off with 1 3/4” thickness, then cut out with a Biscuit Cutter. Place on Cookie Sheet and bake in the middle rack at 450° for 12-15 min.

OR

Put the Flour into a broad and shallow Bowl. Melt Lard and whisk quickly into the Milk. Slowly pour into the Flour, and as you pour, just fold the Flour into the Milk with a fork and keep gently folding until Dough is sticky, then the Dough should be barely handleable , very gently flip the Dough over a few times to bring the rest of the Flour in, Fold over a few times and sprinkle ever so lightly with a bit more Flour sprinkled on the dough before folding, and barely pat to flatten. Shape into Biscuits, or press out to about 3/4-1” thick Dough, and cut out using a Biscuit cutter. Set close together on a Lightly greased baking sheet. Sometimes I preheat my pan for this, and then lightly paint Butter on the bottom of each Biscuit. Bake till golden brown, about 15-20 min. 20 for larger Biscuits.

*Here is another method to make them. Pinch off golf ball sized pieces, gently roll between palms, Pat out onto the baking pan.

An OLD fashion way to make Biscuits baked in the NEW technology. (Breville Oven). Best of both worlds.
I was just doing my FB and up popped this lady in a video with her son taking the video. She was 72.
I watched a couple of the videos on the old cooking that she does. I decided I have to make the Biscuits! I had never seen this before, but I guess its not that uncommon, so I looked it up and found out that way back some folks had a Biscuit Bowl…. a Bowl full of Self Rising Flour that they would actually make the Biscuits inside of, and they didn’t measure. They just got a hand full of Lard, (depending on how many they wanted to make) patted the flour in the bowl slightly with the backs of their hands, indenting a well into it and added Milk or Buttermilk, they made the Dough by Hand….no Spoon. I had to try it. They added milk to the lard and worked it, and squished it slowly with the addition of dipping into the Flour at the same time. Amazing to watch! I have used Lard from the Mexican market down the street that I use for Tamales .. .
Bake at 425-450°° 15 min-20 plus or minus. Convection.
You can look up Biscuit Bowls to learn more. There is not much information about them since they were before the internet.
For these, I add a couple extra small shakes of salt to my home made self rising flour. Flakey, delicate, not crumbly. Delicious home made Biscuits!

FOR JUST 1 BISCUIT:
1/2 c SR (self rising)flour
1 1/2 Tbsp melted butter in a large cereal bowl.
1/4 c Buttermilk .

Preheat the toaster oven or Breville counter top oven to 480°… (450° if that’s all your Oven will do, but you will have to cook a little longer.)
Add a small oven proof Frying Pan to the Oven or in my case, small Cast Iron casserole Pan or Griddle. Use the lower rack, like the baking/cookie position. If you go higher it will burn.

Melt the Butter in the Bowl, add the Buttermilk and stir well so that the Butter is scattered, then dump in the Flour all at once and stir quickly but gently with a Dough Whisk or large Fork, turn the Dough over a few times to get all of the Flour into the Biscuit. When the Oven is hot, add 1 Tbsp Butter to the hot Pan, then carefully roll the Biscuit Dough out into your hand and transfer it to the hot pan.
Bake for about 12-15 min. Dot the top with butter at about 12 min. Or not.
Dont even roll them out on the counter so just clean the bowl. Ez Pz.