Biscuits

So I guess I should eventually talk about the name of my blog, From Scratch. I LOVE making things from scratch. I really hate box mixes (although I do use them from time to time.) Same goes for can frosting. As I said, I do use them from time to time, but it really grinds my gears when I am looking up recipes and the recipe goes like this..

Ingredients
White Cake Mix
Can White Frosting

Directions:
Follow directions on mix box, frost when cooled.

I know USUALLY its a bit more then that, and I totally am down with doctoring box mixes..but seriously guys. I do not keep those in my house. If I am searching the internet for a recipe (which is dumb, considering how many cookbooks I own.) I want to find one FROM SCRATCH. I love making things from scratch. Cakes, cookies, breads, cinnamon rolls, frostings…Cooking I am a little bit more lazy about it, but baking from scratch is the bomb. I have never made biscuits, and as much as Pillsbury knows how to do it right, I figured it was time to do it myself. A friend/co-worker of mine had a baby last week, and my mom proposed we take her family dinner this weekend. So my mom made stew, I made biscuits and we are doing a combined effort on dessert (I made cookies and my mom made brownies!)

If you haven’t figured out, we like this lady and her family a lot.

So, I made biscuits. I used the recipe out of the Better Homes and Gardens Cook Book, partly because I’ve decided to start actually using my cookbooks and partly because I really trust this one.

The first time, I did it precisely as the recipe called for and I felt like the biscuits turned out small and some of them were not beautifully shaped. However, Pillsbury I am not, so that fact doesn’t matter too much.

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They do taste awesome though. Homemade biscuits, with butter and homemade AK raspberry jam. AKA a rockin’ party in my mouth.

The second batch I rolled out thinner and cut with a wider biscuit round (in my house, this was a pint jam jar the first time and a thermos lid the second time). I also baked them a bit longer.

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You can see the size/uniformity differences pretty obviously…

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Not quite Pillsbury flakey, but close!

Biscuits

Ingredients:

1 Tbsp Vinegar or Lemon Juice
1 C Milk
3 C AP FLour
1 Tbsp Baking Powder
1 Tbsp White Sugar
1 Tsp Salt
3/4 Tsp Cream Of Tartar
1/2 C Butter
1/4 C Shortening

Directions:

1. Combine Milk and vinegar, set aside.
2. Combine first 5 ingredients in a large bowl, and stir to combine.
3. Cut butter into small chunks, and add it and shortening to flour mixture. Cut it into the dough with a pastry cutter, until it is crumbly.
3. Add milk mixture to bowl, and mix until just combined.
4. Turn out onto a lightly floured surface and knead gently until the dough is uniform. You don’t have to knead long.
5. Press or roll out until the dough is about 1/2″ thick. Cut using a biscuit round of your choice. I used a pretty big one the second time around. The first time it was about 2 1/2″.
6. Bake in a 450F oven for 12-14 minutes, until golden brown.

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