Farmer Franny

Food. Farm. Family.

I need a biscuit fairy in my life.

Essentials.

We talk about the things and people that are essential to us more these days. Family, jobs, financial security, health insurance, and clearly… biscuits are included. I love this recipe because you can alter these bad boys however you want.

Any time of the day.

Use them for any meal. No one will complain. Add wheat, grain, or blueberries for the morning or cheddar scallions for the evening. Make it a sandwich, make it for a soup, make it an ESSENTIAL. Don’t try to live this life without biscuits.

Substitutions.

If I had a dime for every biscuit recipe that failed on me, I’d be retired. I was determined and white-girl obsessed with making it a PERFECT recipe.

You can alter this recipe most successfully by adding your fun treats. Here is what I would suggest with the ingredients:

Flour: wheat but only by 20% of what the recipe calls for.

Real butter: well butter is best, otherwise, you can try shortening, it does fine.

Milk and yogurt: replace with buttermilk for both measures.

Time to make it.

In a large bowl, whisk the flour, baking powder, baking soda, salt together. With a pastry cutter cut in the butter and cut until crumbly and sticky. Add yogurt. Drizzle milk until it combines. May use more for higher altitudes. 425 for 10-12 min.

Don’t be shy.

This is one recipe I have worked on for a long time. Use it and abuse it!

I will post 2 recipes, the regular biscuits, and cheddar scallion.

Love y’all! Tell me how y’all like ’em!

Franny-pants

The biscuit of biscuits

Lisa Bryan
Fluffy and crispy on the edges. Perfect for anytime of the day.
5 from 1 vote
Prep Time 10 mins
Cook Time 12 mins
Servings 8 medium-large rounds

Equipment

  • mixing bowl
  • pastry cutter (or fork)
  • biscuit cutter (or round cookie cutter)
  • parchment paper (optional)
  • baking sheet

Ingredients
  

  • 2 cups flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ¾ tsp salt
  • ½ cup butter (cut into small pieces)
  • 1 cup Buttermilk

Instructions
 

  • Preheat oven to 425. In a mixing bowl, whisk together dry ingredients including flour, baking powder, baking soda, and salt.
  • With a pastry cutter or fork cut-in small pieces of butter into the flour combination. This will make for a crumbly combination.
    With a wooden spoon, mix in the buttermilk. As you continue to mix, it will thicken to a mushy dough.
  • Lightly flour your workstation. Pour the contents of the bowl on the table.
    Sprinkle with a very light amount of flour if its too sticky. It may take a couple times or more kneading it out to see how sticky it actually will be. You want it sticky enough that it slighly sticks to your hand/spoon but can still flatten the dough without it sticking.
    Combine to make a round patty about 1/2 inch tall.
  • Using a cookie cutter or biscuit cutter (very important that it is sharp), make rounds and place them on a cookie sheet. Parchment paper is optional.
  • Brush regular milk on the top of the rounds for a nice golden brown look. Bake for 15-17 minutes.
    Eat warm. Save up to a week. Freeze up to a month.

Add whatever your heart desires! Or if you are like me and can’t run to the store, add what you have available.

Cheddar Scallion Biscuits

Lisa Bryan
Fluffy, cheesy, and savory.
5 from 1 vote
Prep Time 10 mins
Cook Time 12 mins
Servings 8 medium-large rounds

Equipment

  • mixing bowl
  • cheese grater
  • knife or table scraper
  • pastry cutter (or fork)
  • 2 clean hands
  • parchment paper on a baking sheet
  • biscuit cutter (or cookie cutter)

Ingredients
  

  • 2 cups flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ¾ tsp salt
  • ½ cup butter
  • ½ cup milk
  • ¼ cup yogurt
  • 1 cup shredded cheddar cheese
  • 1 bunch scallions (¼ cup of ¼ inch cut)

Instructions
 

  • Preheat oven to 425.
  • In a mixing bowl, combine dry ingredients including flour, baking powder, baking soda, and salt.
  • Using the pastry cutter, cut in the diced butter, yogurt, and milk. Add up to ½ cup more milk if the dough is dry and crumbly. Fold in cheese and chopped onions.
  • Lightly flour a clean work surface. Spill contents of bowl and start to combine by squishing together. This will come together as one lightly sticky ball.
    With the dough ball, make a flat circle about ½ inch tall.
  • Use your biscuit cutter (must be a sharp cutter) and cut up to 8 large rounds. Brush with milk on top.
  • Cook for 10-12 minutes.
    Eat while warm. Save up to a week (good luck). Freeze up to a month.

2 thoughts on “Biscuits

  1. Grandma says:

    5 stars
    Mine failed too! Look forward to trying this recipe!

    1. Lisa Bryan says:

      Technical difficulties. Will be fixed soon. 🙂 Sorry y’all!

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