Biscuits Trials


I have several recipes for biscuits, also called "scones", that I have used and perfected over the years. Three main ones stand out. They are the sour cream, the sourdough and the buttermilk biscuits. All three get rave reviews. All three are light, flaky and delicious! Recipes for all three biscuits and the sourdough starter are below.

I have decided to bake all three and see which one we like the best. The sour cream biscuits are the most expensive to make and I don't always have sour cream for them, the buttermilk biscuits are a LOT of work and I don't always have buttermilk. I'm thinking I might stick with the sourdough biscuits for most of my baking. 

To this end, I have made some sourdough starter. It will be kept in the fridge and fed after use. I might also use it for bread and other sourdough baking. For most of my adult life, I have kept sourdough in the fridge and made mostly sourdough biscuits. I quit doing that about 10 years ago and started making the sour cream biscuits instead. We love the sour cream biscuits and they are delicious, but I don't always have sour cream and its expensive. 

*A note about sour cream and buttermilk. I make my own buttermilk. Since I use cultured buttermilk from the store as starter, its exactly the same. It makes at room temperature, easy! Read my earlier post about making your own buttermilk. Sour cream is made with the same bacteria in cream, rather than milk, so I have looked into making sour cream myself, as well.  After checking out the price of full fat cream, I found that buying sour cream is cheaper than making it from cream at home. Go figure...so...I just buy it, but it is still expensive. 

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You can find the sourdough starter recipe and the sourdough biscuit recipe, in my post "Sourdough"  The sour cream and buttermilk biscuit recipes are below.

Another thing to NOTE from my current experience with biscuits: I prefer using a glass pan. If using a glass pan, turn the heat down 25 degrees, i.e. from 375 to 350. In a glass pan, the bottom of the biscuits are no darker than the top. 



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SOUR CREAM BISCUITS

Ingredients: 

2 cups flour - 2 teaspoon baking powder - 1/3 cup sugar - 1/4 teaspoon salt - 1/4 cream of tarter (optional) - 1/2 cup shortening/lard - 1/2 cup sour cream - 1/2 cup milk

Preheat oven to 425F. Sift all dry ingredients together in a large bowl. Cut in lard with pastry blender until well mixed. Mix all other ingredients together in a separate bowl. Pour into the dry mix and gently fold together just until well blended. Turn out onto a floured surface. Gently shape into a rectangle with floured hands. Cut into squares with a floured knife. Place onto a lightly greased pan or use parchment paper. Bake in a preheated oven at 425F for 15 minutes. 

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BUTTERMILK BISCUITS

Ingredients: 

1/2 cup butter - 2 1/2 cups all purpose flour - 1 1/4 teaspoon salt - 3 3/4 teaspoon baking powder - 1 cup cold buttermilk

Directions:

Freeze butter and grate using largest holes. Add dry ingredients together, mix and add grated butter and blend. Refrigerate 10 minutes. Preheat oven to 475F. Add buttermilk. Stir 15 times. Turn out on a floured surface. Roll out into a 1/4" thick rectangle. Fold in half and roll out again into a 1/4" rectangle. Repeat the fold and roll directions three more times. Cut ending rectangle into squares with a knife. Place biscuits onto an ungreased pan or use parchment paper. Bake at 475F or 15 minutes. 



4 comments:

  1. Cloud Biscuits
    Ingredients:

    2 c. flour
    1 Tbsp. sugar
    4 Tsp. baking powder
    ½ Tsp. salt
    ½ Cup margarine
    ¾ Cup milk
    1 Egg – beaten
    In a medium sized mixing bowl - Mix dry ingredients. Add margarine and rub in as for pie crust. Add beaten egg to milk and pour over the dry ingredients.
    Turn out on a floured board and knead 15 – 20 times. Pat into round a little over an inch thick. Cut into rounds or rectangles as desired.
    Bake at 400 – 425 F for 12 min or until nicely browned. Makes 1 dozen. Can be doubled as they freeze well.
    Alternates:
    My wife Marg had thyroid cancer and need to be without iodine for some of the testing.
    Non iodized salt for salt free as well as Becel Vegan Margarine for low iodine.
    Can replace the milk with water and 1 Tbsp. Becel Vegan margarine.
    Also can use egg whites for low iodine replacement.

    Good to see your posts these days. What is your altitude there? We wondered what effect it might have on the recipes!!

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  2. Hi Clayton! Its good to hear from you again too! These recipes come from my time in Ontario and seem to bake the same here. My altitude is not exceptionally high here in Fort Nelson, not high enough to affect baking anyway. The Alaska Hwy goes straight up from here, however. Thanks for the interesting information about iodine. I am sorry about your wife's poor health and cancer and I hope she is recovering now.

    Here we seek iodine. Its one of the things that is not found naturally in the soil here, so we don't get it any other way than through iodized salt. Not getting enough iodine is often a problem here.

    ReplyDelete
  3. Just a follow up. Marg's been clear of any cells for at least 2 years now so we are very thankful. They do an iodine free diet when required by the Oncologist because they use an isotope that seeks it out and the only place it should be is in thyroid cells with cancer!
    It has been interesting as I particularly like the margarine and Marg uses lots of salt in cooking for what we need! Thanks for the blogs. Nice to see someone still doing it. I don't write on mine often but do try to get a couple of posts a year!
    I have a B Cell Lymphoma which they are following but it is slow going so no treatment as yet! Praising God!

    ReplyDelete
  4. Hi Clayton, I'm so glad she is free of any cells. Praise God is right! I hope the cells you have don't develop into anything serious.
    I took a few years off from constantly writing on the blog but I have started it up again. I'm trying to get away from Facebook. God bless, Sheryl

    ReplyDelete