A good biscuit is one that is soft
and fluffy. It doesn't crumble when you eat it, nor is it dry. My biscuit test is simple. If you eat the biscuit the next day, doesn't fall apart, and is still moist; then, I love it!
My family's favorite way to eat biscuits is the:
I am sure there is a recipe on the internet like this somewhere because it is so easy. I wrote this up for my family
cookbook because my kids want all their favorite dishes included in the cookbook.
Lela's Bacon Egg and Cheese Biscuit
1/2 cup of Egg Beaters
4 pieces of crisp bacon
4 slices of American cheese
salt and pepper to taste
Spray a nonstick pan with cooking spray. Heat pan on medium.
Beat egg. Then add 1/2 cup of egg beaters to the egg and beat. Add salt and pepper to taste. Let the eggs cook until
you see the edges firm up. Then gently cut eggs in half with a spatula and turn over. You won't be able to do this if the bottom of the egg is not set. Cook on medium heat until done. Fold each egg in half and add to biscuit. Cut biscuit in half. Add eggs,
bacon, and cheese. Warm in the microwave until cheese melts for 20-30 seconds. Microwave times will vary.
Cheese Egg and Bacon Muffin
You can also make a Cheese Egg and Bacon on an English Muffin. My daughter likes to tuck the cheese, bacon, and egg
in before she microwaves her Cheese Egg and Bacon Muffin. Here is a photo of what she does before she microwaves it. She then wraps it in tin foil and eats in on her way to work.
JP's Big Daddy Biscuits
If you don't have a great biscuit recipe you might try JP's Big Daddy Biscuits. Now, I had to customize JPs biscuit
for several reasons. First, shortening has soy and unfortunately, I am allergic to soy. Second, my family prefers buttermilk biscuits. Third, I live at high altitude, (5066 feet above sea level;) thus, I had to decrease the baking powder and increase the oven
JP's Big Daddy Biscuits (link for the
(I don't claim to be an expert by any means.)
What I have learned about making buttermilk biscuits:
When kneading biscuits, I use waxed paper and gently knead the dough 3-4 times. Then, pat the dough until it is 3/4
The butter needs to be cold.
Although the recipe calls for 1 cup of milk, add 3/4 cup. Then, add more if needed.
Use a fork to mix the buttermilk into the flour mixture.
Don't use a rolling pin.
A Few Reviews with Great Advice:
Most Helpful Reviews for JP's Biscuits link
There are plenty of reviews. I would suggest reading the most helpful to get some hints on making biscuits:
>Ok, I come from a family of very picky biscuit lovers. I
looked all summer for a soft big biscuit and have FOUND IT ! I don't see why people have had problems with these. They are great and I make them all the time. I do substitute butter or margarine for the shortning, better flavor. For those who didn't get the
desired results -- Try these tips: 1.Don't overmix the dough once you add the milk and only pat together (no real "kneading" or they will be tough). 2.only add the amount of milk you need, some days I have to use it all and then others I have a little left
in the cup. 3. make sure the shortning or butter is cold 4.can brush with melted butter before and/or after baking for added softness and flavor and 5. can place closer together if yours still aren't soft. CookieClaire
>We love these so much that I make them in bulk and freeze
them. I bake the frozen ones at 350 for 25 min. I use butter (gives them a crispy outside).... I also DO NOT knead them. If you use too much milk, let the dough sit and it will soak up the milk. When I go to cut them I pat them into a long narrow strip, just
wide enough for my cutter. Then there is little to no waste because if you try to re-roll the dough, those biscuits will be a little bit more tough than the first ones. Yum! PrincessKarolY
Biscuit Talk: How Do You Eat Your Biscuits?
Although I thought I had the great biscuit recipe, JP's Big Daddy Biscuits are by far the best biscuit I have made yet.
Now, there are probably some great biscuit recipes out there that I have not encountered. If you have a great biscuit recipe or a biscuit making technique to share, please do!
Related blogs or recipes:
Since I live at high altitude 5066 feet above sea level I have adapted some recipes for high altitude.
Bread for High Altitude
Bombshell Brownies for High Altitude
Butter Rolls work at any altitude
Lela's Thick Style