Video: Basic Biscuits -

Video: Basic Biscuits

See how easy it is to make fluffy, flaky homemade biscuits.

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In this video, you’ll see how to make flaky, fluffy homemade biscuits. All it takes are just a handful of ingredients: all-purpose flour, a little baking powder, some shortening, salt, and milk. So simple to make, they’re the perfect all-day biscuit: great at breakfast with eggs and sausage gravy or just topped with a little butter and honey; wonderful split for a sandwich; and, of course, a must-have at dinner time. Watch the video, then get lenihan5’s top-rated for Basic Biscuits. Best of all, they’re ready in about 30 minutes. See more biscuit and bread videos >>

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Aug. 27, 2014 2:20 am
I wished the videos were tablet friendly
Aug. 25, 2014 4:48 pm
In Australia we call them scones! and old staple for us, yes you can use margerine, although butter tastes nicer, we also use lemonade with a little cream to give good fluffyness and no baking powder.
Aug. 25, 2014 11:19 am
These sound really good, but I will be using margarine. Do I use the same amount of margarine as I would the shortening? Thanks in advance :)
Aug. 25, 2014 7:11 am
The best biscuits are made with buttermilk and butter! In fact I am so anal about that, that if I don't have buttermilk I refuse to make biscuits! LOL And when you cut out the dough put the biscuits on the sheet close enough so that they are barely touching. This causes them to raise up high. Bake in a 425 degree oven for 15 minutes, and they come out golden brown, light and flaky, and oh so delicious!
Aug. 25, 2014 6:51 am
Put them in a paper bag & nuke for 10-15 seconds, depending on how many you have in the bag. You'll swear they just came out of the oven. Give it a try!
Jun. 3, 2014 12:21 pm
Just one more comment(s)Work your biscuit dough just enough to absorb the flour. Don't overwork.Do NOT use a mixer! Over working develops the gluten in the flour and makes a tough biscuit.
Jun. 3, 2014 12:15 pm
In the flaky biscuit comment, I forgot to say, "paint with butter" and in the comment regarding reheating, "remove from the ziplock bag" sometimes my mind outpaces my "flying fingers".
Jun. 3, 2014 10:59 am
Biscuits can be made ahead in one of two ways.Make the dough the night before. Roll out and pan, cover with plastic film and refrigerate overnight. Just increase the baking time a bit, 10 minutes or so.You can bake the night before, let them cool and put them in a ziplock bag. Warm them in your oven just before serving.DON"'T NEUKUM!
Jun. 3, 2014 10:53 am
Amazing questions. Here's the real skinny. Shortening ,to make it simple, is FAT. Any fat will work. Coconut oil, butter, margarine, any of the edible oils, but best of all Lard.Butter is best, lard is second. The upper limit of the shortening measure makes a flakier biscuit.Cut the room temperature shortening into the flour as though you were lathering your hands until it looks like coarse crumbs. Patting out the dough rather than rolling makes a more tender biscuit. Pat out,paint the surface, pat out and repeat for three times or so make a flakier layered biscuit. Always break, never cut, a hot biscuit. Cutting causes the biscuit to get "soggy" along the cut. For desserts. i.e. shortcake,increase the sugar.For a lighter biscuit, use ice water instead of milk.Mix just enough to absorb the flour.Turn out the dough on a greased surface and pat out about 3/4 " thick. Cut,place on a greased baking sheet and refrigerate for at least ten minutes.Then---bakeum.
May 27, 2014 1:04 pm
can i use margarine instead of butter?
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