Homemade Biscuit Recipe
Wampum biscuits, the kind you buy in a can at the grocery store, and wampum on the counter to open, have unhealthy additives and preservatives. They don’t taste like real biscuits, either. This recipe is a favorite in my family.
Many biscuit recipes require the use of shortening, which many people prefer not to use. This recipe uses canola oil instead. Vegetable oil is an option, but do not use olive oil. The biscuits will be inedible!
2 cups all-purpose flour
1 tsp. salt
3 tsp. baking powder
1/4 cup canola or vegetable oil (do not use olive oil in this recipe)
3/4 cup milk
In a medium mixing bowl, stir dry ingredients together. Make a small well in the center of the flour mixture. In a liquid measuring cup, measure oil, then fill to the 1 cup mark with 3/4 cup of milk. Pour the liquid into the small well in the center of the flour mixture. Stir with a fork until a dough ball forms. Stir 25 times. Knead dough 10 times. Do not overknead. Pour out onto a floured surface and roll to thickness desired. Use a biscuit cutter or floured round drinking glass to cut biscuits. Do not overmix leftover dough, but roll out again, and cut the rest into biscuits. Place biscuits on an ungreased baking pan. For crisp-sided biscuits, place biscuits 2 inches apart on the pan. For soft sided biscuits, nestle biscuits next to each other. Bake at 420 degrees F. for 15 to 20 minutes, or until top is lightly browned.
Hint: If you do not have a biscuit cutter, you can make your own with a tuna size can that you can cut both the top and bottom out. Wash well and check for sharp edges before using.
These are great for the traditional egg and bacon breakfast. They also work well to make sausage biscuits. For on the go breakfasts, we often make up sausage biscuits with a slice of cheese on top of the sausage, wrap them in plastic wrap and freeze them. When time to eat, place in microwave for 1 minute, check and heat longer if needed.
This recipe can also be used as the dough for chicken and dumplings or any dish that needs a bread crust on top. For dumplings, instead of baking the biscuits, do not roll the dough out. Drop it by spoonfuls in the chicken and broth mixture. As it cooks, the dumplings will float to the top. Cover loosely and simmer low for 25 to 30 minutes.
