May 24, 2010

Three Kinds of Biscuits

Biscuits are a great accompaniment to soups and stews.  They're very quick to make and don't take long to bake.  I've used the same biscuit recipe for years (I think it's from Betty Crocker).  I was satisfied with it, so I never tried anything different.    I thought it would be fun to try some different recipes to see what I was missing.  This post covers my basic biscuits, cream biscuits, and buttermilk biscuits.

The basic biscuits are denser than the other two recipes.  The original recipe calls for shortening, for which I successfully have substituted butter.  One of the reasons I love them is because they rise a mile high.

The cream biscuits were lighter in texture than my standard.  The buttermilk biscuits were super fluffy.  I'm starting to think buttermilk is a secret ingredient.  I usually don't buy it, and instead use sour milk or milk with added vinegar as a substitute.  This and some other recent recipes have got me convinced I have been missing out.  For now, the buttermilk biscuits are my favorite.

I am in desperate need of some biscuit cutters.  I use overturned drinking cups instead, but they are a little too large in diameter.

basic biscuits