I taught an introductory creative writing class once, and I made the mistake of telling my students that I cooked/baked. Somehow or another, we got to the topic of biscuits, and I promised them that I would make them a batch. They begged (read: blackmailed) me into finally bringing them biscuits on the Wednesday before Thanksgiving. The biscuits were a big hit, grape jelly was passed around, and an angry mob à la Beauty and the Beast was avoided. Basically, biscuits saved my life.
What I love about this particular biscuit recipe is that it’s easy to play around with. I’ve substituted AP flour for bread flour, canola oil for vegetable oil, fat-free milk for whole milk, and buttermilk for whole milk and each substitution has worked well.
Simple Biscuit Recipe
Adapted from Easy Biscuit Recipe.
[I make no moves to cover my well-loved pans. They’ve earned every photograph.]
Yields 10-12 biscuits, depending on the size of the biscuit cutter.
- 2 cups AP flour
- 3 tsps baking powder
- 2 tbsps sugar
- 1 tsp salt
- 1/3 cup vegetable oil
- 2/3 cup whole milk*
- 1 1/2 tsp vinegar
- 1 tbsp honey
- 1 tbsp butter
- In a medium-sized bowl, add vinegar to milk and set aside to sour for 5 minutes.
- Mix flour, baking powder, sugar, and salt.
- Place oil in measuring cup and add to milk. DO NOT STIR.
- Add milk and oil mixture to flour mixture.
- Mix until moistened/just combined. Knead 1 or 2 times to form a ball.
- Roll out dough into a 1/2 thick square onto wax paper and cut into 2″ thick circles using biscuit cutters or the rim of a glass. Place biscuits onto baking sheet.
- Melt honey and butter for 10-15 seconds in microwave. Brush honey/butter mixture over biscuits.
- Bake at 475 for 10-12 minutes or until biscuits are golden brown.
* You could use buttermilk (which the vinegar/whole milk combination eventually becomes) or fat free milk. Yes, fat free.