Sparrow64's Quick Hot Biscuits I Made It

Sparrow64's Quick Hot Biscuits

Good4U 12 years ago
Quick Hot Biscuits
By Sparrow64
Thanks Lori, These little biscuits were so easy and delicious! It was hard to stay away from them until they were cool enough to eat though! Very nice flavour with just butter on them. I used 1 1/2 have cups of the two ingredients. (I made the self rising flour with 11/2 tsp baking power and 1/2 tsp salt per cup of flour.) It made 14 biscuits with the amount I choose. I didn't have a small biscuit cutter but used a small juice glass measuring 21/2 inches and dipped it in the flour. It worked like a charm. I baked them at the required temperature for 15 minutes because these were thicker than specified in the recipe. The recipe is easy to remember and nice to know if ever in a hurry or visiting. I had been eying this recipe for quite sometime wondering how it would turn out. It is really too good to be true! Great post Lori this is a keeper.:-)
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frankieanne 12 years ago said:

Wow, I never saw this recipe before! I've gotta try it. I've been meaning to try making biscuits from scratch more and this looks so easy! Good for one person, too, with that portion control. Thanks so much for putting this here! Beautiful pictures, by the way. :)

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notyourmomma 12 years ago said:

How nice...great recipe and review. The pictures are beautiful too. Buttery biscuits are an artform.

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DetroitTokyo 12 years ago said:

Those look amazing!! I want one right now :-) I've never had a truly successful attempt at from scratch biscuits. This recipe might help me break the streak. Thanks for pointing it out & for sharing your mouth watering pics! Thanks, Lori, for posting another great recipe!

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pointsevenout 12 years ago said:

You know I'm going to make these. But I see by your pic that you did use a blunt cutter i.e. small juice glass. The biscuit edge is smeared together. You will get much more rise with a sharp cutter. Take the time to invest in some real biscuit cutters. They are way inexpensive.
At the least use a 15oz or so tin can that has been opened with a side cutting can opener. Another neat little trick when using a dulled cutter is to place the biscuits on the baking tray upsidedown. That will help the compressed edges fall with gravity away from the biscuit to help it rise more.
I'll post some pics on the recipe to show the difference.

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Good4U 12 years ago said:

Points, Gee thanks for the helpful comments on the biscuit cutters as apposed to a blunt cutter. It makes much more sense. I will be buying better biscuit cutters for future baking plans. Also thanks for the info in a previous post on the proper formula for self rising flour. I did a search on it and the consensus was pretty much split between 1tsp baking powder and 11/2 tsp. I am pleased I went with your recommendation though and will stick with it. Looking forward to see the pics to show the difference.:-) Oh I did not roll the dough out. I dusted it with flour and patted it down. Would rolling the dough make any difference?
Thanks for all your comments. I am sure Lori will be pleased.:-)

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sparow64 12 years ago said:

SO happy you tried and enjoyed these, Joce! Thanks so much for the nice review, and for the pix!! My exMIL used an old Pet Evorated Milk can as her biscuit cutter...it had actually been HER mother's biscuit cutter. Worked like a charm. lol

Frankie, and Dahlia...this is the ONLY biscuit I can make from scratch that turns out. lol

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pointsevenout 12 years ago said:

In this recipe's case, patting the dough down will be OK. I try to use a rolling pin when there are bits and chunks of butter in the dough to keep the temperature of my hands from starting to melt the butter. In this recipe the fat is already in a liquid state.

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frankieanne 12 years ago said:

I made these tonight using 1 cup of the ingredients and got 12 biscuits. I used a beer glass (unfilled :-P) for my cutter. But - I have a feeling that self-rising flour expires as my biscuits did not rise very high! Mine also took 16 minutes to get brown. Maybe that had something to do with the flour as well. Still - these were very good and I had three before dinner. Now, I'm too full for dinner! :) Added a picture, too.

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mrpiggy 12 years ago said:

Ive never made biscuits that didnt come from a tube. I have been meaning to make the attempt Is whipping cream the same as heavy cream?

Frankie, as for your biscuit cutter. did you mean your beer glass was "emptied" rather than unfilled???? I wonder if someone might use a twice emptied wine glass as a cutter? Not to mention any names..... : )

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pointsevenout 12 years ago said:

Heavy cream is 38% or higher butterfat. Whipping cream is 30 - 36% butterfat.
See http://www.joyofbaking.com/Cream.html for the down-low on creams.

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frankieanne 12 years ago said:

No, MrP. Just get whipping cream.
My glass was unfilled. Then filled and emptied later. :)

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pointsevenout 12 years ago said:

The thing is..............the biscuits didn't hardly double in volume. That's a hallmark I look for for a tender airy biscuit.
Biscuits did have a tender crumb and a nice buttery flavor.
I rolled them out at 1/2", but all my biscuits were barely an inch tall after baking.
Had to double the time to get any browning done at all. Flipped one of the biscuits over in the pic so you could see that the bottoms were brown enough but the tops barely a hint of light brown.
Actually made this recipe twice because of the first result. Both times, used doubled baking time to get any browning and the rise was the same on both batches. First batch was with a rolling pin, second was patted out.
Sorry Sparrow64, but I'll go elsewhere for a biscuit with more rise.
Also, both times the dough was very sticky. Had to use a heavily floured work surface.

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frankieanne 12 years ago said:

Mine didn't rise up very much either, but Good4U got a nice rise. I was going to try these again but this time I was going to make my own self-rising flour and see if I got a taller result.

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Good4U 12 years ago said:

So now I have to wonder if they would rise more for me with a sharp biscuit cutter? I did have to flour the surface because I was very sticky. I can calibrate my oven exactly. I wonder if that was the difference in the browning and timing on mine? I doubt I will be making these any time soon because I don't usually keep whipping cream around on a regular basis. It is an easy recipe to remember and do though.

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pointsevenout 12 years ago said:

I used a sharp biscuit cutter and my oven is calibrated.

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keni 12 years ago said:

Most of the recipes I see online for these use a lower cream/flour ratio. I wonder what, if any, difference that would make ... if it's the liquid making them heavy, thus unable to rise as much. Interesting ... rich flavor, though, I would assume!

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pointsevenout 12 years ago said:

Think you put your finger on the proboscis of the trouble.

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sparow64 12 years ago said:

WOW! So glad you all tried them, and liked them (?) lol I should have been a little more detailed in my introduction. My mom always used a little juice glass to cut these. They were never served as a "breakfast" biscuit with gravy etc. Think of a little dinner biscuit that you might see in the bread basket at a restaurant. I think rise depends on your brand of flour, age of flour, how much you handle them, etc. And, humidity. With any biscuit, the liquid measure is a guide...not exact. You can always add a little more. The dough is really sticky, though. Just an easy little recipe to have that's nice and easy when you want to serve a little biscuit, great when you are having company. I think I usually have to go a little longer than most recipes for browning. That's kind of a personal preference, and dependant on your oven. I think Mom's notes on the recipe were "10-12 minutes OR until browned" were personal preference. She had an oven one time that everything baked faster than the specified time, and that taught her to check everything earlier than the recipe stated, and she taught me to do the same. : )

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