Good Recipe for Bisquits..

I too love Cracker Barrel biscuits……..My MIL used to make them all the time. BUT…..I tried and tried and they never came out right!! I found the frozen ones at the store are almost as good. They are nothing like the canned ones… yuk!! With the frozen ones I can throw a couple in the toaster oven and don’t have to make a whole batch.

Cream Biscuits

Ingredients
1 cup all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup whipping cream, whipped
Directions
In a bowl, combine the flour, baking powder and salt. Stir in cream. Turn dough onto a floured surface; knead 10 times. Roll to 3/4-in. thickness; cut with a 2-1/4-in. round biscuit cutter. Place on an ungreased baking sheet. Bake at 425 degrees F for 10 minutes or until lightly browned. Serve warm.

The absolute best biscuit recipe is from Cook's Illustrated. I modified it for whole wheat flour and dried buttermilk, because I only eat whole grains and dried buttermilk is more convenient. Try it with whole wheat, I think you will like it. If you want to use white flour, you might need to decrease the liquid somewhat, because I think I increased it because whole wheat absorbs liquid.

Whole Wheat Fluffy Biscuits (Cook's Illustrated Magazine, modified)

Dough

2 Cups Whole Wheat Flour
6 Tablespoons Saco Buttermilk Blend Powder
1 Tablespoon + ½ tsp aluminum free baking powder (Rumsford)
½ teaspoon salt
½ teaspoon baking soda
3-4 Tablespoons cold butter, cut into ¼ inch cubes
1 ½ cups skim milk

To Form and Finish
1 Cup Whole Wheat Flour
2 Tablespoons Butter, melted

Adjust rack to middle position and heat oven to 500 degrees. Spray 9 inch round cake pan w/non-stick cooking spray, set aside. Generously spray inside and outside of ¼ dry measure w/non-stick cooking spray.

Sift dry ingredients, place in food processor. Scatter butter cubes over mixture; pulse until it resembles pebbly, course cornmeal, 8-10 1 second pulses. Transfer to a medium bowl. Add milk and stir with spatula until just incorporated (batter will be wet and lumpy).

Using a ¼ cup dry measure, scoop dough and drop into flour on a baking sheet. Repeat until there are 12 mounds. Dust tops w/flour. With floured hands, gently pick up a piece of dough and coat it with flour. Gently shape into a rough ball, shake off excess flour and place in prepared cake pan. Repeat, arranging 9 rounds around the perimeter and 3 in the middle. Brush with hot, melted butter, avoiding flattening the rounds.

Bake 5 minutes at 500, then reduce temperature to 450. Bake until golden brown, 15 minutes longer. Cool in pan 2 minutes, then invert onto rack. Turn right-side up and break apart. Cool 5 minutes longer and serve.

These biscuits are best served warm.

There are SO many kinds of biscuits out there. Sweet ones, cheesy ones, savory ones, etc. Last time I was at a Cracker Barrel, they were selling their biscuit mix in the store. I usually use Bisquick, but I use real buttermilk as the liquid to mix them up. The acidity of the buttermilk reacts with the mix to make them fluffier. Trying a new recipe can be risky, but if you can reduce the ingredients to make a small tester batch, experimentation can be a lot easier.

I don't have a recipe for you, but be sure the butter you use in your dough is COLD - that creates the wonderful fluffy/flaky effect you are looking for in baking.

S.,

I've been making homemade biscuits my whole life. I remember sitting on the counter at about 3yrs old watching my Grandma making them... so, to say the least, I can make a mean pan of biscuits.

The problem is... I don't measure anything. I dump in two big handsful of flour, a couple big finger scoops of Baking Powder, and a shake or two of salt. Then, I pour in enough oil or (gasp!) bacon fat to work up in the flour so that it looks like lumpy sand. Then, I pour in milk until the dough is easy to shape. Then, I flop the gooey glob onto a floured surface and knead it until it "Looks right"... ;-) roll it out and cut it with a mason jar lid.

Now, recently I was out of regular milk, and had bought buttermilk for a specific recipe (I detest the taste of buttermilk, but will ocassionally use it in Nannie's Banana Bread)... So, I used the buttermilk. After 30+ years of making biscuits, I've discovered the magic secret to FLUFFY biscuits!!! It's BUTTERMILK. I don't know how I missed this before... I guess Grandma didn't like buttermilk either, but my Husband's Nannie does... Thank you Nannie!!

I use Bisquick. I like their recipes since they are light yet doughy. Let me know if you want a recipe...I have the "Red Lobster Cheesy Biscuit" one. It's a favorite of my family at the holidays.

I love biscuits and gravy, so does my 17 mo old, she can't get enough of them.

I am like most, I use bisquick. I'm going to have to try the buttermilk version though, thanks for the tip everyone.

Everyone likes my gravy. It's never quite the same since I don't measure. Sometimes I use sausage and sometimes I use cut up bacon. I use an 8 pack sausage patty package. Once they are crumbled and cooked I then add about 1/3 to 1/2 of a yellow onion diced (amt depends on size of onion) and let the onion brown with the meat. While that's cooking I dump some flour in a large measuring cup and add milk and water (same amount of each) and whisk it. Once the onions are browned and soft I pour in the flour mixture. If its not thick enough I'll mix some more in the cup w/water to get a thicker consistancy and then add it to the gravy. I mix in the cup rather than dump flour in the pot to avoid lumps. Once you are happy with the consistancy add salt and pepper to taste. You can also add Ms. Dash, it adds good flavor.