Unless you can travel back in time back to Grandfather's kitchen, where all the ingredients for making biscuits were much different from what we have in our markets today, you haven't tasted the best of the best. Modern biscuits have had to undergo changes due to the industry changing our wheats and fats. Companies that sell mixes have had to make changes due to economics as well. I am so lucky to have memories of my Grandpa's biscuits. They were the BEST EVER and simply can not be reproduced with ingredients available today because he used country fresh lard, country fresh buttermilk, butter and his flour came right from the mill. So we move on with the modern biscuit and doing the best with lots of experimentation and a few adjustment. I have experimented with adding egg,cream and even coconut oil. They are all good but I like this recipe because it is quick and easy, still the biscuit I made on Sunday mornings for my family. That was a whole cookie sheet of biscuits by the way and when they came out of the oven, family was practically standing in line to devour them. Now, I make a single batch in a 10" Cast Iron Skillet. It is also just as easy to cut the recipe in half and have BISCUITS for TWO in a flash.
Ingredients:
2 cups Bisquick
1 Tbls baking powder
1/2 tsp baking soda
1 cup buttermilk
2 Tbls sugar
4 Tbls cold butter chips ( from the freezer)
2 Tbls All Purpose Flour for the board
*an egg wash made by beating 1 large egg with 1 tablespoon water
Directions:
Preheat oven to 400.
Yield 8 biscuits
Mix the Bisquick Mix, adding additional baking powder,baking soda and sugar, mix.
Cut the cold butter chips into the dry ingredients giving it a gentle stir.
Add buttermilk and mix together until the dough turns into a ball and comes away from the side of the bowl. You can do this by hand very easy without any electric appliances in a large mixing bowl. Scoop out the dough with a large spoon individually onto a board covered with some flour, rolling each biscuit by hand.
Shape each portion into a smooth biscuit and place close together in a 9 inch pan or cast iron skillet. Apply egg wash. If your dough does not fill the pan you are using you can make a foil ring to go around them and keep them from spreading out and flattening. This works very good. *You might also try baking in a 9" spring form pan. Releasing the biscuits from the spring form pan makes a lovely presentation when served.
Bake 20 minutes
When you remove the biscuits from the oven, brush the tops with melted butter.
