These easy to make, versatile American biscuits/quickbread are delicious! Lighter ingredients make for a healthier alternative.
Now that I'm living in Norway, there are certain foods that I miss. And one food that I always loved to make in the US as well as consume while eating out is an American classic, the biscuit.
Unlike British biscuits, American biscuits are more similar to a non-sweet scone. Fluffy in texture, they are great for eating alone, with butter and/or jam, or making small sandwiches out of. Some people drench them in savory gravy or serve them on the side of savory dinners. My personal favorites are alongside fried chicken, smeared with some butter and jam, or making small bacon egg and cheese sandwiches-- a New York classic.
Since self-rising flour is not commonplace here, I've subbed in the ingredients that one would need to create it. The best part about these biscuits is how quickly they come together! You can make them and have them ready in under 25 minutes. I've substituted some healthier, lighter alternatives, but you can of course use full-fat ingredients.
For higher rising biscuits, use small round cake pans and cook the biscuits close together. For lower biscuits, use a normal lined baking sheet.
Preheat oven to 215 degrees Celsius, or 420 degrees F.
For higher-rising biscuits, line 2-3 small cake pans with baking paper. For low-rise biscuits, line a normal baking sheet.
In a large bowl, blend together all of the dry ingredients.
Slowly add shortening and blend until crumbly. This can be by hand or with a mixer. Do not overmix.
Slowly add in the milk and blend until sticky.
On a lightly floured surface, gently knead the dough until it feels springy, approximately 10 folds.
Using a rolling pin, roll until the dough is about 1/2" or 1.25cm thick.
Dip a 2.5" or 6.25cm biscuit cutter or glass into flour. (This prevents sticking)
Cut the dough into about 12 biscuits. Note: Do not twist the biscuit cutter. This prevents the fluffy layering on the edges! (You may need to re-roll, don't worry! Just don't over-knead.)
Transfer them into your preferred baking sheet. For high-rise, pack them close together.
Bake until the tops appear golden brown, approximately 10-15 minutes.
Serving Size 1 Biscuit
Servings 12
- Amount Per Serving
- Calories 80
- % Daily Value *
- Total Fat .2g1%
- Saturated Fat 0g
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 299mg13%
- Potassium 147mg5%
- Total Carbohydrate 16.2g6%
- Dietary Fiber .6g3%
- Sugars 1.1g
- Protein 2g4%
- Calcium 4%
- Iron 6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat oven to 215 degrees Celsius, or 420 degrees F.
For higher-rising biscuits, line 2-3 small cake pans with baking paper. For low-rise biscuits, line a normal baking sheet.
In a large bowl, blend together all of the dry ingredients.
Slowly add shortening and blend until crumbly. This can be by hand or with a mixer. Do not overmix.
Slowly add in the milk and blend until sticky.
On a lightly floured surface, gently knead the dough until it feels springy, approximately 10 folds.
Using a rolling pin, roll until the dough is about 1/2" or 1.25cm thick.
Dip a 2.5" or 6.25cm biscuit cutter or glass into flour. (This prevents sticking)
Cut the dough into about 12 biscuits. Note: Do not twist the biscuit cutter. This prevents the fluffy layering on the edges! (You may need to re-roll, don't worry! Just don't over-knead.)
Transfer them into your preferred baking sheet. For high-rise, pack them close together.
Bake until the tops appear golden brown, approximately 10-15 minutes.