This a tried and true recipe from my kitchen. I’ve never had any complaints…only requests for more!
- 2 cups unbleached all-purpose flour
- 1 Tablespoon aluminum free baking powder
- 1/4 teaspoon baking soda
- 2 teaspoons raw sugar
- 1/4 teaspoon sea salt
- 1/2 cup softened butter (real butter…not margarine)
- 3/4 cup kefir *
Mix together dry ingredients and then cut in the butter until mixture is crumbly. Make a well in the middle and add the kefir. Mix until just mixed…do not over mix!
Roll out to about 1/2 inch thickness and use biscuit cutter or a glass to cut out about 8-10 biscuits. I just roll out the dough to a rectangle and use my pizza cutter to cut them out into squares. This saves time and eliminates the chance of overmixing the dough.
Bake in a 450 oven for 10-12 mintues.
*buttermilk could probably be subsituted, but I’ve never tried. Also, the specific types of flour and baking powder are what I have found to be the most healthy choice for us right now. Someday, I hope to be able to grind my own wheat, but until then…I’ll stick with unbleached organic flour.
I haven’t tried whole wheat flour…if you do…please let me know how they turn out!
For more great Kitchen Tips visit Tammy’s Recipes.
5 comments
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October 21, 2008 at 4:23 pm
mommamoody
I have been making biscuits using Self Rising for the past year because of the consistent quality of the biscuits. All previous attempts using ap flour came out flatter. However, I want to get away from using Self Rising because I would prefer more natural ingredients. I.e. Aluminum free Self Rising flour, which I think only is available from King Arthur, which of course, i have never seen on a shelf.
October 21, 2008 at 5:50 pm
chaoticpeace
These biscuits turn out light and fluffy every time. My husband said they’re better than KFC and we LOVE those biscuits!
October 22, 2008 at 9:06 am
mommamoody
well than i will try em!
January 28, 2009 at 12:51 am
mommamoody
Okay I tried them and have 2 add on’s.
I made it using 1 cup of soured milk and 1 tablespoon of sour cream mixed in.
And the other is folding. I have been trying to make a great biscuit for over a year now. I read from somewhere (can’t recall now), that to get a layered biscuit , after flattening the dough, fold the dough into like an envelope (in threes folding the two over each other in the middle) and repeating that one more time.
I also use round shot glass without twisting to get a round biscuit.
Also they seem to brown pretty fast (maybe because i am not using kefir?).
Anyways, I have to watch them.
But these are perfect. Can I post my altered version of your recipe on my blog for safe keeping? I love these things, in fact I ran out of ap flour and used self rising with a splash of baking powder and extra sugar to cover the saltiness and 1 tbs less butter, they turned out great.
January 28, 2009 at 10:21 am
chaoticpeace
Thanks for the suggestions! Feel free to post your own version to your blog
I like to do that too when I find a great recipe. I’ll have to try your folding method…I do like the layered biscuits, but never knew how to get them that way. As for the browning fast, I’m not sure. I bake mine on the top rack on air bake sheets or a baking stone. It could just be that all ovens vary a bit in temperature. Thanks again!