How to Make Homemade Biscuits:
Dry Ingredients: These aren’t your average Bisquick biscuits! That means you’ll be adding some extra ingredients to the mix.
Add the Bisquick biscuit mix, flour, baking powder, sugar, salt, and baking soda to a mixing bowl and stir until well combined.
Wet Ingredients: Now you can start adding in the butter. Start with two tablespoons and work it into the flour, then repeat with the remaining butter. Next you can pour in the milk and stir it with a spoon until just combined. To finish fold the dough over on itself three times.
Shape: Pat the dough out into a circle about 3/4 of an inch thick onto a floured surface.
Is the dough too soft to work with?
You may need to add more flour if the mixture is too wet. Just add in a tablespoon at a time until the dough is dry enough to handle.
Don’t be shy about re-rolling the dough!
Get in there and re-roll that dough to get extra biscuits. You’ll probably get about 5 biscuits from your initial pat down of the dough. Definitely pat it back out and cut out the remaining biscuits. My dad isn’t at all shy about re-working the dough and you shouldn’t be either.
Bake: Place the biscuits on a baking sheet and let them sit for 5 minutes before baking. They’ll take about 10 to 15 minutes in the oven or until the tops begin to turn golden brown!
FAQ:
Why do my biscuits have brown spots on top?
These brown spots are happening because you’re not mixing the dry ingredients together well enough. I won’t make you sift things (heaven forbid), but do really stir everything together, more than you think you probably need to. At least 30 seconds of non-stop stirring things around with a fork. Trust me. Even if you do end up with brown spots, the biscuits will taste great, they’re just not quite as pretty.
Why aren’t my biscuits rising?
Is your baking powder old? It does eventually stop working well and you may need to replace it. If it’s definitely not that, are you mixing in your butter really super-duper good? Because you need to. I take a spoon and smear the softened butter into the flour against the sides of the bowl. I keep at it long after I’m bored of it, until the entire bowl looks like lightly damp sand. Almost like if you grabbed a handful of it and squeezed it, it *might* stick together.
My biscuit dough seems too wet.
Add in more flour, a tablespoon at a time, until it’s just workable. The very least amount of flour you can get away with is the best in these biscuits, but don’t be killing yourself trying to roll out dough that is just too sticky. When you touch it, your hand should come away clean. When you pinch it, you should have a bit of dough left on your fingers.
Why are my biscuits tough?
Sounds like you overworked the dough or added too much flour. I had this problem the first few times I made these too. Just use a light hand when mixing and add just enough flour to hold the dough together.
Why are my biscuits done before the timer goes off?
Some days these guys only take ten minutes and other days they take 15. I can’t explain it (Humidity? Magic?), but I’m aware of it. I’m also aware that every oven is different. Some heat evenly, some do not. Some can’t hold a temperature and are fluctuating like crazy. So, get to know your oven and react accordingly. Or just set the timer for 10 minutes and start babysitting them. Pull them when the tops are just lightly golden. Nobody likes a crunchy biscuit, so don’t over bake these guys.
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