I guess mine suck.Pretty much everything I make is homemade and from scratch.Italian sausage,breakfast sausage,spaghetti sauce,even macaroni,,,and every one loves it all.Except my bisquits.I can make homemade bread all day long that everyone loves,,but the last time made bisquits,,one of my sons said it tasted like a bail of hay. Any help would be appreciated.Easy recipes please cause Im told Im not real bright. I don't believe it though cause Im so bright my father called me sun.

Unless you're making sour dough biscuits, it's cheaper and easier to just buy the pre-made ones or the ones you pop in the oven

That's what I been doin cause no one likes my home made ones.

That gal never gives the recipe

Sure she does.

Start with a big bowl of self rising flour.

Make a well in the flour.

A couple large egg sized pinches of lard.

About a cup and a half of buttermilk.

Work the lard into the flour to make pea sized crumbles.

Pull in flour to make a soft dough.

Just as it comes together, don't overwork it, turn it out on a floured surface.

Fold and pat out dough several times until smooth.

Again don't over work you're just building layers.

Pat out to about a half to three quarters thick.

Cut with a twisting motion with a floured biscuit cutter.

Put in a greased skillet with all sides touching so they'll climb when they rise.

Pop into a blistering hot oven for five to ten until tops are golden.

Optional, brush tops with melted butter.

Southern grannies have made these biscuits for generations using this recipe. My missus makes these several times a week.

Remember you want a soft smooth but not over worked dough.

Hmm. When I watched it, it started with the dough already in the bowl.

She has several versions out, that's one of her newer ones, but that's her recipe.

The way I like to finish off a biscuit is ham and redeye gravy.

Fry up a fatty ham steak, country ham best.
Fatty because you want drippings.
Once fried set ham aside, to the drippings add a strong black coffee mixed with brown sugar in equal volume.
One part each drippings, coffee, sugar.
Scrape up the bits in the pan and bring to a boil.
Reduce by half.
Add ham back to coat.

Slice biscuit, dip each half in the gravy, insert a big chunk of ham.

And that is the perfect ham biscuit.

I know,,I still don't know it.

White Lily flower, same one my mom used. The baker that worked next door to me in the pastry shop used to make cracked black pepper biscuits that were amazing. He never would give up that recipe card either lol.

It looks like most of you are making rolls. The only biscuit is a baking powder biscuit. My wife or mom makes them and I am the official eater so I don't have a recipe but I think there are only four or five ingredients. Liz is down with the flu but I will see if I can get her recipe when she gets up.

Rolls have yeast.

terry's Biscuits

2 c flour
4 tsp baking pdr
1 tsp salt
1/4 c butter
1 cup milk
Mix dry ingredients. Cut butter in with two knives or pastry blender to make mixture like coarse oatmeal, leave some chunks. Add milk slowly just until dough makes a ball. Pat out until about 1/2" thick. Cut with round cutter or floured glass. Bake at 450 about 12 minutes.
To make buttermilk biscuits decrease baking pdr to 2 tsp, add 1/2 tsp baking soda and use 1 c buttermilk instead of milk.

i prefer to put in the butter using frozen butter and grate it . the buttermilk biscuits are best

Just get the White Lily and follow the directions on the back.

Trapperbruce
Your recipe is the one that I grew up with. I can eat them hot or cold plain or with butter and/or jelly.

This my recipe. Usually us the buttermilk variation. No complaints except that I don’t make enough!