Old Fashioned Biscuits

Picture of Old Fashioned Biscuits
This recipe is a slight variation of the basic Bisquick biscuit recipe. I'm not sure when my family adopted this recipe but Bisquick has been on the market since 1931 and it's probable that this "easy way" to make biscuits was discovered shortly after it was available. 

This year when we went home for the holidays my mom decided to introduce the next generation to the process and taught three year old Obie how to make them. It was fun to see and surprising how quickly she caught on. The recipe is about as easy as it gets but there are a couple of equally easy missteps that can make the biscuits turn out like hockey pucks. 

...but I suppose we can now say for sure it's so easy a three year old can do it. 

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Step 1: Ingredients and other things you'll need

Picture of Ingredients and other things you'll need
 2 cups Bisquick
1/4 cup heavy cream
1/2 cup milk

Flour for rolling the dough 

Medium sized baking sheet
2 inch round cookie cutter
Parchment to line the baking sheet
A fork 
A mixing bowl

You'll also need a rolling pin, wine bottle or some other suitable object to use rolling out the dough 

Step 2: Mix the dough

Picture of Mix the dough
One of the keys to this is letting the milk and cream reach room temperature. So, set the milk and cream out a little while before you want to make the biscuits.

Once you're ready add the wet ingredients to the mixing bowl and then stir in the Bisquick. Mix enough so that the dough can be handled without falling apart but be careful not to over mix. Like many baked goods, over mixing can result in flat, hard treats from the oven. 

Step 3: Turn out and roll the dough

Picture of Turn out and roll the dough
Turn out the dough onto a well floured surface. Pat it down and fold it back up a couple times but don't get rough with it. Too much kneading and the biscuits will end up rock hard. 

Once that's accomplished roll out the dough until it's about a half inch thick, maybe a little more, and let it rest ten minutes or so. 

Now would be a good time to pre-heat your oven to 475F. 
mdeblasi14 years ago
That birthday meal I just commented upon, on the French Onion soup entry, well I also made him biscuits, because he loves those too. I put fresh ground black pepper right into the biscuit dough, along with fennel seed, them were transcendent.

If fennel doesn't float your boat, you could used almost any other herb or spice that floats yer boat. But the pepper, the pepper added zing!
scoochmaroo4 years ago
If you don't have Bisquick (which is a convenient thing to have on hand), you can make your own:

1C Flour
1 1/2tsp Baking Powder
1/2tsp Salt
1 TBS Shortening

Culturespy (author)  scoochmaroo4 years ago
Nice! I'll have to add that to the Instructable.
BSG4 years ago
(removed by author or community request)
Culturespy (author)  BSG4 years ago
No worries. I certainly understand your point though it is worth noting that Bisquick has been on the market since 1931. I'd say that still qualifies as old fashioned by many measures. Though the gals in our family still call it cheating.

Maybe I should post another recipe for making them from scratch and call it very old fashioned :)
Do it!
Archergal52 BSG4 years ago

But I dunno. I think my grandmother probably used self-rising flour (probably Martha White brand), which is pretty close to Bisquick, except for the fat you add to it.

And the buttermilk. I used to BEG her for any left-over biscuit dough. I loved biscuit dough.
branwren4 years ago
Any "biscuit" you have to have a "biscuit cutter" for isn't a biscuit. I'm an old country girl who has always made her biscuit from scratch. It ain't hard and doesn't include a bunch of ingredients. You don't roll em out, over worked dough makes for tough biscuits. Just pinch off a ball of dough, flatten it out, put it in the biscuit pan and turn it over. Pat some flour on the place you pinched, turn the dough and pinch another daub off. Why do ya have to make it hard?
Culturespy (author)  branwren4 years ago
Awesome! I'll look forward to seeing your Instructable. As the saying goes, there's more than one way to skin a cat!
Once they are baked, no one will ever know the difference. But I do prefer to bake them from scratch since we use all the basic ingredients anyway in other things. One less thing to buy at the store.
Bsem privet!!!
mm , i wanna eat