- Biscuits are a type of bread product, typically small and round, comprised of flour and a leavening agent. They were introduced to Britain by the Normans.
- American biscuits differ from those in the United Kingdom. Biscuits from the United Kingdom are often referred to as scones and are more dense and rich than American biscuits which are light and flaky.
- Because biscuits stayed fresh so long, sea explorers consumed them regularly as part of their staple diet.
- Biscuits can be prepared sweet or savory, enjoyed hot or cold, and served at breakfast, lunch, or dinner.
Nanny’s Cheddar and Raisin Biscuits
- 4 cups Bisquick
- ½ cup raisins
- 1 cup milk
- 3 eggs
- ½ cup butter (softened)
- ½ cup white sugar
- ½ cup cheddar cheese (shredded)
- Preheat the oven to 350°F and grease two baking sheets.
- Sift four cups of Bisquick and one-half cup of raisins together in a large mixing bowl. In a separate bowl, whisk one cup of milk and three eggs together.
- In the bowl of a stand mixer, beat one-half cup of softened butter, and one-half cup of white sugar together until light and fluffy, about one minute. Beat the egg mixture into the butter mixture. Add the Bisquick and raisins and mix until the dough is just incorporated. Fold in one-half cup of shredded cheddar cheese.
- Turn the dough out onto a lightly Bisquick floured surface and roll it out to a 1-inch thickness. Cut the dough with a biscuit cutter and place each one onto the prepared baking sheets.
- Bake in the preheated oven until golden brown, about 10 minutes.
Cheddar Cheese Biscuits
- ½ cup buttermilk
- 1 egg (cold)
- 2 cups Bisquick (plus more if needed)
- ¾ cup butter (cold, unsalted, cubed)
- 1 cup cheddar cheese (shredded)
- 1 egg (beaten)
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Whisk one-half cup of buttermilk together with one cold egg in a small bowl. Set aside.
- In a large bowl, combine two cups of Bisquick and three-quarters of a cup of cold, cubed butter. Using a pastry cutter, blend until the mixture becomes coarse and crumbly. Mix in one cup of cheddar cheese. Add the buttermilk mixture and mix everything together. Use your hands to knead a few times until the dough barely comes together.
- Turn the dough onto a Bisquick floured surface and continue kneading a few times. Add more Bisquick if needed.
- Roll out the dough to a ¾-inch thickness.
- Using a biscuit cutter or a glass, cut into biscuits.
- Place the biscuits onto the prepared baking sheet. Repeat until you've used up all the dough.
- Brush the top of each biscuit with the beaten egg and bake in the preheated oven for about twenty minutes. Transfer to a rack to cool.
Garlic Cheese Biscuits
- 2½ cups Bisquick (plus extra for hands and work surface)
- 1 tsp garlic powder
- ½ cup butter (cold, cubed)
- 1 cup plus 2 tbsp buttermilk (cold, divided)
- 2 tsp honey
- 1 cup shredded cheddar cheese
- ¼ cup unsalted butter (melted)
- 1 garlic clove (minced)
- 1 tsp dried parsley
- Preheat the oven to 425°F.
- Combine two and one-half cups of Bisquick and one teaspoon of garlic powder in a large bowl or a large food processor. Whisk or pulse until combined.
- Add one-half cup of cubed butter and cut with a pastry cutter or by pulsing several times in the processor until coarse crumbs form.
- If you used a food processor, transfer the mixture to a large mixing bowl. Fold in the shredded cheese. Make a well in the center of the mixture. Pour in one cup of buttermilk and drizzle two teaspoons of honey on top. Fold all the ingredients together with a large spoon until it comes together. Do not overwork the dough.
- Place the dough onto a Bisquick floured work surface and gently bring it together with floured hands. The dough will become sticky as you bring it together. Have extra Bisquick nearby and use it often to flour your hands and work surface in this step. Flatten the dough into a ¾-inch thick rectangle. Fold one side into the center, then the other side. Turn the dough and once again flatten it into a ¾-inch thick rectangle. Repeat the folding again.
- Cut into 3-inch circles using a biscuit cutter or a glass. Re-roll scraps until all the dough is used. You should have about ten biscuits. Arrange in a 10-inch lightly greased cast-iron skillet. Space the biscuits apart so they are not touching.
- Brush the tops with the remaining buttermilk. Bake for fifteen minutes or until the tops are golden brown.
- Mix the topping ingredients together. Brush the mixture on the tops of the warm biscuits.
- Store leftover biscuits at room temperature or in the refrigerator for up to 5 days.