Homemade Biscuits

Hey everyone, it' s been awhile. Sorry.  I promised this instructable back 2009 when I made my breakfast pastie "ible" (here). Here it is finally.

In this instructable I'm making garlic cheddar biscuits, but to make regular biscuits just leave out the garlic juice, garlic powder, and cheddar cheese. Once you get used to making these, you can have the first pan of biscuits coming out of the oven in around 30 minutes, beginners will take more like 45.


P.S. the photo tags are acting up again, I'll have to try and add them later.

You need -

• 1 cup butter
• 5 1/4 cup flour
• 3 Tbsp baking powder
• 1 tsp salt
• 2 1/4 cups fresh squeezed goat milk - check here to learn how (if you had to you could use the stor bought cow milk, but it's not the same.)

To make garlic cheddar you also need -

• Shredded cheddar cheese (approx 1 1/4 cup
• Garlic juice (about a tsp)
• Garlic powder (about a tsp)
• parsley for color (around a tsp as well)

Pre-heat oven to 425 degrees before starting!

Toss the sticks of butter on a plastic plate and, slowly warm them in the microwave. Start with 10 seconds, then go with 5 seconds each time until it's soft. when soft put the butter in the mixer. 

After you put the soft butter in the bowl you need to add all the dry ingredients and mix until the butter has been cut into the flour evenly.  

once you add the liquid you need to knead the dough as little as possible. Add enough milk to get it to a nice consistency and then stop pouring, stop kneading as soon as it's ready. Then pull it out of the bowl and onto a floured counter.

Before you actually roll it out, you nee to knead it some, get it nice and consistent. when you have it all feeling right then you can start rolling. Take a rolling pin and roll the dough out till it's around 1" thick or so. Press the rolling pin into the middle of the dough to create a divot, that's where you'll fold it.

Lightly sprinkle the dough with flour and spread it around evenly. Then you fold it over, that way when you cut out the biscuits, they will seperate easily in the middle, and not try to tear the whole biscuit to pieces when you pull it apart.


now that the dough is really thick you need to roll it even more. Evenly roll it out to slightly thinner than the biscuit cutter, then your ready.

this is a puzzle game. The less you do to the dough the better the biscuits, thus  - the biscuits from the first rolling will be better than those from the second, the third, etc.

So, on the first rolling you need to get as many biscuits as possible. When you cut out as many as you can, remove them, put them on some pans, wad up the rest of the dough and repeat step 5.

In the oven, 425 degrees, 12 minutes. When the time is up, pull them out, open one and check the center, if it's not doughy, your good.  

I like to eat them with chicken patties, eggs, sausage, honey on them, grape jelly on them, eat em plain, smother them with sausage gravy. Trust me, you'll love them.