Kitten Head Biscuits
This is a Basic Drop or Rolled Biscuit 101 recipe, perfect for beginners. They are so quick & easy to make, why would you "whop" a can or use a biscuit mix when you could have fresh & preservative-free? Once you get the basic idea, check out some of the variations and share some of your own creations. Savory biscuits are usually drop biscuits, but sweet biscuits can go either way. Few things in life are more fun than playing with your food.
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- 2 c
- all-purpose flour** (see note in step #1)
- 3 tsp
- baking powder**
- 1 tsp
- 1/2 c
- crisco shortening or butter
- 1 c
- milk or buttermilk
- melted butter, optional
- 1/2 c
- finely shredded cheddar cheese & 1/2 tsp. garlic salt or garlic powder*** (see step #11)
- 2 Tbsp
- parmesan cheese
- finely grated onion and/or peppers
- cooked, crumbled & drained sausage with some shredded cheese**** (see step #12)
- 3-4 Tbsp
- white sugar, with more for sprinkling over the tops--great for strawberry shortcakes@@ (see step #13)
OR, if you want a crispy bottom on your biscuits, pour a few tablespoons of cooking oil on a rimmed cookie sheet and place in the oven to heat up while you're making the biscuit dough.
If you don't have the cookie sheet with oil heating up in the oven (see Step #2), you can let the dough rest for a few minutes before spooning onto the cookie sheet. Some folks swear this makes a lighter, fluffier biscuit.
NOTE FOR ROLLED BISCUITS: If you really want to, you can sprinkle a little flour on a flat surface, dump out the dough, knead for about 20 times, then roll out the dough to about 1/2" thick with a floured rolling pin. Double the dough ONE TIME so that it's about 1" thick. (This makes for easy biscuit separation after baking.) Cut out the biscuits with a 2" round biscuit cutter (or jelly glass, if you are "old school"), brush off the excess flour with a pastry brush, and place on the prepared cookie sheet.