Biscuits are one of my favorite recipes to have on hand. They’re quick and easy to throw together at the last minute, making them the perfect food for stretching a meal like my homemade chicken noodle soup.
Of course, you might have to ignore the fact that they have very little nutritional value.
Hey, maybe nutrition is overrated. Maybe?
We can top them with some hot cooked apples, if it will make you feel better. (Hot cooked apples always make me feel better.)
I have a couple different biscuit recipes I use, depending on how much time I happen to have. This one is my go-to recipe because usually these can be mixed up and cut out by the time the oven is heated. Plus, it uses ingredients I regularly have on hand (always a bonus).
Measure the flour by scooping it with the measuring cup. . .
and leveling it off with a knife. Or your finger.
Dump the flour into a large mixing bowl and add the baking powder. . .
and the salt. Mix the dry ingredients together.
Cut the butter into small pieces. This is easily done with a large knife.
Next, you’ll mix the butter with the flour mixture. This is called “cutting” in the butter. They say you can use a fork or two knives to do this, but if you’re going to make biscuits more than this once, I’d encourage you to pick up a cutter like this one. You’ll thank me. (You’re welcome!)
Just keep pushing the cutter into the butter and flour, knocking the butter off if it starts to build up on the blades.You’re done with this step when there are no large chunks of butter left, and the mixture looks all evenly crumbly.
Measure the milk and drop in enough sour cream to make it rise to the 3/4 cup mark. Give it a little whisk with a fork, but don’t worry about making it perfectly smooth. Some lumps of sour cream are no big deal.
Pour the milk into the bowl with the butter and flour mixture.Isn’t there something pretty about bubbly stuff in a bowl. Or maybe it’s really gross.
Gently mix it together using a fork, spatula, or wooden spoon. Gently, gently. No over-mixing allowed.
When it’s mostly combined, you can use your hand to knead it inside the bowl a few times to incorporate the rest of the flour. Then dump it onto a lightly floured counter and knead it about six more times to completely mix it all together. Use your hands (my first choice) or a rolling pin to flatten it into a half inch thick disc.
Use a floured biscuit cutter, cookie cutter, or drinking glass to cut out the biscuits.
Place the cut biscuits on an ungreased pan and bake for 10 to 12 minutes.
They’re done when they look all golden and yummy.
This is one of those dishes that I rarely measure out. I usually just chop up however many apples are looking a little past their prime, spoon on some sugar, and sprinkle the cinnamon over the top. So, feel free to adjust this to fit your family’s preferences and to use up the apples from the bottom of your fridge.
To start, melt about four tablespoons of butter in the bottom of a pan over low heat. You want it melted, but not browned, if you can help it.
Peel and chop the apples so they’re in chunks that are all about the same size. This isn’t rocket science; you just want them to be able to cook at the same rate.
Toss the apples in the pan and add the sugar.
Sprinkle on the cinnamon and give a stir to combine.
Cover the pot and cook over low or medium-low heat, stirring occasionally. As the sugar melts and the juices release from the apples, they’ll start to look a bit soupy.
Keep cooking and stirring. Every few minutes, check to see how tender they are by poking them with a fork.
When they’re very tender (but NOT mushy!), remove the lid for the last few minutes of cooking. This will allow the sugar and juices to thicken into a syrup. Apples in a thickened syrup are almost too good to be true.
This recipe doesn’t make a whole lot, so you may want to make a little extra, especially if you happen to have a teenage boy in your house. Just sayin’.
Now, here are the handy printable recipes:
- 2 cups all-purpose flour
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1/3 cup butter
- 1/2 cup milk
- 1/4 cup sour cream
- Preheat oven to 450°.
- Stir together the flour, baking powder, and salt. Cut in the butter until the mixture resembles coarse crumbs.
- Combine the milk with the sour cream. Pour the milk mixture into the bowl with the flour mixture. Stir just until the dough clings together. Knead a few times in the bowl to incorporate all the flour.
- On a lightly floured surface, knead the dough a few more times and roll or pat to 1/2-inch thick. Cut the dough using a floured cutter and place on an ungreased baking sheet. Bake for 10 to 12 minutes, or until golden.
- Makes approximately 10 biscuits.
- 2 pounds apples, peeled and cut into half-inch chunks
- 4 Tablespoons butter
- 3 Tablespoons sugar
- 1/4 teaspoon cinnamon
- Melt butter in pan over low heat. Add chopped apples, sugar, and cinnamon. Cook, covered, over low or medium-low heat for about 15 to 20 minutes, stirring occasionally. When apples are tender, but not mushy, remove lid and cook for an additional 10 to 15 minutes until the juices have thickened into a syrup. Stir apples to coat with syrup and serve.