Best Grandpas Biscuits Recipes

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GRANDPA'S BISCUITS



GRANDPA'S BISCUITS image

This is the way my husband makes his old-fashioned, country-style biscuits. He had never measured the ingedients before we decided to publish the recipe for the grandchildren, so it was a joint effort (a real job) to measure, take notes and photograph as he made them today. The grandkids love Grandpa's biscuits, and they love to help him make them, so this was, most of all, a labor of love. These biscuits are so light and fluffy, I'm confident that you will love them, too! (P.S. Great for dumplings, also!)

Provided by Teresa G. @sokygal

Categories     Biscuits

Number Of Ingredients 4

9 cup(s) self rising flour, sifted (see **note)
3/4 cup(s) butter flavored shortening
1 2/3 cup(s) milk, whole or 2%
1 1/2 tablespoon(s) salted butter for brushing tops

Steps:

  • **NOTE: Not all 9 cups of flour will be incorporated into the biscuits. Approximately 3 cups will be left when finished. It will be reclaimed, and not go to waste, after the biscuits go into the oven. I recommend using White Lily brand self-rising white flour. If not available in your area, use the finest flour available.
  • Place oven rack in center position. Preheat oven to 390 degrees F. Gather ingredients and utensils/equipment. Line a baking sheet with aluminum foil.
  • Place a large sheet of parchment paper, or freezer paper, on a flat work surface.
  • Fill an average size flour sifter with self rising flour, to the 3 cup line (about an inch from the top,) and sift into a large bowl, 3 times for a total of about 9 cups of flour.
  • Spoon 3/4 cup of butter flavored shortening (Crisco) into the middle of the flour.
  • Use the edge of the spoon to cut the shortening into the flour, turning bowl frequently as "cutting in." Work from the center, pulling in a bit of the flour surrounding the shortening with each cut (there will be untouched flour remaining on the outer edge of the bowl; see photos.)
  • Continue "cutting in" the surrounding flour until shortening is pea size.
  • Pour about 1/3 of the milk over the middle, "cutting in" with spoon and turning bowl as working. Repeat with 1/2 of the remaining milk, then repeat again with remaining milk.
  • "Cut in" flour, and dust top of dough with flour, until dough is no longer too sticky to be formed into a ball with hands.
  • Loosely form dough into a ball; place on one side of the parchment/freezer paper lined flat surface. Pour excess flour remaining in bowl onto other side of paper.
  • Smooth flour over paper; place ball of dough in center; sprinkle dough with some of the flour, and lightly roll dough in flour.
  • Pick up dough; lightly knead into a ball with hands, adding a little flour as you go, until dough is barely no longer sticky (do not over-knead or over-flour because you will end up with hockey pucks, lol!)
  • Smooth flour on paper; place ball of dough on flour; gently press dough into a circle or oval shape, no more than 1/2 inch thick.
  • Use a biscuit cutter, or rim of drinking glass, to cut out rounds of dough.
  • Place rounds, flour side down, on foil lined baking sheet.
  • Gently form remaining scraps of dough into another oval; repeat cutting rounds until all dough has been formed.
  • Bake in preheated oven for 20 minutes; remove from oven; use a fork to rub a pat of softened butter over each biscuit; or brush with melted butter.
  • Return biscuits to oven, for an extra 3 to 5 minutes, to lightly brown (keep an eye on them.)
  • While biscuits are baking, place sifter in a clean bowl or over clean paper; pick up the flour-covered paper; empty remaining flour into sifter; shake and sift over bowl/paper until all that remains are bits of dough; discard dough bits; empty flour into airtight container, seal and reserve for another use.
  • Serve hot with softened butter, jam, honey, gravy, country ham, sausage or whatever your heart desires. Keep extra biscuits in an airtight container or bag.

BIG BATCH OF GRANDMA'S BISCUITS WITH MOLASSES BUTTER



Big Batch of Grandma's Biscuits with Molasses Butter image

"My grandma's biscuits were a must on our table. My grandpa would pour molasses onto a plate, then cut in a big chunk of butter with a fork. Dipping a warm biscuit into the mixture is pure bliss!" says Katie

Provided by Katie Lee Biegel

Categories     side-dish

Time 50m

Yield 12 to 15 biscuits

Number Of Ingredients 10

Cooking spray
2 1/2 cups all-purpose flour, plus more for dusting
1 1/2 sticks unsalted butter (1 stick cubed and chilled, 1/2 stick melted)
1 tablespoon baking powder
1 teaspoon kosher salt
1 teaspoon sugar
1/4 teaspoon baking soda
1 cup buttermilk
1 stick unsalted butter, at room temperature
2 to 3 tablespoons molasses

Steps:

  • Make the biscuits: Preheat the oven to 400 degrees F. Coat a baking sheet with cooking spray.
  • In a large mixing bowl, combine the flour and the cubed butter. Using a pastry blender, cut the butter into the flour until it resembles a coarse meal. Stir in the baking powder, salt, sugar and baking soda. Form a well in the center of the flour mixture and pour in the buttermilk. Mix with a fork until all of the ingredients are incorporated and the dough begins to come together into a ball. (The dough will be slightly dry.)
  • Dust a clean work surface with flour, coat your palms and rub some on a rolling pin. Turn out the dough onto the work surface. Knead the dough for 1 to 2 minutes, folding it over onto itself each time. Roll out the dough until about 1/2 inch thick. Dip a 3-inch biscuit cutter or the rim of a 3-inch-wide glass in flour and then cut out the biscuits. Reshape the leftover dough into a ball, roll it out again and cut out more biscuits. Repeat until the dough is gone.
  • Place the biscuits on the baking sheet and bake until the tops are golden brown, 10 to 15 minutes. While the biscuits are still hot, brush with the melted butter.
  • Make the molasses butter: Stir the butter and molasses together to combine. Serve the warm biscuits with the molasses butter.

GRANDPA'S SPECIAL BUTTERMILK BISCUITS



Grandpa's Special Buttermilk Biscuits image

What makes these biscuits special? I use a soft winter wheat flour, or cake-four, such as Swan's Down or White Lily, to keep the biscuits soft and moist. If you aren't using butter in your biscuit recipes, they won't be as flaky on the outside as they can be. This recipe gives you the benefits of both shortening and flour--as well as the wonderful flavor of buttermilk! Enjoy.

Provided by Grandpa Harry

Categories     Breads

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 8

2 cups cake flour (White Lily or Swan's Down)
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon granulated sugar
1/2 teaspoon salt
2 ounces unsalted butter, chilled,diced
2 ounces shortening
7 fluid ounces buttermilk

Steps:

  • Preheat oven to 350°F (175°C).
  • Combine the cake flour, baking powder, baking soda, sugar, and salt in the bowl of a food processor outfitted with a plastic blade.
  • Pulse until well-blended.
  • Add the butter and shortening and pulse until mixture resembles coarse meal, about 5 seconds.
  • Transfer mixture to a bowl and add the buttermilk.
  • Stir with a fork until it forms a dough.
  • Drop spoonfuls of the mixture onto a greased baking sheet, 1-inch apart from each other.
  • The dough may also be spooned on top of savory fillings to form a crust.
  • Bake until slightly golden, about 20-25 minutes.

Nutrition Facts : Calories 334.1, Fat 17.8, SaturatedFat 7.5, Cholesterol 21.7, Sodium 406, Carbohydrate 38.4, Fiber 0.8, Sugar 2.5, Protein 5

GRANDPA'S COOKIES



Grandpa's Cookies image

My grandpa, a widower, raised his three sons on his own and did all the cooking and lots of baking. I can still picture him making these tasty cookies. -Karen Baker, Dover, Ohio

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 5 dozen.

Number Of Ingredients 8

1 cup butter, softened
2 cups packed brown sugar
2 large eggs
1/4 cup water
1/2 teaspoon vanilla extract
3-1/2 cups all-purpose flour
1-1/2 teaspoons cream of tartar
1-1/2 teaspoons baking soda

Steps:

  • Cream butter and brown sugar until light and fluffy. Beat in eggs, water and vanilla. In a separate bowl, whisk together remaining ingredients; gradually add to creamed mixture, and mix well. , Shape into two rolls; wrap in plastic. Chill 4 hours or overnight. , Preheat oven to 375°. Cut rolls into 1/4-in. slices; place 2 in. apart on greased baking sheets. Bake until lightly browned, 8-10 minutes. Remove to wire racks to cool.

Nutrition Facts : Calories 84 calories, Fat 3g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 60mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.

SOUTHERN BUTTERMILK BISCUITS



Southern Buttermilk Biscuits image

The recipe for these four-ingredient biscuits has been handed down for many generations. -Fran Thompson, Tarboro, North Carolina

Provided by Taste of Home

Time 30m

Yield 8 biscuits.

Number Of Ingredients 4

1/2 cup cold butter, cubed
2 cups self-rising flour
3/4 cup buttermilk
Melted butter

Steps:

  • In a large bowl, cut butter into flour until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Turn onto a lightly floured surface; knead 3-4 times. Pat or lightly roll to 3/4-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. , Place on a greased baking sheet. Bake at 425° until golden brown, 11-13 minutes. Brush tops with butter. Serve warm.

Nutrition Facts : Calories 222 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 508mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.

GRANDMA'S BAKING POWDER BISCUITS



Grandma's Baking Powder Biscuits image

This is my grandmother's biscuit recipe. It is my all-time favorite and has a really good flavor to it. Be sure not to roll out too thin, you want high biscuits! I usually just pat out the dough to the desired thickness, usually 1/2 inch.

Provided by IMACOOKY1

Categories     Bread     Quick Bread Recipes     Biscuits

Time 25m

Yield 12

Number Of Ingredients 8

2 cups all-purpose flour
2 tablespoons white sugar
4 teaspoons baking powder
½ teaspoon cream of tartar
½ teaspoon salt
½ cup vegetable shortening
1 egg
⅔ cup milk

Steps:

  • Preheat an oven to 450 degrees F (230 degrees C).
  • Sift flour, sugar, baking powder, cream of tartar, and salt into a bowl. Use a pastry cutter to chop vegetable shortening into the flour mixture until it resembles coarse crumbs. Whisk egg and milk together in a separate bowl and slowly add milk mixture to flour mixture, stirring as you pour, until dough is moistened and well-mixed. Drop dough by spoonfuls onto an ungreased baking sheet.
  • Bake in the preheated oven until biscuits have risen and are golden brown, 10 to 12 minutes.

Nutrition Facts : Calories 173.3 calories, Carbohydrate 19.1 g, Cholesterol 16.6 mg, Fat 9.4 g, Fiber 0.6 g, Protein 3.1 g, SaturatedFat 2.5 g, Sodium 271.3 mg, Sugar 2.8 g

DADDY'S BISCUITS



Daddy's Biscuits image

Provided by Trisha Yearwood

Categories     side-dish

Time 30m

Yield 12 servings

Number Of Ingredients 4

Cooking spray
4 tablespoons vegetable shortening
2 cups self-rising flour (see Note), plus more for dusting
3/4 cup buttermilk, well shaken

Steps:

  • Preheat the oven to 450 degrees F. Lightly grease a 9-inch cake pan with nonstick cooking spray.
  • Using a pastry blender or two table knives, cut the shortening into the flour until it resembles coarse meal. Use a fork to stir in the buttermilk to make a soft dough, or until the dough comes together and leaves the sides of the bowl. Continue stirring with the fork until all the flour is worked into the dough, then turn the dough out onto a lightly floured board and knead 3 or 4 times until smooth and manageable.
  • With your hands or floured rolling pin, flatten the dough to a thickness of 1/2 inch. Cut the dough with a 2 1/2-inch floured biscuit cutter. Place the biscuits in the cake round 1 inch apart for crisp biscuits or almost touching for softer biscuits. Bake until lightly browned, 10 to 12 minutes.

J.P.'S BIG DADDY BISCUITS



J.P.'s Big Daddy Biscuits image

This recipe will produce the biggest biscuits in the history of the world! Serve these gems with butter, preserves, honey, gravy or they can also be used as dinner rolls...you get the picture. The dough can also be prepared several hours, and up to a day ahead of time. If so, turn dough out onto aluminum foil that has been either floured, lightly buttered or lightly sprayed with cooking spray. Roll up foil until it is sealed, and refrigerate. Don't be surprised if your biscuits rise even higher because the baking powder has had more time to act in the dough. You may have to make a few batches before you get desired results: desired results equals huge mongo biscuits.

Provided by John Pickett

Categories     Bread     Quick Bread Recipes     Biscuits

Time 45m

Yield 6

Number Of Ingredients 6

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon white sugar
⅓ cup shortening
1 cup milk

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl.
  • Turn out onto a floured surface, and knead 15 to 20 times. Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet.
  • Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.

Nutrition Facts : Calories 282 calories, Carbohydrate 36.4 g, Cholesterol 3.3 mg, Fat 12.6 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 3.4 g, Sodium 648.9 mg, Sugar 4.1 g

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