My favorite things about the fall are definitely all things apple and pumpkin, with a dash or nutmeg and/or cinnamon. Yes.
Earlier this fall (when it was randomly 80 degrees, to explain the clothing in the image below) that meant apple butter – something I have to make at least once every fall. Apple butter can’t be made without its sidekick – biscuits!
Now I definitely pull out a can of Grands from time-to-time myself or make do with a step up (Bisquick drop biscuits.) Today I decided it was time for the real deal.
If you’ve never tried this, it’s super easy. And the extra effort of whipping these up takes so little time and promise – the taste is well worth it. I used this simple Betty Crocker recipe, with only 6 ingredients.
- 2 all-purpose flour
- 1 tablespoon sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup shortening, butter or margarine
- 3/4 cup milk
Heat your oven to 450°F. In a medium bowl, stir the first four ingredients until mixed. Then cut in your butter (or shortening or margarine, whichever you prefer) using a pastry blender or fork. Stop once the mixture looks like fine crumbs. Stir in the milk until you form a dough. It’s ready when the dough fully pulls away from the side of the bowl.
Lightly sprinkle flour over a cutting board or countertop. Place dough on floured surface; gently roll in the flour to coat. To knead dough, fold dough toward you. With the heels of your hands,
lightly push dough away from you with a short rocking motion. Move dough a quarter turn and repeat 10 times. Dough will feel springy and smooth.
On the floured surface, flatten dough evenly, using hands or a rolling pin, until dough is 1/2 inch thick.
Before cutting each biscuit, dip a 2 1/2-inch round cutter into flour to lightly coat it so it will cut cleanly through the dough without sticking. To cut, push the cutter straight down through the dough without twisting or turning. Cut the biscuits as close together as possible. On an ungreased cookie sheet, place biscuits about 1 inch apart for biscuits with crusty sides, or place with sides touching for biscuits with soft sides.
Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.
In 10 minutes, these were ready to go! Nice and fluffy.
Even my sous chef approved.