There are so many great foods to enjoy with breakfast. Eggs, toast, fruit, bacon, cereal–but if you haven’t tried biscuits yet, you’re missing out! Biscuits are super versatile and can be enjoyed with all kinds of toppings, paired with soup or salad, or even served as a dinner roll. For this week’s GrubMaster Guide, we’re going to teach you how to bake the perfect biscuit right at home!
There are so many great foods to enjoy with breakfast. Eggs, toast, fruit, bacon, cereal–but if you haven’t tried biscuits yet, you’re missing out! Biscuits are super versatile and can be enjoyed with all kinds of toppings, paired with soup or salad, or even served as a dinner roll. Biscuits are also one of the great joys of life, but they can be hard to get right. When a biscuit comes out too dry or crumbly, it can ruin your mood before breakfast even starts. But if you’ve got the right ingredients and a bit of technique in your back pocket, you can master biscuits at home.
Check the GrubMaster Guide, we’re going to teach you how to bake the perfect biscuit right at home!
Best Bakery Biscuits Recipes
Biscuits
Equipment
- 1 Dutch Oven
Ingredients
- 4 Cup Floor
- 3/4 Cup Butter Flavored Shortening
- 1 Tbsp Salt
- 2 Tbsp Sugar
- 2 Tbsp Baking Powder
- 2 Tbsp Cultured Buttermilk Powder
- ¼ Cup Dry Non Fat Milk
- 1 ½ Cup Water
Instructions
- Prepare a fire (see How to Cook in a Dutch Oven) and arrange the coals for baking.
- Mix dry ingredients together in a large bowl. Cut in 3/4 cup of lard with a pastry blender or 2 knives until lard is in pea- to walnut-size pieces. Stir in milk until dough looks shaggy. Transfer to a floured work surface and knead just slightly until it comes together. Pat dough out 3/4 in. thick.
- Cut biscuits using a 2 1/2-in. round cutter, patting out scraps until all the dough is used.
- Arrange biscuits in a greased 4- or 6-qt. (10- or 12-in.) camp Dutch oven so they're touching but not scrunched. Cover with lid and coals as directed in How to Cook in a Dutch Oven.
- Cook biscuits until they are browned and puffed, 10 to 12 minutes.
- Remove pot from fire and uncover. Serve biscuits with butter and honey if you like.
Notes
Biscuit Mix
Equipment
- 1 Dutch Oven
Ingredients
- 4 Cup Floor
- 3/4 Cup Butter Flavored Shortening
- 1 tbsp Salt
- 2 tbsp Sugar
- 2 tbsp Baking Powder
- 2 tbsp Cultured Buttermilk Powder
- ¼ Cup Dry Non Fat Milk
- 1 ½ Cup Water
- 5 lbs Krusteaz Biscuit Mix
Instructions
- Prepare a fire (see How to Cook in a Dutch Oven) and arrange the coals for baking.
- Mix dry ingredients together in a large bowl. Cut in 3/4 cup of lard with a pastry blender or 2 knives until lard is in pea- to walnut-size pieces. Stir in milk until dough looks shaggy. Transfer to a floured work surface and knead just slightly until it comes together. Pat dough out 3/4 in. thick.
- Cut into 3 in round biscuits
- Re-roll left over dough and continue cutting biscuits
- Cook biscuits until they are browned and puffed, 10 to 12 minutes.
- Remove pot from fire and uncover. Serve biscuits with butter and honey if you like.