A while back, I posted my recipe for chicken pot pie, which included a reference to homemade biscuits. Now, I wasn’t even thinking about some of you not having much experience with biscuits. Of course, I knew that people in England call cookies biscuits, but I never even thought about y’all missing out on the thing that we call biscuits.
Well, I’m sorry it’s taken me so long to respond for your request for a recipe. For one thing, I was stumped about the measurements. I know you all use metric now, and I really wish we Yankees could figure out how to convert ourselves and join the rest of the world. And it makes me wonder – when you converted, how did you manage to make all the old recipes you knew and loved without the old measures? It’s got to be hard to convert recipes while keeping relatively round numbers. Do you have Tablespoon and Teaspoon measures over there, or just 10 ml and 5 ml measures?
Well, I’m going to leave it up to you folks to convert the measures. The recipe I use is very similar to this one. The only problem I see with this recipe is that it claims to make three dozen biscuits. I think it would make more like one dozen, at least in the size and shape I bake ‘em in.
The other hang-up I had with typing in a biscuit recipe is that it’s very difficult to learn how to make a good biscuit just by reading a recipe. It’s really something that you kind of have to watch someone doing to get a feel for, kind of like making a pie crust. So I waited till the next time I made biscuits, and I invited the world into my kitchen. Here’s the don’t laugh part.
Unfortunately, the memory card on my little camera ran out just as I was going to cut out the biscuits, but I think it’s pretty obvious what happens next. You cut them out just like roll-out cookies. I put them on a baking sheet covered with parchment paper and stuck them in the oven till they looked like the picture above.
I hope that helps, and enjoy!
thanks for the video, I think in Scotland (UK) I’d call those scones, we make them them sweet – split and spread with butter and jam – or savoury – grated cheese mixed in before baking – yummy
jenny
Thanks for the recipe and I wouldn’t worry about the metric measurements – although we’re all taught in metric in the UK, a lot of us learnt to cook from mothers and grandmothers so we cook in imperial (tsp, tbsps, ounces etc).
I’ve got a set of cups for following American recipes but the one thing that stumps me is when it says a stick of butter – I have no idea how much that looks like or weighs, so I guess and most of the time it turns out OK.
I would also call these scones and being a good westcountry girl I’d have them with jam and clotted cream
I’m Aussie, but my mother’s American so we have a ton of American cookbooks.
We have a handy dandy Imperial-metric conversion table magnet on the fridge, so I can figure out oven temperatures and how big two ounces actually is in metric (i.e. the only system I actually understand). It makes it really easy.
Also, I belong to the “near enough is good enough” school of cooking, so I’m quite happy just pretending Aussie cups and spoons are exactly the same as US. It’s always worked for me.
Carrie I think a stick is 4oz
jenny
actually, a stick is 1/2 a cup, or 8 oz.