Instant biscuits

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Why is it that when I go to do a search for a biscuit recipe, all the recipes call for Bisquick? I’m typing up our biscuit recipe for somebody, and was having some issues typing the instructions (I’ll post it here when I’m done). Our recipe right now is just a list of ingredients, a temperature, and a time to bake them, but I needed a better explanation. Since the recipe is similar to the Betty Crocker recipe, I headed to their site.

I am so disappointed. I expected to find a from-scratch recipe, but I can’t find one. Almost every single basic biscuit recipe I find calls for Bisquick. Sure, that’s easy, but we don’t generally keep that in the house (and on the rare occasion we do have it, it’s a homemade version).

Why is everything so instant today? With a million and a half recipes out there on the internet, why are the easiest to find the ones that aren’t actually from scratch?

Now. . .if I could just find a way to make the delicious biscuits WITHOUT using shortening, and using a better fat. . .

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5 thoughts on “Instant biscuits”

  1. It is really sad, that we (those of us in our 40’s and younger) are living in a generation, who do not know how to cook/bake from scratch.

    I wonder, if it has anything to do with the movement of women going to work? My mom did not work outside of the home. But she used all of the conviences of “instant” biscuits, cakes and breads while we were growing up.

    Could it be that Home Ec is not taught like it used to be? When I was in school we had to take Home Ec I and II to graduate. When I was homeschooled, my 11th and 12th grades I took 2 more years. I loved learning about how to make a home. Or that it is being dropped altogether? I taught in 2 Christian schools, that did not think it was a “necessity.”

    Funny thing, my husband’s biscuits look and taste way better than mine. He likes to make them, when he has time. If not we settle for mine. 🙂

  2. Joy – I’ve wondered how they’d work with butter. Now – just to work up the courage to try it. Thanks for letting me know it works well for you! I imagine the flavor difference from shortening to butter would be amazing!

  3. Melody, I make mine using butter and whole wheat pastry flour. I was surprised at how well they turned out with the butter! I can look for my recipe if you would like but yours may work well too.

  4. Tammy – thank you! We have a Betty Crocker cookbook too. It’s not brand new, but everything in it is mostly from scratch. It works well for us!

    How do they turn out with the oil in place of the shortening? I’ve not been brave enough to try it.

  5. For my wedding shower, someone gave me a Betty Crocker cookbook that was an exact reproduction from 1950. I don’t have many recipes in it that I use, but I have found the biscuit recipe to be really good!

    Sift together: 2 cupts sifted flour, 2 1/2 tsp. baking powder and 1 tsp. salt, cut in finely 1/4 cup shortening (I always use oil), stir in 3/4 cup milk.

    Round up on lightly floured cloth-covered board. Knead lightly. Roll or pat out about 1/2″ thick. Cut. Place on ungreased baking sheet. bake until golden brown. Serve piping hot with butter and also jelly, honey, syrup, etc.

    Temperature: 450*, Time: Bake 10-12 min., Amount: 20 1 3/4″ biscuits (I always cut mine with a glass, so I get less biscuits.)

    What’s really neat about the recipe is that it is a “Key” recipe, and then the rest of the page has variations. So you can make them a whole bunch of different ways.

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