2 cups sifted flour
1/4 tsp. cream of tartar
4 tbsp. baking powder
2/3 cup milk
2 tsp. sugar
1/2 cup Crisco
1/4 tsp. salt
Preheat oven to 450°F. Sift dry ingredients together. Cut in the Crisco with a pastry blender. Mix in the milk, being careful not to over mix. Kneed gently in a few strokes and roll out to ½-inch thickness. Bake about 10 minutes or until lightly brown.
3 medium Granny Smith apples, peeled and large diced
1 tsp lemon juice
3 Tbsp butter
¼ cup heavy cream
1 Tbsp flour
½ cup light brown sugar + 2 Tbsp reserved
1 tsp cinnamon
¼ tsp salt
12 large biscuits (I used canned but not flaky layers)
⅔ cup powdered sugar
¼ cup heavy cream
Preheat oven to 350°
Grease a large (10″) cast iron skillet with butter, set aside.
Put diced apples into a medium sauce pan and sprinkle with lemon juice, stirring to coat. Add in 3 Tbsp butter and heavy cream. Set aside.
In a bowl whisk together flour, ½ cup light brown sugar, cinnamon and ¼ tsp salt. Add this to apples and stir to coat. Heat mixture over medium low heat until apples soften and a thick sauce is created, stirring frequently, about 7 minutes. Remove from heat.
Place biscuits in pan, completely covering bottom and overlapping slightly, if need be.
Pour apple mixture evenly o top of biscuits and sprinkle with reserved 2 Tbsp pf light brown sugar.
Bake for 30-35 minutes until biscuits are golden brown.
Mix powdered sugar and heavy cream in a small bowl until smooth and drizzle on top of biscuits.
2 cups Bisquick
1/2 cup sour cream
1/2 cup 7-up or other lemon lime soda
1/4 cup melted butter
Cut sour cream into biscuit mix, add 7-Up. Makes a very soft dough.
Sprinkle additional biscuit mix on board or table and pat dough out. Melt 1/4 cup butter in a 9 inch square pan. Place cut biscuits in pan and bake at 450 degrees for 10 – 15 minutes or until golden brown.
* You can also make these as drop biscuits in the pan.
1 cup flour, plus more as needed
1 cup Bisquick
4 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon baking soda
4 tablespoons butter, room temperature
1 cup milk
Preheat oven to 450 degrees.
Add the flour, Bisquick, baking powder, sugar, salt, and baking soda to a large mixing bowl. Stir well to combine the dry ingredients thoroughly.
Add two tablespoons of the butter to the dough and use a spoon to press it into the flour mixture. I find it easiest to smear the butter against the sides of the bowl while working it into the flour. Once the first two tablespoons are completely incorporated, add in the last two tablespoons and repeat the process.
Pour in the milk and stir with a spoon until just combined. The dough will likely be too wet. Add in more flour, one tablespoon at a time, until the dough is just dry enough to handle. Dough should come away clean from your fingers when you touch it, but stick to your fingers if you pinch it.
Dump dough onto a well floured work surface. Sprinkle lightly with flour.
Fold dough over on itself three times.
Use your hands to pat the dough to 3/4 of an inch high.
Cut dough out with biscuit cutter and place on baking sheet. Let sit 5 minutes before baking.
Bake for 15 minutes or until tops are just beginning to turn golden. Do not over bake these!