Supreme biscuits are a classic flaky and buttery baking powder biscuit that are quick to make and great any time of the day.
Biscuits
In many English speaking countries, biscuits similar to these supreme biscuits are a cookie or cracker. Here in the U.S. biscuits are a leavened quick bread that can be rolled or dropped from a spoon before baking. They are popular in all parts of the country and remain a classic accompaniment for breakfast, brunch and main dishes. Scones and shortcakes are different variations of biscuits that are sweeter and used for breakfast, brunch and desserts.
Biscuits contain a large amount of baking powder and a smaller amount of baking soda. When combined with the acidic sour milk, they create that extra rise that results in a light and airy texture. In the 1930’s, General Mills released and marketed the biscuit mix Bisquick, making it easy for home bakers to make fresh biscuits at a convenience and still remains in grocery stores today.
However, homemade biscuits really are not difficult to make. My 1944 version of the Royal Cream of Tartar Baking Powder Cookbook states that simple, familiar foods are American staples and you can have great success with homemade and down-to-earth recipes such as tender, fluffy biscuits. Read several tips on making biscuits below.
About this Recipe
This recipe is from my family’s recipe files. Biscuits were a household staple for my mom’s farm family. Growing up, I remember my mom making homemade biscuits a lot in the cold winter months but I enjoy making them year-round now.
This recipe is appealing to me since it comes together quickly and makes only 12 biscuits. I prefer to bake mine in a cast iron skillet, but they can also be baked on a baking sheet. I use both butter and shortening for this biscuit: to achieve a flaky texture from the shortening, and a rich taste from the butter.
Overmixing this recipe will result in a tough biscuit. Rather than re-rolling the scrapped dough, piece it together instead to cut the rest of the biscuits. It’s ok if your biscuits don’t look perfect due to this – I would rather have a light and flaky biscuit that looks homemade rather than a biscuit that might look better aesthetically but is tough and dense.
Make your own sour milk for this recipe (see tips below), or substitute buttermilk. Serve these biscuits warm with butter, jam or honey.
Tips for Supreme Biscuits
- Make your own sour milk for this recipe: add 2 teaspoons of white vinegar to the milk.
- Biscuits can be made in advance. Cover to prevent a crust from forming on top and place in refrigerator. Bring to room temperature prior to baking.
- Biscuits will keep at room temperature in a sealed container up to 48 hours.
- Freeze baked biscuits in an airtight container for up to 3 months.
- You can also freeze unbaked biscuits up to 3 months. Thaw in refrigerator, then bring to room temperature for about an hour before baking.
These biscuits go along great with:
Supreme Biscuits
Ingredients
- 2 cups all-purpose flour, sifted
- 1/2 tsp baking soda
- 4 tsp baking powder, or 1 tbsp + 1 tsp
- 1/2 tsp salt
- 2 tsp granulated sugar
- 1/4 cup shortening, cold and cut into pieces
- 1/4 cup unsalted butter, cold and cut into pieces
- 2/3 cup sour milk or buttermilk * see tips below to make your own sour milk
- melted butter, for brushing the baked biscuits
Instructions
- Whisk sifted 2 cups all-purpose flour, sifted , 1/2 tsp baking soda, 4 tsp baking powder, or 1 tbsp + 1 tsp, 1/2 tsp salt and 2 tsp granulated sugar together in large bowl.
- Using a pastry blender or a fork, cut in 1/4 cup unsalted butter, cold and cut into pieces and 1/4 cup shortening, cold and cut into pieces until crumbly.
- Add 2/3 cup sour milk or buttermilk and stir just until combined, do not over mix.
- Using both hands that have been floured, gently knead dough in the bowl to form a large ball of dough (kneading 6-8 times).
- Turn out onto floured surface and roll about 1/2” thick. Using 2 ¼-2 ½” round cutter, cut into biscuits. Do not completely re-roll scrapped dough, instead, press together to form another circle of dough and continue cutting.
- Place biscuits on either a greased baking sheet or greased round 10” or 12” cast iron skillet.
- Bake at 450°F for 10 minutes, or until golden on top.
- Brush hot biscuits with melted butter immediately after removing from oven. Serve warm.
Notes
- Make your own sour milk for this recipe: add 2 teaspoons of white vinegar to the milk.
- Biscuits can be made in advance. Cover to prevent a crust from forming on top and place in refrigerator. Bring to room temperature prior to baking.
- Biscuits will keep at room temperature in a sealed container up to 48 hours.
- Freeze baked biscuits in an airtight container for up to 3 months.
- You can also freeze unbaked biscuits up to 3 months. Thaw in refrigerator, then bring to room temperature for about an hour before baking.