You Are Making Your Biscuits Wrong!

Follow the recipe on the side of a Bakewell Cream can and you'll get perfect biscuits every time.
If Bakewell Cream is unavailable in your neck of the woods:
http://www.newenglandcupboard.com/
 
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lleechef

The only time I make biscuits is after I've made chicken fried steak......that's because I have left-over buttermilk.  They are quite easy to make from scratch and are very light and lovely.  You must not overwork the dough.  I would love to taste the famous biscuits at the Loveless Cafe.

The Loveless Cafe has received mixed reviews lately on Roadfood. The original owners sold the place and as often happens when ownership changes, things change.

If I renamed mine hockey pucks, I make them perfectly.

You can also buy Bakewell Cream from King Arthur
 
Am I the only one who makes baking mix from scratch? 

My mom makes the best biscuits-lard, buttermilk, Lily White four.  My dad liked his biscuits a little crisp so my mom would place the biscuit pan with about 1T of lard  in the oven while it was preheating.  After cutting out the biscuits Mom would turn them over once in the hot pan to coat them on both sides with melted lard.  The best.

Here is my grandma's recipe, tweaked to make it even better...made this today...lightest, fluffiest biscuits ever!
 
2 cups all purpose flour
1 TBSP baking powder
1 tsp salt
1 heaping TBSP pancake mix
1/3 cup oil
1/3 cup milk (I used nonfat because that's what I drink)
1/3 cup buttermilk
 
sift dry ingredients into bowl, add wet ingredients, and mix with fork til combined.  Knead very lightly 10 times.   Pat into square and divide into 8 equal portions.   Place in very well oiled metal pan, making sure that top and bottom of each biscuit are greased with pan oil.   Bake at 450 degrees F for 14 minutes.
 

I get a six-grain flour from the Amish bulk store.  I've been experimenting with adding that to my biscuit recipe so that they have great flavor but also rise.  I've also found that a butter/shortening mix works best. 
 
My biscuits are getting better each time and eventually I'll have something worth sharing.  But until then, I'm eating a lot of mistakes. 

I make biscuits a lot, since I learned how to many years ago in Jr. High Home Ec class.  Mine tend to be a bit heavy and crumbly (that White Lily flour is kinda hard to find for us Yankees) but they are still good, and very easy to make.  Buttermilk really works better than regular milk,  it gives them tenderness and a bit of a tang.  I'm about to make sweet potato biscuits for the first time, for Thanksgiving tomorrow.  I bought a church cookbook from someone at work and he keeps bugging me to make something from it, so I will give them a try.  I've had them before with ham and red-eye gravy and liked them a lot.  Will report on how they turn out.

Sweet potato biscuits are a hit!  Made 'em early this morning because they needed a higher oven temp. than the rest of the meal, and will heat them up at dinnertime.  But I sneaked one for breakfast, and they were great!  Easy to make, too.  They will now be a part of my biscuit repetoire.