Almost Too Easy Biscuit Recipe

IMG_0169

I have known my friend Larry for going on 18 years. When we met, it was love at first site. We quickly became inseparable friends. I was (and always will be) mesmerized by the beautiful tornado of jokes and laughter that is Larry.

For many years he has made these biscuits for his friends and family – he loves to cook as much (or more) than I do. If you were lucky enough to get eat these “out of the world biscuits” then you probably asked for the recipe. I know I did! Larry always said that there wasn’t one. It was a recipe that his old school Grandma had taught him. How much flour? You fill it up to about this high. How much salt? This much (holding the salt in his hand).

I have watched him make these biscuits several times. I have made several delicious “versions”, however, I know for a fact that I have never nailed it. Larry came down to visit for the 4th of July and I hatched a plan to document how to make his almost too easy biscuit recipe.

Lucky me, he is a fantastic photographer – so I got some pointers on how to use my camera better too!

The biggest take away from watching him work his biscuit magic is that less is more. I called it the almost too easy biscuit recipe for a reason. The biscuits aren’t complicated at all. You will try to complicate it – I promise. I know I did. Keep it simple!

Here is a step by step by step hand holding account of how you can make these lip smacking, finger licking, melt in your mouth, straight from heaven biscuits! 

There are moments in your life that are golden. Most of the time you don’t know it until later. Getting to make my bestie’s Grandma’s biscuits qualifies as said golden moment. Life is beautiful, my friends!

Almost Too Easy Biscuit Recipe
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
These biscuits will land you a husband and/or a wife. They will fix any argument and even cure headaches. They are so good that you won't mind it when you get fat from eating them daily! Sometimes old school is the best school when it comes to things like making biscuits.
Servings Prep Time
10 Biscuits 20 Minutes
Cook Time
30 - 45 Minutes
Servings Prep Time
10 Biscuits 20 Minutes
Cook Time
30 - 45 Minutes
Almost Too Easy Biscuit Recipe
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
These biscuits will land you a husband and/or a wife. They will fix any argument and even cure headaches. They are so good that you won't mind it when you get fat from eating them daily! Sometimes old school is the best school when it comes to things like making biscuits.
Servings Prep Time
10 Biscuits 20 Minutes
Cook Time
30 - 45 Minutes
Servings Prep Time
10 Biscuits 20 Minutes
Cook Time
30 - 45 Minutes
Ingredients
  • 4 cups Self Rising Flour
  • 1 tbsp Salt
  • 3 tbsp Butter Flavored Crisco
  • 3 cups Water Approximately
  • 1 cup Cooking Oil Canola or Vegetable
Servings: Biscuits
Units:
Instructions
  1. Grab a large mixing bowl and add approx 4 cups of Self Rising Flour. Add 1 tbsp salt.
    Almost Too Easy Biscuit Recipe_1
  2. With your finger swirl in the salt with the flour.
  3. Cut 3 tbsp of butter flavored Crisco from the stick. It's way easier to use the sticks.
  4. Cut Crisco into about 5 - 6 cubes and add to mixing bowl.
  5. Mix flour, Crisco, and salt with your hand. You just want to evenly distribute the Crisco throughout the mixture. The goal isn't mix it like you would a cake. I was told repeatedly not to overwork the dough. I plan to do the same with you!
  6. Now you add water. Now this is where things get a little weird. I will start by saying I am not a baker - I like to measure and dump ingredients. This is exactly what you ARE NOT GOING TO DO!
  7. Add in 1 cup of water and mix with a wooden mixing spoon. You want to fold in the water so to speak. Again - less is more.
  8. Add another cup and repeat above. After this add 1/2 cup at a time until you get a past like dough. Think wet pliable dough. DO NOT KNEAD your dough.
  9. This recipe is so easy that you will want to do more than you need to. It's so easy that it's kinda hard!
  10. Turn on your oven - 400 degrees.
  11. Pour some flour onto a surface you are cool with mixing on. How much? Just enough to cover where you will be putting your biscuit dough.
  12. Pour your biscuit dough onto your floured surface.
  13. Lightly add some flour to the top of the biscuit dough. The goal here is to make the outer part not as wet.
  14. Fold the dough until all the outer surface is covered in flour. You want your dough light and bouncy. Do not flatten out the biscuit dough. Do not mistake this for kneading! Think light airy dusting of flour. The flour is just to get rid of the outer tackiness. You want to keep a lot of air in the dough.
  15. Form the dough into an oval-ish shape. If you get more a circle - that's cool too. Let the dough do what it wants to.
  16. Pour enough oil into a pie pan that you get about 1/2" of standing oil. This will be approx 1/2 cup in each pie pan.
  17. You can use a biscuit cutter - we aren't that fancy in my kitchen. Larry grabbed a small drinking glass from my cupboard to cut the biscuits. I measured (feeding my inner OCD) and it was 3.5" in diameter.
  18. Add biscuits to the first pie pan. Take your finger tips and dip them in the standing oil and brush over top of the biscuit.
  19. Bake for about 35 - 45 minutes. You want them a nice golden color.
  20. We melted some butter and brushed the tops to make them even more delicious! They are incredible with your favorite jam or jelly!
Share this Recipe
Powered byWP Ultimate Recipe

Comments

  1. says

    Chris you said it, less is more. And that is truly the secret. Enjoyed my stay and as always enjoyed cooking with ya. Xoxo

Leave a Reply

Your email address will not be published. Required fields are marked *