Biscuit making always floods my mind with childhood memories of watching my mother put together a beautiful pan of biscuits. They were perfectly rolled out with her hands into small mounds of fluffy white dough that when baked would just seem to melt in your mouth. When I was about 13 I tried my best to make them the same way, but mine were anything but fluffy. You could best describe them as rock hard!
It took me awhile but I did get the hang of it. In my classroom when teaching the art of biscuit making I give them as many tips as I possibly can so that they can be successful. Some this semester were better than others, but most of the results were excellent. It takes awhile to get the concept of rolling the dough out without handling it too much and adding too much flour. In a couple of more tries they will all be able to put some great biscuits on their table. I’m guessing there will be some proud parents. Not everyone can make good biscuits!
Check out the results here and tell me what you think about my new biscuit makers. If you are interested in the steps for making good biscuits and the White Lily recipe that I use check it out here.
You might be interested in these biscuits:
- Butter Biscuits
- Garlic and Cheese Drop Biscuits
- Cheese Biscuits
- Pimento Cheese Biscuits
- Buttermilk Biscuits
The results of the White Lily Biscuit Bake-Off
Here are the wonderful biscuits from 1st Period:
Now here are 2nd Period’s wonderful biscuits:
The results of 3rd Period’s fabulous biscuit making :
Fourth Period’s beautiful biscuits: