Here is a delicious biscuit recipe that does not use buttermilk. Last week, one day, I didn’t have any buttermilk (I keep forgetting to make my own –scroll down to the homemade buttermilk post) and also didn’t want to use just oil for the fat part of the recipe, so I made the following recipe up and the biscuits were wonderful:
Preheat the oven to 450. Lightly grease a cast iron skillet, for best results. In a mixing bowl, add, in a sifter placed over the bowl:
2 cups AP flour
1 tp salt
1 tbs. baking powder
(combine the previous ingredients in a sifter and sift—if you use SR flour, don’t put in the salt or baking powder)
Melt 2 Tbs. of butter and allow it to cool for a few minutes (this makes about 1/8 cup of melted butter)
For the other 1/8th cup, use Oil (I used Light Olive Oil). This will give you a total of 1/4 cup of fat.
Pour over the flour mixture
Add 1 cup of regular milk (I used goat milk, but you will probably use regular milk) and with a fork, gently combine the ingredients until the liquid is mixed in. THEN, using your hands, sort of knead the ingredients together until it is no longer liquid-y. The mixture should fill soft and fluffy. You may have to gather just a bit of flour in your hand to sprinkle over the mixture. This will get out the rest of the liquid-y feel and also keep your hands from getting too sticky.
Gather a tennis ball sized bit of dough in your hands and roll just a bit to smooth out the biscuit. Place in the skillet. When you have place all of the dough in the skillet (should make about 6 or 7 biscuits), gently mash down the biscuits with your hand.
Bake for about 17 or 18 minutes.
You can add more butter to the top. Go ahead, I dare you.