Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS.Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. In the past I have failed horribly at making bread or anything involving yeast, and this poor luck extended to biscuits for some reason. Until now! I am happy to report that I no longer have an issue making biscuits, thanks to a few small things. You can’t just toss a little extra of “this”, a little more of “that” like you can with, say, a homemade pasta sauce or a pot of chili. No! You must measure, or face the consequences. Like I did. Second, I DID make small adjustments to those ratios and wound up with the measurements that work best for me. Other tips include using cold butter straight from the fridge, which will help form the best consistency for your dough. Also, use buttermilk. I’ve made these with milk and they turn out just fine, but something about buttermilk makes them that much better, and we want the best, right? Buttermilk allthe way. Lastly, use a good biscuit cutter. You don’t have to, but the cutter helps keep the round shape better than hand forminig, and we eat with our eyes as well. You don’t need a fancy cutter. Make yourself a bacon, egg and cheese biscuit sandwich. How about drizzling them with bacon or sausage gravy? How about topping them with lightly poached eggs and letting the thick yolk drip down the sides? Serve them as a side for your world famous, award winning chili. Or, be like me and serve them as an alternative to traditional desserts. Who needs cake when you can have a biscuit drizzled with honey or agave nectar? Or tomato gravy? Oh, biscuits, how I do love thee. I hope you enjoy the homemade biscuits!
