recipe using grands biscuits
- The Best recipe using grands biscuits
- Classic Grandma’s Grand Biscuits with Tomato Garlic Sauce
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Classic Grandma’s Grand Biscuits with Tomato Garlic Sauce Works
- ❓ Frequently Asked Questions About Grandma’s Grand Biscuits with Tomato Garlic Sauce
The Best recipe using grands biscuits
What I love most about this recipe is how they’re naturally healthier than store-bought versions. The ingredients are simple and wholesome, with no refined flour or excessive sugar. They’re rich in fiber and protein from the flaxseed meal and eggs, which keeps them satisfying without being heavy. Plus, the biscuits are quick to bake, so they’re a great way to meal prep or whip up in a hurry. Whether you’re hosting a family dinner or just need a simple, hearty side, these biscuits are a crowd-pleaser. They’re also great for making ahead—store extras in an airtight container for up to a week, and they’ll stay fresh and delicious.
Classic Grandma’s Grand Biscuits with Tomato Garlic Sauce
A timeless comfort dish featuring flaky, buttery biscuits paired with a savory tomato-garlic sauce. Perfect for a cozy meal or brunch.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tbsp granulated sugar
- 1 tbsp cold unsalted butter, cubed
- 1 large egg
- 1/4 cup milk, room temperature
- 1 cup tomato sauce
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1/2 tsp dried oregano
- Salt and black pepper to taste
👨🍳Directions
-
1
Preheat oven to 425°F. In a bowl, whisk together flour, salt, and sugar. -
2
Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the egg and milk until a soft dough forms. -
3
Turn dough onto a lightly floured surface and gently knead for 1 minute. Roll out to 1/2-inch thickness. Cut into 6 rectangles. -
4
Place biscuits on a baking sheet, spacing them 1 inch apart. Bake for 15 minutes, then flip and bake 10 more minutes until golden. -
5
While biscuits bake, heat olive oil in a saucepan over medium heat. Sauté garlic for 30 seconds until fragrant. Add tomato sauce, oregano, salt, and pepper. Simmer for 5 minutes. -
6
Serve hot biscuits with the warm tomato-garlic sauce.
🔧Equipment
- Mixing bowl
- Rolling pin
- Baking sheet
- Knife
- Cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Grandma’s Grand Biscuits with Tomato Garlic Sauce Works
❓ Frequently Asked Questions About Grandma’s Grand Biscuits with Tomato Garlic Sauce
Can I substitute butter for shortening in this recipe?
Yes, you can use butter in place of shortening, but for best results, opt for unsalted butter at room temperature. Butter adds a richer flavor and slightly more moisture, so you may need to adjust the baking time by a few minutes—check the biscuits 1–2 minutes before they’re done. If using butter, reduce the baking temperature by 10°F to prevent overbrowning.
Why do my biscuits turn out dense instead of flaky?
Dense biscuits often happen when the dough isn’t rested long enough or the butter isn’t cold enough. Let the dough rest for at least 30 minutes at room temperature before rolling, and ensure your shortening or butter is chilled to the touch. Also, avoid overmixing—fold the ingredients gently to keep layers intact. A slightly underproofed dough (not too sticky) also helps maintain flakiness.
How can I make these biscuits gluten-free?
To adapt this recipe for gluten-free biscuits, replace the all-purpose flour with a blend of 1½ cups gluten-free 1:1 baking flour (like Bob’s Red Mill or King Arthur) or a 1:½ ratio blend (like Cup4Cup). Add ½ teaspoon xanthan gum to improve binding. For better texture, mix in ¼ cup almond flour or ½ cup oat flour to replace part of the GF flour. Keep the rest of the method the same, including chilling the dough.
How long should I let the dough rest before rolling?
For the best texture, let the dough rest at room temperature for at least 30 minutes before rolling. This allows the flour to hydrate evenly and the butter to soften just enough to create layers without melting. If you’re in a hurry, you can chill the dough in the fridge for 15–20 minutes instead, though the resting time is ideal for flaky layers.
What if I don’t have a rolling pin?
No rolling pin? Use a large wooden spoon or a clean glass or plastic bottle (like a mason jar) to flatten the dough. Press gently in a circular motion, then roll out by hand with your palms, keeping the dough as thin as possible. For even thickness, roll in one direction, then flip and roll again. Avoid pressing too hard to keep the layers intact.
