Biscuits, Homemade, Canned or Frozen?

Image by Getty Images via @daylife Canned biscuits have been around for a long time, and they work very well.  They are good with a meal or to cut in half or thirds and cooked for dumplings.  But they are still not the same as the homemade biscuits made from dough.

Using frozen ones from the grocery store are an excellent choice.  You can remove how ever many you want from the package and place them still frozen in the pan and then directly to the oven.  In less than thirty minutes you will have a golden brown gem ready for butter or honey.

The third choice for biscuits is biscuit mix.  There is an advantage over the canned or frozen ones.  With the mix you have options to add things to the dough.  Add a little sugar in the dough and you can have a cobbler crust.  Add an egg and milk and you can make  pancakes.  If you add a little melted butter, some sugar and an egg you have shortcake.

To create these lovely delicacies, you have to be a little adventurous.  You might need to read a recipe and then adjust amounts and ingredients accordingly.  The trick is to make enough for one or two servings, and most of the recipes make enough for 4 to 6 or even more, so you have to think small and proportionately. 
Making biscuits with mix is easy, just add enough milk or water to made a dough. 

To make cobbler,  add sugar, a spoonful will do the first time you make cobbler.  Put the fruit in a ramiken and add the dough on top. Bake it till it's brown.   Voila! You made cobbler.  Add sauce or ice cream to taste.  You might think it needs more sugar next time.  Biscuit dough is not like pie crust.  It rises and it is not thin.  It needs plenty of juice in the fruit. 

If you want to eat cobbler for two or three days, use two or three ramikens for individual servings.  Use only one to two spoons of dough per 1/2 cup of fruit filling since it rises.  If you want to put half the dough on the bottom and half on top, you have a double crust cobbler.  Remember the dough rises, so you will have twice as much when it is cooked as you had when it was dough.