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Whether a family gathering of the close-knit immediate family, the large family reunion of five children, or the wedding feast of a thousand guests, one of the most common and beloved appetizers of all time, are biscuits, and for some people, they just can’t live without them.
As a general rule, each person eats two biscuits on average. However, people tend to eat up to 6 biscuits. Most restaurants and catering companies include two biscuits per meal, although catering companies bring extra. Most biscuits bought from the grocery are in tins of eight biscuits.
Biscuits are a huge part of any culture, especially Southern American. Below will be details about biscuits and how many people could eat in a certain group gathering and tips and tricks for one’s own homemade biscuits.
Groups of People and Number of Biscuits
|Number of People||Number of Biscuits|
Average of serving size to extra
|Appropriate Event Examples|
|10 (ten) people||20 – 25 biscuits||Family and friend get-togethers|
(typically with smaller, growing families)
|25 (twenty-five) people||50 – 60 biscuits||Bigger family and friend get-togethers|
Smaller family reunions – three or four families
|50 (fifty) people||100 – 150 biscuits||Family reunions|
|100 (one hundred) people||200 – 250 biscuits||Family reunions|
|200 (two hundred) people||400 – 500 biscuits||Any or all of the above.|
Holidays are included – especially the big ones:
The numbers above may need a variation on what best fits your needs for the group that’s about to come over. If it’s a feast that is to be served among a hundred beloved and honored guests, two hundred biscuits do not have to be baked. It can be a hundred to a hundred fifty biscuits. Definitely not three hundred, there will be too many leftovers of those if that is to be served with the turkey, stuffing, potatoes, beans, and the ice cream with the apple pie.
Best Biscuits Served at Restaurants
These biscuits are not the only biscuits that are delicious in the entire world, and they are not going to be every single person’s favorite biscuit either. But there should be a general consensus that at least one of these restaurants has some pretty fine biscuits for the taste buds.
Cracker Barrel is one of the favorites when it comes to biscuits and gravy. It’s a favorite side dish that goes along with almost every meal ordered, whether it’s while you’re sitting down, or if it was ordered for catering. Many customers love it so much, they buy the biscuit mix so they can make it themselves!
This Cracker Barrel biscuit mix can also be used for cobbler as well as biscuits. Whatever the heart desires, biscuits, cobbler or both, the mix gives all of those options, and these are just a few reasons why customers love it so much.
Popeye’s Louisiana Kitchen is another favorite when it comes to biscuits. They use buttermilk in their recipe, which makes it a little more salty and savory. Some customers don’t like it for that reason, but there are others who like that sort of taste. And it’s extremely buttery, another favorite feature of this particular biscuit.
Unlike Cracker Barrel – which is not only a restaurant store but a retail store – the restaurant does not provide a recipe or a mix for the biscuits, although there is a mix out there and multiple copy-cat recipes on the internet (Source).
Red Lobster’s biscuits are, again, another favorite. They are different because of the garlic and cheddar cheese that often accompanies it, although they can be plain as well. They have a mix as well but don’t sell it inside their own restaurant. It’s still their product, but they put it under a slightly different name. It has Red Lobster on the front, but just below it, says Cheddar Bay Biscuit Mix… which isn’t a real place. Just a branding technique they use (Source).
Something unique about these biscuits is that they are dropped, and not rolled before being put in the oven to bake. Kind of like when dad is baking cookies and decides not to roll the dough into a perfect circle, but take a spoonful and plop it onto a pan. He does this a dozen times before throwing it into the oven, and for some reason, tastes better. this is because the dough – for either biscuits or cookies – is wetter than lighter if rolled out instead.
There are so many more restaurants out there that have some pretty amazing biscuits, and some suggestions on where to find these delicacies are in a list below:
- Church’s Chicken
- Kentucky Fried Chicken
- Chick Fil’A
As said before, not everybody will agree to some or maybe any of these biscuits, depending on what their taste buds favor.
Including Biscuits in Meals And Serving Sizes
Even though biscuits are mainly considered sides for bigger meals, or breakfast, they can be just like any breakfast food. Biscuits can be eaten for not only breakfast but lunch and dinner as well. Even dessert!
However, doing this will definitely change the serving sixes because of what else is added to those biscuits for dinner. It’s a whole meal, and not just the simple biscuits and gravy, and it’s going to have a lot more calories inside.
Some ideas for a biscuit bar one morning for breakfast are some of the following ideas:
- Biscuits and Gravy
- Normal gravy – like grandma’s delicious gravy that makes your mouth water and that you usually put on potatoes at Thanksgiving…
- Sausage gravy – a lot more flavor and food is put into this kind of gravy. Actual sausage, which will result in the breakfast coming off as more filling and satisfying.
- Bacon, Egg, and Cheese Biscuits
- And anything else that sounds good with it. Dip it in gravy, too! And trust the author when the author says that homemade breakfast biscuits will taste ten times as better compared to McDonald’s. And more nutritious.
Ideas for Lunch:
- Peanut Butter and Jelly
- Peanut Butter and Honey – a simple variation to this particular sandwich version.
- Peanut Butter and Banana slices
- Meat and Cheese
- Ham and Honey
- Chicken Salad Biscuit-Sandwich
- There are a thousands ways to put together a sandwich, and this is just one example of that. Another would be a biscuit with some salad, shredded cheese, refried beans, an avocado, and maybe a tomato in the middle.
Ideas for Dinner:
- Burger Patty
- Sloppy Joe – This is a lot similar to the sandwich options, that you can do a lot with.
Ideas for Dips or Desserts:
- Cinnamon Honey Butter Dip
- Peach or Apple or Blackberry Pie Filling
- Strawberry and Cream Cheese Filling
Other Fun Ideas with Biscuits:
- Lemon Glaze
- Fruity-cream cheese filling
Honestly, you can do anything with biscuits, although the desserts look a lot more fun to mess around with… But anything that one decides to do with their biscuits, the options are limitless (Source 1, Source 2).
|Number of People||Number of Biscuits|
Average of serving size to extra
|10 (ten) people||10 – 12 biscuits|
|25 (twenty-five) people||25 – 28 biscuits|
|50 (fifty) people||50 – 55 biscuits|
|100 (one hundred) people||100 – 120 biscuits|
|200 (two hundred) people||200 – 250 biscuits|
As shown above, the average serving size and the extra are a lot smaller in numbers compared to the first chart with normal biscuits. This is because of the assumption that the biscuits are being stuffed with all sorts of fillings. And it’s good to have an idea when it comes to feeding a group of people and you’re not serving the average and simple side to breakfast or dinner. This IS dinner. And the intent is to get full.
How to Make Biscuits
The basis of a biscuit has five important ingredients, which are the following:
- Butter (Can be shortening, salted, or unsalted.)
- Baking Powder
In a more recipe-like version, this is also the most simple and basic measurement:
- 4 cups of Flour
- 2 tablespoons Baking Powder
- 2 teaspoon salt
- 1 cup of salted butter
- 1 1/2 cups milk
The best way to make biscuits is to always put the dry ingredients together and the wet ingredients together in another bowl. In this way, the biscuits have better results. So, the flour, baking powder, and salt have to be mixed together.
The butter is a little more complicated.
The best biscuits will use cold or frozen butter. The idea here is to take a pastry blender and cut the butter over and over until it is in small bits and mixed well with the flour mixture. It’s easier to cut when it’s soft, but the biscuits won’t turn out as good. So an easier way to cut into the butter will not be putting it in the flour mixture first. Cut the butter on the side into slices or cubes before dumping it into the flour mixture, and then use the pastry blender to make them smaller.
Once this is done, add the milk until all the ingredients are mixed in well. The moment there are no flour streaks, that is the time to stop mixing.
Take out a baking sheet or cookie sheet, and plop the biscuits on. Do not put them on like normal cookies that place them an inch or two apart. Place the batter with the sides barely touching.
For this recipe, preheat for 450 degrees, and bake for 10-14 minutes (Source 2).
Tips And Tricks When Baking Biscuits
Sometimes It’s tricky when it comes to baking biscuits. They’re either too crumbly, too hard, too… well, something isn’t right about them, and you want to know how to possibly help them.
Tip One: Use cold butter. Some would also suggest frozen butter.
When you make biscuits, you must cut into the butter to make tiny chunks in the batter. In this way, when the biscuits bake, the butter melts and creates pockets or holes that make them light and flakey.
It’s also recommended to use cold counters and instruments so the butter does not melt. One might even go so far as to use no hands at all to prevent any over mixing or softening/melting the butter.
Tip Two: Don’t overmix the dough.
When the dough is overmixed, the biscuits turn out harder and tougher. Especially if using your hands. When this happens, the butter melts and mixes more into the dough, which won’t give the biscuit the flakey and lightness it’s supposed to have. And, when overmixed, gluten develops, which isn’t a bad thing, necessarily, but that is a reason why the biscuits will turn out less-than-light-and-fluffy.
Tip Three: Don’t wriggle or twist.
This refers to the molding of biscuits. There are a lot of people who will just grab a spoonful of batter and plop it onto the baking sheet (this author’s family included), but there are equally as many people who will shape the dough into a square and cut out square-shaped or circle-shaped biscuits.
So when cutting out the shape of the biscuits, don’t wriggle the knife or twist the mold you may be using. When the knife doesn’t give a nice clean cut and twists a bit, the biscuits are not as even on top as they could be. Still yummy, but not as pretty.
Tip Four: Weigh the ingredients.
Sound odd? This is actually the most accurate form of measuring ingredients and will bring out the best product, if anything else, from these tips. So if it’s annoying to find the ounces and pounds and grams and fluids in the books or on the websites annoying, have no fear. It might be something of an encouragement to grab a scale for food, and a blessing to no longer have to convert pounds into cups.
Tip Four: Length and Size
If you want to make the biscuits bake upward and not outward, place the biscuits close to each other. Not close as in two inches apart, but like, a millimeter apart. They should be barely touching each other, not smushed together before going into the oven.