Basic Biscuits My Style Recipes

BASIC BISCUITS

Steps:

• In a bowl, combine the flour, baking powder, sugar and salt. Cut in shortening until the mixture resembles coarse crumbs. Combine the egg, milk and honey; stir into flour mixture just until combined. Turn onto a floured surface; knead 8-10 times. Roll out to 1/2-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. Place 1 in. apart on an ungreased baking sheet. Bake at 425° for 10-12 minutes or until golden brown. Serve warm.

EASY BISCUITS

Steps:

• Preheat oven to 450°. In a large bowl, whisk flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add milk; stir just until moistened., Turn onto a lightly floured surface; knead gently 8-10 times. Pat dough to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter., Place 1 in. apart on an ungreased baking sheet. Bake until golden brown, 10-15 minutes. Serve warm.

BASIC BISCUITS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• In a large mixing bowl sift together flour, baking powder and salt. Cut in shortening with fork or pastry blender until mixture resembles coarse crumbs.
• Pour milk into flour mixture while stirring with a fork. Mix in milk until dough is soft, moist and pulls away from the side of the bowl.
• Turn dough out onto a lightly floured surface and toss with flour until no longer sticky. Roll dough out into a 1/2 inch thick sheet and cut with a floured biscuit or cookie cutter. Press together unused dough and repeat rolling and cutting procedure.
• Place biscuits on ungreased baking sheets and bake in preheated oven until golden brown, about 10 minutes.

BASIC BISCUITS MY STYLE

Steps:

• In a large mixing bowl, mix the flour, baking powder, and salt together.
• Then, using a pastry cutter or a pair of knives, a spoon, or your hands, cut the butter into the flour.
• Basically, cut the butter and mix with flour to coat and separate the pieces.
• Continue until you get pea sized pieces of butter.
• It is important that the butter be cold for this process and not begin to melt.
• If it starts to get a little mushy, you can slip it into the refrigerator for 15 minutes to firm back up a bit before continuing.
• Pour the milk in and mix gently with a spatula.
• Do not knead, just gently mix.
• (Kneading will produce gluten which will make the biscuit bread like instead of light and flaky.).
• Using your hands, form the dough into a ball once the milk has been evenly distributed through the dough.
• You might need to use a kneading action to get it into a manageable shape and to remove some dough from the sides of your container, but try not to knead too much.
• Transfer the dough to a piece of parchment paper or clean surface and roll out into a large sheet about 1/4 inch in thickness.
• Use a cup or biscuit cutter to cut rounds out of the dough.
• Do not twist the cup or cutter (unless you have already cut all the way through).
• Twisting will result in uneven or failed rising.
• Usually it's a good idea to press the top of the biscuit down a little or else you will get biscuits with rounded tops.
• Now, biscuit placement is key to getting good rise out of the biscuits.
• Place the biscuit dough circles into two 9" cake rounds or onto a half sheet pan.
• Have the biscuits just touching.
• This should give enough air between the biscuits to allow even heating, but not so much space that the biscuits spread out when they rise.
• Bake in a 425°F oven until golden (about 15 minutes).