BISCUITS SUPREME
I got this one from the Better Homes and Gardens cookbook. It makes the fluffiest biscuits I have ever tried.
Provided by Jenni Loves Ryry
Categories Breads
Time 25m
Yield 18 biscuits, 18 serving(s)
Number Of Ingredients 7
Steps:
- To make sour milk, add 1 tbs lemon juice or vinegar to 1 cup of milk and let stand for 5 minute.
- Preheat oven to 450.
- Mix all dry ingredients in a large bowl.
- Cut butter into flour mix until it looks like small peas.
- Add milk and mix until until dough sticks together and forms a ball.
- Knead 6-8 times on floured surface.
- Roll dough flat until it is about a 1/2" thick and cut with a floured biscuit cutter.
- Place on ungreased sheet pan and bake 10-15 minutes, or until golden.
Nutrition Facts : Calories 152.5, Fat 8, SaturatedFat 5, Cholesterol 20.9, Sodium 272, Carbohydrate 17.5, Fiber 0.6, Sugar 1.4, Protein 2.7
BISCUITS SUPREME
Biscuits Supreme These are melt in your mouth good biscuits. My secret is the slightly beaten egg.The recipe came from a 50 year old Home and Gardens Cook Book
Provided by carolynfrst2
Categories Breads
Time 30m
Yield 16 medium biscuits, 6-16 serving(s)
Number Of Ingredients 9
Steps:
- Cream together shortening, salt and sugar. Add dry ingredients. Mix with milk and slightly beaten egg. Mix with pastry blender until the dough sticks together.
- Place on floured surface. Pat down with hands until 1/2 inch thick.Cut with.
- round cutter. On cookie sheet place the biscuits close together for softer biscuits and 3/4 inch apart for crustier biscuits. Cook at 450 degrees for.
- 10 to 12 minutes. Makes 16 medium biscuits.
BETTY'S BISCUITS SUPREME
These are so simple to make, yet so tasty! They are perfect with jam, honey or just plain. These also make the perfect bed for strawberry shortcake or with any other berries for that matter.
Provided by John Padfield
Categories Breads
Time 25m
Yield 8 good-sized biscuits, 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F.
- Sift dry ingredients into mixing bowl.
- Measure shortening and cut into flour mixture with pastry blender, two knives or blending fork, until mixture looks like "meal."
- Stir in almost all the milk.
- If dough does not seem pliable, add the remaining milk using just enough to make a soft, puffy dough easy to roll out.
- Knead quickly on a lightly floured board (too much handling makes tough biscuits).
- Roll out 1/4-inch thick for thin crusty biscuits and 1/2-inch thick for thick biscuits.
- Place on ungreased cookie sheet; close together for biscuits with soft sides, an inch apart for biscuits with crusty sides.
- Bake 10 to 12 minutes.
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- Place biscuits 1 inch apart on an ungreased baking sheet. Bake for 10 to 14 minutes or until golden. Remove biscuits from baking sheet and serve warm.
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