Buttery Breakfast Biscuits Recipes

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.

EASY HOMEMADE BREAKFAST BISCUITS

Steps:

• Gather the ingredients. Position a rack in the center of the oven and heat to 450 F.
• In a large bowl, stir together the flour, baking powder , and the salt.
• Cut in the shortening using a pastry cutter or two knives until the mixture resembles coarse crumbs.
• Make a well in the dry mixture and add in the milk all at once.
• Stir together with a fork just until the dough clings together. You want it to still be a bit lumpy; this will help your biscuits be perfectly light and flaky, creating those delectable and airy layers when baking.
• Lightly flour a clean work surface. Gently knead your biscuit dough just a few times to bring the dough together.
• Roll out or pat the dough to 1/2-inch thickness.
• Cut the dough into 2 1/2-inch rounds with a flour dipped biscuit cutter. Be sure to push the cutter straight down, without twisting (this prevents layers from forming). Reroll the dough scraps once more to form additional biscuits.
• Space each piece of cut dough evenly on an ungreased baking sheet.
• Bake until the biscuits have risen and are lightly golden brown on top, about 12 minutes.
• Serve warm and enjoy!

THE MOST FLUFFY AND BUTTERY BISCUITS EVER

Steps:

• In a large bowl, whisk together flour, baking powder, and baking soda.
• Add the butter and using a pastry blender, cut the butter into the flour until pea-like crumbs form.
• Stir in the beaten eggs with a wooden spoon until just combined. Then pour in the buttermilk until the dough comes together into a sticky mass. You may need more buttermilk if it's still too dry and there is flour still at the bottom of your bowl. I ended up having to add in 1/2 cup more. DO NOT add 1/2 cup more all at the same time. Do 1 tablespoon at a time until the right consistency is reached.
• Cover the bowl and refrigerate for at least 30 minutes.
• When ready, preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
• Dust a little flour onto your work surface then put the dough onto the work surface and use your hands (flour them) to press into a round, roughly 14 inch diameter and 1/2 inch thick. See photos in the blog post.
• Use a floured 2 3/4-inch round biscuit cutter to cut out about 20 biscuits. Reform the scraps of dough into a circle again to cut more.
• Transfer biscuits to prepared baking sheet and arrange them so they are touching each other. See photos in the blog post.
• In a small dish, beat together remaining egg and buttermilk then brush on top of the biscuits.
• Bake for 15-20 minutes, or until the tops are golden brown.
• Let cool slightly before devouring! They're best eaten out of the oven, day of.
• Serve with your favorite sausage gravy, jam, or clotted cream.

BUTTER SWIM BISCUITS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Place butter in an 8x8-inch glass or ceramic baking dish. Microwave for 1 minute. Stir butter and keep microwaving at 20-second intervals until butter is fully melted.
• Sift flour, baking powder, sugar, and salt into a bowl. Add buttermilk and stir until combined. Pour over melted butter and spread over the melted butter. Use a bench scraper to cut dough into 9 equal pieces.
• Bake in the preheated oven until biscuit tops start to brown, 20 to 25 minutes.

BUTTERY BREAKFAST BISCUITS

Steps:

• In a bowl stir together flour, sugar, baking powder, cream of tartar, and salt.
• Using a pastry blender, cut in margarine till mixture resembles coarse crumbs.
• Make a well in center; add cream all at once.
• Using a fork, stir just till moistened.
• On a lightly floured surface, knead dough for 10 to 12 strokes or till nearly smooth.
• Pat or lightly roll dough to 1/2-inch thickness.
• Cut dough with a 2 1/2" biscuit cutter, dipping the cutter into flour between cuts.
• Place biscuits on an ungreased baking sheet.
• Bake in a 450° oven for 10 to 12 minutes or till golden brown.
• Serve warm.
• Makes 10 to 12.

FLAKY BUTTERY BISCUITS

Steps:

• Preheat the oven to 450 degrees. Butter or line a baking sheet.
• In a medium bowl, whisk together the flour, baking powder, and salt. Using a fork or 2 table knives, combine the butter and flour mixture until it resembles a coarse meal. Slowly add the milk, stirring with a fork, to the desired consistency.
• For softer biscuits, drop 2 tablespoons of the dough onto the lined baking sheet. For firmer biscuits, turn the dough out onto a clean, lightly floured surface and gently knead just to bring the dough together. Carefully roll out the dough about 3/4 inch thick. Using a biscuit cutter or sturdy glass, cut about 12 biscuits, rerolling any scraps. Place on the lined baking sheet. (The biscuits can be frozen at this point. Freeze on the baking sheet, then remove to a resealable container or plastic bag for easier storage.) Bake the biscuits for 13 to 15 minutes (add 3 to 4 additional minutes for frozen ones), until golden brown. Cool slightly and serve warm.

CHEF JOHN'S BUTTERMILK BISCUITS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Line a baking sheet with a silicone baking mat or parchment paper.
• Whisk flour, baking powder, salt, and baking soda together in a large bowl.
• Cut butter into flour mixture with a pastry blender until the mixture resembles coarse crumbs, about 5 minutes.
• Make a well in the center of butter and flour mixture. Pour in 3/4 cup buttermilk; stir until just combined.
• Turn dough onto a floured work surface, pat together into a rectangle.
• Fold the rectangle in thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle. Repeat twice more, folding and pressing dough a total of three times.
• Roll dough on a floured surface to about 1/2 inch thick.
• Cut out 12 biscuits using a 2 1/2-inch round biscuit cutter.
• Transfer biscuits to the prepared baking sheet. Press an indent into the top of each biscuit with your thumb.
• Brush the tops of biscuits with 2 tablespoons buttermilk.
• Bake in the preheated oven until browned, about 15 minutes.

APPLE BUTTER BISCUIT BREAKFAST BAKE

Steps:

• Cut biscuits crosswise in half. Spread apple butter over cut sides of biscuits. Replace tops. Cut each biscuit into quarters; arrange in a single layer in a greased 13x9-in. baking dish. Top with cheese, ham and parsley., In a large bowl, whisk eggs, milk, salt, pepper and mustard. Pour over biscuits. Cover and refrigerate overnight., Preheat oven to 325°. Remove strata from refrigerator while oven heats. Bake, uncovered, until puffed and edges are golden brown, 50-60 minutes. Let stand 10 minutes before cutting.