HOMEMADE BUTTERMILK BISCUITS
Create the tallest and flakiest buttermilk biscuits you have ever tasted - from scratch! This recipe takes you through every step.
Categories Recipes
Time 33m
Number Of Ingredients 10
Steps:
- Combine flour, baking powder, baking soda, salt, and sugar in a mixing bowl.
- In another bowl whisk eggs, buttermilk and cream together.
- Using a pastry cutter, 2 knives, or fingertips, add the cold butter chunks to the flour mixture until they are roughly the size of blueberries.
- Mix wet ingredients in to dry ingredients just until the mixture forms a dough, be careful not to overwork the dough.
- On a lightly floured work surface, knead dough very gently for 1 minute or until the dough is smooth.
- Cut dough in 1⁄2 and keep one 1⁄2 covered in the refrigerator while rolling and cutting.
- Roll the dough to approximately 3⁄4" to 1" thick and cut using a (dipped in flour) round biscuit cutter, heart shaped cookie cutter or glass rim.
- Gently knead scraps together and roll again.
- Biscuits should be placed on an ungreased sheet pan or baking stone with sides touching to encourage the biscuits to rise high.
- Roll and cut 2nd 1⁄2 of the dough.
- Bake at 425o for 15-18 minutes until biscuits are golden brown and cooked thoroughly.
- Transfer biscuits to a cooling rack.
- Serve warm with your favorite hot beverage.
Nutrition Facts : Calories 278 calories, Carbohydrate 43 grams carbohydrates, Cholesterol 58 milligrams cholesterol, Fat 8 grams fat, Fiber 1 grams fiber, Protein 8 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1 biscuit, Sodium 521 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
MILE-HIGH FLAKY BISCUITS
These delicious mile-high flaky biscuits are perfect for breakfast, lunch, or dinner.
Categories mile-high flaky biscuits recipe biscuits recipe how to make biscuits breakfast recipes Southern baking breakfast brunch
Time 50m
Yield 15
Number Of Ingredients 6
Steps:
- Preheat oven to 450°F. Whisk together flour, baking powder, salt, and baking soda in a bowl. Cut butter into flour with a pastry blender or two forks until mixture resembles small peas. Stir in buttermilk with a fork until dough begins to form a ball. Turn dough out onto a lightly floured work surface; knead 2 or 3 times, gradually adding additional flour as needed to prevent sticking.
- With floured hands, pat dough into a 1-inch-thick circle. Cut dough into fourths and stack one on top of another. Roll stacked dough into a 1-inch-thick circle. Repeat procedure 3 more times. Use a 2 1/2-inch round cutter to cut biscuits, pressing scraps together once. Place biscuits, slightly touching, on a baking sheet. Chill 15 minutes.
- Bake until golden brown, 18 to 20 minutes.
MILE HIGH BISCUITS
I got this recipe in a church cookbook years ago and have been making them ever since. They are extremely tender with a flavor that no store bought biscuit could ever come up with. Makes breakfast or any meal special. (And they are so easy too)
Provided by Mysterygirl
Categories Breads
Time 25m
Yield 15 Large Biscuits
Number Of Ingredients 8
Steps:
- Combine dry ingredients in a mixing bowl.
- Cut in shortening until mixture resembles coarse crumbs.
- Add egg and milk;mix until dough forms a ball.
- Turn dough out on a lightly floured surface and knead 10- 12 times, only.
- Roll out to 3/4 inch, cut with floured cutter.
- Place on lightly greased baking sheet.
- Bake at 475 degrees for 12- 15 minutes or until light brown.
Nutrition Facts : Calories 177.8, Fat 7.8, SaturatedFat 2.1, Cholesterol 14.1, Sodium 224.4, Carbohydrate 23.4, Fiber 0.7, Sugar 3.4, Protein 3.4
MILE HIGH BISCUITS
This recipe is from the Tinsley House Cookbook. The Tinsley House is an old farm house that's part of the Museum of the Rockies in Bozeman, MT. I made these biscuits for the first time recently and they are by far the best biscuits I've ever had!
Provided by Judi Harris-Nulle
Categories Biscuits
Time 45m
Number Of Ingredients 9
Steps:
- 1. Combine dry ingredients and cut in butter with pastry blender. Combine egg and milk. Add to dry ingredients and stir until well moistened. Knead 10 times. Roll out 1" inch, cut with 2 1/2" cutter. Bake on ungreased cookie sheet until done 12-15 minutes.
MILE HIGH BISCUITS
The title of this recipe has nothing to do with Denver, Colorado...I've never even been there! But they rise up so high we just couldn't call them anything else.
Provided by Stacey Vadas
Categories Biscuits
Time 15m
Number Of Ingredients 7
Steps:
- 1. Sift dry ingredients. Add butter and mix with a pastry blender until crumbly. Add milk and mix until all dry ingredients are moistened.
- 2. Turn onto a floured surface and knead dough 2 minutes. Roll out and cut into biscuits.
- 3. Bake on an ungreased cookie sheet at 450 degrees for 10 to 12 minutes, depending on the thickness of your biscuits. Serve warm from the oven.
MILE HIGH BISCUITS
I was never able to make good biscuits until I stumbled upon this one years ago in a community cookbook. My family loves these biscuits and they never fail...
Provided by dvbayshore
Categories Breads
Time 22m
Yield 24 biscuits, 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425*F.
- Blend dry ingredients together in large bowl.
- Keep butter in refrigerator until required. Slice butter into 4 or 5 thin sections and place over flour mixture. Cut butter in with a pastry cutter, until butter clumps are the size of corn niblets.
- Pour milk into small bowl; add egg and whisk gently until blended.
- Make a hollow in centre of flour/butter mixture and pour in milk/egg. Using a large mixing spoon, quickly blend all ingredients until a rough ball of dough is formed. The secret is to blend well, but not NOT over-work the dough. (I sometimes will just use my hands once I get CLOSE to forming.).
- Pick the ball up in your hands and gently work the dough with 4-5 hand motions to achieve a well-formed ball.
- Place the ball on a lightly floured surface and roll out with a lightly floured rolling pin until about 3/4 to 1 inch thickness.
- Cut biscuits to desired size with a SHARP biscuit cutter. This is another key to a biscuit that will rise nicely with a good shape. Never twist while cutting, but cut straight down in one movement, otherwise you will 'pinch' the dough which interferes with rising.
- Place on un-greased cookie sheet and bake for 11-12 minutes. (Check for doneness at 11 minutes. Biscuits should be light gold.).
- Serve warm - they are yummiest when fresh out of the oven. Allow to cool completely on a rack before storing. These biscuits freeze well and are nice if re-heated gently in the oven (never in the microwave!).
- If you like cheese biscuits, go ahead and add 1/2 cup grated cheese before adding in the milk; chives too! ENJOY.
- NOTE: For a family member who is diabetic but loves biscuits, I modify this recipe to use some soy flour (about 1/3 of the amount) and substitute Splenda for the sugar.
Nutrition Facts : Calories 240, Fat 13, SaturatedFat 7.9, Cholesterol 51, Sodium 379.7, Carbohydrate 26.4, Fiber 0.8, Sugar 1.2, Protein 4.5
MILE "HIGH" BISCUITS
This recipe came from my MIL who has used it for over 50 years for the farm, sawmill hands, gas & store station, and friends and family. Please, enjoy a real treat just about anytime you want something really special. Be sure to try them the next time you make a stew or soup to die for!
Provided by oilpatchjo
Categories Breads
Time 45m
Yield 12-14 biscuits, 12-14 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450 Degree's.
- Mix dry ingredients.
- Cut in shortening.
- Add egg in the cup of milk and whisk.
- Add to mixture of dry ingredients mixed with shortening.
- Knead into a ball.
- Pull apart and roll pieces the size of a tennis ball in palm of your hand.
- May be rolled out and cut with a circular dough cutter @ desired thickness.
- Melt butter.
- Put either ball or circular cut out dough on cookie sheet.
- Indent top of biscuit and brush melted butter on top.
- Bake for 15 minutes @450.
- Note:.
- Please, watch carefully as every oven is different.
Nutrition Facts : Calories 274.2, Fat 17.1, SaturatedFat 5.7, Cholesterol 26, Sodium 323.7, Carbohydrate 25.7, Fiber 0.8, Sugar 0.1, Protein 4.5
SKY-HIGH BISCUITS
INDIANA-"When I think of food and summer, I think of our county fair in July. My three sons and I have competed in a lot of 4-H cooking contests. I enter 15 or more food items every year in the open show. "I've found Taste of Home to be a great source for prize winning recipes. My recipe for Sky-High Biscuits (below) never fails to win a ribbon. They're moist, high and flaky, with a wonderful wheat flavor." -Ruth Burrus, Zionsville
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- In a bowl, combine the first six ingredients. Cut in butter until crumble. Combine egg and milk; stir into crumb mixture just until moistened. Turn onto a floured surface; knead 10-15 times. Roll out to 1-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place on a greased baking sheet. Bake at 450° for 10-15 minutes or until golden brown.
Nutrition Facts : Calories 237 calories, Fat 13g fat (8g saturated fat), Cholesterol 51mg cholesterol, Sodium 380mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 2g fiber), Protein 5g protein.
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