Flaky Dill Biscuits Recipes

LIGHT AND FLAKY BISCUITS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Whisk milk and egg together.
• Mix flour, sugar, baking powder, cream of tartar, and salt together in a bowl. Add margarine and cut in with a pastry blender or 2 knives. Add milk-egg mixture and mix just enough to combine.
• Knead dough briefly, 5 to 7 times. Roll to a 1 1/2-inch thickness and cut out 14 biscuits.
• Bake in the preheated oven until golden brown, about 12 minutes.

FLAKY DILL BISCUITS

Steps:

• In a bowl, combine the flour, baking powder, dill, salt and pepper. Cut in butter until the mixture resembles coarse crumbs. With a fork, stir in eggs and 1/2 cup cream just until moistened. Drop by 1/4 cupfuls onto an ungreased baking sheet. Brush tops with remaining cream.
• Bake at 450 degrees for 10-12 minutes or until golden brown.

FLAKY TENDER BISCUITS

Steps:

• Preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper.
• In a large mixing bowl, sift or whisk together the flour, baking powder, salt and sugar. Cut the butter into the dry ingredients until the mixture resembles coarse crumbs (use pastry blender, two knives, or fingertips). Add the milk and slightly beaten egg and stir until just combined. (The texture should be sticky, moist and lumpy.).
• Place mixture on a lightly floured surface and knead the dough gently until it comes together and is a smooth dough.
• Roll out dough to 1/2 inch (1.25 cm) thickness. Cut out biscuits with a lightly floured round cookie cutter. Place on prepared baking sheet and brush the tops with the beaten egg and milk mixture and bake for about 10 - 15 minutes or until the tops are golden brown and a toothpick inserted in the center of the biscuit comes out clean. Remove from oven and place on a wire rack. Serve warm with butter.
• Makes about 12 3-inch (7.5 cm) biscuits.

TASSAJARA'S FLAKY BISCUITS

Steps:

• Preheat the oven to 450 degrees. Combine flours, baking powder and salt. Cut butter or margarine into dry ingredients with a pastry cutter or two knives, or rub gently between hands until pea-size pieces are formed.
• Make a well in the center and add the eggs and milk. Beat the eggs and milk with a fork until smooth. Continue stirring with the fork, gradually incorporating flour until it is all moistened.
• On a floured board, knead the dough just enough to bring it together. Roll the dough into a rectangle 1/2-inch thick. Fold in thirds. Turn the dough a quarter-turn and repeat, rolling and folding. Repeat once more. (The rolling and folding make a flakier biscuit.)
• Roll out the dough again to a 1/2-inch thickness. Cut into rounds with a floured cutter or glass. Place on an ungreased cookie sheet and bake at 450 degrees for 8 to 10 minutes, until the bottoms are lightly browned and the tops slightly golden. Do not overbake.