Flaky Tender Biscuits Recipes

FLUFFY BISCUITS

Steps:

• Preheat oven to 400°. In a bowl, whisk together first 4 ingredients. Cut in shortening until the mixture resembles coarse crumbs. Whisk together egg and milk. Add to dry ingredients; stir just until moistened. Dough will be wet. , On a well-floured surface, knead dough gently 8-10 times. Roll to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place on a lightly greased baking sheet. , Bake until golden brown, 10-12 minutes. Serve warm.

TENDER & FLAKY HOMEMADE BISCUITS

Steps:

• Preheat oven to 425°F. Line a baking sheet with parchment paper.
• In a large bowl, whisk together the flours, sugar, baking powder, and salt. Cut the butter into the dry ingredients with a pastry dough blender and cutter or by using your hands. If you use your hands, just be sure not to over work the butter or you may make it soft. If this happens, refrigerate the flour/butter mixture until the butter solidifies again. You should have very small pea sized pieces of butter still in tact.
• Add the buttermilk and stir together. The dough will look a bit shaggy, but should no longer have dry powdery flour and it shouldn't be too wet either. If you need a few more drops of liquid, add it sparingly, you don't want the dough to be too soft.
• Pour the shaggy dough onto the work surface and fold the dough over on itself a few times using a pastry scraper. This will form a more cohesive dough, but won't melt the butter.
• Lightly flour the surface and roll the dough out to 1/4-inch rectangle. Try to keep it as clean a rectangle as possible, but don't worry if the edges are a bit scruffy.
• Now fold the dough into thirds using your pastry scraper. And again, so it is like a letter.
• Now use a biscuit cutter to cut out the dough.
• Gently press together any scraps and use them to make more biscuits. Be careful not to over work these scraps or they will end up tough.
• Place the biscuits on the sheet pan lined with parchment paper. Make sure they have enough space to expand slightly in the oven. They will grow up more than out, so they can be placed fairly close.
• Bake at 425°F for about 15 minutes or until they are golden brown on top.

TENDER, FLAKY, BUTTERMILK BISCUITS

Steps:

• 1. Preheat oven to 485 degree F. Sift the dry ingredients in a medium bowl.
• 2. Slice the butter into pats and with fingers, rub the butter into the flour, until you have pieces the size of large and small peas.
• 3. Stir the buttermilk into the flour with a fork, just until the dough starts to come together. Using your hands, start kneading the dough to incorporate all of the flour. If the dough is not sticky, add more milk.
• 4. Turn the dough out onto a floured surface and fold over itself 2 or 3 times ( this is what makes the layers.) Just fold and push 3 times. With your hands, pat out dough to 3/4 inch thickness. Cut out dough using a 3 inch biscuit cutter - DO NOT TWIST THE CUTTER! Twisting will seal sides, and keep biscuits from rising correctly.
• 5. Place biscuits on a greased baking sheet or cake pan, so they almost touch. Brush tops with buttermilk or melted butter.
• 6. Bake for 10 - 12 minutes or until desired brownness occurs. I turn the pan half way through baking time.
• 7. Brush the biscuits when taken from the oven and serve them hot. Enjoy with honey, butter, jam or gravy!

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.

THE BEST FLAKY BUTTERMILK BISCUITS

Steps:

• Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
• Whisk together the flour, baking powder, baking soda, sugar and salt in a medium bowl. Rub 2 tablespoons of the cold butter into the flour with your fingertips until completely absorbed. Work the remaining 8 tablespoons of cold butter into the flour with your fingertips until pea-size bits of butter remain. Use a rubber spatula to stir the buttermilk into the flour until the mixture comes together into a shaggy dough. (Don't overmix the dough.)
• Lightly flour a cutting board or work surface, turn the dough out onto it and pat into a rectangle. Fold the dough in half and pat again into a 1/2-inch-thick rectangle. Then fold the dough in thirds, as if folding a letter, and pat to an even thickness. Cut out biscuits with a 2 1/2-inch round biscuit cutter and put on the prepared baking sheet. Press together the remaining scraps of dough. Pat out and fold the dough into thirds again and cut out more biscuits. Brush the biscuit tops with buttermilk.
• Bake until the tops are lightly browned, about 15 minutes. Cool on the pan at least 5 minutes. Serve warm or at room temperature.

FLAKY BISCUITS

Steps:

• Place a rack in the center of your oven, Pre heat oven to 450 degrees F.
• Mix first dry ingredients in a large bowl or in the food processor fitted with steel blade.
• Add cold butter and shortening; with your fingertips or a pastry blender (or in the food processor), mix or process butter and shortening into dry ingredients, until the mixture resembles dry oatmeal.
• If using a food processor, transfer mixture to a large bowl.
• Stir in milk with a rubber spatula or fork until dry ingredients are just moistened.
• Let dough rest for 1 minute, then dump it on a floured work surface.
• Gently Roll the dough into a rough 6-by-10-inch rectangle 1/2-inch thick.
• With a knife cut rectangle three times across and five times down to form 15, 2"x2" rectangular biscuits.
• Place dough 1 1/2 inches apart on an ungreased baking sheet; brush dough tops with melted butter or milk.
• Bake until biscuits are lightly browned, 10 to 12 minutes.
• Serve immediately.
• Cool left overs, wrap with plastic wrap and freeze as soon as possible.
• NOTE.
• There's two things to remember when making biscuits.
• -Keepthings cold so the butter does not melt.
• The process of cutting the butter into the flour actually coats the flour with a light layer of grease to prevent it from absorbing liquid and creating gluten-- which will make the product tough and more bread like.
• If the butter starts to get soft while working it into the flour then refrigerate the batch for 20 mins before going on.
• -Workfast and gently.
• Only mix as much as necessary to do the job.
• Over working dough develops gluten.

FLAKY & TENDER CHEDDAR BISCUITS

Steps:

• Preheat oven to 425ºF. In a medium bowl, stir together flour, baking powder, baking soda, sugar, rosemary, garlic powder, sea salt and cayenne pepper. Cut in butter using a pastry cutter or a fork until the size of peas. Make a well in the center of mixture and add milk, cheese and parsley. Gently mix until a soft dough forms.
• Roll dough on a floured work surface to 1-inch thick. Using a 3-inch cookie cutter, cut dough into circles and place on a baking sheet. Bake for 10 minutes in the preheated oven, or until the bottoms of the biscuits are golden brown. Makes 8 biscuits; serve with *Country Gravy.
• Note: Freezer butter for 15 minutes and then use the large holes of a grater to grate into flour mixture. Makes easier to incorporate and makes a great flaky biscuit.