BASIC BISCUITS
This is a basic biscuit recipe with baking powder used as the leavening. They're easy to make and go with almost any meal.
Provided by lenihan5
Categories Bread Quick Bread Recipes Biscuits
Time 25m
Yield 10
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- In a large mixing bowl sift together flour, baking powder and salt. Cut in shortening with fork or pastry blender until mixture resembles coarse crumbs.
- Pour milk into flour mixture while stirring with a fork. Mix in milk until dough is soft, moist and pulls away from the side of the bowl.
- Turn dough out onto a lightly floured surface and toss with flour until no longer sticky. Roll dough out into a 1/2 inch thick sheet and cut with a floured biscuit or cookie cutter. Press together unused dough and repeat rolling and cutting procedure.
- Place biscuits on ungreased baking sheets and bake in preheated oven until golden brown, about 10 minutes.
Nutrition Facts : Calories 191.3 calories, Carbohydrate 20.2 g, Cholesterol 1.5 mg, Fat 10.9 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 2.8 g, Sodium 225 mg, Sugar 0.9 g
EASY BISCUITS
Whip up this buttery, easy biscuit recipe to serve with breakfast or dinner. The dough is very simple to work with, so there's no need to roll with a rolling pin; just pat to the right thickness. — Taste of Home Test Kitchen
Provided by Taste of Home
Time 25m
Yield 15 biscuits.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 153 calories, Fat 7g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 437mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
MELT IN YOUR MOUTH HEAVENLY BISCUITS
These are the most delicious biscuits I've ever tasted! They just melt in your mouth. Great on their own or with sausage gravy, these biscuits are sure to impress. This recipe comes from Shirley Corriher's "Cookwise".. a terrific cookbook! She's the food scientist on "Good Eats" with Alton Brown. I think that this is her grandma's recipe. Be sure to follow this recipe exactly.. There is a method to the madness!! Enjoy!! One of my reviewers complained that she couldn't work the dough. So I updated the directions to be more explicit. This dough cannot be "worked" like traditional biscuit dough would.. the excessive moisture creates a steam inside the dough as it bakes creating an out-of-this-world treat! So just forget everything you know about making biscuits and have faith in the recipe... it really is worth the effort.
Provided by BETHANY T.
Categories Breads
Time 25m
Yield 8-10 biscuits
Number Of Ingredients 12
Steps:
- Preheat oven to 475 degrees F.
- Spray an 8 inch round cake pan with cooking spray.
- Combine next 6 ingredients in a medium bowl.
- Cut in shortening or lard.
- Stir in buttermilk and cream.
- (mixture will be VERY WET!) Let stand 2-3 minutes.
- Pour remaining cup of flour into another bowl.
- Flour your hands.
- Drop a biscuit size lump of dough into the flour. I use a half cup measuring cup for this step. The "dough" is too wet to really pick up with your hands.
- Cover with more flour.
- Gently pick up lump of dough with your hands by sliding your fingers underneath it then lightly toss from hand to hand to remove excess flour and to roughly shape the biscuits. You are just basically coating the very wet dough with flour. Be gentle!
- Drop into prepared pan.
- Repeat with remaining dough, placing tightly into pan.
- This is so they rise up instead of just spreading out.
- Brush with melted butter or margarine.
- Bake 15-20 minutes or until lightly browned.
- Let cool in pan a few minutes, then dump pan out and gently separate biscuits.
- Serve ASAP!
GRPA HOME MADE BISCUITS
YES!! Homemade fluffy biscuits are easy to make with this simple recipe using plenty of baking soda to help create giant biscuits. Serve with gravy or butter and jam.
Provided by CHEF GRPA
Categories Breakfast
Time 45m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 425*F.
- 2. In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the butter until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl.
- 3. Turn out onto a floured surface, and knead 15 to 20 times. Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet.
- 4. Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.
- My Note: I do not substitute shortning for the butter or margarine, better flavor. For those who didn't get the desired results -- Try these tips: The instructions say to knead 14-15 TIMES, NOT 14-15 minutes! The object is to handle the dough as little as possible. 1.Don't overmix the dough once you add the milk and only pat together (no real "kneading" or they will be tough). 2.only add the amount of milk you need, some days i have to use it all and then others I have a little left in the cup. 3. make sure the butter is cold 4.can brush with melted butter before and/or after baking for added softness and flavor and 5. can place closer together if yours still aren't soft. If you're new to biscuits, remember - any time you make biscuits (or scones or anything else that uses baking powder or soda to rise) you want to gently mix the dough JUST until the ingredients are all mixed-- don't maul it or knead it. The more you handle your dough the more the gluten develops and the tougher your biscuits (or pie crust, etc.) will be.
- The only drawback was that they were bland and definitely had a slight baking powder taste. I made them a second time and substituted cultured buttermilk powder (4 TBS Saco brand) + 1 Celsius water in place of the milk; dropped the baking powder back to 2 tsp; and added 1/2 tsp baking soda. Oh my goodness -- perfection -- so flavorful and soft and fluffy! Absolutely the best I've ever made or eaten - Hope these tip's help and thank you so much doing.
- I do know that the barometer affects how your biscuits turn out, (works the same with anything with yeast, such as bread) so, if it's raining or very humid, they won't rise as well. If it's hot and dry, they should rise beautifully. So I kind of go by that when I am adding the liquid and flour (amounts). After you've made enough biscuits, you can tell how their going to turn out by how the (uncooked) dough looks and feels. I was thinking about the post that said they turned out dry on the outside and moist inside, if they seem very hard, then I would think possibly, they were cooked at too high a temperature and/or were left in too long. Because my oven is very hot, I always turn it down by 25 degrees, and never assume that the time stated is going to be "perfect" for my oven, so I checked these after 10 minutes, and then watched them 2 to 3 minutes after. Anyway, you should enjoy these.
EASIEST EVER BISCUITS
The simplest biscuits you and the kids will ever bake. We've stamped clean toys into these to decorate them - try your own favourite patterns
Provided by Lulu Grimes
Categories Snack, Treat
Time 30m
Yield makes 24
Number Of Ingredients 5
Steps:
- Heat the oven to 200C/180C fan/gas 6 and line a baking sheet with baking parchment. Put the butter in a bowl and beat it with electric beaters until soft and creamy. Beat in the sugar, then the egg and vanilla, and finally the flour to make a dough. If the dough feels a bit sticky, add a little bit more flour and knead it in.
- Pull pieces off the dough and roll them out to about the thickness of two £1 coins on a floured surface. The easiest way to do this with small children is to roll the mixture out on a baking mat. Cut out shapes using a 9cm biscuit cutter, or a use the rim of a small glass and peel away the leftover dough around the edges. Press some clean toys gently into the biscuits, making sure you make enough of a mark without going all the way through. Re-roll off-cuts and repeat.
- Transfer the whole mat or the individual biscuits to the baking sheet and bake for 8-10 mins or until the edges are just brown. Leave to cool for 5 mins, then serve. Will keep for three days in a biscuit tin.
Nutrition Facts : Calories 161 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein
COUNTRY BISCUITS
The next time you bake biscuits, make them country-style and get a little rise from the yeast as well as the baking powder and baking soda. Serve Southern-style with cream gravy or with creamy butter and honey or jelly. From an old newspaper clipping.
Provided by Molly53
Categories Yeast Breads
Time 27m
Yield 15 biscuits
Number Of Ingredients 10
Steps:
- Preheat oven to 375F and grease baking sheet.
- Soften yeast in water.
- Sift flour sugar, baking powder, baking soda and salt into a medium sized bowl.
- Cut in shortening until mixture resembles coarse meal.
- Pour buttermilk over cereal; mix well.
- Add to dry ingredients with yeast mixture.
- Mix just until well-moistened.
- Drop by heaping tablespoons two inches apart on prepared baking sheet.
- Bake 12 to 14 minutes, or until golden.
- Serve warm.
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