Hot Buttery Biscuits Recipes

~ HOT BUTTERY BISCUITS ~

Steps:

• Preheat oven to 450 degree F. Five minutes before biscuits are ready to bake, place one tablespoon butter in an iron skillet or round cake pan and place in oven to melt. Make sure pan is hot. In food processor, mix together flour, salt and baking powder. To this add sour cream and pulse just to blend in. Add pats of butter and pulse roughly 6 times or until fine crumbs. Now add milk and pulse, just until all dry ingredients are wet and lumpy - do not over mix.
• On a lightly floured surface, with floured hands, pat out biscuits to one inch thick.
• Cut with knife or biscuit cutter and place into hot pan. Bake for roughly 14 minutes or until golden and browning on bottom, yet moist and tender on inside! Brush tops with butter straight from the oven!
• Delicious!

BUTTERMILK BISCUITS

Steps:

• Preheat the oven to 450 degrees. Line a baking sheet with parchment.
• Whisk the flour, baking powder, baking soda, sugar and salt together in a medium bowl. Rub 2 tablespoons of the cold butter into the flour with your fingertips until completely absorbed. Work the remaining 5 tablespoons of cold butter into the flour with your fingertips until pea-sized bits of butter remain. Use a rubber spatula to stir the buttermilk into the flour until the mixture comes together into a shaggy dough.
• Dust a cutting board or work surface with flour and turn the dough out onto it. Pat the dough into a 1/2-inch thick rectangle. Fold dough in thirds, like a letter, and then pat into a 3/4-inch thick rectangle. Cut biscuits out using a 2 1/2-inch round biscuit cutter and put on the prepared baking sheet. Press together the remaining scraps of dough 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.

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.

GOLDEN BUTTER BISCUITS

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. Add the yeast mixture, buttermilk and oil; toss with a fork until dough forms a ball., Turn onto a lightly floured surface; knead 10-12 times. Roll out to 3/4-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on a baking sheet coated with cooking spray. Brush with butter. Cover and let rise until doubled, about 30 minutes., Bake at 400° for 10-15 minutes or until golden brown. Serve warm.

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.

BASIC BUTTERY BISCUITS

Steps:

• Heat oven to 450°F. Lightly grease 2 cookie sheets with shortening or cooking spray.
• In medium bowl, stir Bisquick mix, buttermilk and 5 tablespoons of the melted butter with fork or whisk just until blended. On lightly floured surface, knead dough 1 to 2 times. Press or roll dough to 1/2-inch thickness. Cut dough with floured 1 1/2-inch round cutter; place rounds on cookie sheets.
• Bake 7 to 9 minutes or until lightly browned. Brush tops of biscuits with remaining 1 tablespoon melted butter. Serve warm.