Light And Fluffy 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.

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.

LIGHT AND FLUFFY BISCUITS

Steps:

• Combine the flour, salt, baking powder and sugar. in your mixer bowl, cut in the shortening until the mixture resembles coarse crumbs.
• beat eggs and milk with fork and mix with dry ingredients.
• mix lightly then turn onto a well floured surface. the dough will be moist so you will have to spinkle with a little flour. knead 20 times.
• roll to 3/4 in thick. cut with biscuit cutter and place on lightly greased baking sheet so they are touching each other. brush top with butter or margarin.
• bake in 450 degree preheated oven for 15 to 18 minutes.
• remove from oven and let cool 5 minutes then place on cooling rack.

WHITE LILY® LIGHT AND FLUFFY BISCUITS

Steps:

• Heat oven to 475 degrees F.
• Place flour in large bowl. Cut in shortening with pastry blender or 2 knives until crumbs are the size of peas. Add buttermilk, stirring with fork just until flour is moistened.
• Turn dough onto lightly floured surface. Knead gently 5 to 6 times, just until a smooth dough is formed. Roll dough into a 7-inch circle that is 3/4- to 1-inch thick. Cut out 7 to 8 biscuits using a floured 2-inch biscuit cutter. Place on baking sheet, about 1-inch apart. (For softer biscuits, arrange so that edges almost touch.) Shape dough scraps into a ball. Pat out until 3/4-inch thick. Cut out additional biscuits.
• Bake 8 to 10 minutes or until golden brown. Remove from oven. Brush with butter, if desired.

LIGHT AND FLUFFY BUTTERMILK BISCUITS

Steps:

• Preheat oven to 450 degrees.
• Sift together flour, baking powder, sugar, cream of tartar, baking soda and salt into a bowl.
• Cut in the 1 stick of chilled butter until mixture resembles coarse crumbs. Make a well in center of flour mixture; add buttermilk all at once and stir just until dough clings together.
• Gently knead dough about 10-12 times on a floured surface.
• Pat dough out to 1/2 inch think.
• Cut dough with a 2 1/2 inch biscuit cutter or a glass.
• Dredge buiscuits in the 1/2 stick melted butter.
• Bake for 10-12 minutes, until golden.