PERFECT HOMEMADE BISCUITS
These easy, homemade biscuits are soft, fluffy, made completely from scratch and can be on your table in about 15 minutes! A weekend staple in our house!
Provided by Trish - Mom On Timeout
Categories Breakfast
Time 15m
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees.
- The secret to excellent biscuits is COLD BUTTER. Really cold. Many times the biscuit dough gets worked so much that the butter softens before the biscuits even go in the oven. Try cutting the butter into small pieces and stick back in the fridge pulling out only when ready to incorporate into the dough.
- Combine the dry ingredients in a large bowl.
- Use a pastry cutter to cut cold butter into flour mixture. Don't go too crazy here - you want to see small, pea-sized pieces of butter throughout the dough.
- Add in the milk and egg and mix just until the ingredients are combined. The dough will be sticky but don't keep working it. You should be able to see the butter pieces in the dough.
- Turn the dough out onto a generously floured surface. Sprinkle some flour on to the top of dough so it won't stick to your fingers and knead 10-15 times. If the dough is super sticky just sprinkle on some additional flour.
- Pat the dough out to 3/4 - 1 inch thickness and cut with a biscuit cutter or glass. I ended up with nine this time but depending on who is snacking on biscuit dough, I can get up to 12 biscuits.
- Place the biscuits on a lightly greased baking sheet or parchment lined baking sheet and bake for 10 to 15 minutes or until golden brown on top.
- For extra yumminess, brush the tops of the biscuits with melted butter...
Nutrition Facts : Calories 246 kcal, Carbohydrate 28 g, Protein 4 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 46 mg, Sodium 214 mg, Sugar 4 g, ServingSize 1 serving
THE MOST FLUFFY AND BUTTERY BISCUITS EVER
These biscuits rival any restaurant or fast food joint. They're so tender, fluffy, and buttery. They're the best biscuits I've ever made at home!
Provided by Julie Chiou
Categories Breakfast/Brunch
Time 45m
Number Of Ingredients 6
Steps:
- In a large bowl, whisk together flour, baking powder, and baking soda.
- Add the butter and using a pastry blender, cut the butter into the flour until pea-like crumbs form.
- Stir in the beaten eggs with a wooden spoon until just combined. Then pour in the buttermilk until the dough comes together into a sticky mass. You may need more buttermilk if it's still too dry and there is flour still at the bottom of your bowl. I ended up having to add in 1/2 cup more. DO NOT add 1/2 cup more all at the same time. Do 1 tablespoon at a time until the right consistency is reached.
- Cover the bowl and refrigerate for at least 30 minutes.
- When ready, preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
- Dust a little flour onto your work surface then put the dough onto the work surface and use your hands (flour them) to press into a round, roughly 14 inch diameter and 1/2 inch thick. See photos in the blog post.
- Use a floured 2 3/4-inch round biscuit cutter to cut out about 20 biscuits. Reform the scraps of dough into a circle again to cut more.
- Transfer biscuits to prepared baking sheet and arrange them so they are touching each other. See photos in the blog post.
- In a small dish, beat together remaining egg and buttermilk then brush on top of the biscuits.
- Bake for 15-20 minutes, or until the tops are golden brown.
- Let cool slightly before devouring! They're best eaten out of the oven, day of.
- Serve with your favorite sausage gravy, jam, or clotted cream.
Nutrition Facts : ServingSize 1 biscuit, Calories 236 kcal, Carbohydrate 24 g, Protein 4 g, Fat 14 g, SaturatedFat 9 g, Fiber 1 g, Sugar 1 g
TENDER HOMEMADE SOUR CREAM BISCUITS (NO-FAIL RECIPE)
I've tried biscuit recipes for most of my life. Some work, some don't. Some are ok, but this one is GOOD. And it's an easy NO-FAIL recipe. I haven't even tried another one in years. I've been making these for a very long time now, and cannot remember where it came from. :/ But if you love homemade biscuits and have never had very...
Provided by Kelly Williams
Categories Other Breakfast
Time 25m
Number Of Ingredients 7
Steps:
- 1. In medium-sized bowl, whisk first 4 ingredients til well mixed.
- 2. Add sour cream in spoonfuls on top, add oil and mix til all is just moistened with a spoon. Switch to using your hands turning the dough to get all the last of the dry stuff on the bottom of the bowl. Knead 8 times on floured surface.
- 3. Roll thick to only about an 8" circle. Just a few passes with your (floured) rolling pin. Cut out 6 biscuits with a biscuit cutter or a floured glass. Get 2 more out of the last of the dough. (Bunch it back together, knead it just a bit, pat or roll it and cut.) Pitch any last little tidbit if any left. I place mine on my old round metal pizza pan covered with foil and sprayed with butter-flavored Pam. But a cookie sheet will work just fine.
- 4. Place little pats of butter on top, or spread it a little if the butter is VERY soft and doesn't deflate the biscuits while doing so. Bake in hot, preheated 425 oven for 12-15 minutes (ovens vary) or til golden brown on top. Remove from oven and butter tops again with other half of butter. Serve warm with more butter and homemade jam or honey. Makes 8 tall sour cream biscuits.
FLUFFY BISCUITS
If you're looking for a flaky basic biscuit, this recipe is the best. These golden brown rolls bake up tall, light and tender. They're good on their own, but taste even better served warm and spread with butter or jam. -Nancy Horsburgh, Everett, Ontario
Provided by Taste of Home
Time 30m
Yield about 8 biscuits.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 249 calories, Fat 13g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 407mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 1g fiber), Protein 5g protein.
FLAKY TENDER BISCUITS
These biscuits are light, flaky and tender. So good with breakfast or serve them with strawberries and cream. Only mix the dough until it comes together. I cannot stress enough that this dough should not be overworked and that a light hand is needed. If you end up with a hard and doughy biscuit, you will know to mix the dough less the next time. The credit goes to Joyofbaking.com
Provided by YungB
Categories Breads
Time 30m
Yield 12 biscuits, 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 370.2, Fat 18.6, SaturatedFat 11, Cholesterol 115.4, Sodium 338, Carbohydrate 41.8, Fiber 1.4, Sugar 0.3, Protein 8.6
More about "love me tender biscuits recipes"
OUR FAVORITE FLUFFY BISCUITS
From inspiredtaste.net
5/5 (3)Calories 211 per servingCategory Baking, Bread
LOVE ME TENDER (SONG) - WIKIPEDIA
From en.wikipedia.org
SOUTHERN-STYLE BUTTERMILK BISCUITS - ONCE UPON A …
From onceuponachef.com
FLAKY, TENDER HOMEMADE BISCUITS - PINCH AND SWIRL
From pinchandswirl.com
TENDER & FLAKY BUTTERMILK BISCUITS - MY …
From mycountrytable.com
30 CANNED BISCUIT RECIPES YOU’LL LOVE
From insanelygoodrecipes.com
28 BEST BISCUIT RECIPES | EASY HOMEMADE BISCUITS - FOOD …
From foodnetwork.com
Author By
LIGHT AND TENDER CREAM BISCUITS RECIPE - SERIOUS EATS
From seriouseats.com
EASY DROP BISCUITS - SUGAR SPUN RUN
From sugarspunrun.com
HOW TO MAKE PERFECT BISCUITS FROM SCRATCH | TIPS & RECIPE FOR THE ...
From youtube.com
SIMPLE BISCUIT RECIPE | TASTE OF HOME
From tasteofhome.com
LEMON LAVENDER TARTS RECIPE + BOUCHON PâTE SUCRéE - A SIDE OF …
From asideofsweet.com
LOVE ME TENDER BISCUITS RECIPE BY THEORGANIZEDCHEF
From cookpad.com
CATHEAD BISCUITS | RUSTIC FAMILY RECIPES
From rusticfamilyrecipes.com
LOVE ME TENDER CHORDS - ULTIMATE GUITAR
From tabs.ultimate-guitar.com
BISCUIT RECIPE - BEST HOMEMADE BISCUITS! - KRISTINE'S KITCHEN
From kristineskitchenblog.com
LOVE ME TENDERS MENU AND PRICES - MENU WITH PRICE
From menuwithprice.com
SMALL BATCH BISCUITS - MOM ON TIMEOUT
From momontimeout.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love