Mile High Buttery Biscuits Recipes

HOMEMADE BUTTERMILK BISCUITS

Steps:

• Combine flour, baking powder, baking soda, salt, and sugar in a mixing bowl.
• In another bowl whisk eggs, buttermilk and cream together.
• Using a pastry cutter, 2 knives, or fingertips, add the cold butter chunks to the flour mixture until they are roughly the size of blueberries.
• Mix wet ingredients in to dry ingredients just until the mixture forms a dough, be careful not to overwork the dough.
• On a lightly floured work surface, knead dough very gently for 1 minute or until the dough is smooth.
• Cut dough in 1⁄2 and keep one 1⁄2 covered in the refrigerator while rolling and cutting.
• Roll the dough to approximately 3⁄4" to 1" thick and cut using a (dipped in flour) round biscuit cutter, heart shaped cookie cutter or glass rim.
• Gently knead scraps together and roll again.
• Biscuits should be placed on an ungreased sheet pan or baking stone with sides touching to encourage the biscuits to rise high.
• Roll and cut 2nd 1⁄2 of the dough.
• Bake at 425o for 15-18 minutes until biscuits are golden brown and cooked thoroughly.
• Transfer biscuits to a cooling rack.
• Serve warm with your favorite hot beverage.

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.

MILE HIGH BISCUITS

Steps:

• Combine dry ingredients in a mixing bowl.
• Cut in shortening until mixture resembles coarse crumbs.
• Add egg and milk;mix until dough forms a ball.
• Turn dough out on a lightly floured surface and knead 10- 12 times, only.
• Roll out to 3/4 inch, cut with floured cutter.
• Place on lightly greased baking sheet.
• Bake at 475 degrees for 12- 15 minutes or until light brown.

MILE HIGH BISCUITS

Steps:

• Preheat oven to 425*F.
• Blend dry ingredients together in large bowl.
• Keep butter in refrigerator until required. Slice butter into 4 or 5 thin sections and place over flour mixture. Cut butter in with a pastry cutter, until butter clumps are the size of corn niblets.
• Pour milk into small bowl; add egg and whisk gently until blended.
• Make a hollow in centre of flour/butter mixture and pour in milk/egg. Using a large mixing spoon, quickly blend all ingredients until a rough ball of dough is formed. The secret is to blend well, but not NOT over-work the dough. (I sometimes will just use my hands once I get CLOSE to forming.).
• Pick the ball up in your hands and gently work the dough with 4-5 hand motions to achieve a well-formed ball.
• Place the ball on a lightly floured surface and roll out with a lightly floured rolling pin until about 3/4 to 1 inch thickness.
• Cut biscuits to desired size with a SHARP biscuit cutter. This is another key to a biscuit that will rise nicely with a good shape. Never twist while cutting, but cut straight down in one movement, otherwise you will 'pinch' the dough which interferes with rising.
• Place on un-greased cookie sheet and bake for 11-12 minutes. (Check for doneness at 11 minutes. Biscuits should be light gold.).
• Serve warm - they are yummiest when fresh out of the oven. Allow to cool completely on a rack before storing. These biscuits freeze well and are nice if re-heated gently in the oven (never in the microwave!).
• If you like cheese biscuits, go ahead and add 1/2 cup grated cheese before adding in the milk; chives too! ENJOY.
• NOTE: For a family member who is diabetic but loves biscuits, I modify this recipe to use some soy flour (about 1/3 of the amount) and substitute Splenda for the sugar.

MILE HIGH BUTTERY BISCUITS

Steps:

• Preheat oven to 425 degrees F.
• With a knife or pastry cutter cut in, flour, baking powder, cream of tartar,.
• salt, sugar and margarine. Cut in until it becomes course and crumbly.
• Whip together milk and egg with a fork.
• Mix with the flour mixture until it forms a soft dough.Add flour if the dough is too sticky.
• Important: DO NOT OVER MIX. This will made your biscuit hard if you over mix.
• Roll out dough with a rolling pin to about 11/2 to 2 inch thickness.
• I use an empty small can of peas opened at both ends (to let the air though) to cut out the biscuits.
• Place biscuits on a cookie sheet.
• Place cookie sheet in your preheated oven on the very top rack.
• Bake for 12 to 14 minutes.
• Remove from oven and let stand for 5 minutes.

MILE "HIGH" BISCUITS

Steps:

• Preheat oven to 450 Degree's.
• Mix dry ingredients.
• Cut in shortening.
• Add egg in the cup of milk and whisk.
• Add to mixture of dry ingredients mixed with shortening.
• Knead into a ball.
• Pull apart and roll pieces the size of a tennis ball in palm of your hand.
• May be rolled out and cut with a circular dough cutter @ desired thickness.
• Melt butter.
• Put either ball or circular cut out dough on cookie sheet.
• Indent top of biscuit and brush melted butter on top.
• Bake for 15 minutes @450.
• Note:.
• Please, watch carefully as every oven is different.