3 Step Biscuits Or How To Break Up With Your Girlfriend Biscuits Food

HOMEMADE BISCUITS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Divide 1/2 cup butter into 12 to 16 small chunks.
• Mix flour, baking powder, and salt together in a bowl. Mix in butter chunks using a pastry blender. Make a well in the middle of the mixture; pour in buttermilk. Mix until dough comes together.
• Knead dough on a lightly floured surface until just formed together. Cut discs out of dough using a cookie cutter or a cup. Butter both sides of cut biscuit dough with 1/2 of the melted butter. Place biscuits onto a baking sheet.
• Bake in the preheated oven until golden, 12 to 15 minutes. Remove from the oven and brush with remaining melted butter while hot. Serve.

3 INGREDIENT BISCUITS

Steps:

• Preheat oven to 450F (Give it enough time to get there, you want it hot)
• Put the flour and cold butter in a food processor. You can also do this by hand. Pulse the machine 20-25 times until the butter is incorporated and the mixture is crumbly.
• Remove the contents to a large bowl and stir in the buttermilk just until everything is moistened.
• Turn the dough out onto a lightly floured surface and bring it together gently with your hands, but don't over work the dough. Pat or roll it out to about 1 1/2 inch inch thick. Cut out 8 biscuits with a 2 1/2" biscuit cutter, reforming the dough if necessary.
• Place on a baking sheet, in cast iron skillet, or a biscuit baker, and brush lightly with buttermilk, if desired. Bake for 10 minutes or until golden and risen.
• If you like, brush the hot biscuits immediately with melted butter, and enjoy.

3-INGREDIENT HOMEMADE BISCUITS

Steps:

• Preheat oven to 450 degrees. Line a baking sheet with parchment paper or a silicone mat.
• In a large bowl, combine flour and butter. Using a pastry cutter, a fork, or 2 knives, cut in butter until a coarse meal develops and butter is evenly distributed.
• Add milk and stir until a soft dough forms. If the dough is sticky, add more flour 1 tablespoon at a time.
• Turn the dough out onto a lightly floured surface and knead for 20 seconds, adding flour if the dough becomes sticky.
• Roll out to 1/2-inch thick and cut out biscuits with a biscuit cutter. Press together the uncut dough and continue rolling and cutting biscuits.
• Bake until lightly golden brown on top and fragrant, about 10 to 12 minutes.

AUNT BEE'S 3-INGREDIENT BISCUIT RECIPE

Steps:

• Preheat the oven to 425°. Spray an 8-inch or 9-inch round pan with a light coat of cooking spray and set aside.
• Place flour in a large bowl. Use a pastry cutter or forks to work the butter into the flour until the lumps are about the size of large peas. Alternatively, you can freeze the butter and use a grater to grate the butter into the flour.
• Add ⅔ cup of buttermilk, and use a wooden spoon or spatula to stir until a soft dough forms. Add small amounts of additional buttermilk slowly, as needed, until the dough reaches this consistency.
• Flour a work surface. Turn out onto a lightly floured surface and knead for about 1 minute (folding the dough back over on itself), adding flour to the counter and your hands, as necessary, to prevent sticking. Pat to ¾-inch thickness.
• Use a biscuit cutter to cut out the individual biscuits. I used a 2 ½ -inch cutter here, which yielded 7-8 large biscuits. You can also use a 2-inch cutter to yield about 12 biscuits. Firmly press the cutter down into the dough, but do not twist. Twisting the biscuit cutter seals off the edges of the biscuits and they therefore will not rise as high.
• Roll out the dough once or twice more to use up the remaining dough scraps.
• Arrange the biscuits in the prepared pan so that their sides are touching.
• At this point, the dough will be a bit warmer from working with it, so I like to place the pan of biscuits in the refrigerator or freezer for 5-10 minutes to chill again (but do not leave it in the fridge or freezer any longer than that).
• Just before you put the biscuits in the oven, brush the tops with melted butter.
• Bake for 14 -15 minutes, or until they're a light golden brown. Brush the tops of the biscuits with additional melted butter when they come out of the oven and serve warm.

BISCUITS FOR 2

Steps:

• Preheat oven to 450°. In a small bowl, combine the flour, baking powder and salt; cut in shortening until mixture resembles coarse crumbs. Add milk, tossing with a fork until a ball forms. , Turn onto a lightly floured surface; knead 5-6 times. Roll or pat to 1/2-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place on a greased baking sheet. Brush tops with 1 tablespoon butter. Bake until golden brown, 9-11 minutes. Brush with remaining butter. Serve warm.

HOW TO MAKE CREAM BISCUITS

Steps:

• Move an oven rack to the enter position of your oven; preheat oven to 500 degrees F (260 degrees C). Line a baking sheet with aluminum foil.
• Combine self-rising flour and sugar in a mixing bowl; stir in cream until almost all the flour has been incorporated and dough is wet and sticky.
• Turn dough onto a well-floured work surface and gently press it into a rectangle about 1/2-inch thick. Use a bench scraper to lift up ends of dough and fold dough into thirds. Press dough again into a thick rectangle.
• Roll dough out into a 6x10-inch rectangle about 1/2-inch thick. Cut rounds from the dough using a 3-inch biscuit cutter. Gently press dough scraps together into a thick disk, roll out 1/2-inch thick, and cut 3 more biscuits. If any dough remains, lightly press it flat and cut one more biscuit from the remaining dough.
• Arrange biscuits on prepared baking sheet. Brush tops of biscuits generously with melted butter.
• Bake in the preheated oven until biscuits are golden brown, 10 to 12 minutes. Brush hot biscuits with melted butter again and let stand 2 to 3 minutes to cool slightly before serving.

3-STEP BISCUITS OR HOW TO BREAK UP WITH YOUR GIRLFRIEND BISCUITS

Steps:

• Stir together all ingredients (dough will be crumbly).
• Turn dough out onto a lightly floured surface.
• Knead 3 or 4 times.
• Pat or roll dough to 1/2 inch thickness; cut with a 2 1/2 inch round cutter, and place on a lightly greased baking sheet.
• Bake at 400°F for 18 to 20 minutes or until golden.
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• NOTE: Keep in mind that the secret for making excellent biscuits is-- Try not to handle dough too much or too firmly-- The less manipulation (kneading, handling dough a lot with hands) the better the texture.
• Now, About the bad reviews, please know this: In order for this to work, YOU MUST USE SELF RISING FLOUR. So go follow it "to a T" and if your girlfriend wants to break up with you over failed biscuits -- well, she is superficial and you'd be wise to break up with her before she breaks up with you! And always remember this: If you can't say anything nice, then don't say anything at all.

SELF-RISING BISCUITS

Steps:

• Preheat. Heat oven to 450°F/230oC.
• Prepare baking sheet. Lightly grease cookie sheet with shortening or cooking spray. Or line with silicone baking mat. You can also use a cast iron pan to bake these in.
• Measure flour. Place flour in large bowl. (If using unsalted butter, then add the additional 1/8 teaspoon of salt to the flour and whisk to combine)
• Add butter. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture resembles coarse crumbs
• Add milk. Add milk and stir with fork until soft dough forms and mixture begins to pull away from sides of bowl.
• Knead and cut biscuits. On lightly floured surface, knead dough just until smooth. Roll out dough to 1/2-inch thickness. Cut with floured 2-inch round biscuit cutter. Place biscuits with sides touching on cookie sheet.
• Bake the biscuits. Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

QUICK BISCUITS

Steps:

• In a large bowl, combine the flour and cream. Turn out onto a lightly floured surface; knead for 5 minutes or until no longer sticky. Roll dough to a 1/2-in. thickness. Cut into 2-1/2-in. biscuits. , Place in a large ungreased cast-iron or other ovenproof skillet. Bake at 450° until golden brown, 8-10 minutes.