BISCUITS FOR 2
I created this recipe in a larger quantity to enter in the Kentucky State Fair. It won first place! Since biscuits are best fresh out of the oven, I sized my recipe down to yield four-perfect for two. I make them whenever biscuits fit into the menu. -Bessie Hulett, Shively, Kentucky
Provided by Taste of Home
Time 25m
Yield 4 biscuits.
Number Of Ingredients 6
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.
Nutrition Facts :
BAKING POWDER BISCUITS FOR TWO
Steps:
- Gather the ingredients.
- Preheat the oven to 400 F and grease a baking sheet .
- Mix the flour, baking powder, and salt in a medium-size bowl.
- Work in the butter and shortening with a fork.
- Slowly mix in the milk until a soft dough is formed. Mix the dough by hand with a large wooden or plastic spoon. The dough is too stiff for most electric mixers and it's likely that you'll burn out the motor. Also, your biscuits should not be mixed until the dough is perfectly smooth. A few lumps are actually a good thing in this type of dough, so don't stress about getting it perfect.
- Turn the dough out onto a floured board.
- Pat the dough down until it is about 1/2 inch thick.
- Cut the dough into four to five equal-sized biscuits and place them on the greased pan.
- Bake for 12 to 15 minutes, or until lightly golden.
Nutrition Facts : Calories 315 kcal, Carbohydrate 52 g, Cholesterol 14 mg, Fiber 2 g, Protein 8 g, SaturatedFat 4 g, Sodium 1191 mg, Sugar 3 g, Fat 8 g, ServingSize 4 to 5 biscuits (2 servings), UnsaturatedFat 0 g
FAST FOOD-STYLE BISCUITS (FOR 2)
I bought the book "Small-Batch Baking" and this was a recipe I tried this morning and loved!! It made 2 normal size biscuits and one about 1/2 the size. The author, Debby Maugans Nakos, states that this is similar to "Hardee's" biscuits. Mine turned out golden on the outside and tender in the inside and so quick and easy.
Provided by diner524
Categories Breakfast
Time 20m
Yield 2 biscuits, 2 serving(s)
Number Of Ingredients 4
Steps:
- Place a rack in the center of the oven and preheat the oven to 450 degrees. Brush 1 tablespoon of the melted butter over a 6-inch square area on the baking sheet. Set the baking sheet aside.
- Place a large fine-mesh sieve over a medium size bowl. Place the flour in the sieve and sift it into the bowl. Cut in the butter pieces with a fork by dragging the tines of the fork through the flour and butter, pressing the tines to the bottom of the bowl, until the remaining lumps are no larger than peas. Sprinkle 3 1/2 tablespoons of the cream over the mixture, and toss lightly with the fork just until the dough begins to hold together. If necessary, sprinkle the remaining 1/2 tablespoon cream over the dough to make it hold together as a soft dough. ( I needed the full 4 tablespoons).
- Flour your hands, and lightly knead the dough in the bowl 5 or 6 times. Lightly flour a cutting board, place the dough on it, and pat the dough out to form a 5 X 2 1/2 inch rectangle, about 1/2 inch thick. Cut out 2 biscuits with a 2 1/2 inch round cutter. If you wish, form the scraps into a third biscuit.
- Place the biscuits on the buttered square on the baking sheet. Bake until they are golden, about 10 minutes. (I baked mine for 13 minutes, until they were golden).
- Remove the baking sheet from the oven and serve, or wrap in a cloth napkin to stay warm. For buttery tops, brush the biscuits lightly with the remaining 1 tablespoon melted butter when you remove them from the oven. Serve hot or warm.
Nutrition Facts : Calories 404.8, Fat 33, SaturatedFat 20.7, Cholesterol 97, Sodium 410, Carbohydrate 23.9, Fiber 0.8, Sugar 0.1, Protein 3.9
BISCUITS FOR 2 ( OR 4 )
As you know most biscuit recipes make anywhere from 8 to 12 biscuits. And some time that's just way too much for two ( or 4 ) people.While I was looking through my treasured 1996 Taste of Home Annual Recipes, I discovered this recipe that was sent into them by Sylvia McCoy of Lees Summit, Missouri. While making this recipe, I did make a couple of changes on the way that they were made. But, I don't think it affected the finished product.For higher biscuits, I double sifted the dry ingredients( I've always done that :) )If you have the above mentioned Cookbook,please check page 191 for the original recipe.I know this seems like alot of steps, but it's really easy. :)Submitted to " ZAAR " on October 6th, 2009
Provided by Chef shapeweaver
Categories Breads
Time 22m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees.
- Combine dry ingredients and sift twice.
- In a bowl, mix shortening into dry ingredients until it looks like small dried peas add enough milk until a soft dough ball is formed.
- Remove dough to a lightly floured board or counter top.
- With lightly floured hands, pat dough into a 1/2 inch circle.
- Divide dough into 4 equal pieces, then shape dough into circles.
- Place on a greased cookie sheet and bake for 10 to 12 minutes or until desired browness is reached.
- Serve with lots and lots of butter or margaine.
Nutrition Facts : Calories 491.3, Fat 27.7, SaturatedFat 7.4, Cholesterol 5.7, Sodium 1056.5, Carbohydrate 53.2, Fiber 1.7, Sugar 2.3, Protein 7.8
CHEF JOHN'S BUTTERMILK BISCUITS
This deceptively simple recipe can come out a million different ways with some very minor variations on the ingredients and amounts. This one's my favorite - flaky, but not dry; chewy, but not tough; crisp in just the right spots.
Provided by Chef John
Categories Bread Quick Bread Recipes Biscuits
Time 35m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Line a baking sheet with a silicone baking mat or parchment paper.
- Whisk flour, baking powder, salt, and baking soda together in a large bowl.
- Cut butter into flour mixture with a pastry blender until the mixture resembles coarse crumbs, about 5 minutes.
- Make a well in the center of butter and flour mixture. Pour in 3/4 cup buttermilk; stir until just combined.
- Turn dough onto a floured work surface, pat together into a rectangle.
- Fold the rectangle in thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle. Repeat twice more, folding and pressing dough a total of three times.
- Roll dough on a floured surface to about 1/2 inch thick.
- Cut out 12 biscuits using a 2 1/2-inch round biscuit cutter.
- Transfer biscuits to the prepared baking sheet. Press an indent into the top of each biscuit with your thumb.
- Brush the tops of biscuits with 2 tablespoons buttermilk.
- Bake in the preheated oven until browned, about 15 minutes.
Nutrition Facts : Calories 142.8 calories, Carbohydrate 17 g, Cholesterol 18.5 mg, Fat 7.1 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 4.4 g, Sodium 321.3 mg, Sugar 0.9 g
BISCUITS
Make and share this Biscuits recipe from Food.com.
Provided by Hag chef
Categories Breads
Time 22m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 425 F Mix first 4 ingredients together in a bowl.
- Cut in butter with a pastry blender or a fork, or two knives, until crumbly.
- Add milk.
- Stir until it forms a ball.
- Add a bit more milk if necessary to make a soft dough.
- Roll or pat to 1 inch thick. (I usually pat the dough).
- Cut into circles with a biscuit cutter or a floured glass.
- Arrange on a greased baking sheet.
- Bake in 425 F for about 10- 12 minutes or until risen and nicely browned. (in my oven it usually takes 15 minutes).
- This is supposed to make 12, but I almost always only get 11 biscuits, with the size of the glass that I use.
- Variations: Try adding some fresh or dried herbs. Some good pairings are basil and oregano, or parsley and fresh ground black pepper, or thyme and garlic, or add some grated sharp or old cheddar cheese.
Nutrition Facts : Calories 139.7, Fat 5.9, SaturatedFat 3.6, Cholesterol 15.7, Sodium 367.7, Carbohydrate 19.1, Fiber 0.6, Sugar 2.2, Protein 2.7
QUICK FOOD PROCESSOR BISCUITS
These light, tasty biscuits are very quick when made in the food processor, but you can also make them without it. I adapted this recipe from one I found on the back of a baking powder can.
Provided by Holly Short
Categories Quick Breads
Time 17m
Yield 6-8 biscuits, 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 475 degrees.
- Put the flour, baking powder and salt in the food processor. Pulse several times to mix.
- If your shortening is hard cut it up before dropping on the food processor. Pulse until shortening is in bits about the size of small peas.
- Add milk and pulse until dough comes together.
- Dump on to a floured board and knead for a minute or two.
- Roll to 1/2 inch thick and cut dough with a floured biscuit cutter.
- Brush the biscuits with melted butter before baking on a lightly greased cookie sheet for 12-15 minutes.
Nutrition Facts : Calories 409.1, Fat 19.4, SaturatedFat 5.4, Cholesterol 6.4, Sodium 541.3, Carbohydrate 50.5, Fiber 1.7, Sugar 0.2, Protein 8
EASY BISCUITS
This three-ingredient recipe gets biscuits on your table in a quick and easy manner for when you need biscuits now!
Provided by Brenda
Categories Bread Quick Bread Recipes Biscuits
Time 35m
Yield 12
Number Of Ingredients 3
Steps:
- Combine and mix ingredients together. Pour out on floured waxed paper. Pat the dough out with your hands until dough is not sticky (add a little flour if necessary). Fold double. Cut biscuits with a biscuit cutter.
- Bake on a cookie sheet at 425 degrees F (220 degrees C) for 20-25 minutes.
Nutrition Facts : Calories 206.4 calories, Carbohydrate 18.3 g, Cholesterol 1.6 mg, Fat 13.4 g, Fiber 0.6 g, Protein 3 g, SaturatedFat 3.5 g, Sodium 306 mg, Sugar 1 g
ALL-PURPOSE BISCUITS
Biscuits are what take us into the kitchen today to cook: fat, flaky mounds of quick bread, golden brown, with a significant crumb. Composed of flour, baking powder, fat and a liquid, then baked in a hot oven, they are an excellent sop for sorghum syrup, molasses or honey. They are marvelous layered with country ham or smothered in white sausage gravy, with eggs, with grits. Biscuits are easy to make. (A food processor makes easy work of this recipe. If you're looking to buy one, check out this guide from our colleagues at The Sweethome.)
Provided by Sam Sifton
Categories breakfast, quick, weekday, breads, side dish
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 425. Sift flour, baking powder, sugar and salt into a large mixing bowl. Transfer to a food processor. Cut butter into pats and add to flour, then pulse 5 or 6 times until the mixture resembles rough crumbs. (Alternatively, cut butter into flour in the mixing bowl using a fork or a pastry cutter.) Return dough to bowl, add milk and stir with a fork until it forms a rough ball.
- Turn the dough out onto a well-floured surface and pat it down into a rough rectangle, about an inch thick. Fold it over and gently pat it down again. Repeat. Cover the dough loosely with a kitchen towel and allow it to rest for 30 minutes.
- Gently pat out the dough some more, so that the rectangle is roughly 10 inches by 6 inches. Cut dough into biscuits using a floured glass or biscuit cutter. Do not twist cutter when cutting; this crimps the edges of the biscuit and impedes its rise.
- Place biscuits on a cookie sheet and bake until golden brown, approximately 10 to 15 minutes.
Nutrition Facts : @context http, Calories 204, UnsaturatedFat 3 grams, Carbohydrate 28 grams, Fat 8 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 5 grams, Sodium 287 milligrams, Sugar 3 grams, TransFat 0 grams
GRANDMA'S BAKING POWDER BISCUITS
This is my grandmother's biscuit recipe. It is my all-time favorite and has a really good flavor to it. Be sure not to roll out too thin, you want high biscuits! I usually just pat out the dough to the desired thickness, usually 1/2 inch.
Provided by IMACOOKY1
Categories Bread Quick Bread Recipes Biscuits
Time 25m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat an oven to 450 degrees F (230 degrees C).
- Sift flour, sugar, baking powder, cream of tartar, and salt into a bowl. Use a pastry cutter to chop vegetable shortening into the flour mixture until it resembles coarse crumbs. Whisk egg and milk together in a separate bowl and slowly add milk mixture to flour mixture, stirring as you pour, until dough is moistened and well-mixed. Drop dough by spoonfuls onto an ungreased baking sheet.
- Bake in the preheated oven until biscuits have risen and are golden brown, 10 to 12 minutes.
Nutrition Facts : Calories 173.3 calories, Carbohydrate 19.1 g, Cholesterol 16.6 mg, Fat 9.4 g, Fiber 0.6 g, Protein 3.1 g, SaturatedFat 2.5 g, Sodium 271.3 mg, Sugar 2.8 g
QUICK BISCUITS
These biscuits make a satisfying accompaniment to any meal. I never made biscuits until I tried this two-ingredient recipe, now my husband wants them all the time! -Diane Hixon, Niceville, Florida
Provided by Taste of Home
Time 25m
Yield 8 biscuits.
Number Of Ingredients 2
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.
Nutrition Facts : Calories 213 calories, Fat 11g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 381mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
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