Biscuits For Two Food

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.

BISCUITS FOR TWO

Steps:

• Heat oven to 450°F. Stir ingredients until soft dough forms.
• Turn onto surface dusted with Bisquick mix. Knead 10 times. Roll 1/2 inch thick. Cut with 2 1/2-inch cutter. Place on ungreased cookie sheet.
• Bake 8 to 10 minutes or until golden brown.

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.

EASY BISCUITS

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.

BISCUITS FOR TWO

Steps:

• In a small bowl, combine dry ingredients. Cut in shortening until mixture resembles coarse crumbs. Stir in milk just until moistened. Turn onto a lightly floured surface; knead 8-10 times. , Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. , Place on a greased baking sheet. Bake at 450° for 10-12 minutes or until golden brown. Serve warm.

SMALL BATCH BUTTERMILK BISCUITS

Steps:

• Preheat the oven to 450 and line a quarter sheet baking pan with parchment paper.
• In a small bowl, whisk together the flour, salt, baking soda, and baking powder.
• Cut the butter into small pieces and add it to the flour mixture, cutting it in with a pastry cutter or two knives. When all of the pieces of fat are the size of rice and are coated in flour, pour in the buttermilk. Knead it slightly, and add additional buttermilk 1 tablespoon at a time if the biscuit dough seems dry or crumbly.
• Tip the dough out onto a floured counter, and knead it 3 or 4 times to bring it together.
• Pat it out to 1" thick. Dip your 3" biscuit or cookie cutter in flour and cut out 4 biscuits. Gather up the scraps and gently pat them out in order to cut out more biscuits.
• Arrange the biscuits on the pan, evenly spaced. Bake for 9-10 minutes, or until lightly golden on top. If you want, brush with extra melted butter as they come out of the oven.

THE MOST FLUFFY AND BUTTERY BISCUITS EVER

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.

3 INGREDIENT BISCUITS FOR TWO

Steps:

• Preheat oven to 425 degrees F
• Combine shortening and flour with a fork in a bowl
• Add buttermilk and mix
• Turn dough out onto a sheet of waxed paper that's been dusted with flour
• Dust top of dough with flour and press into a disc about 1 inch thick
• Cut dough into 4 equal sections
• Form each section into a circle and place in oven-safe pan
• Bake 13 to 15 minutes at 425
• Bake until browned. Serve hot!

BISCUITS FOR 2 ( OR 4 )

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.

EASY BISCUITS FOR TWO

Steps:

• 1. Measure self rising flour and sugar. Mix with a fork.
• 2. Using a pastry blender, cut the cold butter into the flour mix until it resembles a coarse meal.
• 3. Add 4 Tbsp milk and blend with a fork just until blended. If too dry, add the other half a tablespoonful.
• 4. Sprinkle the all purpose flour on a board and turn out biscuit dough on top. Knead 12 times incorporating flour with each turn.
• 5. With your fingers, pat in to a 5 - 6 inch square. Cut in 4 and place biscuits on a baking sheet.
• 6. Bake in a 425 degree oven 10 - 12 minutes. Serve hot from the oven. Makes 4 biscuits.

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.