BONNIE'S OLD FASHIONED BISCUITS
This is my go-to biscuit recipe. This Old Fashioned Biscuit recipe makes 6 nice tall and flaky biscuits. Hubby likes a biscuit that is not doughy, and this one is perfectly done in the middle. Perfect with gravy or butter and blackberry jam. Excellent with stew or soup. Makes a great breakfast sandwich, too! Hope you enjoy this recipe!
Provided by BonniE ! @ReikiHealsTheSoul
Categories Biscuits
Number Of Ingredients 11
Steps:
- Before you begin, make sure all ingredients are ice cold, and make the biscuits quickly and get them into the oven before they heat up. That is the secret of a tall and flaky biscuit. Of course, not handling them too much and the addition of cream of tartar is important, too. I use a parchment lined 9X13 metal baking pan for my biscuits. Preheat the oven to 450 degrees. Bake about 15 minutes until golden brown or a little darker, like mine. This recipe makes 6 large biscuits.
- # Flour a cutting board. # Mix the dry ingredients together in a large bowl. # Mix the egg with the buttermilk in a small bowl, and keep it in the fridge. # Use a pastry cutter to cut the ice cold grated butter into the dry ingredients until it is the size of a pea. You will see little "peas" of butter in the flour. (just like you do when making pie crusts) # Now add the cold milk and egg mixture to the flour and butter. # Gently mix it quickly with a wooden spoon, (over handling makes biscuits tough.) # Turn out on the floured cutting board, and flour your hands. # Knead lightly, and pat the dough with your hands to a thickness of one inch. # Cut with a large biscuit cutter. # Place biscuits in the parchment lined pan. Bake about 15 minutes in the hot oven, and brush tops with butter before serving. Enjoy!
BONNIE'S BREAKFAST BISCUITS
You won't be able to eat just one. Not going to happen. West met the East's cat's head biscuits and said, "Hold on there, Pardner, you gotta make a change. Because you are moving out West!!" I think all my southern family would approve. Who doesn't like light and delicious breakfast biscuits with sausage gravy? East or...
Provided by BonniE !
Categories Biscuits
Time 30m
Number Of Ingredients 7
Steps:
- 1. Following this recipe to the letter will assure good results. Don't substitute ingredients. Preheat your oven to 450 degrees. Read the recipe through and assemble all ingredients before beginning. Add the dry ingredients together in a medium mixing bowl. Mix well.
- 2. Measure the cold unsalted butter and cut it into small pieces. Add them to the flour and with your fingers and cut through the flour until it resembles coarse ground cornmeal.
- 3. Mixing is crucial. If you overdo it, the biscuits will be tough. Make a well in the center of the flour mixture and pour in all of the buttermilk. Using a wooden spoon, carefully scrape the spoon down the sides and under the flour mixture and roll to the middle. Go all around the bowl and just a couple of gentle passes through the middle should remove all dry flour. The dough will be sticky. Use as little flour as possible to form the dough.
- 4. Now form the dough into a round ball, dipping your hands in flour to keep them from being sticky ,and shake off the excess flour. When you have formed a ball, turn it out onto a floured cutting board. Pat the dough to ½ inch thick and cut with a two inch biscuit cutter. This recipe makes about 12 biscuits.
- 5. Don't do any extra shaping or over handle the dough (this is very important!) Place the biscuits in a greased 12 inch cast iron skillet.
- 6. Bake the biscuits in the pre-heated oven for 15 to 20 minutes or until they are a nice golden brown.
- 7. This may sound odd, but I serve my hot biscuits from my soup tureen that has a lid to keep them warm. They stay warm a long time in that container, and it looks cool!
MY GRANNY'S OLD-FASHIONED BISCUITS
A simple, basic buttermilk biscuit with minimal ingredients. It's an old-fashioned recipe everyone should have handy. If you follow Elaine's directions, once baked the biscuit is perfectly flaky and fluffy with a little tang from the buttermilk. They're melt-in-your-mouth good.
Provided by Elaine Bovender
Categories Other Side Dishes
Time 25m
Number Of Ingredients 4
Steps:
- 1. Preheat oven to 450 degrees. Heavily grease a large cast-iron skillet or biscuit pan and set aside. (I prefer the cast iron skillet).
- 2. Put the flour into a large bowl and add lard/shortening.
- 3. Cut into flour using the usual pastry method.
- 4. Add buttermilk and mix with fork or hands.
- 5. Mix into a light dough.
- 6. Turn dough onto a floured board and knead a couple of times.
- 7. Pat dough to flatten to about 1/2 inch thick. Using a biscuit cutter, cut dough into biscuits.
- 8. Place cut biscuits in the prepared pan.
- 9. Pour melted shortening/butter over each biscuit.
- 10. Bake for about 13 to 15 minutes or until golden. Remove from pan and place into a covered container and allow to steam for about 5 minutes. You may also brush melted butter over top prior to steaming (if desired).
- 11. Serve hot with butter, apple butter, jellies, jams, honey, or anything else that you like.
- 12. Special Note: I didn't have a biscuit cutter, so what I did was open both ends of a 4-ounce sized mushroom can, washed and removed the label and it works perfectly.
BONNIE'S CAT HEAD BISCUITS
Cat Head Biscuits are usually found in the South. Since I haven't had these in years, I decided to try and make them. I mean, how hard can it be? I soon found out it was a difficult task without the right recipe. The original recipe calls for Lily brand flour. We can't buy it out west, so I had to find a substitute. Then I...
Provided by BonniE !
Categories Biscuits
Time 35m
Number Of Ingredients 7
Steps:
- 1. Following this recipe to the letter is critical for good results. Don't substitute ingredients. Preheat your oven to 450 degrees.
- 2. Read the recipe through and assemble all ingredients before beginning. Add the dry ingredients together in a medium mixing bowl. Mix well.
- 3. Measure the cold unsalted butter and cut it into small pieces. Add them to the flour and with your hands or two knives, cut through the flour until it resembles coarse ground cornmeal.
- 4. Mixing is crucial. If you overdo it, the biscuits will be tough. Make a well in the center of the flour mixture and pour in all of the buttermilk. Using a wooden spoon, carefully scrape the spoon down the sides and under the flour mixture and roll to the middle. Go all around the bowl and just a couple of gentle passes through the middle should remove all dry flour. The dough will be sticky and craggy. Press your fingers in the dough gently for 3 gentle kneads.
- 5. Now form the dough into a round ball, dipping your hands in flour to keep them from being sticky,and shake off the excess flour. When you have formed a ball, pinch it in half to divide it. Now you have two balls.
- 6. Take each of of the two balls and divide them into 3 pieces Now you have 6 biscuits. Don't do any extra shaping or over handle the dough (this is very important!) Place them in a greased springform pan.
- 7. Bake the biscuits in the pre-heated oven for 15 to 20 minutes or until they are a golden brown and the toothpick test says they are done.
- 8. Here is what they look like! Enjoy these Cat Head Biscuits!
OLD-FASHIONED BISCUITS (FROM MY GREAT RECIPE CARDS)
These are really good - but sometimes in my oven 15 minutes is not quite enough so watch closely to make sure they are not underdone and when adding a couple minutes make sure they don't become overdone.
Provided by Foodie Friend
Categories Breads
Time 15m
Yield 12 Biscuits
Number Of Ingredients 7
Steps:
- Mix flour, baking powder, baking soda, salt and sugar in a bowl.
- Cut in butter using pastry cutter or use 2 knives.
- With fork stir in buttermilk to make a soft dough (I have used an equal amount of buttermilk powder with added water and it works wonderfully in this recipe.
- Turn out onto lightly floured workspace and knead no more than 10 times to form a ball (if you over do it the biscuits can be tough).
- Roll into a 6" x 6" square.
- Place on ungreased baking sheet.
- Cut into 12 portions but do not separate.
- Bake at 400 F for 15 minutes or until golden brown.
- Serve with butter, honey, jam, or gravy.
OLD-FASHIONED BISCUITS
Fresh-from-the-oven biscuits can be yours in no time. Serve them with the omelet here or a steaming mug of coffee or tea. Either way, you'll love every bite! -Taste of Home Test Kitchen
Provided by Taste of Home
Time 35m
Yield 4 biscuits.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the flours, baking powder, sugar, salt and baking soda. Cut in cream cheese and butter until mixture resembles coarse crumbs. Stir in 1/4 cup buttermilk just until moistened. Turn onto a lightly floured surface; knead 5-6 times., Pat or roll out to 1/2-in. thickness; cut with a floured 2-in. biscuit cutter., Place 2 in. apart on a baking sheet coated with cooking spray. Brush with remaining buttermilk. Bake at 400° for 12-15 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 167 calories, Fat 4g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 355mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein.
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