Buscuits Food

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

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.

BASIC BISCUITS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• In a large mixing bowl sift together flour, baking powder and salt. Cut in shortening with fork or pastry blender until mixture resembles coarse crumbs.
• Pour milk into flour mixture while stirring with a fork. Mix in milk until dough is soft, moist and pulls away from the side of the bowl.
• Turn dough out onto a lightly floured surface and toss with flour until no longer sticky. Roll dough out into a 1/2 inch thick sheet and cut with a floured biscuit or cookie cutter. Press together unused dough and repeat rolling and cutting procedure.
• Place biscuits on ungreased baking sheets and bake in preheated oven until golden brown, about 10 minutes.

BUTTERMILK BISCUITS

Steps:

• Preheat the oven to 450 degrees. Line a baking sheet with parchment.
• Whisk the flour, baking powder, baking soda, sugar and salt together in a medium bowl. Rub 2 tablespoons of the cold butter into the flour with your fingertips until completely absorbed. Work the remaining 5 tablespoons of cold butter into the flour with your fingertips until pea-sized bits of butter remain. Use a rubber spatula to stir the buttermilk into the flour until the mixture comes together into a shaggy dough.
• Dust a cutting board or work surface with flour and turn the dough out onto it. Pat the dough into a 1/2-inch thick rectangle. Fold dough in thirds, like a letter, and then pat into a 3/4-inch thick rectangle. Cut biscuits out using a 2 1/2-inch round biscuit cutter and put on the prepared baking sheet. Press together the remaining scraps of dough and cut out more biscuits. Brush the biscuit tops with buttermilk.
• Bake until the tops are lightly browned, about 15 minutes. Cool on the pan at least 5 minutes. Serve warm or at room temperature.

HOMEMADE BISCUITS

Steps:

• Preheat your oven to 400 degrees F.
• Meanwhile, gather the flour, baking powder, salt, sugar and baking soda into your large mixing bowl and whisk together until fully incorporated. Now cut your butter into small cubes with your bench knife or straight edge knife and place into the bowl. Using your pastry cutter, cut the butter into the dry mixture in a downward twisting motion until you reach a sandy texture. At this point, your dry mix should feel like beach sand, but if there are some slightly larger pieces of butter remaining this is okay. Those pieces will create the flaky effect when the biscuits begin to cook. Now, create a well in the center of your bowl of dry ingredients. Pour the buttermilk into the center of the bowl. Using your hands (this will feel funny and get messy), incorporate all the ingredients until the dough begins to come together and become one.
• Now put a small amount of flour on a flat surface and continue to bring the dough together, making sure not to knead the dough or overwork it. Use some of that extra flour to bring it all together and get the dough off your fingers too. Now spread out and flatten the dough so it's about the height of your flattened hand. Using your biscuit cutter (dip it in some flour to keep any dough from sticking to it), cut out 24 biscuits, reworking the dough if need be. Place a piece of parchment paper on your cookie sheet and line up the cut biscuits, 4 by 6. Place the biscuits into the oven and cook until golden brown, about 20 minutes. Remove the biscuits and let cool for about 5 minutes before handling. These biscuits are great for breakfast with eggs and bacon, or alone as a snack.

BUSCUITS

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Mix together ingredients in a bowl.
• knead for ten minutes.
• use an ice cream scoop to pull apart pies of dough and place on a greased baking sheet.
• Bake in the oven for 10-12 minutes until golden brown.

SOUTHERN BISCUITS

Steps:

• Preheat oven to 450 degrees.
• In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don't want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.
• Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first, but hey, that's life.)
• Bake until biscuits are tall and light gold on top, 15 to 20 minutes.

BEST CHEESE BISCUITS

Steps:

• Measure first 4 ingredients into bowl.
• Add grated cheese.
• Stir.
• Add cooking oil and milk.
• Stir to form a soft ball of dough.
• Add more milk if needed to make dough soft.
• Turn out on lightly floured board and knead gently 8-10 times.
• Roll to 3/4 to 1 inch thick.
• Cut with biscuit cutter.
• Place on ungreased cookie sheet close together for moist sides or 1 inch apart for crisp sides.
• Bake in 425 degree oven for 15 minutes or until nicely browned.
• Serve plain or with butter.

EASY BISCUITS

Steps:

• Mix dry ingredients.
• Put oil in measuring cup and add milk. Do not stir.
• Add to dry ingredients.
• Mix lightly to moisten ingredients and knead one or two times to form ball.
• Roll out on a flat, clean surface, until about 1/2 inch thick.
• Cut into 2" biscuits.
• Bake on an ungreased pan at 475F for 10-12 minutes, until lightly browned.

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.

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.

FLUFFY BAKING POWDER BISCUITS

Steps:

• Preheat oven to 425 degrees. Grease two 8-inch cake pans.
• Put the flour, salt, baking powder, and sugar in a bowl.
• Cut in the shortening until mixture resembles coarse meal.
• Add the milk all at once and stir just until the dough forms a ball around the fork.
• Turn dough out onto a lightly floured board and knead 14 times.
• Pat until 1/2-inch thick.
• Cut into rounds with a 2-inch cookie cutter.
• Place, touching each other, in the cake pans and bake for 15-20 minutes.
• CRUSTY BISCUITS.
• Roll biscuits to 1/4-inch thick and place 1-inch apart in pan.
• Bake in a 450 degree oven for 12 minutes.
• Yields almost double the biscuits.
• BUTTERMILK BISCUITS.
• Use 2/3 cup buttermilk instead of sweet milk, 1/2 teaspoons baking soda and only 2 teaspoons baking powder.
• CHEESE BISCUITS.
• Add 1/2 cup grated sharp cheddar cheese to dry ingredients.
• DROP BISCUITS.
• Add additional 1/3 cup milk and use a baking sheet.

FLUFFY BISCUITS

Steps:

• Preheat oven to 400°. In a bowl, whisk together first 4 ingredients. Cut in shortening until the mixture resembles coarse crumbs. Whisk together egg and milk. Add to dry ingredients; stir just until moistened. Dough will be wet. , On a well-floured surface, knead dough gently 8-10 times. Roll to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place on a lightly greased baking sheet. , Bake until golden brown, 10-12 minutes. Serve warm.

EASY BISCUITS

Steps:

• Preheat oven to 450°. In a large bowl, whisk flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add milk; stir just until moistened., Turn onto a lightly floured surface; knead gently 8-10 times. Pat dough to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter., Place 1 in. apart on an ungreased baking sheet. Bake until golden brown, 10-15 minutes. Serve warm.