THE MOST FLUFFY AND BUTTERY BISCUITS EVER
These biscuits rival any restaurant or fast food joint. They're so tender, fluffy, and buttery. They're the best biscuits I've ever made at home!
Provided by Julie Chiou
Categories Breakfast/Brunch
Time 45m
Number Of Ingredients 6
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.
Nutrition Facts : ServingSize 1 biscuit, Calories 236 kcal, Carbohydrate 24 g, Protein 4 g, Fat 14 g, SaturatedFat 9 g, Fiber 1 g, Sugar 1 g
BREAKFAST BISCUITS
The homemade version of fast food breakfast biscuits. You can exchange toppings to fit your taste buds. My kids love them!
Provided by Kristi
Categories 100+ Breakfast and Brunch Recipes Eggs Breakfast Sandwich Recipes
Time 20m
Yield 10
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place biscuits 2 inches apart on an ungreased cookie sheet. Bake in preheated oven for 8 to 11 minutes or until golden brown.
- Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain and set aside.
- In a large bowl, beat together eggs and milk. Heat a lightly oiled skillet over medium heat. Scramble eggs to your liking.
- Cut open biscuits, lightly butter, layer with eggs, bacon, and cheese.
Nutrition Facts : Calories 481.7 calories, Carbohydrate 13.3 g, Cholesterol 163.6 mg, Fat 39.7 g, Fiber 0.2 g, Protein 17.6 g, SaturatedFat 16.8 g, Sodium 896 mg, Sugar 2.7 g
FLAKY BUTTERY BISCUITS
Fresh hot biscuits slathered with butter, topped with a spoonful of jam, and served alongside fluffy scrambled eggs and a salty pork product are the epitome of a cozy breakfast (or dinner).
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 12 small biscuits
Number Of Ingredients 5
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.
BUTTERY BREAKFAST BISCUITS
I haven't tried these, but they sure do sound good. I think I found the recipe on the internet, but not sure.
Provided by Bliss
Categories Breads
Time 20m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- In a bowl stir together flour, sugar, baking powder, cream of tartar, and salt.
- Using a pastry blender, cut in margarine till mixture resembles coarse crumbs.
- Make a well in center; add cream all at once.
- Using a fork, stir just till moistened.
- On a lightly floured surface, knead dough for 10 to 12 strokes or till nearly smooth.
- Pat or lightly roll dough to 1/2-inch thickness.
- Cut dough with a 2 1/2" biscuit cutter, dipping the cutter into flour between cuts.
- Place biscuits on an ungreased baking sheet.
- Bake in a 450° oven for 10 to 12 minutes or till golden brown.
- Serve warm.
- Makes 10 to 12.
Nutrition Facts : Calories 239.9, Fat 16.1, SaturatedFat 10, Cholesterol 48.9, Sodium 255.5, Carbohydrate 21.3, Fiber 0.7, Sugar 1.4, Protein 3
THE BEST FLAKY BUTTERMILK BISCUITS
We tried several versions of this recipe, including one with double the amount of baking powder. And while the biscuits turned out puffy and beautiful, they ultimately were too dry. So, we tweaked the baking powder amount along with the butter and buttermilk and arrived at these beauties -flaky, golden, tender and moist, just as biscuits should be.
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 12 biscuits
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
- Whisk together the flour, baking powder, baking soda, sugar and salt in a medium bowl. Rub 2 tablespoons of the cold butter into the flour with your fingertips until completely absorbed. Work the remaining 8 tablespoons of cold butter into the flour with your fingertips until pea-size bits of butter remain. Use a rubber spatula to stir the buttermilk into the flour until the mixture comes together into a shaggy dough. (Don't overmix the dough.)
- Lightly flour a cutting board or work surface, turn the dough out onto it and pat into a rectangle. Fold the dough in half and pat again into a 1/2-inch-thick rectangle. Then fold the dough in thirds, as if folding a letter, and pat to an even thickness. Cut out biscuits with a 2 1/2-inch round biscuit cutter and put on the prepared baking sheet. Press together the remaining scraps of dough. Pat out and fold the dough into thirds again 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.
BREAKFAST BISCUITS
Provided by Ree Drummond : Food Network
Time 55m
Yield 8 to 12 servings
Number Of Ingredients 15
Steps:
- For the biscuits: Preheat the oven to 450 degrees F.
- Whisk together the flour, powdered milk, baking powder, sugar, cream of tartar, salt and cayenne pepper in a medium bowl. Using a pastry cutter, cut the butter bits and shortening into the dry mixture until blended thoroughly. Mix in the cheese, then fold in the buttermilk until the dough comes together.
- On a lightly floured surface, turn out the dough and press into a circle 1 to 1 1/2 inches thick. Cut out circles with a biscuit cutter or a glass. Place the biscuits in cast-iron skillets, then brush the tops with the melted butter. Bake until golden brown, 10 to 12 minutes, then set aside to cool a little.
- For the sandwiches: Next, add the sausage patties to a skillet over medium heat and fry until cooked through. Set aside and keep warm. In the same skillet, fry the eggs, turning them over to cook the yolks through.
- Now make a sandwich by cutting a biscuit in half. Put a sausage patty on the bottom half. Top with an egg, some hot sauce and a slice of cheese. Cover with the top and eat, or wrap in foil to keep warm.
BUTTERY FARM BISCUITS
This is an easy never fail recipe. You don't even use a rolling pin! Change it to suit the meal you are serving them with - add 2 tbsp parmesan cheese and a bit of basil & oregano, try 1 tsp grated orange peel, or just before baking sprinkle the top with cinnamon & sugar Use your own imagination
Provided by Bergy
Categories Breads
Time 30m
Yield 12 Biscuits
Number Of Ingredients 5
Steps:
- Combine flour, baking powder& salt.
- Cut the butter into the flour using 2 knives or a pastry blender, keep cutting until the mixture looks like coarse crumbs.
- With a fork stir in the milk, very gently, until a soft dough forms.
- Don't over mix.
- Place the dough on a baking sheet (jelly roll pan) and with floured hands press it into a 9" x 9" square.
- Use a spatula or the dull side of a knife and cut the dough into 12 biscuits without actually cutting them apart.
- Bake in 400F oven for about 15-20 minutes or until they are golden.
- Transfer to a wire rack& cool for about 10 minutes.
- Serve with homemade fruit jam or anything else that takes your fancy.
CAST-IRON LOADED BREAKFAST BISCUITS
These loaded breakfast biscuits are full of hearty breakfast ingredients like eggs, bacon, mushrooms and cheese! They are perfect to bake up on the weekends, then freeze for a quick weekday breakfast. A gluten-free flour blend can be substituted for the all-purpose flour. -Courtney Stultz, Weir, Kansas
Provided by Taste of Home
Time 55m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. In a 10-in. cast-iron or other ovenproof skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir mushrooms, onion and garlic in bacon drippings until tender, 4-5 minutes. Remove from pan. In a small bowl, whisk eggs until blended. Pour eggs into same pan; cook and stir over medium heat until eggs are thickened and no liquid egg remains. Remove from pan. In a large bowl, whisk flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add buttermilk; stir just until moistened. Gently stir in mushroom mixture, eggs, bacon and cheese. Drop dough by 1/2 cupfuls 1 in. apart into same skillet. Bake until bottoms are golden brown, 20-25 minutes.
Nutrition Facts : Calories 356 calories, Fat 22g fat (11g saturated fat), Cholesterol 141mg cholesterol, Sodium 653mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 1g fiber), Protein 11g protein.
EASY BISCUITS
Whip up this buttery, easy biscuit recipe to serve with breakfast or dinner. The dough is very simple to work with, so there's no need to roll with a rolling pin; just pat to the right thickness. — Taste of Home Test Kitchen
Provided by Taste of Home
Time 25m
Yield 15 biscuits.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 153 calories, Fat 7g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 437mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
EASY BREAKFAST IN A BISCUIT
This is a favorite recipe to make with my children. It's a quick and easy breakfast-on-the-go idea.
Provided by Amills4
Categories 100+ Breakfast and Brunch Recipes Eggs Breakfast Sandwich Recipes
Time 40m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy, about 10 minutes.
- Meanwhile, beat eggs and milk together in a bowl. Pour into a skillet over medium heat; cook and stir until scrambled and set, about 5 minutes. Season with salt and pepper.
- Drain bacon slices on paper towels. Crumble into small pieces and mix with the scrambled eggs. Add American cheese.
- Flatten 1 biscuit and fill with 2 tablespoons of the egg mixture. Place on an ungreased cookie sheet. Drizzle with 1/2 tablespoon maple syrup. Flatten a second biscuit and place on top. Pinch edges together to hold in filling. Repeat with remaining biscuits, egg mixture, and maple syrup.
- Bake in the preheated oven until golden brown, about 8 minutes.
Nutrition Facts : Calories 476.3 calories, Carbohydrate 56.2 g, Cholesterol 106 mg, Fat 21.8 g, Fiber 0.8 g, Protein 14 g, SaturatedFat 6.8 g, Sodium 1369.7 mg, Sugar 15.2 g
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