Easy Buttery Biscuits Food
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.
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 BREAK-APART BUTTERY BISCUITS
Inspired by a Better Homes and Gardens recipe, a Cracker Barrel copycat recipe, and my own curiousity and love for butter, these biscuits are perfect for sandwiches or biscuits and jam. No need to split them with a butter knife since the butter inside pre-splits them in the oven as they bake, leaving a perfect two-piece biscuit with a soft, fluffy, buttery interior.
Provided by Ransomed by Fire
Categories Breads
Time 22m
Yield 5 biscuits, 5 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees Farenheit.
- Mix flour, sugar, salt, and baking powder.
- Cut in 4 tablespoons margarine and all shortening using a pastry blender, two knives, or a fork.
- Add milk all at once.
- Mix thoroughly.
- Chill in the refrigerator for a few minutes for easier shaping if you wish.
- Pat out dough to about 1/8-1/4 inch thick on a lightly floured surface.
- Using a 1/2 cup measuring cup, cut out five pieces of dough and place in baking pan, floured side up. (This should be half of your dough.).
- Melt margarine in the microwave and brush lightly over tops of dough in pan (You should have quite a bit left over).
- Cut out five more pieces of dough, regrouping dough as necessary, and place them on top of buttered dough pieces, floured side down.
- Bake for 10-12 minutes or until no longer doughy.
Nutrition Facts : Calories 304.6, Fat 17.7, SaturatedFat 3.9, Cholesterol 3.4, Sodium 523.5, Carbohydrate 31.6, Fiber 1, Sugar 1.4, Protein 4.8
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