MELT IN YOUR MOUTH HEAVENLY BISCUITS
These are the most delicious biscuits I've ever tasted! They just melt in your mouth. Great on their own or with sausage gravy, these biscuits are sure to impress. This recipe comes from Shirley Corriher's "Cookwise".. a terrific cookbook! She's the food scientist on "Good Eats" with Alton Brown. I think that this is her grandma's recipe. Be sure to follow this recipe exactly.. There is a method to the madness!! Enjoy!! One of my reviewers complained that she couldn't work the dough. So I updated the directions to be more explicit. This dough cannot be "worked" like traditional biscuit dough would.. the excessive moisture creates a steam inside the dough as it bakes creating an out-of-this-world treat! So just forget everything you know about making biscuits and have faith in the recipe... it really is worth the effort.
Provided by BETHANY T.
Categories Breads
Time 25m
Yield 8-10 biscuits
Number Of Ingredients 12
Steps:
- Preheat oven to 475 degrees F.
- Spray an 8 inch round cake pan with cooking spray.
- Combine next 6 ingredients in a medium bowl.
- Cut in shortening or lard.
- Stir in buttermilk and cream.
- (mixture will be VERY WET!) Let stand 2-3 minutes.
- Pour remaining cup of flour into another bowl.
- Flour your hands.
- Drop a biscuit size lump of dough into the flour. I use a half cup measuring cup for this step. The "dough" is too wet to really pick up with your hands.
- Cover with more flour.
- Gently pick up lump of dough with your hands by sliding your fingers underneath it then lightly toss from hand to hand to remove excess flour and to roughly shape the biscuits. You are just basically coating the very wet dough with flour. Be gentle!
- Drop into prepared pan.
- Repeat with remaining dough, placing tightly into pan.
- This is so they rise up instead of just spreading out.
- Brush with melted butter or margarine.
- Bake 15-20 minutes or until lightly browned.
- Let cool in pan a few minutes, then dump pan out and gently separate biscuits.
- Serve ASAP!
HOMEMADE BUTTERMILK BISCUITS
Talk, flaky, melt in your mouth buttermilk biscuits - completely homemade, deceptively simple and delicious!
Provided by Richa
Categories Breakfast
Time 30m
Number Of Ingredients 8
Steps:
- Pre-heat oven to 425F/220C. Line a baking sheet and set aside.
- In a bowl, whisk together flour, baking powder, baking soda and salt. Cut the butter into the flour mixture with a pastry cutter or a fork till it resembles coarse crumbs.
- Add the buttermilk and use a spatula to combine till a rough dough forms.
- Turn the dough out on a floured work bench and pat it into a rectangle. Fold the rectangle into thirds.
- Give it a half turn, pat it back into a rectangle, fold it into thirds and repeat this once more.
- Roll the dough out into 1/2 inch thickness. Cut 10-12 biscuits. While cutting the biscuits, don't rotate the cookie cutter.
- Transfer the biscuits onto the lined baking sheet. Brush with buttermilk and bake for 15 minutes till the top is golden brown. Serve warm.
Nutrition Facts : Calories 169 kcal, Carbohydrate 20 g, Protein 3 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 22 mg, Sodium 303 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
MELT IN YOUR MOUTH BISCUITS
Biscuits that everyone will love. Family will beg you for more. This recipe my mom use to make all the time. You can add less or more mayo. I always liked more. These are really good.
Provided by lilmiss_91271
Categories Breads
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients above making sure it's consistency is just right for biscuit dough. Adding a little more flour or water should do it.
- Have a bowl of self-rising flour by itsself, about 2 cups.
- Pour the mixture above into it and knead your dough, then roll out and cut out to make your biscuits.
- Place on a greased pan. Bake at 350°F for about 45 minutes.
- If you do this right you will only want this kind from now on.
Nutrition Facts : Calories 636.1, Fat 22.9, SaturatedFat 4.2, Cholesterol 56.2, Sodium 2159.8, Carbohydrate 93.3, Fiber 2.8, Sugar 4, Protein 13.2
EASY MELT IN YOUR MOUTH BISCUITS
These little biscuits are good with country ham. This is another of my father's old recipes. I think it came from an old community cookbook. Daddy used a small biscuit cutter with a fluted edge to make them eye-appealing.
Provided by GrandmaIsCooking
Categories Breads
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 2
Steps:
- Stir cream lightly into biscuit mix.
- Turn dough out on a lightly floured (or use biscuit mix instead of flour) surface.
- Turn gently to coat enough so dough won't be sticky, kneading a little bit but not much as you turn it out.
- Pat out to about 1 inch thickness.
- Cut with a biscuit cutter and place on a greased baking sheet and bake 10-15 minutes in a preheated 450 degree (Fahrenheit) oven.
- Serve hot with butter or preserves or leftover ham.
Nutrition Facts : Calories 286.6, Fat 20.1, SaturatedFat 10.5, Cholesterol 55, Sodium 461.7, Carbohydrate 23.3, Fiber 0.7, Sugar 4.1, Protein 3.6
FLAKY BUTTERMILK BISCUITS
Make and share this Flaky Buttermilk Biscuits recipe from Food.com.
Provided by daisygrl64
Categories Breads
Time 24m
Yield 8 biscuits
Number Of Ingredients 5
Steps:
- heat oven to 425*F.
- in large bowl combine flour, baking powder and salt. cut in shortening until crumbly.
- stir in buttermilk just until moistened.
- turn dough onto lightly floured surface; knead until smooth.
- roll out dough to 3/4" thickness.
- cut into 8 (2") biscuits, place 1" apart on cookie sheet.
- bake for 10 to 14 minutes or until lightly browned.
Nutrition Facts : Calories 275.2, Fat 17.6, SaturatedFat 4.5, Cholesterol 0.9, Sodium 351.6, Carbohydrate 25.5, Fiber 0.8, Sugar 1.2, Protein 4
MELT - IN - YOUR - MOUTH SHORTBREAD
This quick and easy shortbread will literally melt when you take a bite. Great for Christmas parties with a little bit of decorating.
Provided by Jennifer Wilton
Categories Desserts Cookies Drop Cookie Recipes
Time 25m
Yield 24
Number Of Ingredients 4
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Whip butter with an electric mixer until fluffy. Stir in the confectioners' sugar, cornstarch, and flour. Beat on low for one minute, then on high for 3 to 4 minutes. Drop cookies by spoonfuls 2 inches apart on an ungreased cookie sheet.
- Bake for 12 to 15 minutes in the preheated oven. Watch that the edges don't brown too much. Cool on wire racks.
Nutrition Facts : Calories 111.1 calories, Carbohydrate 9.7 g, Cholesterol 20.3 mg, Fat 7.8 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 4.9 g, Sodium 54.8 mg, Sugar 2.5 g
MELT IN YOUR MOUTH BISCUITS
Steps:
- 1. Preheat oven to 475 degrees F. Spray an 8" baking pan with cooking spray.
- 2. In a medium sized bowl, mix flour, sugar, baking powder, salt, and baking soda until blended. Cut in shortening with pastry blender, or work it in with fingertips until lumps are no larger than small peas.
- 3. Stir in cream and let stand for 2-3 minutes until dough is very wet.
- 4. Pour remaining 1 cup all-purpose flour onto a clean, flat surface. Flour hands well. Scoop up dough and knead it on floured surface for 1 minute, roll dough about 3/4 inch thick and use biscuit cutter to make biscuits. Brush tops with melted butter.
- 5. Bake 16-18 minutes or until tops are evenly brown.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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- In a large bowl, use a fork to whisk together the pastry flour, baking powder, and salt. Pour in the cream and stir to combine just until the dry ingredients are moistened.
- Pick up the dough with your hands and pat it down into one big square about 1/2 inch thick on a large baking sheet. Use extra flour if necessary to keep it from sticking to your hands.
- Cut the dough into 16 equal squares, and then spread them out on the baking sheet so they are all at least a couple inches apart. Brush the tops with milk if desired (for browner tops).
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