Failproof Fluffy Butter Biscuits Food

THE MOST FLUFFY AND BUTTERY BISCUITS EVER

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.

FOOLPROOF FLAKY BISCUITS

Steps:

• In a large bowl, mix the flour, sugar, baking powder, and salt.
• Cut in the butter with a pastry blender until pea size pieces.
• Add the cold buttermilk all at once and form into a ball.
• Roll dough onto a lightly floured surface, into a 6x9-inch rectangle. Cut the rectangle into thirds.
• Stack each third on top of one another and roll the dough into a 6×9-inch rectangle again.
• Using a 2¼ or 2½-inch biscuit cutter dipped in flour, cut 9 (maybe 10) biscuits and place them on a silicone lined baking sheet. Do your best to piece together the scraps and use up all the dough with the layering technique, without overworking the dough or melting the butter with your warm hands. (If any of the edges kind of stick down, I stretch them before baking to help make sure they will grow tall and flaky.)
• Bake at 450 degrees Fahrenheit for 10 to 12 minutes or until golden brown on top and bottom.

LIGHT AND FLUFFY BISCUITS

Steps:

• Combine the flour, salt, baking powder and sugar. in your mixer bowl, cut in the shortening until the mixture resembles coarse crumbs.
• beat eggs and milk with fork and mix with dry ingredients.
• mix lightly then turn onto a well floured surface. the dough will be moist so you will have to spinkle with a little flour. knead 20 times.
• roll to 3/4 in thick. cut with biscuit cutter and place on lightly greased baking sheet so they are touching each other. brush top with butter or margarin.
• bake in 450 degree preheated oven for 15 to 18 minutes.
• remove from oven and let cool 5 minutes then place on cooling rack.

FLUFFY BUTTERMILK BISCUITS

Steps:

• Preheat oven to 500 degrees.
• Prepare ingredients: Cut butter into small chunks, place in a bowl and return to fridge. Measure out buttermilk and set aside. Sprinkle flour on a work surface and have extra flour nearby for your hands and biscuit cutter. Have biscuit cutter and an ungreased baking sheet handy.
• Mix dough: In a medium-large bowl, whisk together flours, baking powder, baking soda and salt until very well blended. Add butter and cut into flour using a pastry blender, two knives or your fingertips, until mixture resembles coarse crumbs. Pour in buttermilk and stir lightly until dough comes together in a ball.
• Knead dough and cut biscuits: Dump dough mixture out onto floured work surface. With floured hands, lightly knead dough a few times until it is fairly well blended. Pat out into a circle, 3/4 - 1 inch thick. Dip cutter into flour and cut biscuits without twisting the cutter. Form the dough scraps into an extra biscuit-like shape instead of re-rolling the dough. Place cut biscuits together on the baking sheet so that the sides are touching. Brush tops with melted butter, if desired.
• Bake biscuits: place baking sheet in the middle of a preheated 500 degree oven and bake for 8-10 minutes until they are golden brown. Remove biscuits to a wire rack to cool for a few minutes.

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.

TALL AND FLUFFY BUTTERMILK BISCUITS

Steps:

• Preheat oven to 425 degrees.
• In a food processor process all dry ingredients.
• Add 4 tbs butter cubed and process for 10ea 1 second pulses.
• Place mix in a mixing bowl and stir in Buttermilk.
• Spray a 9" metal cake pan with non-stick spray.
• Spray 1/3 measuring cup with non-stick spray and use it to scoop out biscuit dough from mixing bowl.
• Place the dough in a shallow pan with the 1 cup flour and roll into balls and place into cake pan. do this until you get 8-9 dough balls.
• Brush with 2 TBS melted butter and bake until golden brown.

FLUFFY BUTTERMILK BISCUITS (AND VARIATIONS)

Steps:

• Makes 1 dozen 2 1/2 inch biscuits.
• Preheat oven to 450*. Sift dry ingredients together in a mixing bowl. Cut in shortening until mixture resembles corn meal. Add water and mix until dough is pliable. Do not overbeat! Turn dough onto lightly floured surface and knead 30 seconds. Roll or pat 1/2 inch thick, no less. Cut with floured cutter. Place close together on ungreased baking sheet. Bake 10-12 minutes until golden brown.
• Variations:.
• Add parmesean and grated cheddar to the batter and brush with garlic butter on top for a savory biscuit.
• Roll out and sprinkle with brown sugar and cinnamon, rolling up to make cinnamom rolls. Bake 15-18 minutes. Drizzle with icing.