Homemade Biscuit Mix Food

ALL-PURPOSE BISCUITS

Steps:

• Preheat oven to 425. Sift flour, baking powder, sugar and salt into a large mixing bowl. Transfer to a food processor. Cut butter into pats and add to flour, then pulse 5 or 6 times until the mixture resembles rough crumbs. (Alternatively, cut butter into flour in the mixing bowl using a fork or a pastry cutter.) Return dough to bowl, add milk and stir with a fork until it forms a rough ball.
• Turn the dough out onto a well-floured surface and pat it down into a rough rectangle, about an inch thick. Fold it over and gently pat it down again. Repeat. Cover the dough loosely with a kitchen towel and allow it to rest for 30 minutes.
• Gently pat out the dough some more, so that the rectangle is roughly 10 inches by 6 inches. Cut dough into biscuits using a floured glass or biscuit cutter. Do not twist cutter when cutting; this crimps the edges of the biscuit and impedes its rise.
• Place biscuits on a cookie sheet and bake until golden brown, approximately 10 to 15 minutes.

HOMEMADE BISQUICK MIX

Steps:

• Sift flour, baking powder and salt three times into a large bowl.
• Cut in shortening with a pastry blender until mixture resembles fine crumbs.
• Store mixture in airtight container in the refrigerator up to 4 months.
• Use whenever your recipe calls for "Bisquick mix".

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.

CHEF JOHN'S BUTTERMILK BISCUITS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Line a baking sheet with a silicone baking mat or parchment paper.
• Whisk flour, baking powder, salt, and baking soda together in a large bowl.
• Cut butter into flour mixture with a pastry blender until the mixture resembles coarse crumbs, about 5 minutes.
• Make a well in the center of butter and flour mixture. Pour in 3/4 cup buttermilk; stir until just combined.
• Turn dough onto a floured work surface, pat together into a rectangle.
• Fold the rectangle in thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle. Repeat twice more, folding and pressing dough a total of three times.
• Roll dough on a floured surface to about 1/2 inch thick.
• Cut out 12 biscuits using a 2 1/2-inch round biscuit cutter.
• Transfer biscuits to the prepared baking sheet. Press an indent into the top of each biscuit with your thumb.
• Brush the tops of biscuits with 2 tablespoons buttermilk.
• Bake in the preheated oven until browned, about 15 minutes.

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.

PERFECT HOMEMADE BISCUITS

Steps:

• Preheat oven to 450 degrees.
• The secret to excellent biscuits is COLD BUTTER. Really cold. Many times the biscuit dough gets worked so much that the butter softens before the biscuits even go in the oven. Try cutting the butter into small pieces and stick back in the fridge pulling out only when ready to incorporate into the dough.
• Combine the dry ingredients in a large bowl.
• Use a pastry cutter to cut cold butter into flour mixture. Don't go too crazy here - you want to see small, pea-sized pieces of butter throughout the dough.
• Add in the milk and egg and mix just until the ingredients are combined. The dough will be sticky but don't keep working it. You should be able to see the butter pieces in the dough.
• Turn the dough out onto a generously floured surface. Sprinkle some flour on to the top of dough so it won't stick to your fingers and knead 10-15 times. If the dough is super sticky just sprinkle on some additional flour.
• Pat the dough out to 3/4 - 1 inch thickness and cut with a biscuit cutter or glass. I ended up with nine this time but depending on who is snacking on biscuit dough, I can get up to 12 biscuits.
• Place the biscuits on a lightly greased baking sheet or parchment lined baking sheet and bake for 10 to 15 minutes or until golden brown on top.
• For extra yumminess, brush the tops of the biscuits with melted butter...

EASIEST EVER BISCUITS

Steps:

• Heat the oven to 200C/180C fan/gas 6 and line a baking sheet with baking parchment. Put the butter in a bowl and beat it with electric beaters until soft and creamy. Beat in the sugar, then the egg and vanilla, and finally the flour to make a dough. If the dough feels a bit sticky, add a little bit more flour and knead it in.
• Pull pieces off the dough and roll them out to about the thickness of two £1 coins on a floured surface. The easiest way to do this with small children is to roll the mixture out on a baking mat. Cut out shapes using a 9cm biscuit cutter, or a use the rim of a small glass and peel away the leftover dough around the edges. Press some clean toys gently into the biscuits, making sure you make enough of a mark without going all the way through. Re-roll off-cuts and repeat.
• Transfer the whole mat or the individual biscuits to the baking sheet and bake for 8-10 mins or until the edges are just brown. Leave to cool for 5 mins, then serve. Will keep for three days in a biscuit tin.

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.

BISCUIT BAKING MIX

Steps:

• In a large bowl, mix the flour, baking powder and salt; cut in shortening until mixture resembles coarse crumbs. Store in an airtight container in a cool, dry place or in the freezer for up to 8 months., Biscuit Baking Mix may be used to prepare the following recipes: Cinnamon-Sugar Scones, Flaky Italian Biscuits and Chicken Dumpling Soup.

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.

BISCUITS BY FOOD STORAGE MOMS

Steps:

• Combine all the ingredients in a bowl, except the flour. Then slowly add the flour one cup at a time, and mix thoroughly. Place the covered bowl in the refrigerator. The dough will keep about 5 days in the refrigerator. Roll out the dough when ready to make the desired amount of biscuits. Brush them with melted butter and let rise 20-30 minutes. Bake at 425 degrees for 12-15 minutes. Enjoy

BISCUIT MIX

Steps:

• Mix all dry ingredients together.
• Store and label.
• Keep in cool, dark place.
• Will keep 2-3 months.
• To make:.
• Chop butter into dry ingredients until it resembles coarse bread crumbs.
• Beat egg with water.
• Combine dry and wet ingredients.
• Turn onto lightly floured surface and knead 5-6 times.
• Roll 1/2 inch thick and cut into two 5 inch diameter circles.
• Bake in preheated oven at 400°F for 10 minutes.

BISCUIT MIX

Steps:

• Sift together flour, baking powder, baking soda, cream of tartar and salt.
• Place in a food processor fitted with metal blade.
• Add skim milk powder and process a few seconds to mix ingredients.
• Cut shortening into chunks and add to dry ingredients.
• Process until mixture resembles coarse crumbs and margarine is distributed evenly.
• Do not over process.
• Spoon into an 8 cup container and seal tightly.
• Store in the refrigerator.

HOMEMADE BUTTERY BISCUITS

Steps:

• Preheat oven to 425.
• Mix first 5 ingredients with a pastry blender or 2 knives until the size of small peas.
• Stir in the buttermilk.
• Knead for a couple of minutes on a lightly floured surface.
• Roll or pat out dough for biscuits.
• Bake for 10-15 minutes until lightly browned.

HOMEMADE BISCUIT MIX ( SUBSTITUTE / COPYCAT / CLONE )

Steps:

• Stir all the dry ingredients together until thoroughly mixed.
• Cut the shortening in till well mixed.
• Store in freezer in a plastic bag for several months, or may store in cannister or jar on counter top for up to a month.
• When ready to use-- add water and biscuit mix, using enough of the water to make a soft but NOT sticky dough.
• Turn out on a floured towel or cabinet surface.
• Roll out about 3/4-inch thick.
• Cut with glass or biscuit cutter.
• Bake for 12 to 15 minutes at 450°.
• This will make about a dozen 2-inch biscuits.

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.

TIME-SAVING HOMEMADE BISCUIT-MIX (WITH VARIATIONS)

Steps:

• To a 2-lb bag (8 cups) of self rising flour, cut in 1 cup shortening or butter on low speed of electric mixer, or by hand with a pastry blender, until mixture resembles coarse crumbs.
• Biscuit mix made with shortening should be stored in an airtight container at room temperature for up to 6 months. Biscuit mix made with butter should be stored in an airtight container in the refrigerator for up to 2 months, or in the freezer for up to 6 months ~ bring mix to room temperature before using.
• TO MAKE 6-12 BISCUITS:.
• 2 cups homemade biscuit-mix.
• 1/2-2/3 cup milk (buttermilk optional) ~ you may not need but about 1/2 cup milk to bring together as a dough!
• Preheat oven to 450 degrees.
• Measure 2 cups homemade biscuit-mix into bowl.
• Blend in enough milk (1/2-2/3 cup) to make a soft dough. Add just enough milk to bring together as a dough ~ you may not need but about 1/2 cup!
• Chilling dough in refrigerator for 15-20 minutes will make dough easier to handle!
• Turn out onto lightly floured surface ~ Roll or pat out dough to 3/4-inch thickness ~ I PAT THE DOUGH!
• Cut out biscuits with a floured 2-inch cutter (makes 12 biscuits), or use a 3-inch cutter for approximately 6-7 biscuits.
• (NOTE: My biscuits pictured in the basket were made with 2 cups biscuit mix and 1/2 cup milk; were patted to 3/4-inch thickness, and cut with a 3-inch cutter, which resulted in only 6 biscuits! Those biscuits were baked for 12 minutes).
• Place biscuits on un-greased baking sheet.
• Bake in preheated 450 degree oven for 10-12 minutes, or until lightly browned.
• ALERT! For a neater appearance, slice biscuits that have cooled for a few minutes with a bread knife, instead of ripping their tops off when piping hot!
• For biscuit-mix variations:.
• ASIAGO-PEPPER biscuits PICTURED WITH HAM, ON THE WHITE PLATE: Use 2 cups biscuit mix, and add 1/4 cup freshly shredded Asiago cheese, 1 teaspoon sugar, several grinds of black pepper, and 2/3 cup milk. Mix just until combined ~ Pat out dough to 1/2-inch to 3/4-inch thickness. Makes six (6) 3-inch biscuits. Bake at 450F for 10 minutes. Brush biscuit tops with melted butter.
• CHEDDAR biscuits: Use 2 cups biscuit mix, and add 1/3 cup freshly shredded extra-sharp cheddar cheese, 1/4 teaspoon garlic powder, a pinch of sugar, several grinds of black pepper (OPTIONAL), and 2/3 cup milk. Mix just until combined ~ Pat out dough to 1/2-inch to 3/4-inch thickness. Makes six (6) 3-inch biscuits. Bake at 450F for 10 minutes. Brush biscuit tops with melted butter.
• 10 FLUFFY DUMPLINGS: Use 2 cups biscuit mix, and add 2/3 cup milk. Combine until blended. Drop spoonfuls of dough into gently bubbling stew; cook uncovered for 8 minutes, then cover and reduce heat and continue cooking for about 10 minutes more.
• 7" ROUND WAFFLES: 2 cups biscuit mix, 1 1/4 cups milk, 2 eggs beaten, 2 tablespoons melted shortening. Heat waffle iron. Beat all ingredients until blended. Bake on hot waffle iron per manufacturer's instructions. Makes 7 round waffles.
• PANCAKES: 2 cups biscuit mix, 1 1/4 cups milk, 1 egg beaten, 2 tablespoons melted butter. Beat ingredients until blended; bake on hot griddle. Makes approximately 12 pancakes.

THE DISCO BISCUIT

Steps:

• For the disco chicken marinade: Put on your best disco clothes and shoes. Lay chicken breasts flat on a cutting board. Carefully slice each breast in half, horizontally. Take cut chicken and place flat in a resealable plastic bag, then close bag. Now it's time for Poundtown. Put bag back on cutting board and use a meat hammer, large pot or rolling pin and pound out chicken without breaking bag to 1/4- to 1/2-inch-thick. Remove chicken from bag and place in a large deep container. Repeat with remaining chicken breasts.
• Add buttermilk, salt, pepper and jalapenos to a food processor or blender. Process until jalapenos are pulverized, 2 to 3 minutes. Pour buttermilk mixture from processor into the container on top of chicken and return to refrigerator. Let chicken marinate in mixture for at least 8 hours.
• For the disco flour: Mix flour, salt, pepper, paprika, cumin and garlic powder in a bowl until combined. Take a break and put on some disco music. Set disco flour aside until ready to dredge disco chicken.
• For the spicy honey butter: Add butter, honey and cayenne pepper to a large pot. Bring mixture to a simmer and whisk vigorously. Cook until all butter is melted, then remove pot from stovetop and let mixture cool completely. Pour cooled spicy honey butter into a squirt bottle. Again, take a break and ponder if disco was the best music of the 70's. Maybe so, maybe not. Do not refrigerate spicy honey butter; store at room temp!
• For the Cheddar biscuits: Preheat oven to 350 degrees F.
• Combine flour, butter, cheese, baking powder, granulated sugar, salt and brown sugar in a mixer fitted with a paddle attachment. Turn on mixer and mix until slightly grainy, not doughy, then turn off mixer. Add buttermilk, milk and cream and mix until doughy and well-mixed, then turn off mixer and remove dough from mixer bowl.
• Grease a muffin tin and form 5-ounce dough balls with your hands. Add dough balls to muffin tin and press down in muffin slots. Bake until tops are golden brown, 40 to 45 minutes. Now dim the lights and turn on the disco ball.
• For the assembly: If pan-frying, add oil to a pan and heat up to 350 degrees F. If using a deep-fryer, add oil and set fryer temperature to 350 degrees F.
• Remove chicken breasts one at a time from disco marinade and dredge in disco flour, pressing down on chicken to ensure a good coating on both sides. Remove chicken from disco flour and place into hot oil. Fry until chicken is golden brown and a meat thermometer inserted in the center registers an internal temperature of 165 degrees F, 5 to 7 minutes. Grab a regular thermometer and place it under your tongue-it should read above 98.6 because you're on fire!
• Grab a plate and make a design on it with the spicy honey butter. Cut a biscuit in half and put on plate. Add a little more spicy honey butter on biscuit halves. Place disco chicken on top of biscuits and cover chicken in spicy honey butter. Grab finely chopped green onions and sprinkle on top of disco chicken. Give yourself a high five! If you're not dancing, then start! With a knife (optional) and fork, cut into disco biscuit and savor the flavor(town). You have just made and now eaten a Guyutes Disco Biscuit. You are special, and don't let anyone tell you differently. (Make 7 more sandwiches in same manner.)

EASY BISCUIT RECIPE WITHOUT BAKING POWDER

Steps:

• Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
• Place butter in the freezer for 15 minutes prior to starting the recipe. In the meantime, mix flour with salt, baking soda, and cream of tartar.
• Next, use a box grater to grate the butter over the flour mixture. Use your hands to combine ingredients. The result should be a coarse dough.
• Add milk to the dough and knead to combine.
• Place dough on a clean surface. Extend the dough with your hands, about ½-inch thick. Then, fold it over, and extend again. Repeat this process three times to make lovely layers in the biscuits.
• Use a biscuit cutter of 2 ½ inches to cut 16 biscuits. Use a different sized cutter if desired.
• Place biscuits in the prepared baking tray, no need to set them far apart as they will not expand much.
• Optional: Beat an egg and brush the tops of the biscuits. This will provide a nice golden brown color.
• Bake the biscuits for 20 minutes or until the biscuits are golden brown on the top and base.

HOMEMADE BISCUIT MIX

Steps:

• Combine flour, baking powder, sugar and salt in a mixing bowl. Add oil and mix with a fork or pastry blender; you should have small lumps throughout the mixture.
• Store in an airtight container in a cool, dry place for up to three months.

AMARETTI BISCUITS

Steps:

• Rub half the lemon zest into the caster sugar in a bowl using your fingertips until the mixture looks slightly damp. Set 2 tbsp of the lemon sugar aside, then stir the ground almonds into the rest until combined.
• Pour the egg whites into a large, clean bowl and whisk for 3-5 mins until stiff peaks form. Gradually whisk in the 2 tbsp of reserved lemon sugar to help stabilise the egg.
• Mix half the beaten egg whites and the almond liqueur (if using) into the dry ingredients until you have a smooth paste, then fold in the remaining egg whites until just incorporated. Chill for 1 hr.
• Heat the oven to 190C/170C fan/gas 5 and line two large baking trays with baking parchment. Roll tablespoons of the chilled dough into 15 even-sized balls.
• Fold the remaining lemon zest into the icing sugar, then roll the balls in this and place 2cm apart on the prepared trays. Dust with a little extra plain icing sugar, then bake for 13-15 mins until lightly golden but still soft. Leave to cool on the trays for 10 mins, then transfer to a wire rack and leave to cool completely. Will keep in an airtight container for up to 10 days. Dust with more icing sugar just before serving.