Layered Biscuits Food

LAYERED BISCUITS

Steps:

• Preheat oven to 500 degrees. In a small bowl, combine the cinnamon and sugar, and stir until well mixed; set aside. In a medium bowl, whisk together the flour, salt, baking powder, and baking soda. Add butter, and use a pastry blender or two knives to cut the butter into the flour mixture until it is the size of peas. Add buttermilk, and mix with a spoon just until it forms a sticky dough.
• Transfer to a lightly floured work surface, and bring dough together. Roll dough into an 8-by-11-by-3/4-inch rectangle, and sprinkle 1/2 tablespoon cinnamon sugar in the center section of the rectangle. Use a bench scraper or a spatula to lift the ends, folding the rectangle like a letter into thirds toward the center. Before folding the second end over, sprinkle another 1/2 tablespoon cinnamon sugar onto the opposite flap. Fold the second flap over. Give the dough a quarter turn, and repeat the rolling, sprinkling, and folding. Transfer dough to a parchment-lined baking sheet, wrap it in plastic wrap, and chill in the refrigerator for 20 minutes.
• Remove from refrigerator, and return to work surface. Roll to a 1/2-inch-thick rectangle, and repeat sprinkling and folding method as in step 2 (when rolling out the second time, do not fold). Cut out with a 2 1/4-inch round biscuit or cookie cutter, and transfer to a baking sheet.
• Sprinkle tops with remaining cinnamon sugar, and place in 500 degree oven for 4 minutes. Reduce heat to 375 degrees. Continue baking until biscuits begin to brown all over, 20 to 25 minutes. Remove from oven; cool on a wire rack. Serve warm.

LAYERED HAM AND CHEESE BISCUITS

Steps:

• Preheat the oven to 425 degrees F and line a rimmed baking sheet with parchment.
• Pulse the flour, baking powder, sugar and salt in a food processor until combined. Add the butter and 1/2 cup of the Cheddar and pulse until the mixture looks like coarse meal with pea-size bits of butter remaining. Add the buttermilk and pulse a few times, until the dough just comes together.
• Turn the dough out onto a work surface that's lightly dusted with flour, then pat into a 7-by-7-inch square that's about 1 inch thick. Scatter half of the ham and 1/4 cup of the Cheddar on half of the dough, then fold the other half of dough over like a book; gently pinch the edges to seal. Pat the dough out again into a 7-by-7-inch square, scatter the remaining ham and 1/4 cup of cheese on top and fold the dough over like a book. Press once more into a 7-by-7-inch square.
• Use a sharp chef's knife to cut the dough into 12 even rectangular pieces. Transfer to the prepared baking sheet and brush the tops of each piece with additional buttermilk. Bake until the biscuits are puffed and well browned, 18 to 20 minutes.

APRIL'S PERFECT LAYERED BISCUITS

Steps:

• 1. Preheat your oven to 350.
• 2. Mix dry ingredients in a bowl.
• 3. Cut the butter into chunks and cut into the flour until it resembles course meal.
• 4. If using a food processor, just pulse a few times will only take 3 or 4 pulses.
• 5. Add the buttermilk and mix JUST until combined. VERY IMPORTANT! over mixing will kill the biscuit.
• 6. If it appears on the dry side, add a bit more buttermilk. It should be wet.
• 7. Turn the dough out onto a floured board and Gently, gently PAT the dough out (do NOT roll with a rolling pin)until it's about 1/2" thick. Fold the dough about 4 times, gently press the dough with fingertips to flatten to make it about 1 inch thick.
• 8. Cut biscuits out with a biscuit cutter or cup. You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first ones. So try and get as many biscuits as you can out of the first round.
• 9. Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other. If you like "crusty" sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together.
• 10. Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom. Careful not to overbake.
• 11. The key to making delicious biscuits is to not overmix, and to touch them with your hands the least amount possible..using a food processor will help to keep you from over mixing, and when you do touch them, use your fingertips instead of your palm because the palm is warmer than the fingers. Also use very very cold ingredients.

FLAKY LAYER BISCUITS

Steps:

• Preheat oven to 400.
• Sift together dry ingredients into a large bowl.
• Grate butter into dry ingredients and combine in 2 or 3 batches.
• Add buttermilk and mix until mixture is all crumbles. Hand knead/fold until all remaining dry ingredients are combined into a single ball.
• Turn out dough ball onto a floured surface and roll out into a rectangle approximately 1/2" thick. Fold thirds , rotate 1/4 turn and repeat until dough has been rolled and folded 5 - 7 times. Roll out final time 1/2" and cut biscuits.
• Place on baking tray (optionally, brush top of biscuits with melted butter) and put in oven for 15 - 18 minutes until golden brown on top.

EASY TO MAKE LAYERED SOUTHERN BISCUITS

Steps:

• Place the butter in freezer for 10-15 minutes.
• Preheat oven to 450°F.
• In a large bowl, add flour, baking powder, and salt, mix well.
• Using a box grater, grate the hardened butter then add to flour mixture, mixing through. (By grating the butter, this eliminates the cutting the butter into the flour step).
• Add in the buttermilk and stir until the dough is moistened. Fold-out dough onto a lightly floured parchment sheet. Roll or with flour-dusted hands, pat dough out into a rectangle. Cut dough into thirds, then stack the dough to form 3 layers. Roll or pat out again and repeat the same process 2 more times.
• Roll or pat dough out again until about 3/4 inch thick and either cut into rectangles or using a 2 1/2 - 3 inch circle cutter, gently cut out biscuits. DO NOT TWIST cutter, simply press down firmly. ( You can gather scraps and roll out again to cut remaining biscuits, but they will not be as "perfect" as the first batch).
• Place the biscuit dough onto a parchment-lined baking sheet. For soft sides, place biscuits with sides touching, or for crispier edges place 1 - 2 inches apart.
• Bake in the preheated 450°F oven for 10 - 15 minutes, or until golden.
• Best served same days as baked.