Light And Fluffy Biscuits Food

FLUFFY BISCUITS

Steps:

• Preheat oven to 400°. In a bowl, whisk together first 4 ingredients. Cut in shortening until the mixture resembles coarse crumbs. Whisk together egg and milk. Add to dry ingredients; stir just until moistened. Dough will be wet. , On a well-floured surface, knead dough gently 8-10 times. Roll to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place on a lightly greased baking sheet. , Bake until golden brown, 10-12 minutes. Serve warm.

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.

LIGHT AND FLAKY BISCUITS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Whisk milk and egg together.
• Mix flour, sugar, baking powder, cream of tartar, and salt together in a bowl. Add margarine and cut in with a pastry blender or 2 knives. Add milk-egg mixture and mix just enough to combine.
• Knead dough briefly, 5 to 7 times. Roll to a 1 1/2-inch thickness and cut out 14 biscuits.
• Bake in the preheated oven until golden brown, about 12 minutes.

FLUFFY CHEDDAR BISCUITS

Steps:

• Preheat your oven to 425 degrees.
• Sift together flour, baking powder, baking soda, salt and pepper.
• Cut in butter a piece at a time until mixture looks like large crumbs.
• Add buttermilk and cheese. Mix until combined, flouring your hands as needed, until it sticks together. If it is too sticky, add in some more flour, a little at a time.
• Do not over mix.
• Lightly flour a large work surface. Turn out the dough and flatten it to 1 in thickness.
• Cut out rounds with a floured 2 inch round cutter. Keep spacing as close together as possible. Put the rounds on a baking sheet.
• Collect any scraps, and, mixing as little as possible, flatten out to 1 in thickness again. Cut out any additional rounds you can.
• Do not over mix.
• Brush tops of biscuits with melted butter.
• Bake until they look golden brown,. Bake for 18 to 20 minutes. Rotate the sheet after about 10 minutes.

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.

SPELT FLOUR BISCUITS- LIGHT AND FLUFFY AND FULL OF FLAVOR

Steps:

• Preheat oven to 425 degrees.
• In large mixing bowl, blend flour, baking powder and salt. Cut in butter until dough is crumbly. Small pea sized pellets formed. Slowly add milk while mixing. The dough should pull away from sides of bowl. More milk if still to dry/crumbly, less milk if pasty.
• If adding other ingredients*, do so before adding milk.
• Bake in oven for 10-15 minutes depending on oven. Top will look golden brown and bottom edge is visibly brown as well.
• Remove from oven and serve with gravy, butter, jam, syrup, honey -- options are endless -- these are compatable with just about anything.

LIGHT AND FLUFFY BUTTERMILK BISCUITS

Steps:

• Preheat oven to 450 degrees.
• Sift together flour, baking powder, sugar, cream of tartar, baking soda and salt into a bowl.
• Cut in the 1 stick of chilled butter until mixture resembles coarse crumbs. Make a well in center of flour mixture; add buttermilk all at once and stir just until dough clings together.
• Gently knead dough about 10-12 times on a floured surface.
• Pat dough out to 1/2 inch think.
• Cut dough with a 2 1/2 inch biscuit cutter or a glass.
• Dredge buiscuits in the 1/2 stick melted butter.
• Bake for 10-12 minutes, until golden.

FLUFFY HOMEMADE BISCUITS RECIPE

Steps:

• Dice butter into 1/2" cubes and refrigerate until needed.
• In a large mixing bowl, combine flour, baking powder, sugar and salt. Whisk thoroughly.
• Add diced cold butter and cut it into the flour using a pastry blender (or two knives or a fork), until the largest butter pieces are pea-sized.
• Add 1 cup - minus 2 Tbsp of Half and Half all at once and stir until mixture comes together and is mostly moistened. Do not over-mix.
• Turn dough out onto a floured surface. If dough is very sticky, lightly sprinkle the top with flour.
• Pat dough into a rectangle then fold it in half and pat into another rectangle. Fold a second time and pat into a 5"x10" rectangle or 3/4" thickness. Dip a 2 1/2" round biscuit cutter into flour and cut out 8 biscults. Pull together scraps and form into a rectangle to cut an extra 2 biscuits.
• Place biscuits on a parchment-lined baking sheet 1-inch apart and bake at 450˚F for 12-15 minutes or until tops are golden brown and biscuits are baked through. While bicuits are hot, brush tops with 1/2 Tbsp melted butter. Transfer to a wire rack to cool 10 minutes then serve.

ANGEL BISCUITS

Steps:

• Preheat oven to 400 degrees. Line baking sheet or cast-iron skillet with parchment paper and lightly spray with nonstick cooking spray. Set aside.
• In a small bowl, stir the yeast and warm water together. Set aside to proof.
• In a large bowl, stir all dry ingredients together to combine.
• Cut cold shortening into flour mixture until it is the size of small peas. Pour in the proofed yeast and the buttermilk. Stir to moisten ingredients.
• Roll out onto a floured surface and cut into 8 1-inch thick circles. Place into prepared pan.
• Brush tops with milk {to help with browning} and bake for 15-20 minutes or until puffed, golden and fully cooked. Serve warm.

EASY BUTTERMILK BISCUITS FROM SCRATCH (FOOD PROCESSOR)

Steps:

• Add flour and butter to a food processor. Pulse until combined and crumbly.
• Add buttermilk and pulse until buttermilk is incorporated into the flour mixture. Do not over mix.
• Pour out onto a lightly floured surface; Pat dough to ½-inch thickness and fold the dough over on itself. Repeat two more times. Cut into biscuits and place on a greased pan.
• Bake at 425°F for 11 to 15 minutes or until golden.

FLUFFY TEA BISCUITS

Steps:

• Put flour, baking powder and salt in a bowl.
• cut in the margarine.
• Pour in the 7 up all at once and stir with a fork until moist.
• Knead 8--10 times.
• Roll the biscuit dough 3/4 of a inch, rest a few minutes.
• cut out biscuits and place on a cookie sheet.
• brush top with butter bake at425 for 12 minutes.

FLUFFY BUTTERMILK BISCUITS

Steps:

• Preheat oven to 375º F. Prepare the baking sheet by lining it with parchment paper or a Silpat liner. For biscuits with a crispier bottom, grease the baking sheet.
• In a large bowl, whisk together 2¾ cups of flour, sugar, baking powder, salt, and baking soda. Cut in butter or shortening, using a dough whisk or pastry cutter until it is the size of small peas. Make a well in the center of the flour mixture.
• In a small bowl, stir together the buttermilk and egg. Pour into the well of the flour mixture. Stir just until biscuit dough comes together, it will be sticky. Do not overmix.
• Add 1/4 cup of flour to a shallow bowl to dip the biscuit cutter into, then use that flour to lightly flour the countertop or wooden board. Place the biscuit dough on top of the flour. With floured hands, pat dough into a 1" thick flat rectangle or square.
• Dip the biscuit cutter into the flour, then press the biscuit cutter straight down and up (do not twist!). Place biscuits on the prepared baking sheet about 1" apart.
• Bake at 375ºF for 20-23 minutes, until lightly golden on top. Serve warm with butter and honey or jam, or with sausage gravy.

LIGHT AND FLUFFY BISCUITS RECIPE

Steps:

• Adjust oven rack to lower-middle position and preheat to 400°F (200°C). Should your kitchen be warmer than 75°F (24°C), please see our guide to baking in a hot kitchen before getting started; the specifics are focused on pie dough, but the overall principles are true of biscuits as well.

FLUFFY BISCUITS

Steps:

• 1. In a medium sized bowl, combine the flour, baking powder, sugar, and salt. Cut in the shortening until it resembles course crumbs. Beat the egg with milk, and stir into dry ingredients just until moistened.
• 2. Turn out onto a well floured surface, and knead 20 times. Trust me...just do it! Roll to 3/4 inch thickness; Cut with a 2 1/2 in. biscuit cutter. Place on a lightly greased baking sheet. Bake at 450 degrees F for 8-10 minutes or until golden brown.