OLD-FASHIONED BISCUITS
Fresh-from-the-oven biscuits can be yours in no time. Serve them with the omelet here or a steaming mug of coffee or tea. Either way, you'll love every bite! -Taste of Home Test Kitchen
Provided by Taste of Home
Time 35m
Yield 4 biscuits.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the flours, baking powder, sugar, salt and baking soda. Cut in cream cheese and butter until mixture resembles coarse crumbs. Stir in 1/4 cup buttermilk just until moistened. Turn onto a lightly floured surface; knead 5-6 times., Pat or roll out to 1/2-in. thickness; cut with a floured 2-in. biscuit cutter., Place 2 in. apart on a baking sheet coated with cooking spray. Brush with remaining buttermilk. Bake at 400° for 12-15 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 167 calories, Fat 4g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 355mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein.
OLD-FASHIONED BUTTERMILK BISCUITS
My family gobbles up these biscuits, which are low in fat, cholesterol and sugar. I almost always make these now instead of my old shortening-based recipe. -Wendy Masters, Grand Valley, Ontario
Provided by Taste of Home
Time 20m
Yield 8 biscuits.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the flour, baking powder, baking soda, sugar and salt. Combine the buttermilk, oil and sour cream; stir into flour mixture just until moistened. Turn onto a lightly floured surface; knead 8-10 times. , Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on an ungreased baking sheet. Bake at 400° for 8-12 minutes or until lightly golden brown. Serve warm.
Nutrition Facts : Calories 142 calories, Fat 4g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 276mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic exchanges
FLAKY OLD FASHIONED BISCUITS
Nothing beats warm flaky old fashioned biscuits straight from the oven. This fool-proof homemade biscuit recipe is easy to make and requires just 6 ingredients.
Provided by Rachel Farnsworth
Categories Side
Time 25m
Number Of Ingredients 7
Steps:
- In a large mixing bowl, stir together flour, baking powder, sugar, and salt.
- Grate your butter using a cheese grater and stir into the flour mixture OR cut butter into small pieces and use a pastry cutter to cut the fat into the flour mixture until it resembles coarse meal or sand.
- Gradually pour in the buttermilk or milk, stirring until the dough just comes together.
- Turn the dough out onto a clean countertop and form it into a ball.
- Press the dough flat until it is 1-inch thick. Use a circle biscuit cutter or a drinking glass to cut out your biscuits. Combine leftover scraps and continue re-pressing and cutting until all dough is used.
- Place cut biscuits on an un-greased baking sheet and bake at 425 degrees for about 12-15 minutes, until the tops are nicely browned. Brush the tops with melted butter, if desired.
Nutrition Facts : ServingSize 1 large biscuit, Calories 310 kcal, Carbohydrate 37 g, Protein 6 g, Fat 16 g, SaturatedFat 10 g, Cholesterol 42 mg, Sodium 556 mg, Fiber 1 g, Sugar 4 g
OLD-FASHIONED BISCUITS (FROM MY GREAT RECIPE CARDS)
These are really good - but sometimes in my oven 15 minutes is not quite enough so watch closely to make sure they are not underdone and when adding a couple minutes make sure they don't become overdone.
Provided by Foodie Friend
Categories Breads
Time 15m
Yield 12 Biscuits
Number Of Ingredients 7
Steps:
- Mix flour, baking powder, baking soda, salt and sugar in a bowl.
- Cut in butter using pastry cutter or use 2 knives.
- With fork stir in buttermilk to make a soft dough (I have used an equal amount of buttermilk powder with added water and it works wonderfully in this recipe.
- Turn out onto lightly floured workspace and knead no more than 10 times to form a ball (if you over do it the biscuits can be tough).
- Roll into a 6" x 6" square.
- Place on ungreased baking sheet.
- Cut into 12 portions but do not separate.
- Bake at 400 F for 15 minutes or until golden brown.
- Serve with butter, honey, jam, or gravy.
SOUTHERN BUTTERMILK BISCUITS
These buttermilk biscuits are authentic. This recipe came from my great-great-grandmother, and was handed down to all the women in my family, and we are all Southern. I am the first one to commit the sin of using a food processor (lol) but I find it works very well. I would put these biscuits up against anyone's - they are perfect in every single way. I hope you all enjoy them.
Provided by P48422
Categories Breads
Time 22m
Yield 10 biscuits
Number Of Ingredients 6
Steps:
- Preheat your oven to 450°F.
- Combine the dry ingredients in a bowl, or in the bowl of a food processor.
- Cut the butter into chunks and cut into the flour until it resembles course meal.
- If using a food processor, just pulse a few times until this consistency is achieved.
- Add the buttermilk and mix JUST until combined.
- If it appears on the dry side, add a bit more buttermilk. It should be very wet.
- Turn the dough out onto a floured board.
- Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it's about 1/2" thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick.
- Use a round cutter to cut into rounds.
- 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.
- 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.
- Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom.
- Do not overbake.
- Note: The key to real biscuits is not in the ingredients, but in the handling of the dough.
- The dough must be handled as little as possible or you will have tough biscuits.
- I have found that a food processor produces superior biscuits, because the ingredients stay colder and there's less chance of overmixing.
- You also must pat the dough out with your hands, lightly.
- Rolling with a rolling pin is a guaranteed way to overstimulate the gluten, resulting in a tougher biscuit.
- Note 2: You can make these biscuits, cut them, put them on cookie sheets and freeze them for up to a month.
- When you want fresh biscuits, simply place them frozen on the cookie sheet and bake at 450°F for about 20 minutes.
OLD FASHIONED SODA BISCUITS
These old-fashioned buttermilk biscuits are ready in a jiffy, perfect for dipping in heavy sausage gravy or mopping up runny eggs on a big, All-American breakfast plate.
Time 25m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat the oven to 425 degrees F. Sift the flour then measure it to yield 2 cups. Sift it again with the baking soda and salt into a mixing bowl. Add the shortening and using a pastry cutter or fork, work the shortening into the flour to form a crumbly dough. Make a well in the center of the dough and pour in most of the buttermilk (reserve a couple of tablespoons). Stir the mixture to form a soft dough. If needed, add the remaining buttermilk to form a soft dough. Place the biscuit dough on a lightly floured work surface. Sprinkle the top of the dough lightly with flour. Knead the dough 5 or 6 times, no more. Pat the dough out into a 1/2-inch thick round. Cut the dough with round biscuit cutters and place on an ungreased baking sheet. Place the biscuits in the oven and bake at 425 degrees F for 12-15 minutes or until lightly browned. Remove from the oven and let cool on a wire rack. cook's notes If you do not have buttermilk, you can make sour milk by adding 4 tablespoons vinegar to 3/4 cup of milk.
Nutrition Facts :
OLD-FASHIONED LARD BISCUITS
These old-fashioned lard biscuits are incredibly easy to make! With only 6 ingredients and a few simple steps the results are perfectly tender and flaky. Serve with my Classic Sausage Gravy for a comforting meal.
Provided by Baker Bettie
Categories All Recipes
Time 35m
Number Of Ingredients 6
Steps:
- Position an oven rack to the center position and preheat to 450°F/230°C.
- Spray a cake pan with non-stick spray or line a sheet pan with parchment paper or a silicone baking mat.
- Measure out all ingredients. Keep the lard and buttermilk in the refrigerator until ready to use.
- In a large mixing bowl, whisk together the flour (240 grams, 2 cups), baking powder (1 tablespoon), baking soda (¼ teaspoon), and salt (6 grams, 1 ¼ teaspoon).
- Add the cold lard (85 grams, 6 tablespoons) to the mixing bowl and cut it into the flour mixture. To do this, press down on the fat with the wires of the pastry blender or the tines of a fork as you move it around the bowl. Continue cutting the fat into the flour until most of the pieces of fat are about the size of peas with some pieces being about the size of a walnut half.
- Add the cold buttermilk (240 grams, 1 cup) into the bowl and stir with a spoon or a silicone spatula just until combined. This should only take a few turns. The dough will be pretty wet and sticky.
- Turn the dough out onto a lightly floured counter. Dust flour over the top of the dough. With floured hands bring the dough together into one mass.
- Pat the dough out (do not roll with a rolling pin) until it is about 1-inch (2.5 cm) thick. Using a bench knife (or a metal spatula can be helpful if you do not have a bench knife), fold the dough in half and then turn it 90 degrees. Pat out and fold again for a total of 6 times. This process is creating layers that will create flaky biscuits.
- Press the dough out to about 1-inch (2.5 cm) thick and use a round cutter that is about 2.5-inches (6 cm) in diameter to cut out your biscuits. When cutting out, dip your cutter in flour, press straight down, and pull it back up without twisting it. Twisting can seal the edge of your biscuit, not allowing it to rise fully. Gently pat the scraps together to cut out the rest of your biscuits. Alternatively, you can pat the dough into a rectangle and use a sharp knife to divide the dough into 8 rectangular-shaped biscuits.
- Place the biscuits in the prepared cake pan or baking sheet with the edges touching so they will rise up against each other.
- As an optional step, place the pan in the freezer for 10 minutes before baking. This will ensure that your biscuits will not spread too much and will allow your oven to fully pre-heat.
- Bake at 450°F/230°C for 13-15 minutes until golden brown. Do not open the oven door for at least the first half of baking time. You want the steam to stay trapped in the oven to help with the rise.
- Brush biscuits with melted butter or top with sausage gravy.
Nutrition Facts : Calories 0 calories
OLD-FASHIONED BUTTERMILK BISCUITS
Homemade light and flaky biscuits are so easy to make, and you can make the dough ahead of time!
Provided by Katie Workman
Categories Side Dish
Time 28m
Number Of Ingredients 8
Steps:
- Preheat the oven to 450°F. Lightly butter a baking sheet or line it with parchment.
- In a large mixing bowl, combine the 3 ½ cups flour, baking powder, baking soda, and salt. Add the butter and cut them in with a pastry blender, or use your fingers to rub the butter into the flour mixture, working quickly so the butter stays cold. Stop when you have a texture that is a combo of pea sized pieces of butter, and a somewhat sandy texture. You can also do this by pulsing the butter into the flour mixture in a food processor.
- Add the buttermilk to the mixture and stir just until it comes together into a shaggy, sticky dough, but do not overmix.
- Lightly flour a clean work surface and place about ½ cup of flour in a small bowl big enough to accommodate the 3-inch biscuit cutter.
- Turn the dough onto the work surface. Press it together just until it forms a ball, handling the dough lightly. Pat it into a rough square or circle, about ¾-inch thick. Cut circles with a 3-inch biscuit or cookie cutter, making the circles as close together as possible to use as much of the dough in this first round of cutting. Do not twist the cutter as you press in or pull out, which will seal the layers of the dough and prevent them from rising to their tallest selves. Gather up the scraps and gently press them into another small ¾-inch-thick shape, and cut as many biscuits as you can from the remaining dough.
- Place the biscuits on the prepared baking sheet having them just barely touch each other. Place the baking sheet in the oven and bake for 14 to 18 minutes until the biscuits are golden brown. Immediately brush the tops with the melted butter. Enjoy hot or warm, if possible, but you can also cool them on a wire rack and store them in an airtight container for one day.
Nutrition Facts : Calories 483 kcal, Carbohydrate 45 g, Protein 7 g, Fat 31 g, SaturatedFat 19 g, TransFat 1 g, Cholesterol 81 mg, Sodium 481 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
FLUFFY BUTTERMILK BISCUITS
These old-fashioned biscuits are made with buttermilk, so they're melt-in-your-mouth soft with a lovely fluffy golden top and lightly crisp bottom. And best of all, they are ready to enjoy warm from the oven in under 30 minutes.
Provided by Renae
Categories Breakfast Appetizer Side Dish Brunch Dinner
Time 25m
Number Of Ingredients 8
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.
Nutrition Facts : ServingSize 1 biscuit, Calories 311 kcal, Carbohydrate 38 g, Protein 6 g, Fat 15 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 40 mg, Sodium 530 mg, Fiber 1 g, Sugar 6 g, UnsaturatedFat 5 g
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- Roasted Potatoes. The practice of roasting and eating plant starches goes back 120,000 years, so it doesn't get much more old-fashioned than good old roasted potatoes.
- Classic Beef Stew. The practice of simmering meat in liquid over a fire goes back at least 5,000 years and perhaps as many as 20,000, so stew is another beloved dish that puts the "old" in "old-fashioned."
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- Beef Stroganoff. Stroganoff is a Russian take on beef stew, and there's reason to believe it's been on the menu in what is now Petrograd since the mid 19th century (here's how it got its name, along with 39 other famous foods).
- Beef Goulash. Hungarian goulash was developed during the middle ages by eastern European shepherds in need of a reliable, long-lasting energy boost. When it made its way to America, what it lost in traditional smoky flavor (which came from paprika), it gained in noodles, making it one of America's classic, hearty "square meals in a pot."
- Coq au Vin. As we noted before, stews don't have to be made with beef. Chicken has long been an important ingredient in the stews of some cultures, including the French, whose tradition is to stew their chicken in red wine ("coq" means chicken and "au vin" means with wine).
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- Tamales. Tamales, if you've never tried them, are one of the world's first portable foods, consisting of corn-based dough wrapped around spiced and stewed meats and vegetables, then steamed in a banana leaf parcel.
- Chicken Pot Pie. Known as one of America's favorite comfort foods, pot pies appear to have origins in Greece with a vegetarian version, spanakopita. An early American version dates back to the first half of the 19th century, featuring potatoes, carrots, and onions and topped with a crust.
- Shepherd's Pie. Shepherd's pies are another classic meat pie, but instead of a pastry crust on top, they're topped with a whipped potato crust. Traditionally, the meat inside is lamb, which is why that's an option in our healthier version.
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- Cut your butter into chunks and add to the dry ingredients. Use either your fingers or a couple of knives to work the butter into the dry ingredients.
- One tip that I’ve found for when rolling out the dough is to put it on a floured cookie sheet. This way, your cookie sheet is the only surface dirty and not your entire kitchen table! So get your dough set out onto the cookie sheet and knead it vigorously for about 30 seconds.
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- Using a pastry cutter, work the frozen butter slices into the flour mixture four about 5 minutes, until it forms pea-sized crumbs. You can also pulse in a food processor until the mixture forms crumbs.Place in the freezer for at least 10 minutes, to rechill the butter.
- Make a well in the center of the flour mixture, and pour in buttermilk. Fold the buttermilk into the flour until it has just started to come together. It will still be crumbly.
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