Sweet Milk Biscuits Food

SWEET-MILK BISCUITS

Steps:

• Preheat oven to 375 degrees. Whisk together flour, sugar, baking powder, and salt in a medium bowl. Work lard and butter into flour mixture with a pastry cutter or your fingers until largest pieces are the size of small peas. Add milk, and stir with a fork until a dough forms.
• Turn out dough onto a lightly floured surface, and pat out to 1 inch thick. Cut out rounds with a floured 2 1/4-inch biscuit cutter. Space 2 inches apart on a baking sheet lined with parchment paper. Gather together scraps, and repeat.
• Brush tops with melted butter. Bake until light-golden brown and cooked through, about 25 minutes. Transfer to a wire rack to cool 5 minutes. Serve warm.

SWEET BUTTERMILK BISCUITS

Steps:

• Preheat oven to 450 degrees.
• Cut butter into small pieces. Spread the butter pieces on a dinner plate and place in the freezer while you measure out and mix the dry ingredients. The butter should be cold but not frozen.
• In a large bowl, sift together flour, sugar, baking soda, baking powder and salt.
• Note: It is very important that you work quickly through these next steps so the butter does not warm up and soften too much.
• With a pastry cutter or two knives, cut the cold butter into the flour mixture until it resembles small crumbs (the size of a pea).
• Make a hole in the middle of the flour and add buttermilk. Gently stir until the dough is mixed together but still tacky. If it's too dry, add more buttermilk.
• Pour the mixed dough out onto a floured surface and pat gently into a rectangle.
• Fold the dough onto itself six times then pat down to 1 inch thick.
• With a 2 ½ inch round biscuit cutter, push down to cut the dough and pull up without twisting the cutter and the dough. Any leftover scraps can be combined and cut again - but just once; reusing any scraps after that will make the biscuits tough.
• Arrange the biscuits on a parchment-lined cookie sheet almost touching each other and bake for 12-15 minutes until browned.
• Optional: After they are baked, you can also brush the tops with melted butter and sprinkle more sugar on top if you wish for added sweetness.

SWEET CINNAMON BISCUITS

Steps:

• combine flour, baking poweder, salt and baking soda in a medium bowl and mix well. Stir in vegetable oil. Add buttermilk and stir just until blended.
• Knead the dough on a lightly floured surface until smooth. Roll dough into a 15 x 8-inch rectangle.
• Preheat the oven to 400 degrees F. Grease a 9-inch round baking pan lightly.
• Spread butter over the doiugh. Combine granulated sugar and cinnamon in a small bowl and mix well. Sprinkle over butter. Roll up rectangle, jelly roll fashion, starting from one long side. Pinch seam to seal.
• Cut the roll into 1 1/2-inch slices. Arrange the slices, cut side up, in prepared baking pan. Bake until lightly browned, about 15 to 20 minutes. Remove from oven. Pour milk over the top, if desired. Serve hot.

SWEET CINNAMON BISCUITS

Steps:

• Combine flour, baking powder, salt and baking soda in a medium bowl and mix well.
• Stir in vegetable oil.
• Add buttermilk and stir until just blended.
• Knead the dough on a lightly floured surface until smooth.
• roll dough into a 15x8" rectangle.
• Preheat oven to 400 degrees.
• Grease a 9" round baking pan lightly.
• Spread butter over the dough.
• Combine sugar and cinnamon in small bowl and mix well.
• Sprinkle over butter.
• Roll up rectangle, jelly roll fashion, starting from one long side.
• Pinch seam to seal.
• Cut the roll into 1 1/2 inch slices.
• Arrange the slices, cut side up in prepared baking pan.
• Bake until lightly browned, about 15-20 min.
• Remove from oven.
• Pour milk over the top if desired.
• Serve hot.

BISCUITS - 2 % MILK

Steps:

• Can be made drop or rolled. Less prep time for drop than rolled. If you want biscuits that pull apart Pillsbury style it will take a few more minute on the prep side of time.
• Pull apart:
• Roll dough out to 1/2 inch or thinner after kneading, try to keep the shape square or rectangular. After reaching the desired thickness fold the dough over on itself, fold 1 1/2 one way (left to right or up to down), fold 2 the other way (left to right or up to down) so you end up with 1/4 of the size you had rolled out. Roll out again to the desired 1/2 inch thickness and cut.