Tassajaras Flaky Biscuits Food

TASSAJARA'S FLAKY BISCUITS

Steps:

• Preheat the oven to 450 degrees. Combine flours, baking powder and salt. Cut butter or margarine into dry ingredients with a pastry cutter or two knives, or rub gently between hands until pea-size pieces are formed.
• Make a well in the center and add the eggs and milk. Beat the eggs and milk with a fork until smooth. Continue stirring with the fork, gradually incorporating flour until it is all moistened.
• On a floured board, knead the dough just enough to bring it together. Roll the dough into a rectangle 1/2-inch thick. Fold in thirds. Turn the dough a quarter-turn and repeat, rolling and folding. Repeat once more. (The rolling and folding make a flakier biscuit.)
• Roll out the dough again to a 1/2-inch thickness. Cut into rounds with a floured cutter or glass. Place on an ungreased cookie sheet and bake at 450 degrees for 8 to 10 minutes, until the bottoms are lightly browned and the tops slightly golden. Do not overbake.

FLAKY BISCUITS

Steps:

• Place a rack in the center of your oven, Pre heat oven to 450 degrees F.
• Mix first dry ingredients in a large bowl or in the food processor fitted with steel blade.
• Add cold butter and shortening; with your fingertips or a pastry blender (or in the food processor), mix or process butter and shortening into dry ingredients, until the mixture resembles dry oatmeal.
• If using a food processor, transfer mixture to a large bowl.
• Stir in milk with a rubber spatula or fork until dry ingredients are just moistened.
• Let dough rest for 1 minute, then dump it on a floured work surface.
• Gently Roll the dough into a rough 6-by-10-inch rectangle 1/2-inch thick.
• With a knife cut rectangle three times across and five times down to form 15, 2"x2" rectangular biscuits.
• Place dough 1 1/2 inches apart on an ungreased baking sheet; brush dough tops with melted butter or milk.
• Bake until biscuits are lightly browned, 10 to 12 minutes.
• Serve immediately.
• Cool left overs, wrap with plastic wrap and freeze as soon as possible.
• NOTE.
• There's two things to remember when making biscuits.
• -Keepthings cold so the butter does not melt.
• The process of cutting the butter into the flour actually coats the flour with a light layer of grease to prevent it from absorbing liquid and creating gluten-- which will make the product tough and more bread like.
• If the butter starts to get soft while working it into the flour then refrigerate the batch for 20 mins before going on.
• -Workfast and gently.
• Only mix as much as necessary to do the job.
• Over working dough develops gluten.

FLAKY FREEZER BISCUITS

Steps:

• In a small bowl combine yeast and sugar in water.
• Set aside for 10 minutes.
• In a large bowl mix flour, sugar, baking powder, soda and salt.
• Cut in butter to form a crumbly mixture.
• Stir in yeast mixture and buttermilk.
• Mix just enough to hold dough together.
• Roll dough 3/4 inches thick on floured surface.
• Cut out biscuits with the top of a glass or a cutter.
• Prick tops with fork.
• Freeze separately on cookie sheet.
• After biscuits are frozen, stack and wrap well.
• Before baking let rise until doubled in size.
• Bake at 425°F for 15 minutes on a lightly greased cookie sheet.
• Makes 3-4 dozen.
• Grated Cheddar cheese may be added to soft dough for flaky cheese biscuits.

FLAKIEST BISCUITS BY ANGIE THOMAS RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
• In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
• Using your hands or a pastry cutter, incorporate the butter into the dry ingredients, leaving large chunks.
• Fold in the buttermilk until a thick dough forms.
• Lightly flour a clean surface and dump the dough onto it. Bring the dough together until it comes together in one large piece.
• Roll out with a rolling pin to about 1 ½-2 inches (4-5 cm) thick. Using a biscuit cutter or small glass, cut out 2-3-inch (5-7 cm) rounds and place them on the prepared baking sheet. It's okay if the biscuits are touching.
• Bake for 18-20 minutes, or until golden brown.
• Brush the biscuits with melted butter.
• Serve as desired.
• Enjoy!

CHEDDAR-THYME FLAKY BISCUITS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• In a medium bowl, stir together the flour, baking powder, sugar, salt and cream of tartar. Cut in butter using a pastry cutter or a fork until it is the size of peas. Make a well in the center of the mixture and measure the milk, cheese and thyme into the bowl. Gently mix until a soft dough forms.
• Roll or pat out on a floured surface to 3/4 inch thick. Cut into circles and place on a baking sheet.
• Bake for 10 minutes in the preheated oven, or until the bottoms of the biscuits are golden brown.

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.