FLUFFY HOMEMADE BISCUITS RECIPE
This is the only Biscuit Recipe you will need. Homemade Biscuits are super soft and these are quick and easy to make with just 6 ingredients.
Provided by Natasha Kravchuk
Categories Easy
Time 25m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 212 kcal, Carbohydrate 21 g, Protein 3 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 35 mg, Sodium 193 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
THE BEST FLAKY BUTTERMILK BISCUITS
We tried several versions of this recipe, including one with double the amount of baking powder. And while the biscuits turned out puffy and beautiful, they ultimately were too dry. So, we tweaked the baking powder amount along with the butter and buttermilk and arrived at these beauties -flaky, golden, tender and moist, just as biscuits should be.
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 12 biscuits
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
- Whisk together the flour, baking powder, baking soda, sugar and salt in a medium bowl. Rub 2 tablespoons of the cold butter into the flour with your fingertips until completely absorbed. Work the remaining 8 tablespoons of cold butter into the flour with your fingertips until pea-size bits of butter remain. Use a rubber spatula to stir the buttermilk into the flour until the mixture comes together into a shaggy dough. (Don't overmix the dough.)
- Lightly flour a cutting board or work surface, turn the dough out onto it and pat into a rectangle. Fold the dough in half and pat again into a 1/2-inch-thick rectangle. Then fold the dough in thirds, as if folding a letter, and pat to an even thickness. Cut out biscuits with a 2 1/2-inch round biscuit cutter and put on the prepared baking sheet. Press together the remaining scraps of dough. Pat out and fold the dough into thirds again and cut out more biscuits. Brush the biscuit tops with buttermilk.
- Bake until the tops are lightly browned, about 15 minutes. Cool on the pan at least 5 minutes. Serve warm or at room temperature.
PERFECT HOMEMADE BISCUITS
These easy, homemade biscuits are soft, fluffy, made completely from scratch and can be on your table in about 15 minutes! A weekend staple in our house!
Provided by Trish - Mom On Timeout
Categories Breakfast
Time 15m
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees.
- The secret to excellent biscuits is COLD BUTTER. Really cold. Many times the biscuit dough gets worked so much that the butter softens before the biscuits even go in the oven. Try cutting the butter into small pieces and stick back in the fridge pulling out only when ready to incorporate into the dough.
- Combine the dry ingredients in a large bowl.
- Use a pastry cutter to cut cold butter into flour mixture. Don't go too crazy here - you want to see small, pea-sized pieces of butter throughout the dough.
- Add in the milk and egg and mix just until the ingredients are combined. The dough will be sticky but don't keep working it. You should be able to see the butter pieces in the dough.
- Turn the dough out onto a generously floured surface. Sprinkle some flour on to the top of dough so it won't stick to your fingers and knead 10-15 times. If the dough is super sticky just sprinkle on some additional flour.
- Pat the dough out to 3/4 - 1 inch thickness and cut with a biscuit cutter or glass. I ended up with nine this time but depending on who is snacking on biscuit dough, I can get up to 12 biscuits.
- Place the biscuits on a lightly greased baking sheet or parchment lined baking sheet and bake for 10 to 15 minutes or until golden brown on top.
- For extra yumminess, brush the tops of the biscuits with melted butter...
Nutrition Facts : Calories 246 kcal, Carbohydrate 28 g, Protein 4 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 46 mg, Sodium 214 mg, Sugar 4 g, ServingSize 1 serving
WORLD'S BEST WHOLE WHEAT BISCUITS
This is my favorite biscuit recipe, and it is so easy to make because there is no shortening to cut in. The bonus is they are made with healthy whole wheat. I always make these at Thanksgiving because I have plenty of heavy cream on hand. You can substitute white whole wheat flour or whole wheat pastry flour, but regular whole wheat flour works fine. And did I say they are easy? They can't fail. The recipe is from "1000 Vegetarian Recipes" by Carol Gelles
Provided by thebivster
Categories Breads
Time 25m
Yield 12-14 biscuits, 6-12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F. Grease a baking sheet.
- In a large bowl, stir together both flours, the sugar, baking powder, and salt.
- Using a fork, gradually stir in the cream until a soft dough is formed.
- On a lightly floured board, knead the dough 10 to 12 times. Re-flour the board and pat into a circle or rectangle 1/2 inch thick. Using a 2 1/2-inch biscuit cutter, cut into biscuits (or just cut into 2 1/2-inch squares).
- Place on prepared baking sheet and bake 15 to 18 minutes or until golden on top.
- Variation: Add 1 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg to the dry ingredients.
Nutrition Facts : Calories 237, Fat 15.1, SaturatedFat 9.2, Cholesterol 54.3, Sodium 487.8, Carbohydrate 22.9, Fiber 1.5, Sugar 2.2, Protein 3.8
WORLDS BEST BISCUITS
Found this recipe on AR submitted by "Kitten", after searching for a baking powder biscuit that didn't taste like baking powder. These are perfect, light and really yummy, especially warm.They rise nice and have little or no baking powder taste.It's the only biscuit recipe I use, works great for shortcake too
Provided by Gail Herbest
Categories Biscuits
Time 20m
Number Of Ingredients 6
Steps:
- 1. Heat oven to 450 degrees
- 2. sift together flour. sugar, baking powder and salt in a medium bowl.
- 3. add cold butter and cut into flour mixture with a pastry blender or two knives ( I grate my cold butter with my regular hand held grater and it works perfect)until mixture looks like fine crumbs
- 4. stir in cold milk until dough leaves the sides of the bowl, dough will be a bit sticky
- 5. turn out onto a floured surface, Knead lightly 8-10 times, (NO more than that)
- 6. Pat out into a circle to about 1/2 inch thick. cut with a floured biscuit cutter or small glass
- 7. place on ungreased baking sheet bake 10-12 minutes or until lightly browned. Remove immediately from baking sheet
- 8. **** The original recipe states it will make 12 biscuits the most I have ever been able to get out of it is 8, I like mine big so six is the normal count for me.
CHEF JOHN'S BUTTERMILK BISCUITS
This deceptively simple recipe can come out a million different ways with some very minor variations on the ingredients and amounts. This one's my favorite - flaky, but not dry; chewy, but not tough; crisp in just the right spots.
Provided by Chef John
Categories Bread Quick Bread Recipes Biscuits
Time 35m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Line a baking sheet with a silicone baking mat or parchment paper.
- Whisk flour, baking powder, salt, and baking soda together in a large bowl.
- Cut butter into flour mixture with a pastry blender until the mixture resembles coarse crumbs, about 5 minutes.
- Make a well in the center of butter and flour mixture. Pour in 3/4 cup buttermilk; stir until just combined.
- Turn dough onto a floured work surface, pat together into a rectangle.
- Fold the rectangle in thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle. Repeat twice more, folding and pressing dough a total of three times.
- Roll dough on a floured surface to about 1/2 inch thick.
- Cut out 12 biscuits using a 2 1/2-inch round biscuit cutter.
- Transfer biscuits to the prepared baking sheet. Press an indent into the top of each biscuit with your thumb.
- Brush the tops of biscuits with 2 tablespoons buttermilk.
- Bake in the preheated oven until browned, about 15 minutes.
Nutrition Facts : Calories 142.8 calories, Carbohydrate 17 g, Cholesterol 18.5 mg, Fat 7.1 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 4.4 g, Sodium 321.3 mg, Sugar 0.9 g
More about "worlds best biscuits food"
BISCUIT RECIPE - BEST HOMEMADE BISCUITS! - KRISTINE'S …
From kristineskitchenblog.com
Ratings 75Calories 178 per servingCategory Bread
- Preheat oven to 425° F with a rack in the upper third of the oven. Line a baking sheet with parchment paper.
- In a large bowl, combine the flour, baking powder, sugar and salt. Whisk together until well combined.
- Grate the frozen butter using a box grater. Add the butter to the bowl and mix it into the dry ingredients using your hands or a fork.
28 BEST BISCUIT RECIPES | EASY HOMEMADE BISCUITS - FOOD NETWORK
From foodnetwork.com
Author By
HOW TO MAKE THE WORLDS BEST BUTTERMILK BISCUITS #FOOD #BISCUIT # ...
From youtube.com
RECIPE: THE WORLD’S BEST BISCUIT FROM - THE AU REVIEW
From theaureview.com
BEST BISCUITS IN THE U.S. - FOOD & WINE
From foodandwine.com
THE BEST FAST-FOOD CHICKEN BREAKFAST BISCUITS IN 2023 - EAT THIS …
From eatthis.com
8 FAST-FOOD CHAINS SERVING THE MOST AMAZING BISCUITS
From eatthis.com
ROAMING BISCUIT, FAHRENHEIT, BUD LIGHT MAKE OUR WTAM 5-MINUTE …
From cleveland.com
20 COUNTRIES WITH THE BEST FOOD IN THE WORLD - YAHOO FINANCE
From finance.yahoo.com
ANDREW CARMELLINI'S WORLD'S BEST BISCUITS. END OF STORY. - SERIOUS EATS
From seriouseats.com
MICHELIN OR WORLD'S 50 BEST RESTAURANTS: WHICH IS MORE RELEVANT?
From latimes.com
BEST BISCUITS RECIPE | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
THE 27 BEST BISCUITS IN THE WORLD - THE TELEGRAPH
From telegraph.co.uk
BA'S BEST BUTTERMILK BISCUITS RECIPE | BON APPéTIT
From bonappetit.com
WORLD'S BEST BISCUIT - PENGUIN BOOKS AUSTRALIA
From penguin.com.au
THE BEST BAKING POWDER BISCUITS EVER! - TASTY KITCHEN
From tastykitchen.com
TARGET CIRCLE WEEK 2023: BEST PRIME DAY DEALS FROM TARGET
From nytimes.com
BRILLIANT BISCUIT RECIPES - BBC FOOD
From bbc.co.uk
NEW RANKING LISTS THE WORLD’S 50 BEST VINEYARDS TO VISIT
From bloomberg.com
BISCUITS FROM AROUND THE WORLD - BISCUIT PEOPLE
From biscuitpeople.com
TOP 45+ BEST BISCUIT BRANDS IN THE WORLD - BENEXTBRAND
From benextbrand.com
I TRIED FOUR POPULAR BISCUIT RECIPES — HERE'S THE BEST - KITCHN
From thekitchn.com
THE WORLD’S BEST BISCUITS - END OF STORY RECIPE
From oprah.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love