Alabama Biscuits Recipes

Steps:

• Dissolve yeast in warm water in medium size bowl. Add sugar, egg and 3 tablespoons of butter. Stir in 2 1/2 cups or more self-rising flour. Mix thoroughly and turn out on floured board. Knead and roll to medium thickness. Spread 1/4 cup soft butter on half of dough. Turn other half over the buttered dough. Cut with biscuit cutter or cut in squares with knife and put in greased pan. Butter tops of biscuits and let rise in a warm place for 1 hour. Heat oven to 450°F. Bake until golden brown, about 20 to 30 minutes.

Steps:

• Preheat the oven to 350 degrees; grease a 12-cup muffin tin with butter and set aside.
• In a large mixing bowl, whisk together the flour, sugar, baking powder, salt and baking soda.
• Add the butter and rub it into the flour with your fingertips till the mixture is mealy.
• Add the buttermilk and stir till the dough is slightly firm.
• Spoon the mixture into the prepared muffin tin and bake in the center of the oven till brown and crusty, 40-45 minutes.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl.
• Turn out onto a floured surface, and knead 15 to 20 times. Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet.
• Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.

Steps:

• Lightly grease a rimmed baking sheet.
• Dissolve the yeast in the warm water in a small bowl; set aside to proof for 5-10 minutes, until foamy.
• Sift the flour, baking powder, sugar, and salt together into the bowl of a stand mixer or a large bowl.
• Add the yeast mixture, oil, and milk and mix well.
• Knead in a stand mixer fitted with the dough hook or by hand for 5-7 minutes.
• Roll out the dough on a lightly floured surface to a thickness of 1/4 inch.
• Cut out 30 rounds with a 2-inch biscuit cutter.
• Dip the bottom of 15 of the rounds into the melted butter and stack them on the remaining 15 rounds, to make a total of 15 biscuits.
• Arrange on the prepared baking sheet and let rise in a warm place away from drafts for 1 hour, until they double in volume.
• Preheat the oven to 425°; bake the biscuits for about 15 minutes, until nicely browned.
• Serve immediately.