SOUTHERN BISCUITS
For a taste of homemade comfort, bake Alton Brown's buttery, flaky Southern Biscuits recipe from Good Eats on Food Network.
Provided by Alton Brown
Categories side-dish
Time 40m
Yield 1 dozen
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees.
- In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don't want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.
- Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first, but hey, that's life.)
- Bake until biscuits are tall and light gold on top, 15 to 20 minutes.
Nutrition Facts : Calories 121, Fat 4.5 grams, SaturatedFat 2 grams, Cholesterol 6 milligrams, Sodium 331 milligrams, Carbohydrate 17 grams, Fiber 0.5 grams, Protein 3 grams, Sugar 1 grams
AMERICAN BISCUITS
They might be known as biscuits in America, but they taste like a savoury scone and are perfect for scooping up chowder sauce
Provided by Emma Lewis
Categories Dinner, Side dish
Time 30m
Number Of Ingredients 6
Steps:
- Heat oven to 200C/180C fan/gas 6. Tip the flour, sugar, bicarbonate of soda and a good pinch of salt into a large bowl or food processor. Rub in the butter with your fingers or whizz in a food processor until fine crumbs form. Stir in the buttermilk until you get a moist dough.
- Turn out onto a lightly floured surface, then knead once or twice to bring the mixture together. Pat out the dough with your hands until 1cm thick and roughly 20cm by 10cm. Cut in half lengthwise, then cut each half into 6 triangles, dipping your knife in flour before each cut to prevent it from sticking.
- Place on a baking sheet, arranging them about 5cm apart. Brush over the tops with milk or cream, then cook in the oven for 10-12 mins until risen and golden brown. Leave to cool a little before serving.
Nutrition Facts : Calories 584 calories, Fat 24 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 85 grams carbohydrates, Sugar 14 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 1.58 milligram of sodium
BASIC BISCUITS
This is a basic biscuit recipe with baking powder used as the leavening. They're easy to make and go with almost any meal.
Provided by lenihan5
Categories Bread Quick Bread Recipes Biscuits
Time 25m
Yield 10
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- In a large mixing bowl sift together flour, baking powder and salt. Cut in shortening with fork or pastry blender until mixture resembles coarse crumbs.
- Pour milk into flour mixture while stirring with a fork. Mix in milk until dough is soft, moist and pulls away from the side of the bowl.
- Turn dough out onto a lightly floured surface and toss with flour until no longer sticky. Roll dough out into a 1/2 inch thick sheet and cut with a floured biscuit or cookie cutter. Press together unused dough and repeat rolling and cutting procedure.
- Place biscuits on ungreased baking sheets and bake in preheated oven until golden brown, about 10 minutes.
Nutrition Facts : Calories 191.3 calories, Carbohydrate 20.2 g, Cholesterol 1.5 mg, Fat 10.9 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 2.8 g, Sodium 225 mg, Sugar 0.9 g
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- Choose the right flour. Use any good unbleached all-purpose flour (Scott prefers organic), instead of the soft-wheat flour that many bakers use.
- Get serious about leavening. Making your own baking powder is easy and economical. Sift together three times the following: 1/4 cup cream of tartar and two tablespoons baking soda.
- Combine your dry ingredients. Scott uses a wire whisk -- his "favorite tool for mixing the dry ingredients," he explains. "It does a quick and thorough job."
- Measure the lard. "Good lard makes for good biscuits, so be sure to get the best quality you can find," says Scott. "In addition to being the traditional shortening for biscuit making, it has a higher melting point than other shortenings, which means it stays solid longer in the oven, resulting in flakier, more tender biscuits."
- Work the lard into your dry ingredients. Completing this step properly "is the secret to success," says Scott. "First, coat the lard in the flour mixture and rub between your fingertips until roughly half the lard is coarsely blended and the other half remains in large pieces, about 3/4 inch in size."
- Pour in the buttermilk. "I prefer buttermilk," says Scott. "It helps make a tender biscuit, and I like the slight sharp flavor buttermilk imparts.
- Stir with a purpose. When mixing the dough, stir just until the batter is well-moistened and begins to cling together. Overworking can lead to tough, dry, and heavy biscuits; underworking can result in biscuits that are crumbly and leaden.
- Turn the dough from the bowl. "It will be sticky and should barely cling together," notes Scott.
- Knead the dough. Go for a light touch when kneading. Knead gently but quickly and avoid pressing too firmly. Lift and fold the dough gently onto itself, giving it a quarter turn after each knead.
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