BIG-BATCH BISCUITS
Need lots of homemade biscuits? Here's a tasty two-ingredient Bisquick® mix way to get them.
Provided by Betty Crocker Kitchens
Categories Side Dish
Yield 75
Number Of Ingredients 2
Steps:
- Heat oven to 450°F. In 6 1/2- to 7-quart bowl, stir all ingredients until soft dough forms.
- Dust work surface with Bisquick mix. Place dough on surface; knead 10 times. Roll dough 1/2 inch thick. Cut with 2 1/2-inch round cutter. Place on ungreased cookie sheets.
- Bake 11 to 14 minutes or until golden brown.
Nutrition Facts : Calories 160, Carbohydrate 25 g, Cholesterol 0 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Biscuit, Sodium 450 mg, Sugar 2 g, TransFat 1 1/2 g
BIG BATCH OF GRANDMA'S BISCUITS WITH MOLASSES BUTTER
"My grandma's biscuits were a must on our table. My grandpa would pour molasses onto a plate, then cut in a big chunk of butter with a fork. Dipping a warm biscuit into the mixture is pure bliss!" says Katie
Provided by Katie Lee Biegel
Categories side-dish
Time 50m
Yield 12 to 15 biscuits
Number Of Ingredients 10
Steps:
- Make the biscuits: Preheat the oven to 400 degrees F. Coat a baking sheet with cooking spray.
- In a large mixing bowl, combine the flour and the cubed butter. Using a pastry blender, cut the butter into the flour until it resembles a coarse meal. Stir in the baking powder, salt, sugar and baking soda. Form a well in the center of the flour mixture and pour in the buttermilk. Mix with a fork until all of the ingredients are incorporated and the dough begins to come together into a ball. (The dough will be slightly dry.)
- Dust a clean work surface with flour, coat your palms and rub some on a rolling pin. Turn out the dough onto the work surface. Knead the dough for 1 to 2 minutes, folding it over onto itself each time. Roll out the dough until about 1/2 inch thick. Dip a 3-inch biscuit cutter or the rim of a 3-inch-wide glass in flour and then cut out the biscuits. Reshape the leftover dough into a ball, roll it out again and cut out more biscuits. Repeat until the dough is gone.
- Place the biscuits on the baking sheet and bake until the tops are golden brown, 10 to 15 minutes. While the biscuits are still hot, brush with the melted butter.
- Make the molasses butter: Stir the butter and molasses together to combine. Serve the warm biscuits with the molasses butter.
BIG BATCH OF GRANDMA'S BISCUITS WITH MOLASSES BUTTER
Provided by Katie Lee Biegel
Categories side-dish
Time 35m
Yield 12 to 15 servings
Number Of Ingredients 10
Steps:
- For the biscuits: Preheat the oven to 450 degrees F. Grease a baking sheet.
- In a large mixing bowl, combine the flour and the chilled, cubed butter. Using a pastry blender, cut the butter into the flour until it resembles a coarse meal. Alternatively, combine the flour and chilled butter in a food processor and pulse to combine until it resembles coarse meal, then transfer to a large mixing bowl.
- Stir in the baking powder, salt, sugar and baking soda. Form a well in the center of the flour and pour in the buttermilk. Mix with a fork until all of the ingredients are incorporated and the dough begins to shape into a ball. (The dough will be slightly dry.)
- Dust a clean work surface with flour, coat your palms, and rub some on a rolling pin. Turn out the dough onto the work surface. Knead the dough for 1 to 2 minutes, folding it over onto itself each time. Pat the dough into a rectangle and then roll the dough to about 1/2-inch thick. Dip a 3-inch biscuit cutter or the rim of a 3-inch-wide glass in flour, and then cut out the biscuits. Alternatively, use a knife to cut the biscuits into 3-inch squares. Reshape the leftover dough into a ball, roll it out again, and cut out more biscuits. Repeat this process until the dough is gone.
- Place the biscuits on the baking sheet and bake until the tops are golden brown, 12 to 14 minutes. While the biscuits are still hot, brush the biscuits with the 2 tablespoons softened butter.
- For the butter: Stir or mash the butter and molasses or honey together to combine, leaving a few streaks of molasses visible.
- Serve the flavored butter with the warm biscuits.
BIG-BATCH CHEESE-GARLIC BISCUITS
Try a favorite Bisquick® biscuit recipe in a big-batch version. You'll get lots of flavor AND lots of biscuits!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 50m
Yield 40
Number Of Ingredients 5
Steps:
- Heat oven to 450°F. In 3 1/2- to 4-quart bowl, stir Bisquick mix, milk and cheese until soft dough forms; beat 30 seconds.
- On ungreased cookie sheets, drop dough by 40 to 48 spoonfuls about 2 inches apart.
- Bake 8 to 10 minutes or until golden brown. In small bowl, mix butter and garlic powder; brush on warm biscuits before removing from cookie sheets. Serve warm.
Nutrition Facts : Calories 170, Carbohydrate 16 g, Cholesterol 20 mg, Fat 2, Fiber 0 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Biscuit, Sodium 370 mg, Sugar 2 g, TransFat 1 g
BIG BATCH COOKIES
It's nice to offer a little homemade taste when feeding a hungry horde. These cookies also freeze well, so you can make them when time allows.-Diana Dube, Rockland, Maine
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 12 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and sugars. Add eggs and vanilla; mix well. Combine flour, baking soda and salt; add to creamed mixture and mix well. Fold in the nuts and chips. , Drop by rounded teaspoonfuls onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned.
Nutrition Facts : Calories 174 calories, Fat 10g fat (4g saturated fat), Cholesterol 26mg cholesterol, Sodium 153mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 1g fiber), Protein 4g protein.
SMALL-BATCH BUTTERMILK BISCUITS
Here's a recipe for when you want towering, fluffy biscuits, but don't want a large batch. You can use pretty much any ovenproof dish - a baking sheet, a square or round cake pan, or even a skillet - but be sure to butter the pan beforehand. If you like things a little less seasoned, reduce the salt to 1/2 teaspoon, and if you use salted butter in the dough, reduce the salt to 1/4 teaspoon. Fun tip: Bake these beauties in the toaster oven by following the same temperature and timing guidance as you would when baking in a standard oven. Serve them warm.
Provided by Erin Jeanne McDowell
Categories quick breads, side dish
Time 45m
Yield 4 biscuits
Number Of Ingredients 6
Steps:
- In a medium bowl, whisk the flour, baking powder and salt to combine. Add the cold cubed butter, and toss until each cube is well coated with flour. Using your hands or a pastry cutter, cut the butter into the flour until the mixture resembles a coarse meal.
- Make a well in the center of the bowl, and pour in the buttermilk. Use your hands or a silicone spatula to mix the ingredients together until they form a homogenous dough. (It will look quite shaggy.) If the dough is not coming together, add more buttermilk by tablespoons.
- Wrap the dough in plastic wrap and refrigerate for 30 minutes. Toward the end of chilling, heat the oven to 400 degrees.
- Butter a 9-inch square baking pan, a 9-inch round cake pan, an oven-safe skillet or a baking sheet.
- On a lightly floured surface and using floured hands, pat the dough into a rectangle 1/2-inch thick. Fold the dough in quarters. Using floured hands, pat the dough out again to a square about 1 1/4-inch thick.
- Cut the square of biscuit dough into four even pieces. Transfer the biscuits to the prepared pan in a cluster, with about 1/2 inch of space between each biscuit.
- In a small bowl, whisk the egg with 1 tablespoon water. Brush the egg wash over the surface of the biscuits, and bake until deeply golden brown on top, 25 to 30 minutes. Cool at least 10 minutes before carefully separating and serving.
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