Biscuit Border Butter Flake Recipes

Steps:

• Preheat oven to 425°F. Beat milk into eggs. Quickly cut cold butter in small even cubes and combine with sugar, flour, baking powder and salt in a mixing bowl fitted with paddle attachment. Mix on medium speed until mixture resembles coarse crumbs. Add egg-milk mixture at once and mix until dough just starts to form together. Do not over mix! Remove from bowl and gently press dough together to make it better combined. Roll dough on a lightly floured surface about 1/2 inch thick. Using a biscuit cutter, cut very close together minimizing waste. Place on a parchment lined or buttered cookie sheet. Bake until pale golden, about 12 to 14 minutes, baking time will depend on thickness of biscuits.

Steps:

• Chill all the ingredients (except for the buttermilk) and all the equipment in the freezer, including the blade and bowl of the food processor. Combine the flour, baking powder, baking soda, kosher salt, and butter in the bowl of the food processor. Pulse the mixture until it is the texture of fine meal.
• Transfer the flour mixture to a large mixing bowl. Make a well in the center, pour the buttermilk into the well, and mix by hand until the dough comes together.
• Turn the dough onto a clean work surface, dust with flour, and roll it into a ½-inch thick rectangle, applying even pressure and squaring off the edges. Laminate the dough by folding it into thirds, like a letter, and dust with flour; then roll the dough into a ½-inch thick rectangle again. Repeat this procedure a total of seven times, dusting with flour as necessary.
• Use the dough scraper to cut the dough into 2x2-inch squares; discard the excess dough. Place the cut biscuits on a baking sheet close together, with about ¼-inch or less between them, so they'll touch gently when they bake. Chill the cut biscuits for an hour.
• Preheat the oven to 425 degrees F. Brush the tops of the biscuits with melted butter and sprinkle them with the sea salt. Bake the biscuits until they are golden brown, about 20 minutes. Remove them from the oven and serve warm.

Steps:

• In a small bowl, combine the first 7 ingredients. Cut in shortening until mixture resembles coarse crumbs. Stir in milk just until moistened. Turn onto a lightly floured surface; knead 8-10 times., Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on an ungreased baking sheet., Bake at 425° for 8-12 minutes or until golden brown., Meanwhile, in a small bowl, beat the butter ingredients until blended; serve with warm biscuits.

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.

Steps:

• Adjust an oven rack to the center position and heat oven to 425 degrees. In a small bowl, whisk together milk and yogurt; place in refrigerator until ready to use.
• In a large bowl, whisk together flour, baking powder, baking soda and salt; set aside.
• Place a large plate or small rimmed baking sheet on top of a kitchen scale and zero the scale. Remove the butter from the freezer and unwrap it. Using a flat, open hand, position the butter lengthwise against the large holes of a box grater. Grate as much butter as you can without grating your fingers or hand until you have a total of 5 ounces/140 grams grated frozen butter.
• Immediately transfer the grated butter to the large bowl with the flour mixture and toss gently with your fingertips until the butter is thoroughly coated in the flour mixture and no clumps of butter remain.
• Add the refrigerated milk-yogurt mixture to the large bowl and fold the mixture until it forms a very rough, shaggy ball. Dump the mixture out onto a generously floured countertop and, dusting with more flour as needed to prevent sticking, knead four to five times until dough just holds together. Flatten into a rough 4-inch square with your hands.
• Using a rolling pin, roll the mixture out into a rough 12-inch square, flouring generously as needed to prevent the dough from sticking to the counter or the rolling pin. Using a bench scraper, fold the sides of the square across the center in thirds like a business letter. Flatten gently with your hand, then fold the top and bottom thirds into the center to form a rough 4-inch square. Flatten the square out with your hands.
• Roll the square out into a 12-inch square again. Starting at the bottom edge, roll the dough up like a jelly roll into a tight log. Lay the log seam-side down, then press into a rough 3-by-12-inch rectangle. Cut the rectangle crosswise into four 3-by-3-inch squares, then cut each square across the diagonal to form 2 triangles (for a total of 8 triangles). Transfer the triangles to a parchment-lined baking sheet, spacing them out evenly.
• Melt 3 tablespoons of the remaining butter and brush it over the tops of the biscuits. Bake until golden brown and puffed, 16 to 20 minutes. Remove biscuits from oven and brush the tops with a little more melted butter. Allow to cool slightly, then serve.

Steps:

• Preheat oven to 425°F.1 Sift together flour, baking powder, and salt into mixing bowl. Grate very cold butter onto large eyes of a box grater directly into flour mixture. 2 Using the paddle attachment, mix on medium speed until mixture resembles coarse crumbs. Add egg-milk mixture and mix until dough just starts to form together. Do not over mix!3 Remove from bowl and gently press dough together to make it better combined. Roll dough on a lightly floured surface about 1/2-inch thick. Using a biscuit cutter, cut very close together minimizing waste. Place on a parchment-lined or buttered cookie sheet.4 Bake until pale golden, about 12-14 minutes, baking time will depend on thickness of biscuits.5 IMPERIAL SUGAR INSIGHT These biscuits are made with eggs and have a fuller flavor and a different texture than regular biscuits.

Steps:

• Preheat the oven to 450 degrees. Butter or line a baking sheet.
• In a medium bowl, whisk together the flour, baking powder, and salt. Using a fork or 2 table knives, combine the butter and flour mixture until it resembles a coarse meal. Slowly add the milk, stirring with a fork, to the desired consistency.
• For softer biscuits, drop 2 tablespoons of the dough onto the lined baking sheet. For firmer biscuits, turn the dough out onto a clean, lightly floured surface and gently knead just to bring the dough together. Carefully roll out the dough about 3/4 inch thick. Using a biscuit cutter or sturdy glass, cut about 12 biscuits, rerolling any scraps. Place on the lined baking sheet. (The biscuits can be frozen at this point. Freeze on the baking sheet, then remove to a resealable container or plastic bag for easier storage.) Bake the biscuits for 13 to 15 minutes (add 3 to 4 additional minutes for frozen ones), until golden brown. Cool slightly and serve warm.