BONNIE'S OLD FASHIONED BISCUITS
This is my go-to biscuit recipe. This Old Fashioned Biscuit recipe makes 6 nice tall and flaky biscuits. Hubby likes a biscuit that is not doughy, and this one is perfectly done in the middle. Perfect with gravy or butter and blackberry jam. Excellent with stew or soup. Makes a great breakfast sandwich, too! Hope you enjoy this recipe!
Provided by BonniE ! @ReikiHealsTheSoul
Categories Biscuits
Number Of Ingredients 11
Steps:
- Before you begin, make sure all ingredients are ice cold, and make the biscuits quickly and get them into the oven before they heat up. That is the secret of a tall and flaky biscuit. Of course, not handling them too much and the addition of cream of tartar is important, too. I use a parchment lined 9X13 metal baking pan for my biscuits. Preheat the oven to 450 degrees. Bake about 15 minutes until golden brown or a little darker, like mine. This recipe makes 6 large biscuits.
- # Flour a cutting board. # Mix the dry ingredients together in a large bowl. # Mix the egg with the buttermilk in a small bowl, and keep it in the fridge. # Use a pastry cutter to cut the ice cold grated butter into the dry ingredients until it is the size of a pea. You will see little "peas" of butter in the flour. (just like you do when making pie crusts) # Now add the cold milk and egg mixture to the flour and butter. # Gently mix it quickly with a wooden spoon, (over handling makes biscuits tough.) # Turn out on the floured cutting board, and flour your hands. # Knead lightly, and pat the dough with your hands to a thickness of one inch. # Cut with a large biscuit cutter. # Place biscuits in the parchment lined pan. Bake about 15 minutes in the hot oven, and brush tops with butter before serving. Enjoy!
MY GRANNY'S OLD-FASHIONED BISCUITS
A simple, basic buttermilk biscuit with minimal ingredients. It's an old-fashioned recipe everyone should have handy. If you follow Elaine's directions, once baked the biscuit is perfectly flaky and fluffy with a little tang from the buttermilk. They're melt-in-your-mouth good.
Provided by Elaine Bovender
Categories Other Side Dishes
Time 25m
Number Of Ingredients 4
Steps:
- 1. Preheat oven to 450 degrees. Heavily grease a large cast-iron skillet or biscuit pan and set aside. (I prefer the cast iron skillet).
- 2. Put the flour into a large bowl and add lard/shortening.
- 3. Cut into flour using the usual pastry method.
- 4. Add buttermilk and mix with fork or hands.
- 5. Mix into a light dough.
- 6. Turn dough onto a floured board and knead a couple of times.
- 7. Pat dough to flatten to about 1/2 inch thick. Using a biscuit cutter, cut dough into biscuits.
- 8. Place cut biscuits in the prepared pan.
- 9. Pour melted shortening/butter over each biscuit.
- 10. Bake for about 13 to 15 minutes or until golden. Remove from pan and place into a covered container and allow to steam for about 5 minutes. You may also brush melted butter over top prior to steaming (if desired).
- 11. Serve hot with butter, apple butter, jellies, jams, honey, or anything else that you like.
- 12. Special Note: I didn't have a biscuit cutter, so what I did was open both ends of a 4-ounce sized mushroom can, washed and removed the label and it works perfectly.
GRANDMA'S BISCUITS
Homemade biscuits add a warm and comforting touch to any meal. My grandmother makes these tender biscuits to go with her seafood chowder. -Melissa Obernesser, Utica, New York
Provided by Taste of Home
Time 25m
Yield 10 biscuits.
Number Of Ingredients 6
Steps:
- Preheat oven to 450°. In a large bowl, whisk flour, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Add milk; stir just until moistened., Turn onto a lightly floured surface; knead gently 8-10 times. Pat dough into a 10x4-in. rectangle. Cut rectangle lengthwise in half; cut crosswise to make 10 squares., Place 1 in. apart on an ungreased baking sheet; brush tops with egg. Bake until golden brown, 8-10 minutes. Serve warm.
Nutrition Facts : Calories 165 calories, Fat 7g fat (2g saturated fat), Cholesterol 20mg cholesterol, Sodium 371mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
OLD FASHIONED BISCUITS
Time 25m
Number Of Ingredients 8
Steps:
- Preheat oven to 425*F Prepare baking sheet with liner or non-stick foil and set aside. In a large bowl combine flour, sugar, salt, baking powder & cream of tartar. Mix well. Toss in cubed butter. I like to take my stick of butter (3/4 cup) and cut it length wise, then turn it on it's side and cut it lengthwise again. You'll have 4 long pieces now. Then slice it and crumble butter into flour mixture. Using a pasty blender or forks, mix butter into flour. Don't over due it. You want to still see chunks of butter so don't mix it so well that you don't see them. In a small bowl, combine milk and egg - mix well. Add milk mixture into butter mixture and mix well. Spread additional flour onto a counter. Put biscuit mixture onto flour surface. Sprinkle biscuit dough with flour and roll out until 3/4 - 1 inch thick. You should see chunks of butter still in dough. Using the rim of a glass, cut out biscuits and transfer to a prepared cookie sheet. Bake in oven for 10 - 15 minutes or until golden color. Serve immediately and enjoy!
GOLD MEDAL™ FLOUR CLASSIC BISCUITS
Whether they're playing simple side dish or starring role, these light and flaky homemade biscuits are an inexpensive and easy way to serve up some classic comfort at the table. This basic biscuit recipe made with quality Gold Medal™ flour can be ready to serve in less than 30 minutes, with no proving required. While these classic biscuits are right at home as part of a breakfast or brunch spread, there are many more ways you can enjoy them: swap them for dinner rolls for your next supper, serve them with a hearty soup or stew at lunchtime or stuff them with sliced deli meat and melty cheese for a tasty snack.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 12
Number Of Ingredients 6
Steps:
- Heat the oven to 450°F. In a medium bowl, stir the flour, sugar, baking powder and salt until mixed. Cut in the shortening using a pastry blender or fork, until mixture looks like fine crumbs. Stir in the milk until mixture forms a soft dough and leaves the side of the bowl (dough will be soft and sticky).
- Lightly sprinkle flour over a cutting board or countertop. Place dough on floured surface; gently roll in the flour to coat. To knead dough, fold dough toward you. With the heels of your hands, lightly push dough away from you with a short rocking motion. Move dough a quarter turn and repeat 10 times. Dough will feel springy and smooth.
- On the floured surface, flatten dough evenly, using hands or a rolling pin, until dough is 1/2 inch thick.
- Before cutting each biscuit, dip a 2 1/2-inch round cutter into flour to lightly coat it so it will cut cleanly through the dough without sticking. To cut, push the cutter straight down through the dough without twisting or turning. Cut the biscuits as close together as possible. On an ungreased cookie sheet, place biscuits about 1 inch apart for biscuits with crusty sides, or place with sides touching for biscuits with soft sides.
- Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.
Nutrition Facts : Calories 190, Carbohydrate 22 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Biscuit, Sodium 460 mg, Sugar 2 g, TransFat 0 g
OLD-FASHIONED BISCUITS
Fresh-from-the-oven biscuits can be yours in no time. Serve them with the omelet here or a steaming mug of coffee or tea. Either way, you'll love every bite! -Taste of Home Test Kitchen
Provided by Taste of Home
Time 35m
Yield 4 biscuits.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the flours, baking powder, sugar, salt and baking soda. Cut in cream cheese and butter until mixture resembles coarse crumbs. Stir in 1/4 cup buttermilk just until moistened. Turn onto a lightly floured surface; knead 5-6 times., Pat or roll out to 1/2-in. thickness; cut with a floured 2-in. biscuit cutter., Place 2 in. apart on a baking sheet coated with cooking spray. Brush with remaining buttermilk. Bake at 400° for 12-15 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 167 calories, Fat 4g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 355mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein.
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