BORDER BUTTER FLAKE BISCUITS RECIPE - (4.4/5)
Provided by jeenikeen
Number Of Ingredients 7
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.
FLAKY BUTTERMILK BISCUITS
These biscuits are the perfect balance of buttery, sweet, and savory, resulting in a golden, fluffy addition to any meal. The true mark of perfect biscuits is the many layers, which involves multiple rounds of rolling and folding. When you taste these biscuits, you'll agree they're worth the effort.
Provided by Nancy Silverton
Categories side-dish
Time 45m
Yield 12 servings
Number Of Ingredients 8
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.
SUPER-LAYERED BISCUITS
These buttermilk biscuits taste like the classic, but their irresistibly lofty pull-apart layers set them above the rest. We achieved the fluffy interior with a few simple tricks. We used grated frozen butter because it is quicker and easier to incorporate into the dry ingredients than big chunks. This keeps the butter cold longer, which translates into flakier biscuits. While many recipes rely on a folding technique to create layers, cutting and stacking lessens the gluten development, making the dough easier to work with and the layers a better consistency. And dusting each piece of dough with flour before stacking (similar to the technique for paratha) creates definition between the layers.
Provided by Food Network
Time 1h15m
Yield 12 biscuits
Number Of Ingredients 8
Steps:
- Whisk together the flour, baking powder, sugar, salt and baking soda in a large bowl. Grate the butter using the large holes of a box grater and add to the flour mixture. Quickly toss the butter with the flour mixture by hand until the butter is evenly distributed and coated with flour. Slowly drizzle the buttermilk over the flour mixture, using a fork to incorporate, until the mixture comes together in a shaggy dough. (There may be some dry bits remaining; don't overmix.)
- Turn the dough out onto a cutting board or work surface (the dough does not need to be floured at this point or for the first round of layers). Pat the dough into a 1/2-inch-thick rectangle, about 12 inches by 8 inches, using a bench scraper, bowl scraper or ruler to keep the edges straight. Cut the dough into 6 even pieces using a sharp knife and stack the pieces on top of each other, making sure to line up the edges. If any large bits of dough come off, gently press them back while taking care to maintain the shape and even thickness. Any small bits of dough that fall off can be tucked away between the stacked pieces. This creates the first set of layers. The dough may seem like it's not hydrated enough, but it will come together.
- Lightly dust the work surface and stack of dough with flour. Use a rolling pin to press the stack down and roll out back to a 1/2-inch-thick rectangle, about 12 inches by 8 inches, making sure the layers of dough stay lined up and even with one another (see Cook's Note). Dust the surface of the dough once more lightly with flour. This helps to provide definition between the layers. Cut the dough once more into 6 even pieces and stack them on top of each other to create a second set of layers. Repeat dusting, pressing down, rolling out, dusting, cutting and stacking one more time, dusting the work surface with flour as needed, to create a third set of layers, 18 layers total.
- Roll out the stack of dough to a thickness of about 1 1/2 inches. Cut out 9 biscuits with a floured 2 1/4-inch round cutter and place on the prepared baking sheet. Do not twist the cutter or it will seal the sides and prevent the layers from rising. Press together the remaining scraps of dough and cut out 3 more biscuits. Transfer the rest of the biscuits to the prepared baking sheet and transfer the baking sheet to the freezer while the oven preheats and until the biscuits are thoroughly chilled, 10 to 15 minutes.
- Preheat the oven to 425 degrees F.
- Brush the biscuit tops with buttermilk, taking care to keep the sides dry. Bake until the tops and bottoms of the biscuits are golden brown, 15 to 18 minutes. Brush the warm biscuits with melted butter as desired and serve.
FLAKY BUTTERY BISCUITS
Fresh hot biscuits slathered with butter, topped with a spoonful of jam, and served alongside fluffy scrambled eggs and a salty pork product are the epitome of a cozy breakfast (or dinner).
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 12 small biscuits
Number Of Ingredients 5
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.
BISCUIT, BORDER BUTTER FLAKE RECIPE
Provided by Judge99
Number Of Ingredients 8
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.
More about "border butter flake biscuits recipe 445"
PERFECT FLAKY BUTTER BISCUITS RECIPE | LAND O’LAKES
Web Jan 18, 2023 STEP 1. Heat oven to 450°F. STEP 2. Combine flour, baking powder and salt in bowl; cut in 2/3 cup butter with pastry blender or fork …
From landolakes.com
4.7/5 (13)Calories 300 per servingServings 8
From landolakes.com
4.7/5 (13)Calories 300 per servingServings 8
- Combine flour, baking powder and salt in bowl; cut in 2/3 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in buttermilk just until moistened.
- Turn dough onto lightly floured surface; knead 10 times or until smooth. Roll out dough to 9x6-inch rectangle, about 3/4 inch thick. Cut in half lengthwise. Cut crosswise into 4 even pieces, forming 8 rectangular biscuits. Place, 1 inch, apart onto ungreased baking sheet.
- Brush biscuits with melted butter. Bake 11-13 minutes or until lightly browned. (Check biscuits often to ensure they do not overbake.)
BORDER BUTTER FLAKE BISCUITS GIFT MIX | IMPERIAL SUGAR
Web Dec 16, 2012 1 tablespoon Imperial Sugar Extra Fine Granulated Sugar; 2 cups all-purpose flour* 4 teaspons baking powder; 3/4 teaspoon salt; …
From imperialsugar.com
Servings 12-15Estimated Reading Time 2 minsCategory Breads & Pastries
From imperialsugar.com
Servings 12-15Estimated Reading Time 2 minsCategory Breads & Pastries
FLAKY BISCUITS {A FARMHOUSE FAVORITE!} - THE SEASONED …
Web Aug 17, 2021 Brush the tops of the biscuits with melted butter. Bake in a 425° F oven for 15-18 minutes, or until golden brown. Brush the tops of …
From theseasonedmom.com
5/5 (4)Total Time 45 minsCategory Breakfast, Brunch, Side Dish, SidesCalories 247 per serving
From theseasonedmom.com
5/5 (4)Total Time 45 minsCategory Breakfast, Brunch, Side Dish, SidesCalories 247 per serving
ULTIMATE FLAKY BUTTERMILK BISCUITS | AMERICA'S TEST KITCHEN …
Web Arrange biscuits at least 1 inch apart on sheet. Melt reserved butter; brush tops of biscuits with melted butter. 5 Bake until tops are golden brown, 22 to 25 minutes, rotating sheet halfway through baking. Transfer biscuits …
From americastestkitchen.com
From americastestkitchen.com
FLAKY BUTTER BISCUITS RECIPE - LITTLE SWEET BAKER
Web Sep 18, 2021 In a large bowl, toss together the flour, baking powder, sugar, and salt. Cut the butter into the flour mixture until only pea-size chunks remain. Add the buttermilk and stir until the dough comes …
From littlesweetbaker.com
From littlesweetbaker.com
FLAKY BUTTERMILK BISCUITS | ALEXANDRA'S KITCHEN
Web Nov 19, 2021 Place a rack in the upper third of the oven, and heat it to 400ºF. Line a sheet pan with parchment paper. Transfer the portioned biscuit dough to the sheet pan and transfer it to the fridge for 30 …
From alexandracooks.com
From alexandracooks.com
TENDER & FLAKY BUTTERMILK BISCUITS - MY COUNTRY TABLE
Web May 29, 2019 Transfer the biscuit rounds to the greased skillet or pan, making sure they are close together with sides touching. Brush the tops with buttermilk. Bake for …
From mycountrytable.com
From mycountrytable.com
HOMEMADE BUTTERMILK BISCUITS - SALLY'S BAKING ADDICTION
Web Mar 24, 2017 Instructions. Preheat oven to 425°F (218°C). Make the biscuits: Place the flour, baking powder, and salt together in a large bowl or in a large food processor. …
From sallysbakingaddiction.com
From sallysbakingaddiction.com
HOW TO MAKE BUTTER FLAKE BISCUITS - YOUTUBE
Web GET THE FULL RECIPE HERE: https://www.imperialsugar.com/recipes/butter-flake-biscuitsThese Butter Flake Biscuits are perfect to serve at breakfast or brunch....
From youtube.com
From youtube.com
FLAKY, BUTTERY BISCUITS RECIPE | EPICURIOUS
Web Jan 31, 2023 ¾ pound (3 sticks/340 g) cold unsalted butter, cut into ½-inch cubes, plus 4 Tbsp. (57 g) unsalted butter, melted, for brushing 2 cups (473 ml) buttermilk Flaky sea …
From epicurious.com
From epicurious.com
BA'S BEST BUTTERMILK BISCUITS RECIPE | BON APPéTIT
Web Oct 20, 2022 cup chilled buttermilk Preparation Step 1 Preheat oven to 425°. Pulse baking powder, salt, sugar, baking soda, and 3½ cups flour in a food processor to combine. Add …
From bonappetit.com
From bonappetit.com
BUTTERMILK BISCUIT RECIPE (BUTTERY & FLAKY) | KITCHN
Web Feb 26, 2022 Line a baking sheet with parchment paper. In a large bowl, combine the 2 3/4 cups flour, sugar, salt, baking powder, and baking soda. Use a pastry cutter or the backs …
From thekitchn.com
From thekitchn.com
BUTTER FLAKE BISCUITS | IMPERIAL SUGAR
Web Directions. Preheat oven to 425°F. 1. Sift together flour, baking powder, sugar, and salt into mixing bowl. Grate very cold butter onto large eyes of a box grater directly into flour …
From imperialsugar.com
From imperialsugar.com
HOW TO MAKE THE FLAKIEST BISCUITS EVER - YOUTUBE
Web How to Make the Flakiest Biscuits Ever America's Test Kitchen 1.83M subscribers Subscribe 13K Share 495K views 2 years ago Test cook Erin McMurrer unlocks the …
From youtube.com
From youtube.com
THE ULTIMATE FLAKY BUTTERMILK BISCUITS {ALL-BUTTER RECIPE}
Web Apr 6, 2021 Use buttermilk straight from the refrigerator to make the dough and then place the cut-out biscuits in the freezer for another 10 minutes right before baking. This will …
From ofbatteranddough.com
From ofbatteranddough.com
BORDER BUTTER FLAKE BISCUITS GIFT MIX | DIXIE CRYSTALS
Web 1 tablespoon Dixie Crystals Extra Fine Granulated Sugar. 2 cups all-purpose flour*. 4 teaspons baking powder. 3/4 teaspoon salt. Cellophane, bag, ribbon, biscuit cutters, …
From dixiecrystals.com
From dixiecrystals.com
FLAKE BISCUIT RECIPE BY RUHANA EBRAHIM - HALAAL.RECIPES
Web Jul 16, 2020 Cream butter and icing sugar with electric beater. 2. Add in vanilla and oil and mix in. 3. Add in cocoa and maizena (corn flour) and beat in. 4. Add in crushed Flake …
From halaal.recipes
From halaal.recipes
HOMEMADE FLAKY BISCUITS RECIPE - THE FOOD CHARLATAN
Web Feb 28, 2022 Add 2 teaspoons vinegar or lemon juice to a liquid measuring cup, then fill to the 3/4 line with dairy, the thicker the better. Whole milk, half and half, or straight up …
From thefoodcharlatan.com
From thefoodcharlatan.com
You'll also love