Buttery Breakfast Biscuits Recipes

Steps:

• Preheat oven to 450°. In a large bowl, whisk flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add milk; stir just until moistened., Turn onto a lightly floured surface; knead gently 8-10 times. Pat dough to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter., Place 1 in. apart on an ungreased baking sheet. Bake until golden brown, 10-15 minutes. Serve warm.

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.

Steps:

• In a bowl stir together flour, sugar, baking powder, cream of tartar, and salt.
• Using a pastry blender, cut in margarine till mixture resembles coarse crumbs.
• Make a well in center; add cream all at once.
• Using a fork, stir just till moistened.
• On a lightly floured surface, knead dough for 10 to 12 strokes or till nearly smooth.
• Pat or lightly roll dough to 1/2-inch thickness.
• Cut dough with a 2 1/2" biscuit cutter, dipping the cutter into flour between cuts.
• Place biscuits on an ungreased baking sheet.
• Bake in a 450° oven for 10 to 12 minutes or till golden brown.
• Serve warm.
• Makes 10 to 12.

Steps:

• For the biscuits: Preheat your oven to 425 degrees F (220 degrees C) and line a baking sheet with parchment paper.
• Stir together the flour, baking powder, garlic powder and salt in a large bowl. Add the butter and snap and rub it in until the butter is pea sized. Stir in the Cheddar and chives, then make a well in the center and add in 1 1/4 cups of the buttermilk. Stir until just combined.
• Using a large tablespoon or a 1/4 cup ice cream scoop, scoop 9 biscuits onto your prepared baking sheet. Place the biscuits in the fridge while you prepare the eggs.
• For the eggs: Place a nonstick skillet over medium heat and add the sausage meat. Cook, breaking it apart with a wooden spoon, until golden brown and cooked through, 8 to 10 minutes. Remove the sausage from the pan and set aside.
• Lightly grease a 9-inch square baking pan with cooking spray. Beat the eggs and milk together in a large bowl. Season with the salt and pepper. Add the Cheddar and dill and pour into the prepared pan. Scatter over the cooked sausage and tomatoes.
• Retrieve the biscuits from the fridge and brush with the remaining 2 tablespoons of buttermilk. Bake the biscuits and the eggs for 15 minutes, then remove the eggs from the oven and set aside to cool slightly. Rotate the biscuits and continue baking until golden brown, 5 to 10 minutes.
• Cut the eggs into 9 equal pieces. If serving right away, split the biscuits in half and sandwich in the eggs. If prepping ahead, transfer the eggs to a resealable container and place in the fridge. Cool the biscuits to room temperature and transfer to a resealable container or zip top bag and place in the fridge. Both can be stored for up to four days. To reheat, simply reheat in the microwave. Biscuits can also be split and lightly toasted in the toaster.

Steps:

• Make the biscuits: Position a rack in the center of the oven and heat the oven to 425 degrees. Butter a small baking sheet. (Keep the cubed butter cold.)
• Whisk together the flour, sugar, baking powder and salt in a large bowl. Add the cold butter and toss to coat, then cut the butter into the flour using a pastry cutter or rub and pinch it in with your fingers until the mixture resembles coarse sand with no bits larger than the size of gravel.
• Add the milk all at once and quickly stir with a fork until the dough comes together in a shaggy mass. Use the fork to scoop and drop 4 even mounds of dough onto the prepared sheet, spacing apart. Gently pat the tops and sides to form round pucks; it's OK if the tops are a little craggy.
• Bake until golden brown, 20 to 23 minutes. Let cool on the pan on a rack while preparing the fillings.
• Make the fillings: Beat the eggs in a medium bowl until well mixed but not frothy. Season very generously with salt and pepper and beat again. Heat a medium nonstick or well-seasoned cast-iron skillet over medium until hot, 2 to 3 minutes. Add the butter, turn the heat to low and swirl the butter to evenly coat the bottom of the pan. When the butter has melted about halfway, add the eggs all at once. Cook, stirring gently, until mostly set but still a little wet, 1 to 2 minutes, then spread in an even layer.
• Once the bottom and edges are fully set, turn off the heat and cut the egg pancake in quarters using the spatula. Set a slice of cheese over each quarter. Slice each of the biscuits in half and spread jam on both halves. If you want bacon, sausage or ham, place them over the bottom halves. Slide the cheesy egg quarters over the bottom halves (or meat) and fold over any corners that stick out. Sandwich with the top halves and serve warm.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Line a baking sheet with a silicone baking mat or parchment paper.
• Whisk flour, baking powder, salt, and baking soda together in a large bowl.
• Cut butter into flour mixture with a pastry blender until the mixture resembles coarse crumbs, about 5 minutes.
• Make a well in the center of butter and flour mixture. Pour in 3/4 cup buttermilk; stir until just combined.
• Turn dough onto a floured work surface, pat together into a rectangle.
• Fold the rectangle in thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle. Repeat twice more, folding and pressing dough a total of three times.
• Roll dough on a floured surface to about 1/2 inch thick.
• Cut out 12 biscuits using a 2 1/2-inch round biscuit cutter.
• Transfer biscuits to the prepared baking sheet. Press an indent into the top of each biscuit with your thumb.
• Brush the tops of biscuits with 2 tablespoons buttermilk.
• Bake in the preheated oven until browned, about 15 minutes.