Carols Biscuits Recipes

Steps:

• Brush softened butter on a sheet pan.
• In a large bowl, whisk together the flour, baking powder, sugar, salt, and baking soda. Set aside.
• In a large glass measuring cup measure the buttermilk. Add the shortening. With an immersion blender on high, blend the shortening into the buttermilk until smooth.
• Using a box grater, grate the cold butter into the flour. Toss until all of the pieces are coated. Lightly pinch the butter pieces into the flour.
• Lightly coat your work surface with nonstick cooking spray, then flour. (The spray keeps the flour in place.) Add the buttermilk/shortening mixture to the flour/butter mixture. Gently mix the dough with a rubber spatula until there are no dry bits of flour left. The dough should be slightly sticky.
• Transfer dough to the prepared work surface. Lightly coat your hands with flour and gently press the dough with the palms of your hands to form it into a smooth flat rectangle, 1/2-inch thick. Sprinkle the dough with flour, then fold it into thirds (like a letter). Pat the dough out again, sprinkle with a little flour, and fold it into thirds again. Turn the dough 90 degrees (this time folding in the open ends first.) Repeat one more time. Dough should no longer be sticky.
• With a floured 2- or 2 1/2- inch biscuit cutter, cut out dough rounds. Flip the rounds over so that the smooth sides that were against the work surface face up and place on the prepared pan, 1-inch apart. Stack the scraps and press and cut again. Refrigerate until cold, about 15 minutes.
• Preheat the oven to 450 degrees F. Bake until the tops are golden brown and crisp, about 16 minutes. Let cool 5 minutes before serving hot.

Steps:

• Preheat oven to 450°. In a large bowl, whisk flour, baking powder, sugar, salt and cream of tartar. Cut in butter until mixture resembles coarse crumbs. Stir in cheese, garlic and pepper flakes. Add milk; stir just until moistened., Drop dough by heaping 1/4 cupfuls 2 in. apart onto a greased baking sheet. Bake 18-20 minutes or until golden brown. Serve warm.

Steps:

• 1. Cut butter with a sharp knife or pastry blender into 1/4 inch thick slices. Sprinkle butter slices over flour in a large bowl.
• 2. Toss butter with flour. Cut butter into flour. Cut butter into flour with a pastry blender until crumbly and mixture resembles small peas.
• 3. Cover and chill 10 minutes. Add buttermilk, stirring just until dry ingredients are moistened.
• 4. Turn dough out onto a lightly floured surface, knead 3 or 4 times, gradually adding additional flour as needed.
• 5. With floured hands, press or pat dough into a 3/4 inch thick rectangle (about 9x5 inches)
• 6. Sprinkle top of dough with additional flour. Fold dough over onto itself in 3 sections, starting with 1 short end.
• 7. Fold dough rectangle as if folding a letter size picas of paper. Repeat entire process 2 more times, beginning with processing into a 3/4 inch thick dough rectangle (about 9x5 inches).
• 8. Press or pat dough to 1/2 inch thickness on a lightly floured floured surface, cut with a 2 inch round cutter and place side by side on a parchment paper-lined or lightly greased jelly-roll pan. Dough rounds should touch.
• 9. Bake at 450 for 13-15 minutes or until lightly browned. Remove from oven, brush with 2 tablespoons melted butter.
• 10. Note: For testing purposes only we used White Lily self-rising soft wheat flour.
• 11. Cinnamon Raisin Biscuits: Omit 2 tablespoons melted butter. Combine 1/2 cup golden raisins, 1/2 teaspoon ground cinnamon and 1/3 cup chopped pecans with flour in a large bowl.
• 12. Proceed with recipe as directed . Stir together 1/2 cup powdered sugar and 2 tablespoons buttermilk until smooth. Drizzle over warm biscuits. Makes 2/-1/2 dozen.
• 13. Black Pepper Bacon Biscuits: Combine 1/8 cup cooked and crumbled bacon slices (about 5 slices) and 1 teaspoon black pepper with flour in a large bowl. Proceed with recipe as directed. Makes 2-1/2 dozen.
• 14. Feta Oregano Biscuits: Combine 1 (4 oz) package crumbled feta cheese and 1/2 teaspoon dried oregano with flour in a large bowl. Proceed with recipe as directed. Makes 2-1/2 dozen.
• 15. Pimento Cheese Biscuits: Combine 1 cup (4 oz) shredded sharp cheddar cheese with flour in a large bowl. Reduce buttermilk to 1 cup. Stir together buttermilk and 1 (4 oz) jar diced pimento, undrained. Proceed with recipe as directed. Makes 2-1/2 dozen.

Steps:

• Preheat oven to 400 degrees.
• Place flour, baking powder and salt in a bowl.
• Cut in crisco with pastry cutter or fork.
• Add enough milk to make dough, do not mix too much.
• Place dough on flour surface and pat out to about 1/2 inch thick, try not to work it too much the less handled the more tender the biscuit.
• Cut biscuits with a floured cutter or glass.
• Place on cookie sheet (I use a stone cookie sheet, it makes the biscuits a little crunchy on bottom).
• Top each biscuit with just a little bit of butter (no need to melt it, just put a little chunk).
• Bake for 15 minutes or until brown on the bottom and top.
• Remove and enjoy with your favorite topping.

Steps:

• Melt the chocolate in a bowl set over a pan of barely simmering water (make sure the base doesn't touch the water), or in a microwave in short bursts. Set aside to cool.
• Beat the butter and sugar using electric beaters, then beat in the eggs, flour, cocoa powder, baking powder and chocolate. Pour in the milk to make a soft dough, but don't overmix it. Cover and chill for 1 hr.
• Heat oven to 180C/160C fan/gas 4. Line one or two baking sheets with parchment. Put the icing sugar in a bowl. Scoop heaped tablespoons of dough and roll each ball in your hands before dropping it into the icing sugar and rolling it around. Put on baking sheets and repeat, spacing the balls apart.
• Bake for about 12-15 mins until the biscuits feel firm when touched. The biscuits should puff up and cracks should open up, too. Leave to cool on the trays, then transfer to wire racks to cool completely. Will keep for up to a week in an airtight container.