Crusty Dinner Biscuits Recipes

Steps:

• Preheat oven to 500 degrees with rack in upper third. Whisk together flour, baking powder, and salt in a large bowl. Add lard and coat well with flour mixture. Working quickly, rub the lard between your fingertips until roughly half is coarsely blended and half remains in large flat pieces, about 3/4 inch in size.
• Make a well in the center of the flour-lard mixture, and add buttermilk all at once. Stir quickly with a wooden spoon, just until mixture is blended and begins to come together into a sticky dough. (The dough will not form a ball at this stage and will, in fact, look unpromising.)
• Immediately turn out dough onto a generously floured surface. With well-floured hands, knead briskly 8 to 10 times, just until a cohesive ball of dough forms. With your palms, gently flatten dough to an even thickness; then roll out to a 3/4-inch thickness, working from center of dough outward with a floured rolling pin. (Flour rolling pin as needed, but avoid flouring top of dough unless you want dusty biscuits.)
• Dip a dinner fork in flour, and pierce dough completely through at 1/2-inch intervals. Flour a 3-inch biscuit cutter, and stamp out rounds as close together as possible, taking care not to twist cutter. Place rounds 1/2 inch apart on a parchment-lined heavy baking sheet. Place dough pieces that remain after cutting on baking sheet, too. Bake biscuits until crusty and rich golden brown, 10 to 15 minutes. Remove biscuits from oven and brush with melted butter. Serve hot.

Steps:

• Cream together butter and powdered sugar.
• Add in flour, pecans and vanilla and mix together.
• Roll dough into 1-inch balls.
• Place on a greased baking sheet.
• Flatten with bottom of a glass that has been dipped in powdered sugar.
• Bake in 300°F preheated oven for 15-20 minutes.
• When done, roll each in powdered sugar while still warm.
• If you like cinnamon, you may add it to the dough or in the powdered sugar you roll the baked biscuit inches.
• My granddaughter likes to spread a little jam on hers, but that is too sweet for me.
• Best served warm from the oven with coffee, hot chocolate or your favorite warm drink.

Steps:

• Preheat oven to 500°F. In a large bowl, whisk together both flours, baking powder, and salt until thoroughly combined. Using your fingers, quickly work in butter, rubbing between your fingers to flatten as you go. (Roughly half of butter should have the consistency of very coarse meal; the rest should be in largish flattened pieces.) Make a well in mixture; pour in buttermilk. Stir quickly just until dough is well moistened and just beginning to form a mass. (It will be very wet and sticky.)
• Turn out dough onto a generously floured board or biscuit marble; sprinkle just enough flour over it to make it easy to handle. Knead quickly, without applying too much pressure as you fold. (The goal is to develop structure quickly without deflating.) Once it forms a cohesive dough, move to side of board; scrape up kneading flour.
• Sprinkle a fresh, light dusting of flour on board. (Do not flour top of biscuit dough.) Flouring only hands and rolling pin as needed, roll out dough approximately 1/2 inch thick. With a floured fork, pierce all the way through at 1/2-inch intervals. Using a 1 3/4-inch round cutter, stamp out biscuits (without rotating cutter); place them on parchment-lined baking sheets, almost touching. Gather and reroll scraps; punch out and place more rounds. Bake until biscuits are puffed slightly and brown, 12 to 15 minutes. Serve warm.

Steps:

• In a bowl, combine the flour, baking powder, and salt.
• Combine milk and oil, pour over the dry ingredients and stir just until moistened.
• Turn out onto a floured surface; knead dough 5-6 times.
• Roll out dough to 1/2 inch thickness; cut with a floured biscuit cutter.
• Place on a greased baking sheet.
• Bake at 425 degrees for 13-15 minuted or until golden brown.
• Brush with melted butter to prevent hardening of the biscuits.
• Serve warm with butter, honey, or preserves.

Steps:

• Combine flour, baking powder and salt in a medium mixing bowl, gradually add milk and oil, stirring until just moistened.
• Turn dough out onto a lightly floured surface, and knead lightly 2 or 3 times.
• Pat dough to a 1/2-inch thickness, and cut with a floured 1 3/4-inch bisquit cutter.
• arrange bisquits with sides lightly touching on an ungreased baking sheet.
• Bake at 450 degrees for 12 to 15 minutes.