Grandmas Finnish Biscuit Recipes

Steps:

• Make the biscuits: Preheat the oven to 400 degrees F. Coat a baking sheet with cooking spray.
• In a large mixing bowl, combine the flour and the cubed butter. Using a pastry blender, cut the butter into the flour until it resembles a coarse meal. Stir in the baking powder, salt, sugar and baking soda. Form a well in the center of the flour mixture and pour in the buttermilk. Mix with a fork until all of the ingredients are incorporated and the dough begins to come together into a ball. (The dough will be slightly dry.)
• Dust a clean work surface with flour, coat your palms and rub some on a rolling pin. Turn out the dough onto the work surface. Knead the dough for 1 to 2 minutes, folding it over onto itself each time. Roll out the dough until about 1/2 inch thick. Dip a 3-inch biscuit cutter or the rim of a 3-inch-wide glass in flour and then cut out the biscuits. Reshape the leftover dough into a ball, roll it out again and cut out more biscuits. Repeat until the dough is gone.
• Place the biscuits on the baking sheet and bake until the tops are golden brown, 10 to 15 minutes. While the biscuits are still hot, brush with the melted butter.
• Make the molasses butter: Stir the butter and molasses together to combine. Serve the warm biscuits with the molasses butter.

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.

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.

Steps:

• Preheat the oven to 450˚ F. Sift 2 cups flour, the salt, sugar and baking powder into a large bowl. Mix in the lard with a fork or your fingers until well blended.
• Gradually add the buttermilk until the dough is wet and sticky (but not too wet), then add the remaining 3 tablespoons flour until the dough comes together and is kneadable. Either pinch off 2-inch biscuits or pat out the dough until ½ inch thick on a lightly floured surface and cut out biscuits with a floured 2-inch round cutter; arrange on a baking sheet. Brush the tops of the biscuits with buttermilk.
• Bake the biscuits until golden brown on top, 15 to 17 minutes.

Steps:

• Heat the oven to 195C/175C fan/gas 51/2 and line two baking sheets with baking parchment.
• Melt the butter in a saucepan over a low heat and cook for 10 mins, stirring regularly, until it turns golden and smells slightly nutty. Keep an eye on the colour as the butter can burn quickly. Immediately pour the butter into a large bowl, add the sugar and vanilla, and mix thoroughly. Leave to cool a little, then sieve in the flour and bicarb.
• Use a large teaspoon to scoop pieces of the mixture and mould them, pushing down slightly to flatten the tops and smoothing away the excess on the sides with a finger. Slide off the spoon and arrange on the prepared baking sheet, flat side down. Repeat with the remaining mixture. Bake for 10-12 mins until light golden. Leave to cool completely.
• Spread a small amount of jam on the flat side of each biscuit. Sandwich with another biscuit. Tip the sugar onto a plate, then roll each of the biscuits in it to coat.

Steps:

• Preheat an oven to 450 degrees F (230 degrees C).
• Sift flour, sugar, baking powder, cream of tartar, and salt into a bowl. Use a pastry cutter to chop vegetable shortening into the flour mixture until it resembles coarse crumbs. Whisk egg and milk together in a separate bowl and slowly add milk mixture to flour mixture, stirring as you pour, until dough is moistened and well-mixed. Drop dough by spoonfuls onto an ungreased baking sheet.
• Bake in the preheated oven until biscuits have risen and are golden brown, 10 to 12 minutes.

Steps:

• Dissolve yeast in warm milk in bowl of stand mixer. Add 2 cups flour, 1 cup sugar, salt, cardamom, and eggs. Beat 1 minute on speed 2. Add 1/4 cup melted butter and 4 cups flour. Change to dough hook and mix well. Gradually add another 1/4 cup melted butter. If too soft, add flour 1/2 cup at a time until dough is workable, but still sticky(Grandma always ended up using a total of 7 cups of flour). Knead with dough hook for 5 minutes. Cover and let rise until doubled in size(2-1/2 to 3 hours).
• Meanwhile, mix together remaining 1/2 cup sugar with cinnamon. Set aside. Butter and flour four loaf pans. Punch down dough and divide into 4 equal pieces. With each piece of dough, roll into 9x12 inch rectangle. Brush dough with melted butter and lightly sprinkle with cinnamon sugar. Roll dough into log and pinch seam closed. Place in prepared loaf pan seam side down. Cover and let rise until doubled(2 to 3-1/2 hours).
• Bake at 350 degrees for 15-20 minutes until dark golden brown. To serve, slice, toast, and slather with salted butter.
• Notes:
• Scalded milk is milk that has been brought to 180 degrees Fahrenheit. It needs to be cooled to approx. 105 degrees before adding the yeast. There is debate over whether this step is necessary now that most milk is sold already pasteurized.
• This recipe is written for use with a stand mixer, but can also be mixed by hand.
• If your bread is doughy or sunken in the middle, it probably spent too much time rising, or was under baked.