High Rise Biscuits Recipes

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl.
• Turn out onto a floured surface, and knead 15 to 20 times. Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet.
• Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.

Steps:

• Preheat oven to 500 degrees F (260 degrees C).
• Mix flour, baking powder, and salt together in the bowl of a stand mixer with a paddle attachment. Add unsalted butter and mix at medium speed until well incorporated and the mixture resembles wet sand, about 4 minutes.
• Remove the bowl from the mixer and fold in buttermilk until dough sticks together.
• Dump dough onto a flour work surface; pat into a rectangle. Pat remaining dry crumbs into the mixture by hand.
• Cut dough in half with a floured bench knife; stack cut halves on top of each other. Press layers together to about 1 1/2-inch thickness, shaping a long rectangle as you go. Repeat 3 to 5 times.
• Cut dough into 8 even squares with the bench knife. Cut off uneven edges and put these scraps to the side; clean cuts on all sides will encourage rise. Pat scraps together to make 1 odd-shaped ninth biscuit.
• Place biscuits close together in a 9-inch square pan and brush with melted salted butter. Place pan on top of the warm stove for 10 to 15 minutes to rise.
• Bake biscuits in the preheated oven, checking halfway through bake time, until tops are golden brown and a toothpick inserted into the center comes out clean, 14 to 18 minutes.

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:

• 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.

Steps:

• Position a rack in the center of the oven, and preheat to 400°F.
• In a medium bowl, sift together the cake flour, all-purpose flour, cream of tartar, baking soda, and salt.
• Using a pastry blender or two knives, cut the butter into the flour until the mixture resembles small peas.
• Add the half and half, and stir gently just until a soft dough forms.
• Knead the dough in the bowl a few times, just until smooth.
• Do not overwork the dough.
• On a floured work surface, roll out the dough to 3/4-inch thickness.
• Using a 3-inch round cookie cutter, cut out biscuits, Gather up the scraps, reroll, and repeat the procedure until 12 biscuits are cut out.
• Transfer the biscuits to an ungreased baking sheet.
• Bake until biscuits are golden brown, 12 to 15 minutes.
• Serve hot.
• Makes 1 dozen.

Steps:

• Adjust oven rack to upper-middle position and heat oven to 450 degrees.
• Line baking sheet with parchment paper.
• Pulse flour, sugar, baking powder, baking soda, salt, cayenne, chilled butter, Havarti, and Parmesan in food processor until mixture resembles wet sand -- about 10 one second pulses.
• Transfer to large bowl.
• Process cottage cheese, milk, dill and lemon juice in food processor until smooth.
• Stir cottage cheese mixture into flour mixture until well combined.
• On lightly floured work space, knead dough until smooth, 8 to 10 kneads.
• Pay dough into 7 inch circle about 1 inch thick.
• Using 2 inch biscuit cutter dipped in flour, cut out rounds of dough and invert onto prepared baking sheet.
• Gather remaining dough and pat into 1 inch thick circle and cut out remaining biscuits.
• Bake until golden brown, 13 to 15 minutes.
• Remove from oven and brush tops with melted butter.
• Cool 5 minutes.
• Serve warm or hot.
• The biscuits will keep at room temperature for up to one day.