Homemade Biscuits From Scratch Recipes

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• In a large mixing bowl sift together flour, baking powder and salt. Cut in shortening with fork or pastry blender until mixture resembles coarse crumbs.
• Pour milk into flour mixture while stirring with a fork. Mix in milk until dough is soft, moist and pulls away from the side of the bowl.
• Turn dough out onto a lightly floured surface and toss with flour until no longer sticky. Roll dough out into a 1/2 inch thick sheet and cut with a floured biscuit or cookie cutter. Press together unused dough and repeat rolling and cutting procedure.
• Place biscuits on ungreased baking sheets and bake in preheated oven until golden brown, about 10 minutes.

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:

• 1. Mix flour, shortening, and add 1/2 cup of milk to the mixture in a large bowl. I say add 1/2 cup of milk because I never measure my ingredients for this recipe. Make sure it is not dry but a little wiggly. If it is dry you will have dry bisquits.
• 2. Lay a piece of wax paper on the counter and place some flour on it so that you can cover your dough with flour. You should be able to feel the light, soft texture of the dough after you cover it in flour. Pat out or roll and then cut in to circles or you can pinch off and make bisquits that way. I don't like flat bisquits so my dough before cutting or pinching is about 1 inch high. Place your bisquits on a greased baking sheet and bake 350 degrees until brown on top.
• 3. I'm so used to making these bisquits that you may have to adjust some of the measurements because I just know that my mother always told me that the dough once mixed up did not need to be stiff. So I know once I transfer it to a floured wax paper and cover it with more flour the feel that I'm so used to having. She would always make an extra small pan and let them set out all night and call them sour dough bisquits to bake the next morning. My father loved those but I never make enough to do that.

Steps:

• Combine flour, baking powder, sugar and salt in a mixing bowl. Add oil and mix with a fork or pastry blender; you should have small lumps throughout the mixture.
• Store in an airtight container in a cool, dry place for up to three months.

Steps:

• Preheat oven to 425. Sift flour, baking powder, sugar and salt into a large mixing bowl. Transfer to a food processor. Cut butter into pats and add to flour, then pulse 5 or 6 times until the mixture resembles rough crumbs. (Alternatively, cut butter into flour in the mixing bowl using a fork or a pastry cutter.) Return dough to bowl, add milk and stir with a fork until it forms a rough ball.
• Turn the dough out onto a well-floured surface and pat it down into a rough rectangle, about an inch thick. Fold it over and gently pat it down again. Repeat. Cover the dough loosely with a kitchen towel and allow it to rest for 30 minutes.
• Gently pat out the dough some more, so that the rectangle is roughly 10 inches by 6 inches. Cut dough into biscuits using a floured glass or biscuit cutter. Do not twist cutter when cutting; this crimps the edges of the biscuit and impedes its rise.
• Place biscuits on a cookie sheet and bake until golden brown, approximately 10 to 15 minutes.