New Basic Biscuits Recipes

Steps:

• In a bowl, combine the flour, baking powder, sugar and salt. Cut in shortening until the mixture resembles coarse crumbs. Combine the egg, milk and honey; stir into flour mixture just until combined. Turn onto a floured surface; knead 8-10 times. Roll out to 1/2-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. Place 1 in. apart on an ungreased baking sheet. Bake at 425° for 10-12 minutes or until golden brown. Serve warm.

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:

• 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.

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:

• Pre-heat oven to 450 deg F. In a large bowl, toss together the flour, baking powder, sugar and salt. Cut the cold butter in, and then add the half-and-half, stirring gently and gather into a ball. Knead for about 30 seconds on a floured surface. Pat it out to a 3/4" rectangle and cut biscuits. Arrange on a baking sheet about 1" apart and bake until puffed and golden, about 14 minutes. Notes: Buttermilk makes a tart, tender biscuit Hv cream makes a light, buttery biscuit.

Steps:

• Heat the oven to 200C/180C fan/gas 6 and line a baking sheet with baking parchment. Put the butter in a bowl and beat it with electric beaters until soft and creamy. Beat in the sugar, then the egg and vanilla, and finally the flour to make a dough. If the dough feels a bit sticky, add a little bit more flour and knead it in.
• Pull pieces off the dough and roll them out to about the thickness of two £1 coins on a floured surface. The easiest way to do this with small children is to roll the mixture out on a baking mat. Cut out shapes using a 9cm biscuit cutter, or a use the rim of a small glass and peel away the leftover dough around the edges. Press some clean toys gently into the biscuits, making sure you make enough of a mark without going all the way through. Re-roll off-cuts and repeat.
• Transfer the whole mat or the individual biscuits to the baking sheet and bake for 8-10 mins or until the edges are just brown. Leave to cool for 5 mins, then serve. Will keep for three days in a biscuit tin.

Steps:

• Preheat the oven to 450 degrees. In a large bowl, thoroughly combine the flour, baking powder and salt. Use a pastry cutter or a fork to quickly work the butter into the dry ingredients until the mixture resembles coarse meal.
• Add 1/2 cup of the milk and stir with a fork just to combine. Work quickly, stirring as little as possible, until a soft, shaggy dough forms. Add more milk, a tablespoon at a time, if the dough seems too dry.
• Gather the dough into a ball and roll or pat the dough out to a 1/2-inch-thick circle on a lightly floured work surface. Using a 2-inch biscuit cutter or glass, cut out as many biscuits as possible. Place them an inch apart on ungreased baking sheets and bake until golden brown, about 10 minutes.