Plain Good Butter Biscuits Recipes

Steps:

• Sift the flour then measure. Add b. powder and salt and sift again.
• Cut in the butter. Hyde recommends using your fingers for this by rubbing the butter into the flour. I usually don't because the heat of my hands and fingers tend to melt the butter and that's not good. If you have "hot hands" too, use a pastry cutter or two knives to cut the butter into the flour.
• Add the milk gradually, stirring gently. Add only enough milk to bring the flour together in a soft ball. Turn the mix onto a floured surface and knead it reluctantly, just enough to incorporate all the milk. Gently pat the dough into a 1/2" tall layer. Handle the dough as little possible so the biscuits will be tender.
• Cut the dough into rounds or squares and place in a buttered pan. It helps biscuits to rise more if you allow the sides to touch. I don't know why this works but it usually does for me.
• Bake for 12 - 15 minutes at 400 deg.
• You can make these into great appetizers by adding shredded cheddar and fresh parsley to the flour before adding milk. Then cut the biscuits with a small cutter (or glass) about 2" in diameter.

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 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:

• 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:

• In a large bowl, combine the dry ingredients. Cut in shortening until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. , Turn onto a lightly floured surface. Roll 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 450° for 8-10 minutes or until golden brown. Serve warm.

Steps:

• Heat the oven to 450°F. In a medium bowl, stir the flour, sugar, baking powder and salt until mixed. Cut in the shortening using a pastry blender or fork, until mixture looks like fine crumbs. Stir in the milk until mixture forms a soft dough and leaves the side of the bowl (dough will be soft and sticky).
• Lightly sprinkle flour over a cutting board or countertop. Place dough on floured surface; gently roll in the flour to coat. To knead dough, fold dough toward you. With the heels of your hands, lightly push dough away from you with a short rocking motion. Move dough a quarter turn and repeat 10 times. Dough will feel springy and smooth.
• On the floured surface, flatten dough evenly, using hands or a rolling pin, until dough is 1/2 inch thick.
• Before cutting each biscuit, dip a 2 1/2-inch round cutter into flour to lightly coat it so it will cut cleanly through the dough without sticking. To cut, push the cutter straight down through the dough without twisting or turning. Cut the biscuits as close together as possible. On an ungreased cookie sheet, place biscuits about 1 inch apart for biscuits with crusty sides, or place with sides touching for biscuits with soft sides.
• Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

Steps:

• Mix the butter and sugar in a large bowl with a wooden spoon, then add the egg yolk and vanilla extract and briefly beat to combine.
• Sift over the flour and stir until the mixture is well combined - you might need to get your hands in at the end to give everything a really good mix and press the dough together.

Steps:

• Combine all the butter with all the caster sugar, in a bowl and wooden spoon.
• Add the vanilla essence and egg yolk into the bowl and combine with the butter and caster sugar.
• Then sift over 350g of flour into the bowl and mix until it becomes like dough, you may have to use your hands to get all the dough in one. If mixture is still sticky, add small amounts of flour until it's right. Preheat the oven to 200C.
• You may have to give the dough some moisture so under a cold tap slightly moisten your hands and then roll the dough into a ball or a long sausage where you can cut them thinly and have circle biscuits.
• Then after shaping them place them in the oven until they look slightly more than golden, dont worry they will change to a lighter colour and it will not affect the taste. You can eat them a couple of minutes after coming out of the oven.

Steps:

• Beat the butter with the icing sugar, a pinch of salt and the lemon zest until a smooth.
• Sift in the flour and add the milk, mix to a dough and then knead briefly. Wrap and chill for 1-2 hours.
• Heat the oven to 200C/fan 180C/gas 6. Line 2 baking sheets with baking parchment. Roll the dough out on a floured worksurface to 2mm and cut out different shapes. Arrange the biscuits on the baking sheets, grouping all the same sizes together. Bake for 10-12 minutes until golden, then cool completely.
• Melt the chocolate in a microwave or in a bowl set over simmering water. Dip one side of each cookie into the chocolate and leave to cool and set.

Steps:

• Heat the oven to 200C/180C fan/gas 6. Beat the salted butter, vanilla and sugar together with an electric whisk until pale and fluffy. Sift over the flour and beat again until just combined. Spoon the dough into a piping bag fitted with a medium star nozzle.
• Pipe the dough in small 5cm swirls on one large or two smaller baking trays lined with baking parchment, spacing them apart to allow for them to spread. Bake for 15-20 mins until pale golden.
• Leave to cool on the trays for 5 mins, then transfer to a wire rack to cool completely.