Rolled Biscuits Recipes

Steps:

• Heat oven to 450°F. In medium bowl, stir ingredients until soft dough forms.
• Turn dough onto surface dusted with Bisquick mix. Knead 10 times. Roll dough 1/2 inch thick. Cut with 2 1/2-inch cutter. Place on ungreased cookie sheet.
• Bake 8 to 10 minutes or until golden brown.

Steps:

• Preheat oven to 450°. In a large bowl, combine the flour, baking powder, baking soda and salt; cut in butter until mixture resembles coarse crumbs. Stir in enough buttermilk just to moisten dough. , Turn onto a lightly floured surface; knead 3-4 times. Pat or roll to 3/4-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. Place in a large ungreased cast-iron or other ovenproof skillet. , Brush with milk. Bake until golden brown, 12-15 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:

• 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:

• Heat oven to 450°F. In medium bowl, stir ingredients until soft dough forms; beat 30 seconds. If dough is sticky, gradually stir in enough Bisquick mix (up to 1/4 cup) to make dough easy to handle.
• Place dough on surface generously sprinkled with Bisquick mix; roll in Bisquick mix to coat. Shape into a ball; knead 10 times. Press or roll until 1/2 inch thick. Cut into rounds with 2-inch cutter dipped in Bisquick mix. On ungreased cookie sheet, place rounds.
• Bake 8 to 10 minutes or until golden brown.

Steps:

• Preheat oven to 450*.
• Stir ingredients until soft dough forms.
• Place on greased surface dusted with baking mix.
• Knead 10 times.
• Roll dough 1/2 inch thick.
• Cut with 2 2/12 inch cookie cutter dipped in baking mix.
• Place on ungreased cookie sheet.
• Bake 7-9 minutes or until golden brown.

Steps:

• Sift together flour and baking powder.
• Add oil and stir with a fork until mixture looks like coarse crumbs.
• Add skim milk and buttermilk and stir.
• Knead gently on a floured board 6 to 8 times.
• Roll out to 1/2 inch thick.
• Cut biscuits in 2 inch rounds.
• Bake biscuits on ungreased baking sheet at 450 degrees for 10 to 12 minutes.
• Serve hot with honey.