Give me your best biscuit recipe, will ya? PLEASE!?!
2 C flour
4 tsp baking powder
1 tsp salt
1/4 cup butter or margarine softened
1C milk
Heat oven to 425 degrees F.
Combine dry ingredients in a large bowl, then make a well in the centre of it and add butter and milk. Mix thoroughly with a fork until a stiff dough forms
Roll the dough out on a counter that has been dusted with flour. Use a cookie cutter or the opening of a drinking glass to cut out biscuits. Place them on an ungreased cookie sheet. Put the sheet on the middle rack in the oven.
Bake for 12 minutes.
Makes about 15 medium sized biscuits
nfd?
Answers: Mama's Biscuits Recipe
2 C flour
4 tsp baking powder
1 tsp salt
1/4 cup butter or margarine softened
1C milk
Heat oven to 425 degrees F.
Combine dry ingredients in a large bowl, then make a well in the centre of it and add butter and milk. Mix thoroughly with a fork until a stiff dough forms
Roll the dough out on a counter that has been dusted with flour. Use a cookie cutter or the opening of a drinking glass to cut out biscuits. Place them on an ungreased cookie sheet. Put the sheet on the middle rack in the oven.
Bake for 12 minutes.
Makes about 15 medium sized biscuits
nfd?
I buy a package of Pillsbury Flaky Biscuits at the supermarket.
every biscuit recipe
Paula's Purty Nearly Instant Biscuits
*6 cups self-rising biscuit flour (OR 6 cups flour, plus 3 tablespoons baking powder & 1 Tablespoon salt)
* 1 cup shortening
* 2 cups buttermilk OR sour milk OR yogurt thinned with a little milk or water
First get out a large mixing bowl. Measure in the self rising biscuit flour (or flour, baking powder and salt). Add the firmly packed shortening and mash it into the flour with your fingers or a fork. DO Not Overmix. The shortening should be casually combined with the flour, and small chunks the size of dried beans should remain. This is what makes the biscuits flakey. Now stir in the buttermilk or sour milk or thinned out yogurt. Stir it up until you have a nice soft dough. Knead the dough about 10 or 12 times. NO more, No less. This activates the gluten in the flour just enough to make good biscuits. Roll the dough out into a nice thick slab. I use a rolling pin, but any sturdy jar or glass will do. Cut the dough into biscuit shapes. Use a clean can or glass rim, if you don't have a biscuit cutter. Tuna cans are just the right size for big breakfast biscuits. Continue rolling and cutting until all the dough is used up.
Lay waxed paper on a plate or large pan. Arrange the shaped biscuit dough on the waxed paper. Freeze overnight. The next morning the biscuits can be gathered up and stashed in plastic freezer bag.
When you want to cook them, just take out the specific number you want and place them on a lightly oiled cookie sheet or pizza pan. Bake in a preheated 425 to 450° oven for about 10 minutes. The biscuits will rise up beautifully and will be a nice golden brown when done.
These biscuits are better tasting, and much cheaper than canned whack-'em-on-the-counter-biscuits. The whole recipe makes between 30 and 35 medium sized biscuits, or about 20 big breakfast size biscuits (grand-sized).
which kind??? buttermilk, baking powder, cheese or drop
Done Buttered Biscuits
--Southern Living
2 cups Bisquick
1 stick butter, melted
8 ozs. sour cream
1. Mix together Bisquick, butter and sour cream.
2. Place by teaspoonfuls into buttered minimuffin tins.
3. Bake in a preheated 400oF oven for about 15 minutes or until golden brown. Serve with your favorite jelly, jam or preserves. You won't need butter. Makes 12-18 mini biscuits.
Note: These freeze beautifully after they are baked.
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Lighter-than-Air Buttermilk Biscuits
1/3 cup butter, cut up
2 cups S/R flour
? cup buttermilk
Preheat oven to 425oF. Cut butter in flour w/ pastry cutter. Add buttermilk and stir just until all dry ingredients are incorporated. Turn dough onto lightly floured surface and gently knead (fold over itself) 4-5 times. This develops layers. Pat or roll to ?” thick; cut with a round biscuit cutter. Bake for 12-14 minutes. Bursh w/ melted butter if desired.
Yiled: 7 (2?”) biscuits
--Southern Living
Well sugar, my southern grandma raised me and she seldom used a recipe, her biscuits were always perfect and she made them daily, I will attempt to "make" a recipe for you.
Remember the proportions might not be exact but I believe it will turn out.
Southern Biscuits
2-4 cups self rising flour (depending on how many your making)
Add enough milk to make a sticky dough. Mix and turn onto a floured board, sprinkle flour onto the dough and work dough until it is of a pliable consistency. Roll or pat the dough to about 1" thick, depending upon how thick you want them. Cut with a biscuit cutter or even a glass.
Put enough cooking oil in bottom of a baking pan to grease both sides of each biscuit, bake in 350 degree oven until a nice light brown on top, usually about 15-20 minutes.
*(if you want buttermilk biscuits, use buttermilk instead of plain milk and add 1/2 t. soda per 2 cups flour)
Served with hot sorghum and butter this is great...also with honey....jelly...jams or anything for that matter.