Biscuits - recipes?!
LOL-Jokes are welcomed. LOL.
Answers: How can I make biscuits come out soft instead of them coming out hard like rocks? If you have a good recipe, share it please.
LOL-Jokes are welcomed. LOL.
here is some biscut recipes i think you would like:
Southern-Style Buttermilk Biscuits
Delicious buttermilk biscuits, made with shortening and butter, along with buttermilk and other ingredients. Soft southern flour will make these even lighter, but any all-purpose flour will be fine.
INGREDIENTS:
2 cups all-purpose flour, stirred before measuring*
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1/4 cup lard or vegetable shortening, chilled
2 tablespoons butter, chilled
3/4 cup buttermilk
PREPARATION:
Heat oven to 450°. Adjust oven rack to center position.
In a large bowl, combine flour, baking powder, soda, and salt. Cut in chilled shortening and butter until you have pieces the size of small peas.
Make a well in center of dry ingredients; pour in buttermilk. With a wooden spoon, gently blend dry ingredients into the buttermilk, just until mixture is clumping together. If necessary, add a few more teaspoons of buttermilk.
Transfer dough to a lightly floured board. Pat out in a circle about 8 inches in diameter and 1/2-inch thick. Using a 2 1/2 to 3-inch biscuit cutter, cut out and place on ungreased baking sheet. Bake on center oven rack for about 10 to 12 minutes, until tops are browned.
Makes 10 to 12 biscuits, depending on size of cutter.
*For the lightest biscuits, use a Southern white all-purpose flour if available.
Then:
Blueberry Breakfast Biscuts
Blueberry biscuit recipe is made with frozen blueberries and a buttery sugar and spice topping.
INGREDIENTS:
2 1/4 cups all-purpose flour, divided
1/2 cup granulated sugar
1 tablespoon baking powder
1 teaspoon fresh grated lemon peel
3/4 teaspoon salt
1/4 teaspoon soda
1/3 cup shortening
1 egg, lightly beaten
3/4 cup buttermilk
2/4 cup unthawed frozen blueberries (keep frozen right up until adding to dough)
.
Topping:
3 tablespoons butter, melted
3 tablespoons granulated sugar
1/4 teaspoon ground cinnamon
dash ground nutmeg
PREPARATION:
Mix 2 cups of the flour with the sugar, baking powder, lemon peel, salt, and soda in a large bowl. Cut in shortening until mixture resembles coarse meal. Mix egg and buttermilk then stir into the flour mixture.
Stir in the frozen blueberries. Sprinkle remaining flour on the countertop. Scrape dough out onto the flour; flour fingers and gently knead 6 or 7 times, just until dough begins to hold together. Pat dough into a rectangle or round 1/2-inch thick. Cut out rounds with a floured 2-inch cutter or glass. Place biscuits 2 inches apart on a lightly greased baking sheet. Bake in center of a preheated 400° oven for 12 to 15 minutes, or until lightly browned. Combine topping ingredients and brush over the warm biscuits.
Makes 18 biscuits.
Lastly:
Classic Buttermilk Biscuits
Ingredients:
3 cups all purpose flour
3 teaspoons baking powder
3/4 cups buttermilk
1 teaspoon salt
3/4 teaspoon baking soda
3/4 cup Crisco shortening
Sift the flour to make sure there are no lumps. Add in
the baking powder, salt, and baking soda. Add the
Crisco slowly, working it into the dry ingredients.
You can use a large spatula or spoon, but I preferred
using my hands.
Next add the buttermilk, working it into the mixture
too. After everything is thoroughly mixed, plop it
down on a floured counter top or cutting board.
Turn you oven to 450 to allow it to preheat. While
it's heating up knead your dough until it is about
the consistency of clay that kids play with in
grade school. You can make it a little dryer
if need be by sprinkling more flour on your
counter or cutting board. As you knead your dough
it will pick up more of the flour.
After you have it the right consistency you can
shape your biscuits by hand or using a cookie
cutter. I preferred pinching off a chunk, rolling
it into a ball, and then patting it a little flat.
It takes a little practice to get you biscuits all
about the same size. If you want them more perfect,
you can roll out your dough using a rolling pin and
then cut them with a round cookie cutter. That
would look neater when you have company over.
Anyway, place you biscuits on a cookie sheet that
is either lightly greased or lightly sprinkled with
flour. If you use the flour option, be sure not to
put too much.
Bake these biscuits for rougly 18 minutes on the
middle rack in your oven (depends upon how hot
your oven is and how far this rack is from the
top). If the rack is too low you can move the
biscuits to the top rack the last minute of so
to get them browned just the way you want. Leave
them on the middle rack and thy should turn out
lightly browned.
Pop them out of the over and eat them while still
piping hot. That's the only way to get the butter
to melt just right.
hope you liked the recipes! ENJOY!
Get a box of Bisquick
Southern Biscuits
2 cups flour
4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
2 tablespoons butter
2 tablespoons shortening
1 cup buttermilk, chilled
Preheat oven to 450 degrees.
In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don't want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.
Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first, but hey, that's life.)
Bake until biscuits are tall and light gold on top, 15 to 20 minutes.
just do the recipe you're doing, but don't cook it near as long
I always made my biscuits from scratch using the recipe from Better Homes & Gardens cookbook, until about 2 years ago. Now I make the Bisquick biscuits using the recipe on the box. They're really good.
Or add 1/2 to 3/4 cup shredded cheddar cheese and then brush tops with a garlic butter when they come out of the oven. Check out the bisquick website!
Light and Fluffy Biscuits
2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons sugar
1/2 teaspoon cream of tartar
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, chilled plus 1/2 stick, melted
3/4 cup buttermilk
Directions
Preheat oven to 450 degrees. Sift together flour, baking powder, sugar, cream of tartar, baking soda and salt into a bowl. Cut in the 1 stick of chilled butter until mixture resembles coarse crumbs. Make a well in center of flour mixture; add buttermilk all at once and stir just until dough clings together. Gently knead dough about 10-12 times on a floured surface. Pat dough out to 1/2 inch think. Cut dough with a 2 1/2 inch biscuit cutter or a glass. Dredge buiscuits in the 1/2 stick melted butter. Bake for 10-12 minutes, until golden.
Hope these work for you!
Mini Sour Cream Biscuits
These buttery mini muffins are flaky, tender and a snap to make because you start with convenient biscuit mix.
PREP TIME 10 Min
COOK TIME 15 Min
READY IN 25 Min
INGREDIENTS
1 cup biscuit/baking mix
1/2 cup sour cream
1/4 cup butter or margarine, melted
DIRECTIONS
In a bowl, combine all ingredients. Drop by rounded tablespoonfuls into greased miniature muffin pans. Bake at 425 degrees F for 15-18 minutes or until golden brown.
this is the easest and the best biscut recipe you will ever get. you make it with 2 ingredents, heavy or whipping cream and self rising flour. two parts flour or like 2 cups and 1 part cream,1 cup. this might have to be ajusted a little but not much. mix by hand with a wooden spoon, it should feel like a sponge with most of the water squeezed out. when you get ready to cut the biscuts,use a.p. or bread flour to roll them out to cut, not the self rising. bake the biscuts at 400 degrees for about 20 mins. till tops and bottoms are light brown. after taking biscuts from oven brush tops with melted butter, yummy. if not exactly right the very frist time, don't give up try again once your have it mastered people won't beleive you when you tell them you only use 2 ingredence. the reason this works is the cream is about 40% fat and really makes a great biscut. good luck and good baking, bacondebaker
You are making 2 mistakes. The first is you are over mixing and over working your dough when you knead it. Handle it as little as possible. don't roll it out with a rolling pin just pat it to 1/2" to 3/4" thick. The second is cooking to low of a temperature for to long of a period of time. I bake my biscuits at 425 for 17 minutes in my oven and they are perfect.