Amish Fluffy Homemade Biscuits Recipes

AMISH BUTTERMILK BISCUITS

Steps:

• Preheat the oven to 475 degrees Fahrenheit.
• Combine the dry ingredients together in a bowl.
• Cut in the butter until the mixture is crumbly. If you feel the flour with your hands, you should feel the butter chunks in it. That's the texture you want so don't over mix it at this point.
• Add the buttermilk and mix just until combined. The dough will be slightly sticky.
• Turn the dough out onto a floured pastry mat and pat it into a horizontal rectangle that is about 1 1/2 inches thick. Fold the left side of the rectangle over the right side and pat it out into a vertical rectangle. Fold the bottom half up to the top and press it out into a horizontal rectangle again. Repeat the steps above 3 times for a total of 6 folds. Be careful not to overwork the dough while you are doing this. The folding is what creates the pretty layers. Sprinkle a little flour on the layers if the dough starts getting sticky, but just pat gently and handle the dough lightly.
• After 6 folds, gently pat the dough into a rectangle that is about 1 inch thick. Use a sharp circle biscuit cutter and press down through the dough, then lift up. Do not twist the cookie cutter or shuffle it around. Just push down, then pull straight up.
• Place biscuit on a silicone baking mat.
• Brush the tops of the biscuits with melted butter.
• Bake at 475 degrees Fahrenheit for 5 minutes, then reduce the heat to 425 degrees Fahrenheit (without opening the oven) and bake for an additional 8-10 minutes.
• Allow the biscuits to sit for 2-3 minutes before serving.
• Serve warm.

FLUFFY BISCUITS

Steps:

• Preheat oven to 400°. In a bowl, whisk together first 4 ingredients. Cut in shortening until the mixture resembles coarse crumbs. Whisk together egg and milk. Add to dry ingredients; stir just until moistened. Dough will be wet. , On a well-floured surface, knead dough gently 8-10 times. Roll to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place on a lightly greased baking sheet. , Bake until golden brown, 10-12 minutes. Serve warm.

AMISH BUTTERMILK BISCUITS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a cookie sheet with parchment paper and spray with nonstick cooking spray. Set aside.
• Mix flour, baking powder, baking soda, salt, and sugar in a large bowl. Cut in cold butter. Add buttermilk and stir until just combined. Do not overmix.
• Place on a floured surface and pat into a circle about 1-inch thick. Cut biscuits using a 3.5-inch biscuit cutter. Arrange 6 biscuits in a circle, 1 in the center, edges touching.
• Bake in the preheated oven until bottoms are browned and tops are starting to brown, 11 to 14 minutes.

AMISH FLUFFY HOMEMADE BISCUITS

Steps:

• Mix dry ingredients in large bowl.
• Slice butter into chunks and cut in until crumbly.
• Add buttermilk.
• Gently mix until everything is moistened and combined. Do not overmix.
• Place dough onto a floured surface, and roll or pat into a circle about 1 inch thick.
• Cut circles with biscuit cutter or cup.
• Place on greased cookie sheet with the sides touching.
• Bake at 450° for 11 - 13 minutes.

AMISH BISCUITS

Steps:

• In a large bowl combine flour, baking soda, salt and baking powder.
• In a separate bowl combine eggs, Amish Starter and oil.
• Mix well.
• Add starter to dry ingredients and mix until dough pulls away from sides of bowl.
• Transfer to a lightly floured surface and roll until 1/2 inch thick.
• Using a 3 inch circle cutter or floured glass cut out biscuits and place on a lightly grease cookie sheet. Brush top of biscuits with melted butter.
• Cover and let rise 30 minutes.
• Bake in a preheated 350 degree oven for 15 - 20 minutes.