Biscuits Supreme Recipe 37
BISCUITS SUPREME RECIPE - (3.6/5)
Provided by Diherbert
Number Of Ingredients 7
Steps:
- Sift dry ingredients into bowl (or cheat and just stir together). Cut in shortening with a fork til crumbly. Add milk all at once. Stir quickly with fork and dump out onto lightly floured surface. Knead gently 10 strokes. Roll or pat dough ½ inch thick. Dip a small drinking glass into flour and cut out biscuits. Dip into flour between biscuits to prevent sticky mess. Place on ungreased baking sheet close together. (cover pan in foil first if you don't want to wash it. Makes about 12. Bake at 450 for 10 to 12 minutes
BISCUITS SUPREME
Biscuits Supreme These are melt in your mouth good biscuits. My secret is the slightly beaten egg.The recipe came from a 50 year old Home and Gardens Cook Book
Provided by carolynfrst2
Categories Breads
Time 30m
Yield 16 medium biscuits, 6-16 serving(s)
Number Of Ingredients 9
Steps:
- Cream together shortening, salt and sugar. Add dry ingredients. Mix with milk and slightly beaten egg. Mix with pastry blender until the dough sticks together.
- Place on floured surface. Pat down with hands until 1/2 inch thick.Cut with.
- round cutter. On cookie sheet place the biscuits close together for softer biscuits and 3/4 inch apart for crustier biscuits. Cook at 450 degrees for.
- 10 to 12 minutes. Makes 16 medium biscuits.
BETTY'S BISCUITS SUPREME
These are so simple to make, yet so tasty! They are perfect with jam, honey or just plain. These also make the perfect bed for strawberry shortcake or with any other berries for that matter.
Provided by John Padfield
Categories Breads
Time 25m
Yield 8 good-sized biscuits, 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F.
- Sift dry ingredients into mixing bowl.
- Measure shortening and cut into flour mixture with pastry blender, two knives or blending fork, until mixture looks like "meal."
- Stir in almost all the milk.
- If dough does not seem pliable, add the remaining milk using just enough to make a soft, puffy dough easy to roll out.
- Knead quickly on a lightly floured board (too much handling makes tough biscuits).
- Roll out 1/4-inch thick for thin crusty biscuits and 1/2-inch thick for thick biscuits.
- Place on ungreased cookie sheet; close together for biscuits with soft sides, an inch apart for biscuits with crusty sides.
- Bake 10 to 12 minutes.
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- Preheat oven to 450 degrees F. In a large bowl stir together the flour, baking powder, sugar, salt, and cream of tartar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture. Add milk all at once. Using a fork, stir just until moistened.
- Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing dough for four to six strokes or just until dough holds together. Pat or lightly roll dough until 3/4 inch thick. Cut dough with a floured 2-1/2-inch biscuit cutter, rerolling scraps as necessary.
- Place biscuits 1 inch apart on an ungreased baking sheet. Bake for 10 to 14 minutes or until golden. Remove biscuits from baking sheet and serve warm.
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