Biscuits With Self Rising Flour And Butter Recipes

3 INGREDIENT BISCUITS

Steps:

• Preheat oven to 450F (Give it enough time to get there, you want it hot)
• Put the flour and cold butter in a food processor. You can also do this by hand. Pulse the machine 20-25 times until the butter is incorporated and the mixture is crumbly.
• Remove the contents to a large bowl and stir in the buttermilk just until everything is moistened.
• Turn the dough out onto a lightly floured surface and bring it together gently with your hands, but don't over work the dough. Pat or roll it out to about 1 1/2 inch inch thick. Cut out 8 biscuits with a 2 1/2" biscuit cutter, reforming the dough if necessary.
• Place on a baking sheet, in cast iron skillet, or a biscuit baker, and brush lightly with buttermilk, if desired. Bake for 10 minutes or until golden and risen.
• If you like, brush the hot biscuits immediately with melted butter, and enjoy.

SELF-RISING BISCUITS

Steps:

• Preheat. Heat oven to 450°F/230oC.
• Prepare baking sheet. Lightly grease cookie sheet with shortening or cooking spray. Or line with silicone baking mat. You can also use a cast iron pan to bake these in.
• Measure flour. Place flour in large bowl. (If using unsalted butter, then add the additional 1/8 teaspoon of salt to the flour and whisk to combine)
• Add butter. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture resembles coarse crumbs
• Add milk. Add milk and stir with fork until soft dough forms and mixture begins to pull away from sides of bowl.
• Knead and cut biscuits. On lightly floured surface, knead dough just until smooth. Roll out dough to 1/2-inch thickness. Cut with floured 2-inch round biscuit cutter. Place biscuits with sides touching on cookie sheet.
• Bake the biscuits. Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

AUNT BEE'S 3-INGREDIENT BISCUIT RECIPE

Steps:

• Preheat the oven to 425°. Spray an 8-inch or 9-inch round pan with a light coat of cooking spray and set aside.
• Place flour in a large bowl. Use a pastry cutter or forks to work the butter into the flour until the lumps are about the size of large peas. Alternatively, you can freeze the butter and use a grater to grate the butter into the flour.
• Add ⅔ cup of buttermilk, and use a wooden spoon or spatula to stir until a soft dough forms. Add small amounts of additional buttermilk slowly, as needed, until the dough reaches this consistency.
• Flour a work surface. Turn out onto a lightly floured surface and knead for about 1 minute (folding the dough back over on itself), adding flour to the counter and your hands, as necessary, to prevent sticking. Pat to ¾-inch thickness.
• Use a biscuit cutter to cut out the individual biscuits. I used a 2 ½ -inch cutter here, which yielded 7-8 large biscuits. You can also use a 2-inch cutter to yield about 12 biscuits. Firmly press the cutter down into the dough, but do not twist. Twisting the biscuit cutter seals off the edges of the biscuits and they therefore will not rise as high.
• Roll out the dough once or twice more to use up the remaining dough scraps.
• Arrange the biscuits in the prepared pan so that their sides are touching.
• At this point, the dough will be a bit warmer from working with it, so I like to place the pan of biscuits in the refrigerator or freezer for 5-10 minutes to chill again (but do not leave it in the fridge or freezer any longer than that).
• Just before you put the biscuits in the oven, brush the tops with melted butter.
• Bake for 14 -15 minutes, or until they're a light golden brown. Brush the tops of the biscuits with additional melted butter when they come out of the oven and serve warm.

EASY 3 INGREDIENT SELF-RISING FLOUR BISCUITS

Steps:

• Preheat your oven to 450F (232 C)
• Measure out your flour by fluffing it up with a spoon, lightly spooning it into your measuring cup being careful not to pack it down, and level it off. Or use a scale to measure by weight. Place in a large mixing bowl.
• Cut your cold butter into small chunks and add it into your flour. Using a pastry cutter or a fork, cut the butter into the flour until it is the texture of coarse meal.
• Add about 3/4 cup of the cold milk into your flour and butter mixture and stir using a spoon or rubber spatula, not a whisk, just until the flour is incorporated, about 10-15 seconds. Add more milk as needed to bring the consistency to a very thick batter. You want it thin enough that it could not be rolled out like a dough, but still very thick. See the video above for the right consistency. I usually need 1 cup, but you may need a little more or a little less. Do not over-mix your batter or you will have tough biscuits.
• Using a 2 oz scoop or a 1/4 cup measuring cup, scoop out your biscuits into a cast iron skillet or onto a sheet pan lined with parchment paper.
• Place the biscuits in your preheated oven, and bake at 450 F (232 C) for 16-18 minutes, until golden brown.
• If desired, spoon melted butter over the top of the baked biscuits.
• Completely cooled biscuits can be wrapped in plastic wrap and stored in the freezer for up to 3 months. To refresh, warm in a 325 F (163 C) oven for about 10 minutes until warmed through.

FLAKY OLD FASHIONED BISCUITS

Steps:

• In a large mixing bowl, stir together flour, baking powder, sugar, and salt.
• Grate your butter using a cheese grater and stir into the flour mixture OR cut butter into small pieces and use a pastry cutter to cut the fat into the flour mixture until it resembles coarse meal or sand.
• Gradually pour in the buttermilk or milk, stirring until the dough just comes together.
• Turn the dough out onto a clean countertop and form it into a ball.
• Press the dough flat until it is 1-inch thick. Use a circle biscuit cutter or a drinking glass to cut out your biscuits. Combine leftover scraps and continue re-pressing and cutting until all dough is used.
• Place cut biscuits on an un-greased baking sheet and bake at 425 degrees for about 12-15 minutes, until the tops are nicely browned. Brush the tops with melted butter, if desired.

SELF-RISING BISCUITS

Steps:

• (Important note: You may substitute 2 1/2 cups buttermilk for the milk/vinegar mixture.)(Important note #2: If you use salted butter instead of shortening/lard, decrease the amount of salt you add.)Preheat the oven to 475 F.In a measuring pitcher, combine milk and vinegar. Stir together and set aside for 10 minutes. Note: You can use 2 1/2 cups buttermilk instead of the milk and vinegar if you have some on hand.In a large bowl sift together the flour and salt. Use a pastry cutter to cut in the lard (or butter or shortening or both) until the mixture resembles coarse crumbs. Pour the wet ingredients into the dry ingredients, stirring gently with a fork or wooden spoon until it all comes together. Flour the surface, then turn out the dough and knead 10-15 times, adding a little flour so it's less sticky. Roll out dough to 1/3 to 1/2 inch thick and use a biscuit cutter to cut medium to small circles. Place on a baking sheet 1/2 inch apart and bake for approximately 10 minutes, or until golden brown on top. Remove from oven and immediately brush on melted butter. To die for!***Baking time will vary depending on the size of the biscuit cutter you use. I made mini biscuits, which took about 9 to 10 minutes. Larger biscuits will take longer, so keep an eye on them as they bake.

BUTTERMILK DROP BISCUITS

Steps:

• Preheat oven to 450ºF.
• Using a medium-sized bowl, add self-rising flour. Create a well in the center of the flour. Pour in the buttermilk and add grated butter to the well. Stir until the dough comes together and away from the walls of the bowl - about 30 seconds. For the flaky, tender biscuits, do not over mix.
• Grease or line baking sheet with parchment paper. Using a tablespoon or ice cream scoop, scoop batter onto the baking sheet. This recipe makes 8 - 10 biscuits.
• Bake for 13-15 minutes, until golden in color. Serve warm.

FORK BISCUITS

Steps:

• Preheat the oven to 180°C /fan 160°C/ gas 4. Lightly butter two baking trays. Measure the butter into a bowl and beat to soften. Gradually beat in the sugar and then the flour. Bring the mixture together with your hands to form a dough. Form the dough into 16 balls about the size of a walnut and place spaced well apart on the prepared baking trays. Dip a fork in a little water and use this to flatten the biscuits. Bake in the preheated oven for 15-20 minutes until a very pale golden. Lift off the baking tray and leave to cool completely on a wire rack. Get your copy of Simple Comforts, Mary Berry's essential new guide to comfort cooking. Featuring over 120 delicious, foolproof recipes, including a whole chapter of Mary's favourite new bakes and puds:

EASY SELF-RISING BUTTERMILK BISCUITS

Steps:

• Heat oven to 450 degrees. In a medium bowl, stir together the flour and sugar. I grate the butter with a box grater. Using your hands (that's what I do) or a pastry cutter, blend the butter in until it is crumbly. If you are adding the chopped scallions and black pepper, add them to the dry ingredients. Stir in the buttermilk until dough comes together adding more buttermilk as needed. I prefer a wetter dough than dry. You can add more flour as you knead. Knead a couple of times on a floured surface until a smooth dough forms. Roll to 1/2 inch thickness. Cut the dough with floured 2 1/2 floured biscuit cutter or cutter of your choice. Sometime I make small for appetizers that I fill with ham and mustard. On an ungreased sheet pan, place touching if you want soft sides or 1 inch apart if you want crusty sides. Bake 10-12 minutes or until golden brown.