Buttery Farm Biscuits Recipes

BUTTERY FARM BISCUITS RECIPE - (4.5/5)

Steps:

• 1 Preheat the oven to 400 degrees F. In a large bowl, combine the flour, baking powder, and salt. Using a pastry blender or 2 knives, cut the butter into the flour mixture until the mixture resembles coarse crumbs. 2. Using a fork, stir in the milk until a soft dough forms. Gather the dough into a ball. Place the dough on a jelly-roll pan or baking sheet. With lightly-flours hands, press it evenly into a rough 6 x 6-inch square. 3. Using a spatula or the dull side of a knife, cut dough evenly into 12 biscuits without completely separating them. Bake until lightly golden, about 15 to 20 minutes. Transfer pan to a wire rack and cool for 10 minutes. Serve warm.

FLAKY BUTTERY BISCUITS

Steps:

• Preheat the oven to 450 degrees. Butter or line a baking sheet.
• In a medium bowl, whisk together the flour, baking powder, and salt. Using a fork or 2 table knives, combine the butter and flour mixture until it resembles a coarse meal. Slowly add the milk, stirring with a fork, to the desired consistency.
• For softer biscuits, drop 2 tablespoons of the dough onto the lined baking sheet. For firmer biscuits, turn the dough out onto a clean, lightly floured surface and gently knead just to bring the dough together. Carefully roll out the dough about 3/4 inch thick. Using a biscuit cutter or sturdy glass, cut about 12 biscuits, rerolling any scraps. Place on the lined baking sheet. (The biscuits can be frozen at this point. Freeze on the baking sheet, then remove to a resealable container or plastic bag for easier storage.) Bake the biscuits for 13 to 15 minutes (add 3 to 4 additional minutes for frozen ones), until golden brown. Cool slightly and serve warm.

BUTTER SWIM BISCUITS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Place butter in an 8x8-inch glass or ceramic baking dish. Microwave for 1 minute. Stir butter and keep microwaving at 20-second intervals until butter is fully melted.
• Sift flour, baking powder, sugar, and salt into a bowl. Add buttermilk and stir until combined. Pour over melted butter and spread over the melted butter. Use a bench scraper to cut dough into 9 equal pieces.
• Bake in the preheated oven until biscuit tops start to brown, 20 to 25 minutes.

BUTTERY FARM BISCUITS

Steps:

• Combine flour, baking powder& salt.
• Cut the butter into the flour using 2 knives or a pastry blender, keep cutting until the mixture looks like coarse crumbs.
• With a fork stir in the milk, very gently, until a soft dough forms.
• Don't over mix.
• Place the dough on a baking sheet (jelly roll pan) and with floured hands press it into a 9" x 9" square.
• Use a spatula or the dull side of a knife and cut the dough into 12 biscuits without actually cutting them apart.
• Bake in 400F oven for about 15-20 minutes or until they are golden.
• Transfer to a wire rack& cool for about 10 minutes.
• Serve with homemade fruit jam or anything else that takes your fancy.

SUPER-LAYERED BISCUITS

Steps:

• Whisk together the flour, baking powder, sugar, salt and baking soda in a large bowl. Grate the butter using the large holes of a box grater and add to the flour mixture. Quickly toss the butter with the flour mixture by hand until the butter is evenly distributed and coated with flour. Slowly drizzle the buttermilk over the flour mixture, using a fork to incorporate, until the mixture comes together in a shaggy dough. (There may be some dry bits remaining; don't overmix.)
• Turn the dough out onto a cutting board or work surface (the dough does not need to be floured at this point or for the first round of layers). Pat the dough into a 1/2-inch-thick rectangle, about 12 inches by 8 inches, using a bench scraper, bowl scraper or ruler to keep the edges straight. Cut the dough into 6 even pieces using a sharp knife and stack the pieces on top of each other, making sure to line up the edges. If any large bits of dough come off, gently press them back while taking care to maintain the shape and even thickness. Any small bits of dough that fall off can be tucked away between the stacked pieces. This creates the first set of layers. The dough may seem like it's not hydrated enough, but it will come together.
• Lightly dust the work surface and stack of dough with flour. Use a rolling pin to press the stack down and roll out back to a 1/2-inch-thick rectangle, about 12 inches by 8 inches, making sure the layers of dough stay lined up and even with one another (see Cook's Note). Dust the surface of the dough once more lightly with flour. This helps to provide definition between the layers. Cut the dough once more into 6 even pieces and stack them on top of each other to create a second set of layers. Repeat dusting, pressing down, rolling out, dusting, cutting and stacking one more time, dusting the work surface with flour as needed, to create a third set of layers, 18 layers total.
• Roll out the stack of dough to a thickness of about 1 1/2 inches. Cut out 9 biscuits with a floured 2 1/4-inch round cutter and place on the prepared baking sheet. Do not twist the cutter or it will seal the sides and prevent the layers from rising. Press together the remaining scraps of dough and cut out 3 more biscuits. Transfer the rest of the biscuits to the prepared baking sheet and transfer the baking sheet to the freezer while the oven preheats and until the biscuits are thoroughly chilled, 10 to 15 minutes.
• Preheat the oven to 425 degrees F.
• Brush the biscuit tops with buttermilk, taking care to keep the sides dry. Bake until the tops and bottoms of the biscuits are golden brown, 15 to 18 minutes. Brush the warm biscuits with melted butter as desired and serve.