Crusty Dinner Biscuits Recipes

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EASY HOMEMADE DINNER BISCUITS



Easy Homemade Dinner Biscuits image

Looking for a quick & simple biscuit recipe? This recipe for easy homemade dinner biscuits is a winner. Extra butter & extra salt mean extra yum!

Provided by Tiffany

Categories     Breads

Time 25m

Yield 12

Number Of Ingredients 5

2 cups flour*
2 1/2 tsp baking powder
3/4 tsp salt
6 Tbsp cold unsalted butter, cut into small pieces
1/2-3/4 cup milk

Steps:

  • Preheat oven to 450F.
  • Combine the flour, baking powder and salt in a large bowl.
  • Cut in the butter with a pastry blender or your hands, taking care not to melt the butter or create a paste. The mixture should resemble coarse breadcrumbs.
  • Add 1/2 cup of milk and combine until the flour is moistened. Knead the dough into a ball, pressing against the sides of the bowl to pick up any small pieces of dough. If additional milk is needed, add just 2 Tbsp at a time, kneading thoroughly after each addition. Note: The dough should not be wet enough to stick to your hands or the bowl. It should be dry enough to handle easily, and when you're done kneading, the bowl should be fairly clean.
  • Pull off a golf ball-sized portion and form into a ball. Press down slightly and place the biscuits on a large cookie sheet, 1″ apart.
  • Roll out the dough into a rectangle, approximately 1/2″ thick. Cut into equal pieces and place on a large cookie sheet, 1″ apart.
  • Bake for 8 minutes.
  • Rotate the pan 180 degrees and bake for another two minutes, if needed. The biscuits should be light golden brown on the bottom, and barely browning on top.

CRUSTY DINNER BISCUITS



Crusty Dinner Biscuits image

These biscuits bake up with golden crusty outsides and moist and tender vegetables dish we both enjoy.-Sharon McClatchey, Muskogee, Oklahoma

Provided by Taste of Home

Time 25m

Yield 6 biscuits.

Number Of Ingredients 7

1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
1 tablespoon vegetable oil
Half-and-half cream or milk, optional
Butter and/or honey

Steps:

  • In a bowl, combine the flour, baking powder and salt. Combine milk and oil; pour over dry ingredients and stir just until moistened., Turn onto a floured surface; knead 5-6 times. Roll out to 1/2-in. thickness; cut with a floured 2-in. biscuit cutter. Place on a greased baking sheet. , Brush tops with cream if desired. Bake at 425° for 13-15 minutes or until golden brown. Serve warm with butter and/or honey.

Nutrition Facts :

FLAKY BUTTERY BISCUITS



Flaky Buttery Biscuits image

Fresh hot biscuits slathered with butter, topped with a spoonful of jam, and served alongside fluffy scrambled eggs and a salty pork product are the epitome of a cozy breakfast (or dinner).

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 12 small biscuits

Number Of Ingredients 5

1 3/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon coarse salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into small pieces
3/4 cup milk (see headnote)

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.

DEBORAH'S DIVINE DINNER BISCUITS



Deborah's Divine Dinner Biscuits image

When I was pregnant with my second child, I had just moved back to Ireland. I had a terrible craving for those biscuits you get at Red Lobster, but considering my closest one was probably on the coast of Maine, I had no choice but to make my own or suffer! I came up with this recipe, and I think they are divine, as does anyone else who tries them. I think they might even be better than the Red Lobster ones! You can substitute regular onion for the scallions if you prefer.

Provided by GrumpyIrishLady

Categories     Scones

Time 30m

Yield 10-15 serving(s)

Number Of Ingredients 11

2 cups self-raising flour
1 cup milk
6 tablespoons ice-cold butter
1 tablespoon baking powder
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon white pepper
3/4 cup sliced green onion (green and white parts)
1 cup grated cheddar cheese
3 tablespoons butter, to brush
1/2 teaspoon garlic powder

Steps:

  • Mix flour, baking powder and spices in large bowl.
  • Cut the butter into the flour mixture using a pastry cutter or two knives.
  • When it resembles fine breadcrumbs, add the cheese and scallions mix, then add milk but don't over mix.
  • Using a large spoon drop onto a greased cookie sheet or ungreased stoneware sheet. Make as big or small as you would like. You can roll out the dough if you prefer and cut circles, if you like a more uniform appearance.
  • Melt remaining butter and mix in additional garlic powder. Brush tops of biscuits. If there is any left, take out halfway through baking and brush again.
  • Bake at 200C/400F for 15-20 minutes until golden brown and sort of crusty.
  • Serve warm as is, or with more butter!

Nutrition Facts : Calories 246.1, Fat 15.3, SaturatedFat 9.6, Cholesterol 42.8, Sodium 699.8, Carbohydrate 21.1, Fiber 0.9, Sugar 0.4, Protein 6.4

CRUSTY BUTTERMILK BISCUITS



Crusty Buttermilk Biscuits image

Renowned Alabama chef Scott Peacock has a certain way with biscuits, so it was a no-brainer for us to turn to him for another version of his classic recipe. But this is no imitator-here we have an all-butter version that comes in smaller portions-just perfect for a big gathering. Lastly, A blend of two different flours, whole wheat and cake, create an ultra-crisp crust and a melt-in-your-mouth crumb that is ideal for jams and gravies.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 45m

Yield Makes about 35 biscuits

Number Of Ingredients 6

3 cups wheat flour
2 cups cake flour, such as Anson Mills White Lammas, plus more for dusting
1 tablespoon plus 1 teaspoon baking powder
1 tablespoon kosher salt
1 stick plus 2 tablespoons cold unsalted butter, cut into small pieces
2 cups best-quality buttermilk

Steps:

  • Preheat oven to 500°F. In a large bowl, whisk together both flours, baking powder, and salt until thoroughly combined. Using your fingers, quickly work in butter, rubbing between your fingers to flatten as you go. (Roughly half of butter should have the consistency of very coarse meal; the rest should be in largish flattened pieces.) Make a well in mixture; pour in buttermilk. Stir quickly just until dough is well moistened and just beginning to form a mass. (It will be very wet and sticky.)
  • Turn out dough onto a generously floured board or biscuit marble; sprinkle just enough flour over it to make it easy to handle. Knead quickly, without applying too much pressure as you fold. (The goal is to develop structure quickly without deflating.) Once it forms a cohesive dough, move to side of board; scrape up kneading flour.
  • Sprinkle a fresh, light dusting of flour on board. (Do not flour top of biscuit dough.) Flouring only hands and rolling pin as needed, roll out dough approximately 1/2 inch thick. With a floured fork, pierce all the way through at 1/2-inch intervals. Using a 1 3/4-inch round cutter, stamp out biscuits (without rotating cutter); place them on parchment-lined baking sheets, almost touching. Gather and reroll scraps; punch out and place more rounds. Bake until biscuits are puffed slightly and brown, 12 to 15 minutes. Serve warm.

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