Easy Biscuits Recipe Paula Deen

CLASSIC BUTTERMILK BISCUITS

Steps:

• Preheat oven to 425°. Line a large baking sheet with parchment paper.
• In a large bowl, whisk together flour, sugar, and salt. Using a fork or pastry blender, cut in cold butter until mixture is crumbly and about the size of peas. Gradually add buttermilk, stirring just until dry ingredients are moistened.
• Turn out dough onto a lightly floured surface, and gently knead 3 to 4 times. Pat dough to 1-inch thickness using a light touch; the more you work the dough, the tougher your biscuits will be. Using a 2½-inch round cutter dipped in flour, cut dough without twisting cutter, flouring cutter between each cut. Make cuts close together to minimize scraps. Gently re-pat scraps and cut to use all dough. Place biscuits on prepared pan, sides touching so they rise high. Gently press down top of biscuits with your knuckles; brush with melted butter.
• Bake until golden brown, 20 to 25 minutes. Let cool on pan for 5 minutes; serve immediately with butter.
• Baking Tips: After you cube the butter, put it in the freezer for a few minutes to get it really cold. Resist the temptation to cut the butter into pieces that are smaller than peas; bigger butter pieces mean taller, flakier biscuits. Use full-fat buttermilk, and give the container a good shake before measuring. If the sides of your biscuits are touching, they will rise higher. Biscuits can be prepared through step 3 and frozen in a heavy-duty resealable plastic bag for up to 2 months. Bake frozen biscuits as directed for 30 to 35 minutes.

ANGEL BISCUITS

Steps:

• Preheat the oven to 400 °F. Grease a baking sheet with butter, oil, or cooking spray.
• Sprinkle the yeast over the lukewarm water in a small bowl. In a large bowl, mix together the flour, sugar, baking powder, baking soda, and salt. Cut in the shortening with a pastry blender, your hands, or two knives until the mixture resembles a coarse meal. Add the yeast mixture and buttermilk and mix well.
• Sprinkle a small handful of flour over a work surface. Turn the dough onto the floured surface and roll out to a 1-inch thickness.
• Using a 2 1/2 €“inch round biscuit cutter, cut the dough into biscuits. Gently reroll the scraps and cut out more biscuits. Place the biscuits on the prepared baking sheet and bake until light golden brown and firm to the touch, about 12 minutes. Serve warm or at room temperature.

BISCUITS

Steps:

• Preheat oven to 425 °F.
• In a large bowl combine flour, sugar, baking powder and salt together. Cut butter into mixture until it begins to look like cornmeal.
• Make a well with flour mixture and slowly add milk into the middle. Knead dough with your fingers and add milk when necessary. Roll out dough onto a lightly floured surface and roll out to desired thickness. Cut with small biscuit cutter.
• Butter bottom of skillet and place biscuits in pan. Bake for 12 minutes or until golden brown.

BASIC BISCUITS - FROM PAULA DEEN

Steps:

• Preheat oven to 400ºF.
• Dissolve yeast in warm water; set aside.
• Mix dry ingredients together.
• Cut in shortening. (NOTE: P.S. if you freeze the shortening first, then grate the frozen shortening into the dry mixture it blends perfectly throughout and simplifies the process. This tip supplied by a reviewer).
• Add yeast and buttermilk and mix well.
• Turn dough onto lightly floured surface and roll out to desired thickness.
• Cut with small biscuit cutter and place on greased baking sheet.
• Bake for 12 minutes or until golden brown.