Flaky Tender Biscuits Recipes

EASY HOMEMADE SIMPLE BISCUITS

Steps:

• Pre-heat oven to 425° (215° C). Line a cookie sheet with parchment paper.

FLUFFY BISCUITS

Steps:

• Preheat oven to 400°. In a bowl, whisk together first 4 ingredients. Cut in shortening until the mixture resembles coarse crumbs. Whisk together egg and milk. Add to dry ingredients; stir just until moistened. Dough will be wet. , On a well-floured surface, knead dough gently 8-10 times. Roll to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place on a lightly greased baking sheet. , Bake until golden brown, 10-12 minutes. Serve warm.

TENDER & FLAKY HOMEMADE BISCUITS

Steps:

• Preheat oven to 425°F. Line a baking sheet with parchment paper.
• In a large bowl, whisk together the flours, sugar, baking powder, and salt. Cut the butter into the dry ingredients with a pastry dough blender and cutter or by using your hands. If you use your hands, just be sure not to over work the butter or you may make it soft. If this happens, refrigerate the flour/butter mixture until the butter solidifies again. You should have very small pea sized pieces of butter still in tact.
• Add the buttermilk and stir together. The dough will look a bit shaggy, but should no longer have dry powdery flour and it shouldn't be too wet either. If you need a few more drops of liquid, add it sparingly, you don't want the dough to be too soft.
• Pour the shaggy dough onto the work surface and fold the dough over on itself a few times using a pastry scraper. This will form a more cohesive dough, but won't melt the butter.
• Lightly flour the surface and roll the dough out to 1/4-inch rectangle. Try to keep it as clean a rectangle as possible, but don't worry if the edges are a bit scruffy.
• Now fold the dough into thirds using your pastry scraper. And again, so it is like a letter.
• Now use a biscuit cutter to cut out the dough.
• Gently press together any scraps and use them to make more biscuits. Be careful not to over work these scraps or they will end up tough.
• Place the biscuits on the sheet pan lined with parchment paper. Make sure they have enough space to expand slightly in the oven. They will grow up more than out, so they can be placed fairly close.
• Bake at 425°F for about 15 minutes or until they are golden brown on top.

FLAKY TENDER BISCUITS

Steps:

• Preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper.
• In a large mixing bowl, sift or whisk together the flour, baking powder, salt and sugar. Cut the butter into the dry ingredients until the mixture resembles coarse crumbs (use pastry blender, two knives, or fingertips). Add the milk and slightly beaten egg and stir until just combined. (The texture should be sticky, moist and lumpy.).
• Place mixture on a lightly floured surface and knead the dough gently until it comes together and is a smooth dough.
• Roll out dough to 1/2 inch (1.25 cm) thickness. Cut out biscuits with a lightly floured round cookie cutter. Place on prepared baking sheet and brush the tops with the beaten egg and milk mixture and bake for about 10 - 15 minutes or until the tops are golden brown and a toothpick inserted in the center of the biscuit comes out clean. Remove from oven and place on a wire rack. Serve warm with butter.
• Makes about 12 3-inch (7.5 cm) biscuits.

THE BEST FLAKY BUTTERMILK BISCUITS

Steps:

• Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
• Whisk together the flour, baking powder, baking soda, sugar and salt in a medium bowl. Rub 2 tablespoons of the cold butter into the flour with your fingertips until completely absorbed. Work the remaining 8 tablespoons of cold butter into the flour with your fingertips until pea-size bits of butter remain. Use a rubber spatula to stir the buttermilk into the flour until the mixture comes together into a shaggy dough. (Don't overmix the dough.)
• Lightly flour a cutting board or work surface, turn the dough out onto it and pat into a rectangle. Fold the dough in half and pat again into a 1/2-inch-thick rectangle. Then fold the dough in thirds, as if folding a letter, and pat to an even thickness. Cut out biscuits with a 2 1/2-inch round biscuit cutter and put on the prepared baking sheet. Press together the remaining scraps of dough. Pat out and fold the dough into thirds again and cut out more biscuits. Brush the biscuit tops with buttermilk.
• Bake until the tops are lightly browned, about 15 minutes. Cool on the pan at least 5 minutes. Serve warm or at room temperature.

CHEDDAR-THYME FLAKY BISCUITS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• In a medium bowl, stir together the flour, baking powder, sugar, salt and cream of tartar. Cut in butter using a pastry cutter or a fork until it is the size of peas. Make a well in the center of the mixture and measure the milk, cheese and thyme into the bowl. Gently mix until a soft dough forms.
• Roll or pat out on a floured surface to 3/4 inch thick. Cut into circles and place on a baking sheet.
• Bake for 10 minutes in the preheated oven, or until the bottoms of the biscuits are golden brown.

FLAKY BUTTERMILK BISCUITS

Steps:

• Preheat oven to 400 degrees. Sift together flours, baking powder, baking soda, salt, and sugar. Repeat. Using a pastry cutter, cut in butter and shortening until mixture resembles coarse meal. Make a well in center, and add buttermilk. Stir until dough holds together.
• Turn dough onto a generously floured surface. Fold dough over on itself 3 or 4 times. Pat to 1 inch thick. Cut out rounds with a floured 3-inch biscuit cutter. Place rounds 2 inches apart on a parchment-lined baking sheet. Gather scraps, and repeat. Brush tops with melted butter.
• Bake until golden brown, 15 to 18 minutes. Serve warm, or let cool completely and store in an airtight container at room temperature for up to 3 days.

FLAKY & TENDER CHEDDAR BISCUITS

Steps:

• Preheat oven to 425ºF. In a medium bowl, stir together flour, baking powder, baking soda, sugar, rosemary, garlic powder, sea salt and cayenne pepper. Cut in butter using a pastry cutter or a fork until the size of peas. Make a well in the center of mixture and add milk, cheese and parsley. Gently mix until a soft dough forms.
• Roll dough on a floured work surface to 1-inch thick. Using a 3-inch cookie cutter, cut dough into circles and place on a baking sheet. Bake for 10 minutes in the preheated oven, or until the bottoms of the biscuits are golden brown. Makes 8 biscuits; serve with *Country Gravy.
• Note: Freezer butter for 15 minutes and then use the large holes of a grater to grate into flour mixture. Makes easier to incorporate and makes a great flaky biscuit.

TENDER BUTTERMILK BISCUITS

Steps:

• Preheat oven to 375 degrees. Whisk flour, baking powder, salt, and sugar in a large bowl. Cut in butter with a pastry blender (or rub in with your fingers) until pea-size crumbs form. Cut in yolk. Stir in buttermilk until just combined.
• Turn dough out onto a lightly floured surface, and knead twice. Pat dough to a 1-inch thickness. Using a 2 1/4-inch round cutter, cut out biscuits, and transfer to a nonstick baking sheet. Repat dough scraps, and repeat once.
• Lightly brush biscuit tops with buttermilk. Bake until tops are golden brown, 20 to 22 minutes. Serve hot with butter and pepper jelly on the side.

LIGHT AND FLAKY BISCUITS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Whisk milk and egg together.
• Mix flour, sugar, baking powder, cream of tartar, and salt together in a bowl. Add margarine and cut in with a pastry blender or 2 knives. Add milk-egg mixture and mix just enough to combine.
• Knead dough briefly, 5 to 7 times. Roll to a 1 1/2-inch thickness and cut out 14 biscuits.
• Bake in the preheated oven until golden brown, about 12 minutes.