GOLD MEDAL™ FLOUR CLASSIC BISCUITS
Whether they're playing simple side dish or starring role, these light and flaky homemade biscuits are an inexpensive and easy way to serve up some classic comfort at the table. This basic biscuit recipe made with quality Gold Medal™ flour can be ready to serve in less than 30 minutes, with no proving required. While these classic biscuits are right at home as part of a breakfast or brunch spread, there are many more ways you can enjoy them: swap them for dinner rolls for your next supper, serve them with a hearty soup or stew at lunchtime or stuff them with sliced deli meat and melty cheese for a tasty snack.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 12
Number Of Ingredients 6
Steps:
- Heat the oven to 450°F. In a medium bowl, stir the flour, sugar, baking powder and salt until mixed. Cut in the shortening using a pastry blender or fork, until mixture looks like fine crumbs. Stir in the milk until mixture forms a soft dough and leaves the side of the bowl (dough will be soft and sticky).
- Lightly sprinkle flour over a cutting board or countertop. Place dough on floured surface; gently roll in the flour to coat. To knead dough, fold dough toward you. With the heels of your hands, lightly push dough away from you with a short rocking motion. Move dough a quarter turn and repeat 10 times. Dough will feel springy and smooth.
- On the floured surface, flatten dough evenly, using hands or a rolling pin, until dough is 1/2 inch thick.
- Before cutting each biscuit, dip a 2 1/2-inch round cutter into flour to lightly coat it so it will cut cleanly through the dough without sticking. To cut, push the cutter straight down through the dough without twisting or turning. Cut the biscuits as close together as possible. On an ungreased cookie sheet, place biscuits about 1 inch apart for biscuits with crusty sides, or place with sides touching for biscuits with soft sides.
- Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.
Nutrition Facts : Calories 190, Carbohydrate 22 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Biscuit, Sodium 460 mg, Sugar 2 g, TransFat 0 g
GOLDEN BUTTER BISCUITS
"This is one of our favorite recipes," writes Pat Howard of Georgetown, Texas. "I keep the dough in the refrigerator and take it out just before the meal to bake. We love 'em hot from the oven."
Provided by Taste of Home
Time 25m
Yield 4 biscuits.
Number Of Ingredients 10
Steps:
- In a small bowl, dissolve yeast in warm water. In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. Add the yeast mixture, buttermilk and oil; toss with a fork until dough forms a ball., Turn onto a lightly floured surface; knead 10-12 times. Roll out to 3/4-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on a baking sheet coated with cooking spray. Brush with butter. Cover and let rise until doubled, about 30 minutes., Bake at 400° for 10-15 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 212 calories, Fat 6g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 344mg sodium, Carbohydrate 35g carbohydrate (5g sugars, Fiber 1g fiber), Protein 5g protein.
GOLDEN BISCUITS
All you need is milk and Quick Baking Mix to make these flaky biscuits. They're wonderful served warm with butter and honey...or use as a base for creamed dishes.
Provided by Taste of Home
Time 25m
Yield 9 biscuits.
Number Of Ingredients 2
Steps:
- Place mix in a bowl. Add milk; stir just until combined. Turn onto a lightly floured surface; knead 10-15 times. Pat or roll out to 1/2-in. thickness; cut with a 2-1/2-in. biscuit cutter. , Place 2 in. apart on ungreased baking sheets. Bake at 425° for 12-14 minutes or until golden brown. Serve warm.
Nutrition Facts :
GOLDEN SOURDOUGH BISCUITS
I obtained this recipe from a friend when we were exchanging sourdough recipes a few years ago. These soft biscuits are best enjoyed straight from the oven. - Stephanie Church, Delaware, Ohio
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the flour, baking powder, salt and baking soda; cut in butter until mixture resembles coarse crumbs. Combine Sourdough Starter and buttermilk; stir into crumb mixture with a fork until dough forms a ball. , Turn onto a well-floured surface; knead 10-12 times. Roll to 1/2-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on a greased baking sheet. , Bake at 425° until golden brown, 12-15 minutes. Brush with melted butter. Remove from pan to a wire rack to cool.
Nutrition Facts : Calories 148 calories, Fat 8g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 370mg sodium, Carbohydrate 17g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
FLUFFY BISCUITS
If you're looking for a flaky basic biscuit, this recipe is the best. These golden brown rolls bake up tall, light and tender. They're good on their own, but taste even better served warm and spread with butter or jam. -Nancy Horsburgh, Everett, Ontario
Provided by Taste of Home
Time 30m
Yield about 8 biscuits.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 249 calories, Fat 13g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 407mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 1g fiber), Protein 5g protein.
ANZAC BISCUITS
This is the kiwi version of this. The Edmonds top 20. These biscuits were baked during the first world war for the soldiers. There are no eggs in these biscuits and use ingredients we usually have in the pantry. Golden syrup can be replaced by treacle.
Provided by Toni Huls
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 30m
Yield 22
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
- Mix oats, coconut, flour, and sugar in a bowl. Dissolve baking powder in boiling water in another bowl; stir in butter and golden syrup. Stir butter mixture into oat mixture until dough is well mixed. Drop level tablespoonfuls of dough 2 inches apart onto prepared baking sheets. Flatten dough with a fork lightly coated with flour.
- Bake in preheated oven until golden brown, about 15 minutes.
Nutrition Facts : Calories 89.5 calories, Carbohydrate 10.6 g, Cholesterol 11.1 mg, Fat 5.1 g, Fiber 0.6 g, Protein 0.8 g, SaturatedFat 3.4 g, Sodium 48.8 mg, Sugar 5.7 g
GREG'S SOUTHERN BISCUITS
Light and fluffy and the closest thing I've found to my grandmother's biscuits. Delicious for jams, butter, honey, corn syrup, or just great bread for any meal. My grandmother used to make them pretty much every day.
Provided by GregWmson
Categories Bread Quick Bread Recipes Biscuits
Time 35m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet with 1/2 teaspoon of lard.
- Mix together the flour, salt, baking soda, and baking powder in a bowl. Grate the frozen butter and 2 tablespoons frozen lard into the flour mixture with a cheese grater; stir lightly 1 or 2 times to mix. With your fingers, make a well in the middle of the flour mixture, and pour the bacon drippings and buttermilk into the well. With just the tips of your fingers, stir lightly and quickly to just bring the dough together before the butter and lard melt. Dough will be sticky.
- Scrape dough out onto a floured surface, and gently pat the dough flat. Sprinkle the top of the dough with flour, and fold it in half; pat down, fold again, and repeat until you have folded the dough 4 or 5 times. With a rolling pin, roll the dough out to a square about 1 inch thick. Cut the biscuit dough into rounds with a 2 1/2-inch biscuit cutter or the floured edge of a drinking glass by pushing straight down (twisting the cutter will seal the edge and keep the biscuits from rising). Lay the biscuits onto the prepared baking sheet so the edges just touch.
- Bake in the preheated oven until risen and lightly golden brown, 15 to 20 minutes.
Nutrition Facts : Calories 188.9 calories, Carbohydrate 25.6 g, Cholesterol 12.7 mg, Fat 7.5 g, Fiber 0.8 g, Protein 4.3 g, SaturatedFat 3.6 g, Sodium 433.4 mg, Sugar 1.6 g
GOLDEN CINNAMON BISCUITS
An easy and quick mix biscuit (cookie) dough to make. You can use 3 teaspoons of ginger powder instead of 3 teaspoons of cinnamon powder. These biscuits (cookies) are great dunking biscuits. The bicuits (cookies) do have a bit of crunch in them.
Provided by Chrissyo
Categories Dessert
Time 22m
Yield 30 biscuits
Number Of Ingredients 6
Steps:
- Combine butter, golden syrup and sugars in medium heavy-based pan, stir over low heat until butter is melted; cool for 5 minutes.
- Stir in flour and cinnamon.
- Roll rounded teaspoons of mixture into balls, pleace about 2cm (approx. 1 inch) apart on greased oven trays, flatten with a floured (or gluten free floured) fork until 1cm (just under 1/2 inch) thick.
- Bake in hot oven (450F to 475F, or 230C to 230C, or Gas Mark 6) for about 12 minutes or until browned.
- Stand 1 minute before lifting onto wire racks to cool.
BAKING POWDER BISCUITS I
A drop biscuit is great for people with small kitchens. So simple, but oh so good!
Provided by Anne
Categories Bread Quick Bread Recipes Biscuits
Time 45m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.
- In a bowl mix the flour, baking powder, and salt. Cut in the shortening until the mixture has only pea sized lumps. Add milk and mix until dry mixture is absorbed. Drop dough by heaping spoonfuls onto the prepared baking sheet.
- Bake for 12 to 15 minutes in the preheated oven, until golden brown.
Nutrition Facts : Calories 124.2 calories, Carbohydrate 17.1 g, Cholesterol 1.6 mg, Fat 4.9 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 1.4 g, Sodium 189.6 mg, Sugar 1 g
GOLDEN SYRUP BUTTER COOKIES
Make and share this Golden Syrup Butter Cookies recipe from Food.com.
Provided by Evie3234
Categories Dessert
Time 25m
Yield 18 cookies
Number Of Ingredients 6
Steps:
- Melt butter, sugar, syrup and milk together.
- Cool to lukewarm and sift in flour and soda.
- Roll into balls and flatten with a fork onto an ungreased tray.
- Bake 15-20 minutes at 180°C.
Nutrition Facts : Calories 112.9, Fat 5.7, SaturatedFat 3.6, Cholesterol 15, Sodium 120.6, Carbohydrate 14.5, Fiber 0.3, Sugar 5.9, Protein 1.2
GOLDEN SYRUP BISCUITS
Sweet and crunchy, these biscuits are a perfect sweet-tooth snack!
Provided by HollyKirby777
Time 50m
Yield Makes Biscuits
Number Of Ingredients 0
Steps:
- Turn your oven up to 150ðC (gas mark 2) and grease a baking tray ready to put the biscuits on. Place to one side.
- Place the butter and syrup into a saucepan and heat into a liquid then leave to cool in a safe place.
- Once reasonably cool, pour into a glass bowl and add the raising flour, vanilla essence and baking soda.
- Place in the fridge for at least an hour to become thicker then take out. Once taken out, sprinkle some plain flour over a flat surface.
- Check that the mixture is thick enough to roll, if not, add some plain flour.
- Take the mixture out and roll around and knead slightly with fists to stop it sticking, then roll out to about 3 to 5 mm thick and cut into biscuit shapes.
- Place the biscuits on the greased tin and bake for about twenty minutes. Take out at the twenty minute mark and check its cooking well, then cook for another ten minutes , supervising the cooking.
- Once golden brown, take the biscuits out and cool in the tray until cool enough to place onto a cooling rack until cold, then eat or store in a sealed box. Yum!!!
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