Basic Biscuits From Paula Deen Recipes

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.

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.