Bettys Biscuits Supreme Recipes

GOLD MEDAL™ FLOUR CLASSIC BISCUITS

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.

STIR AND ROLL BISCUITS (BETTY CROCKER COOKBOOK)

Steps:

• Heat oven to 450 degrees.
• Measure and sift (important!) dry ingredients into bowl.
• Pour oil and milk into measuring cup- do not stir together; pour all at once into flour mixture.
• Stir until mixture cleans side of bowl and forms a ball. If dough is too sticky, add some flour. If it's not sticking together enough, add a bit more milk.
• To knead dough, turn onto a sheet of wax paper (or plastic wrap--I use plastic wrap because it's much cheaper and I don't always have wax paper) that's big enough so that you can fold the paper (or plastic) over on to the ball of dough and press it flat. Fold the dough over on itself several times or until it looks smooth. This is kind of like kneading bread dough.
• Pat or roll the dough until it's 1/2 inch thick.
• Cut dough with unfloured biscuit cutter (or just a regular knife--square biscuits are just as delicious as round ones!). Ensure that each of the biscuit has been cut around its entire perimeter; the cut edges have the best texture! I usually make a dough rectangle and then cut it into squares with a sharp non-serrated knife, taking care to cut off the outer 1/4 inch so that all of the biscuits have four nice cut edges.
• Place on ungreased, single-layer baking sheet. Bake 10-12 minutes or until golden brown. Be sure to check to see if the bottoms have browned before removing from oven!

BISCUITS SUPREME RECIPE - (3.6/5)

Steps:

• Sift dry ingredients into bowl (or cheat and just stir together). Cut in shortening with a fork til crumbly. Add milk all at once. Stir quickly with fork and dump out onto lightly floured surface. Knead gently 10 strokes. Roll or pat dough ½ inch thick. Dip a small drinking glass into flour and cut out biscuits. Dip into flour between biscuits to prevent sticky mess. Place on ungreased baking sheet close together. (cover pan in foil first if you don't want to wash it. Makes about 12. Bake at 450 for 10 to 12 minutes

BISCUITS SUPREME

Steps:

• To make sour milk, add 1 tbs lemon juice or vinegar to 1 cup of milk and let stand for 5 minute.
• Preheat oven to 450.
• Mix all dry ingredients in a large bowl.
• Cut butter into flour mix until it looks like small peas.
• Add milk and mix until until dough sticks together and forms a ball.
• Knead 6-8 times on floured surface.
• Roll dough flat until it is about a 1/2" thick and cut with a floured biscuit cutter.
• Place on ungreased sheet pan and bake 10-15 minutes, or until golden.

BISCUITS SUPREME

Steps:

• Cream together shortening, salt and sugar. Add dry ingredients. Mix with milk and slightly beaten egg. Mix with pastry blender until the dough sticks together.
• Place on floured surface. Pat down with hands until 1/2 inch thick.Cut with.
• round cutter. On cookie sheet place the biscuits close together for softer biscuits and 3/4 inch apart for crustier biscuits. Cook at 450 degrees for.
• 10 to 12 minutes. Makes 16 medium biscuits.

BETTY CROCKER'S BAKING POWDER BISCUITS (LIGHT, FLAKY AND TENDER)

Steps:

• Preheat oven to 450F degrees.
• Sift flour, sugar, baking powder, and salt together in medium bowl. Cut in shortening using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs. Stir in milk until dough leaves side of bowl (dough will be soft and sticky).
• Place dough on lightly floured surface. Knead lightly 10 times. Roll or pat 3/4 inch thick. Cut with floured 2 ½ -inch round cutter. Place on ungreased cooked sheet about 1 inch apart for crusty sides, touching for soft sides (I prefer crusty sides). After cutting as many biscuits as possible, lightly press-don't knead- the scraps of dough together to make 1 to 2 more biscuits.
• Bake 10 to 12 min or until golden brown. Serve warm.
• Note: This recipe doubles very well. Every time that I make these, I always double this recipe. To double, simply double all the ingredients. Also, the key to high-rise, flaky biscuits is having really fresh baking powder and not overworking the dough. Even if your baking powder is not expired, the biscuits will not rise if the baking powder has clumps inside the container. Also, I cannot emphasize enough to just lightly knead the dough 10 times; over-kneading will produce a tough biscuit. When you pat the dough to ¾ inch thickness, the baking powder will already be activating the dough to rise. Do not re-pat the dough down again because the air bubbles forming will make the biscuits flaky.
• Betty Crocker's Tips for Biscuits: Tip One: One secret to making flaky biscuits is thoroughly blending or "cutting in" the shortening and dry ingredients. A pastry blender, which breaks the shortening into little lumps works great for cutting inches If you don't have one, you can crisscross two table knives through the flour and shortening or use a wire whisk.
• Tip Two: Use a biscuit cutter dipped in flour to cut the dough, pushing the cutter straight down through the dough. If you twist as you cut, the biscuits will be uneven. Cut the biscuits as close together as possible. If you don't have a biscuit cutter, use the end of an open 6-ounce juice can or other narrow can or glass, or use cookie cutters for fun shapes. Dip in flour before cutting.

BISCUITS SUPREME

Steps:

• 1. Mix dry Ingredients together, w/ shortening till crumbly. Then mix w/ milk, knead dough until firm not too sticky. Roll out on lightly floured board cut out biscuits w/ biscuit cutter or something round set oven to 425-450 bake 10 min.