Big Batch Biscuits Recipes

THE FAMOUS 100 COOKIE RECIPE

Steps:

• Preheat oven to 180 degrees celsius (fan-forced).
• Grease and line baking trays and set aside (use as many as will fit in your oven).
• Cream the room temperature butter and caster sugar together with handheld beaters or a stand mixer until light, creamy and fluffy.
• Add the condensed milk and beat through.
• Add 1 cup of self-raising flour and beat through. Add another cup of self-raising flour and beat through. Continue until all 5 cups have been mixed through.
• Divide the cookie dough between bowls and flavour each however you'd like (see notes).
• Roll into teaspoon-sized balls and place onto the prepared baking trays. Press down lightly with a fork.
• Bake for 10 minutes. Allow to cool for 10 minutes on the baking trays before transferring to a wire rack to cool completely.
• Preheat oven to 180 degrees celsius (fan-forced). Grease and line baking trays and set aside (use as many as will fit in your oven).
• Place room temperature butter and caster sugar into the Thermomix bowl. Cream for 1 minute, Speed 5 (scrape down the sides after 30 seconds).
• Add the condensed milk and mix for a further 30 seconds, Speed 5.
• Add 250g of the self-raising flour and mix for 20 seconds, Speed 6. Scrape down the sides of the bowl.
• Add another 250g of the self-raising flour and mix for a further 20 seconds. Add the final 250g and mix for 20 seconds, Speed 6 (please note that you'll need to use the spatula to assist with the mixing).
• Divide the cookie dough between bowls and flavour each however you'd like (see notes).
• Roll into teaspoon-sized balls and place onto the prepared baking trays.
• Press down lightly with a fork. Bake for 10 minutes.
• Allow to cool for 10 minutes on the baking trays before transferring to a wire rack to cool completely.

BIG-BATCH BISCUITS

Steps:

• Heat oven to 450°F. In 6 1/2- to 7-quart bowl, stir all ingredients until soft dough forms.
• Dust work surface with Bisquick mix. Place dough on surface; knead 10 times. Roll dough 1/2 inch thick. Cut with 2 1/2-inch round cutter. Place on ungreased cookie sheets.
• Bake 11 to 14 minutes or until golden brown.

BUTTERMILK BISCUITS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a large bowl, stir together the self-rising flour and baking powder. Pour in the melted lard and mix until blended. Stir in the buttermilk and milk just until the dough comes together.
• Pat the dough out on a lightly floured surface and roll to 3/4 inch thickness. Cut into biscuits using a biscuit cutter or round cookie cutter. Place on baking sheets, spacing about 1 inch apart. Brush the tops with bacon drippings.
• Bake for 10 to 12 minutes in the preheated oven, until the bottoms and tops are lightly browned.

BIG BATCH OF GRANDMA'S BISCUITS WITH MOLASSES BUTTER

Steps:

• For the biscuits: Preheat the oven to 450 degrees F. Grease a baking sheet.
• In a large mixing bowl, combine the flour and the chilled, cubed butter. Using a pastry blender, cut the butter into the flour until it resembles a coarse meal. Alternatively, combine the flour and chilled butter in a food processor and pulse to combine until it resembles coarse meal, then transfer to a large mixing bowl.
• Stir in the baking powder, salt, sugar and baking soda. Form a well in the center of the flour and pour in the buttermilk. Mix with a fork until all of the ingredients are incorporated and the dough begins to shape into a ball. (The dough will be slightly dry.)
• Dust a clean work surface with flour, coat your palms, and rub some on a rolling pin. Turn out the dough onto the work surface. Knead the dough for 1 to 2 minutes, folding it over onto itself each time. Pat the dough into a rectangle and then roll the dough to about 1/2-inch thick. Dip a 3-inch biscuit cutter or the rim of a 3-inch-wide glass in flour, and then cut out the biscuits. Alternatively, use a knife to cut the biscuits into 3-inch squares. Reshape the leftover dough into a ball, roll it out again, and cut out more biscuits. Repeat this process until the dough is gone.
• Place the biscuits on the baking sheet and bake until the tops are golden brown, 12 to 14 minutes. While the biscuits are still hot, brush the biscuits with the 2 tablespoons softened butter.
• For the butter: Stir or mash the butter and molasses or honey together to combine, leaving a few streaks of molasses visible.
• Serve the flavored butter with the warm biscuits.

BIG-BATCH CHEESE-GARLIC BISCUITS

Steps:

• Heat oven to 450°F. In 3 1/2- to 4-quart bowl, stir Bisquick mix, milk and cheese until soft dough forms; beat 30 seconds.
• On ungreased cookie sheets, drop dough by 40 to 48 spoonfuls about 2 inches apart.
• Bake 8 to 10 minutes or until golden brown. In small bowl, mix butter and garlic powder; brush on warm biscuits before removing from cookie sheets. Serve warm.

J.P.'S BIG DADDY BISCUITS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl.
• Turn out onto a floured surface, and knead 15 to 20 times. Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet.
• Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.