Carols Best Biscuits Recipes

THE ULTIMATE FLAKY BUTTERMILK BISCUIT RECIPE

Steps:

• Heat oven to 425 degrees F (218 degrees C). Rub the inside of a cast iron skillet with a bit of vegetable oil or melted shortening. This will create a deliciously crispy bottom on the biscuits. (*You can also bake these in a baking dish. See note below.)
• Cut the butter into small 1/2-inch pieces, put them on a plate or in a bowl, and pop it into the freezer for about 10 minutes. You want the butter to be very cold, but not frozen.
• Put the cake flour, all-purpose flour, baking powder, baking soda, salt, and sugar in the bowl of a food processor OR in a mixing bowl. Pulse a few times to blend, OR stir with a wire whisk.
• Add the butter and pulse 3 or 4 times, just until the butter is incorporated enough for the mixture to look like coarse crumbs. Alternatively, use a pastry cutter to cut the butter into the dry ingredients. You can also just use your fingers; rub the butter into the dry ingredients just until the mixture looks like coarse crumbs. (See photos above for guidance.)
• If you've been using a food processor, dump the mixture into a mixing bowl. Set a small bowl of flour nearby just incase you need it later.
• Make a well in the center of the mixture and pour in the buttermilk. Use a spoon or rubber spatula to gently mix the ingredients until a shaggy dough begins to form. Then, use your hands to gently knead the dough until it holds together completely. (See notes below about under and over working the dough.)
• Dump the dough out onto a clean work surface. Pat or roll it out into a rectangle that's about 1-inch thick. If it's really sticking to the work surface, sprinkle with a bit of flour. Use only enough flour to keep the dough from sticking.
• Fold one side of the dough to the center, then fold the whole thing over again, like you're folding a letter. (See photos above for guidance.)
• Give the dough a quarter turn and roll or pat it out into a 1-inch thick rectangle again. Repeat the folding process, give the dough a quarter turn, and repeat the folding process once more.
• Roll or pat the dough back out into a 1-inch thick rectangle and use a 3 1/2-inch biscuit cutter to cut out the biscuits. As you cut them out, set them on a plate. Reroll the dough as necissary, cutting out biscuits until you have 8-10 biscuits.
• Set the plate of biscuits in the freezer for 10 minutes. Then, remove the biscuits from the plate and place them in the cast iron pan (or baking dish). Set the biscuits very close together inside the pan so that their sides are touching. This will help them rise while they bake.
• Brush the tops of the biscuits with 2 tbsp (1oz/ 28g) melted butter and place in the oven. Bake for 18-20 minutes, until their tops are golden brown. Biscuits are best served immediatly, while still warm, drizzled with honey or spread with jam.

PERFECT HOMEMADE BISCUITS

Steps:

• Preheat oven to 450 degrees.
• The secret to excellent biscuits is COLD BUTTER. Really cold. Many times the biscuit dough gets worked so much that the butter softens before the biscuits even go in the oven. Try cutting the butter into small pieces and stick back in the fridge pulling out only when ready to incorporate into the dough.
• Combine the dry ingredients in a large bowl.
• Use a pastry cutter to cut cold butter into flour mixture. Don't go too crazy here - you want to see small, pea-sized pieces of butter throughout the dough.
• Add in the milk and egg and mix just until the ingredients are combined. The dough will be sticky but don't keep working it. You should be able to see the butter pieces in the dough.
• Turn the dough out onto a generously floured surface. Sprinkle some flour on to the top of dough so it won't stick to your fingers and knead 10-15 times. If the dough is super sticky just sprinkle on some additional flour.
• Pat the dough out to 3/4 - 1 inch thickness and cut with a biscuit cutter or glass. I ended up with nine this time but depending on who is snacking on biscuit dough, I can get up to 12 biscuits.
• Place the biscuits on a lightly greased baking sheet or parchment lined baking sheet and bake for 10 to 15 minutes or until golden brown on top.
• For extra yumminess, brush the tops of the biscuits with melted butter...

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.

CAROLS BISCUITS

Steps:

• 1. Cut butter with a sharp knife or pastry blender into 1/4 inch thick slices. Sprinkle butter slices over flour in a large bowl.
• 2. Toss butter with flour. Cut butter into flour. Cut butter into flour with a pastry blender until crumbly and mixture resembles small peas.
• 3. Cover and chill 10 minutes. Add buttermilk, stirring just until dry ingredients are moistened.
• 4. Turn dough out onto a lightly floured surface, knead 3 or 4 times, gradually adding additional flour as needed.
• 5. With floured hands, press or pat dough into a 3/4 inch thick rectangle (about 9x5 inches)
• 6. Sprinkle top of dough with additional flour. Fold dough over onto itself in 3 sections, starting with 1 short end.
• 7. Fold dough rectangle as if folding a letter size picas of paper. Repeat entire process 2 more times, beginning with processing into a 3/4 inch thick dough rectangle (about 9x5 inches).
• 8. Press or pat dough to 1/2 inch thickness on a lightly floured floured surface, cut with a 2 inch round cutter and place side by side on a parchment paper-lined or lightly greased jelly-roll pan. Dough rounds should touch.
• 9. Bake at 450 for 13-15 minutes or until lightly browned. Remove from oven, brush with 2 tablespoons melted butter.
• 10. Note: For testing purposes only we used White Lily self-rising soft wheat flour.
• 11. Cinnamon Raisin Biscuits: Omit 2 tablespoons melted butter. Combine 1/2 cup golden raisins, 1/2 teaspoon ground cinnamon and 1/3 cup chopped pecans with flour in a large bowl.
• 12. Proceed with recipe as directed . Stir together 1/2 cup powdered sugar and 2 tablespoons buttermilk until smooth. Drizzle over warm biscuits. Makes 2/-1/2 dozen.
• 13. Black Pepper Bacon Biscuits: Combine 1/8 cup cooked and crumbled bacon slices (about 5 slices) and 1 teaspoon black pepper with flour in a large bowl. Proceed with recipe as directed. Makes 2-1/2 dozen.
• 14. Feta Oregano Biscuits: Combine 1 (4 oz) package crumbled feta cheese and 1/2 teaspoon dried oregano with flour in a large bowl. Proceed with recipe as directed. Makes 2-1/2 dozen.
• 15. Pimento Cheese Biscuits: Combine 1 cup (4 oz) shredded sharp cheddar cheese with flour in a large bowl. Reduce buttermilk to 1 cup. Stir together buttermilk and 1 (4 oz) jar diced pimento, undrained. Proceed with recipe as directed. Makes 2-1/2 dozen.