Fighter Biscuits Recipes

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FLAKY BUTTERY BISCUITS



Flaky Buttery Biscuits image

Fresh hot biscuits slathered with butter, topped with a spoonful of jam, and served alongside fluffy scrambled eggs and a salty pork product are the epitome of a cozy breakfast (or dinner).

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 12 small biscuits

Number Of Ingredients 5

1 3/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon coarse salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into small pieces
3/4 cup milk (see headnote)

Steps:

  • Preheat the oven to 450 degrees. Butter or line a baking sheet.
  • In a medium bowl, whisk together the flour, baking powder, and salt. Using a fork or 2 table knives, combine the butter and flour mixture until it resembles a coarse meal. Slowly add the milk, stirring with a fork, to the desired consistency.
  • For softer biscuits, drop 2 tablespoons of the dough onto the lined baking sheet. For firmer biscuits, turn the dough out onto a clean, lightly floured surface and gently knead just to bring the dough together. Carefully roll out the dough about 3/4 inch thick. Using a biscuit cutter or sturdy glass, cut about 12 biscuits, rerolling any scraps. Place on the lined baking sheet. (The biscuits can be frozen at this point. Freeze on the baking sheet, then remove to a resealable container or plastic bag for easier storage.) Bake the biscuits for 13 to 15 minutes (add 3 to 4 additional minutes for frozen ones), until golden brown. Cool slightly and serve warm.

THE BEST FLAKY BUTTERMILK BISCUITS



The Best Flaky Buttermilk Biscuits image

We tried several versions of this recipe, including one with double the amount of baking powder. And while the biscuits turned out puffy and beautiful, they ultimately were too dry. So, we tweaked the baking powder amount along with the butter and buttermilk and arrived at these beauties -flaky, golden, tender and moist, just as biscuits should be.

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 12 biscuits

Number Of Ingredients 7

2 cups all-purpose flour, plus more for dusting (see Cook's Note)
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon sugar
1 teaspoon fine salt
10 tablespoons cold unsalted butter, cut into pieces
3/4 cup buttermilk, plus more for brushing

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.

FIGHTER BISCUITS



Fighter Biscuits image

If you've been in the SCA or around any of the fighters, you'll know what I'm talking about. Fighter Biscuits are not only popular with my family, they are served as mundane cocktail party appetizers. I think that is where the recipe originally came from. Their main drawback is the fact that due to the sausage in the mix, they should be kept cold. I think that 25 fighters used 75 biscuits per day of battle.

Provided by Thierry Schwartz

Categories     Lunch/Snacks

Time 30m

Yield 25 serving(s)

Number Of Ingredients 4

1 lb Raw -Sweet or Hot sausage
3 cups Bisquick
3 cups shredded cheddar cheese
1/2 cup milk

Steps:

  • Combine the ingredients in a large bowl and mix thoroughly.
  • Use your hands--it's messy, but efficient.
  • Be sure you add enough water to make your dough almost too sticky to handle.
  • Your fighter biscuits will be moist and tasty, and will not dry out in the oven.
  • Roll the dough into 1-1/4 inch balls and place on a cookie sheet that has been sprayed with non-stick spray.
  • Bake at 350 degrees for 20 minutes or until golden brown.
  • Can be made ahead and frozen.

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