Flaky Onion Biscuits Recipes

FLAKY BUTTERY BISCUITS

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.

FLAKY CHEDDAR-CHIVE BISCUITS

Steps:

• Preheat oven to 425°. In a large bowl, whisk the first five ingredients. Cut in butter until mixture resembles coarse crumbs; stir in cheese and chives. Add buttermilk; stir just until moistened. Turn onto a lightly floured surface; knead gently 8-10 times., Pat or roll dough to 3/4-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on a greased baking sheet. Bake 10-12 minutes or until golden brown. Serve warm.

FLAKY BISCUITS

Steps:

• Place a rack in the center of your oven, Pre heat oven to 450 degrees F.
• Mix first dry ingredients in a large bowl or in the food processor fitted with steel blade.
• Add cold butter and shortening; with your fingertips or a pastry blender (or in the food processor), mix or process butter and shortening into dry ingredients, until the mixture resembles dry oatmeal.
• If using a food processor, transfer mixture to a large bowl.
• Stir in milk with a rubber spatula or fork until dry ingredients are just moistened.
• Let dough rest for 1 minute, then dump it on a floured work surface.
• Gently Roll the dough into a rough 6-by-10-inch rectangle 1/2-inch thick.
• With a knife cut rectangle three times across and five times down to form 15, 2"x2" rectangular biscuits.
• Place dough 1 1/2 inches apart on an ungreased baking sheet; brush dough tops with melted butter or milk.
• Bake until biscuits are lightly browned, 10 to 12 minutes.
• Serve immediately.
• Cool left overs, wrap with plastic wrap and freeze as soon as possible.
• NOTE.
• There's two things to remember when making biscuits.
• -Keepthings cold so the butter does not melt.
• The process of cutting the butter into the flour actually coats the flour with a light layer of grease to prevent it from absorbing liquid and creating gluten-- which will make the product tough and more bread like.
• If the butter starts to get soft while working it into the flour then refrigerate the batch for 20 mins before going on.
• -Workfast and gently.
• Only mix as much as necessary to do the job.
• Over working dough develops gluten.

FLAKY ONION BISCUITS

Steps:

• combine flour, baking powder, sugar and salt in medium bowl -- cut in cream cheese and crisco till coarse crumbs form.
• stir in green onions, make a well in center --
• add milk stirring only till dough begins to stick and forms a ball.
• turn dough out on well floured surface.
• knead dough gently -- 10-15 times.
• roll or pat dough to 1/2" thickness.
• cut dough with a 3" biscuit cutter.
• place 2" apart on ungreased sheet.
• bake at 450* for 10-12 minutes or golden brown.