Light As A Feather Coated Biscuit Recipes

LIGHT AS A FEATHER ANGEL BISCUITS

Steps:

• Combine evaporated milk and lemon juice. Reserve.
• Dissolve yeast in 1/2 cup warm water. Let stand 5 minutes.
• Combine flour, sugar, baking powder, baking soda and salt in a large bowl. Cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal., Add yeast mixture and reserved evaporated milk mixture to flour mixture. Stir just until moist. Cover and refrigerate for 1 hour.
• Preheat oven to 425°F Line a baking sheet with parchment paper.
• Knead dough on a floured surface about 5 times. Roll out dough to 1/2-inch thickness with a 2-inch cutter. Place on prepared baking sheet.
• Bake in preheated oven for 12-13 minutes or until golden brown.
• TIPS: When cutting out biscuits always cut straight down and do not twist cutter as this will seal the edges and biscuits will not rise properly.
• Add chopped chives and grated cheeses for a different taste.

ORIGINAL BE-RO MELTING MOMENTS-AFTERNOON TEA BISCUITS OR COOKIES

Steps:

• Heat oven to 180ºC, 350ºF, Gas Mark 4. Grease two baking trays.
• Cream the butter or margarine with the sugar until very light and fluffy. Beat in the vanilla essence or extract.
• Stir in the flour and mix well.
• Roll walnut sized pieces of the mixture into balls and toss in rolled oats or desiccated coconut.
• Cut each glace cherry into quarters, for quarter for each melting moment.
• Place on baking trays, flatten slightly and place a small piece of cherry on each biscuit. Bake for 10-15 minutes until golden brown but NOT dark brown.
• N.B. To help shape "ball" type biscuits, slightly dampen the hands.

DIRTY SOUTH BISCUIT

Steps:

• Combine the buttermilk, hot sauce, kosher salt and black pepper in a bowl and add the chicken tenders. Allow to marinate, refrigerated, for at least 2 hours or, for best results, overnight.
• Fill a large cast-iron pan with enough oil for deep-frying; heat until the oil registers 350 degrees F on a deep-frying thermometer. Set a cooling rack over a baking sheet. Stir together the flour, iodized salt and white pepper. Remove the chicken from the marinade, letting excess drip off, and roll in the flour mixture to coat. Fry in batches until golden brown, 4 to 5 minutes per side. Drain on the cooling rack. Serve with biscuits and sausage gravy.

LIGHT AS A FEATHER DROP BISCUITS

Steps:

• 1. Place flour, baking powder and salt in large bowl of an electric mixer.
• 2. Beat for a few seconds to blend.
• 3. Add the butter and beat until mixture resembles coarse meal. By hand, stir in the cream until blended.
• 4. Drop batter by the heaping tablespoon onto an ungreased cookie sheet and bake in a 425° oven for 20 minutes, or until tops are golden brown.
• 5. Yields 12 to 14 biscuits.

FEATHER LIGHT BUTTERMILK BISCUITS

Steps:

• 1. Blend flour, baking powder, salt and sugar in a large bowl vigorously with a whisk. Cut butter into dry ingredients with a pastry cutter leaving pieces of butter about the size of large peas.
• 2. Put the bowl containing the flour and butter combo in the freezer for 15 minutes. *IMPORTANT* Please don't skip this step.
• 3. Pour buttermilk into a measuring cup. Add a large pinch of baking soda to the buttermilk.
• 4. After 15 minutes, take the bowl from the freezer and add 3/4 cup buttermilk. Stir just until it is mixed. Don't over-mix. Add additional buttermilk a little at a time until a stiff but sticky dough just forms. Over mixing will make them tough and dense. Leave the dough a little stickier than you think because you will be adding more flour on the counter.
• 5. Flour your counter and hands. Take dough from bowl, place on counter and fold in half, very gently, 6-8 times, no more. Be extra careful not to handle the dough very much. The dough will be rough looking, not smooth like bread dough. This is what you want.
• 6. Flatten dough gently with hands to about 1 to 1 1/2 inches high. I use a small glass, 2 1/2" in diameter. Push straight down once. Do not twist or edges will seal and they will not rise when baked. Extra dough can be patted gently back together once or twice and re-cut. *Never use a rolling pin. This is the best way to get "hockey pucks" instead of light, feathery biscuits! lol
• 7. Place on parchment lined shiny cookie sheet with sides gently touching forming a square, 3 across, 3 down.
• 8. Brush tops with milk and place on top of stove while oven is preheating. Preheat oven to 425 degrees. When preheated, bake for 11-18 minutes or until golden. Watch closely. Don't over bake. Brush lightly with melted butter when done.