Love Me Tender Biscuits Recipes

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FLUFFY BISCUITS



Fluffy Biscuits image

If you're looking for a flaky basic biscuit, this recipe is the best. These golden brown rolls bake up tall, light and tender. They're good on their own, but taste even better served warm and spread with butter or jam. -Nancy Horsburgh, Everett, Ontario

Provided by Taste of Home

Time 30m

Yield about 8 biscuits.

Number Of Ingredients 7

2 cups all-purpose flour
4 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
1/2 cup shortening
1 large egg, room temperature
2/3 cup 2% milk

Steps:

  • Preheat oven to 400°. In a bowl, whisk together first 4 ingredients. Cut in shortening until the mixture resembles coarse crumbs. Whisk together egg and milk. Add to dry ingredients; stir just until moistened. Dough will be wet. , On a well-floured surface, knead dough gently 8-10 times. Roll to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place on a lightly greased baking sheet. , Bake until golden brown, 10-12 minutes. Serve warm.

Nutrition Facts : Calories 249 calories, Fat 13g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 407mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 1g fiber), Protein 5g protein.

LOVE ME TENDER BISCUITS



Love Me Tender Biscuits image

Love Me Tender Biscuits are the best biscuits I have ever made. My original recipe calls for cake flour. I have discovered Bob's Red Mill Cake Flour and I find it to be the best I have ever tried. I never realized what a difference the correct flour can make. Cake flour keeps these biscuits very soft and tender. I will say that they melt in your mouth. These will be my signature biscuits. I hope you agree.

Provided by Garrison Wayne @TheOrganizedChef

Categories     Biscuits

Number Of Ingredients 9

1 1/2 cup(s) cake flour, bob's red mill is a good one
1 tablespoon(s) baking powder
3/8 teaspoon(s) kosher salt
2 teaspoon(s) sugar
3 1/2 tablespoon(s) cold butter, unsalted, cut in pats
1/2 cup(s) buttermilk, or a little more, as needed
1 large egg yolk, beaten
2-3 tablespoon(s) cake flour
- softened unsalted butter for brushing tops of biscuits

Steps:

  • Preheat oven to 450 degrees.
  • Place 1 1/2 cups cake flour, baking powder, salt, and sugar in a medium mixing bowl and stir with a fork to mix well.
  • Add the butter pats and mix into the flour mix with a pastry blender until a coarse meal is achieved.
  • Add 1/2 cup buttermilk and egg yolk and mix with a fork. The dough should come together. If it seems too dry, add a little more buttermilk, until the dough starts to come together.
  • Turn out on a board that is floured with the 2-3 tablespoons of cake flour. Knead 12-15 times, incorporating a bit of flour with each turn. Discard excess flour.
  • Gather dough and form a ball. Press down with fingers/palms to make a 7 1/2 inch circle. Cut in 8ths. These biscuits are scone shaped.
  • Transfer biscuits to a baking sheet, leaving room to spread out. Brush tops of biscuits with some softened butter. Bake for 12-14 minutes in the center of oven.
  • Makes 8 good sized biscuits. Serve hot from the oven. These biscuits reheat better than others I have tried.

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