Never Fail Biscuits Recipes

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...

NEVER FAIL BISCUITS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• In a large bowl, sift together dry ingredients. Cut in butter until mixture resembles coarse oatmeal. Make a well in the center of the dry mixture and pour in the milk. Stir until dough begins to pull together then turn out onto a lightly floured surface.
• Press dough together and then roll out until 3/4 inch thick. Cut into 2 inch round biscuits and place on an ungreased baking sheet.
• Bake in preheated oven for 10 minutes, or until golden.

SKY-HIGH BISCUITS

Steps:

• In a bowl, combine the first six ingredients. Cut in butter until crumble. Combine egg and milk; stir into crumb mixture just until moistened. Turn onto a floured surface; knead 10-15 times. Roll out to 1-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place on a greased baking sheet. Bake at 450° for 10-15 minutes or until golden brown.

NEVER-FAIL YEAST BISCUITS

Steps:

• Dissolve yeast in water, set aside.
• Mix dry ingredients in order given, then cut in shortening until it's the size of small beans.
• Stir in the buttermilk and yeast mixture. Dough will be very sticky.
• Cover bowl with towel and let sit until ready to use. (At least 1 hour, but it is fine if it sits for a couple hours.)
• Scrape out onto well floured board. Flip the dough over and knead or fold lightly (4-6 times).
• Roll out about 1/2" thickness and cut with sharp biscuit cutter. (Cutting with a dull cutter or water glass "seals" the dough and won't let the biscuit rise as they should.)
• Place on lightly greased baking sheet and let raise slightly (10-30 minutes).
• Bake at 400º F until light brown, 10-12 minutes.

NO FAIL BUTTERMILK BISCUIT

Steps:

• Preheat oven to 450°.Cut butter into small cubes. Place the butter on a plate and place in the freezer while you mix the dry ingredients. The butter should be very cold.
• In a large large bowl, sift together flour, sugar, baking soda, baking powder, and salt.
• Add the butter to the bowl and using a pastry blender or a fork and a knife, cut the butter in to combine until it looks like coarse crumbs.
• Make a well in the middle of the flour/butter mixture. Add the cold buttermilk. Stir until dough is mixed and combined. It will be slightly sticky or tacky. If it's still really sticky, add a bit more flour. If it's really dry and not keeping together add a bit more buttermilk.
• Turn out the dough onto a floured surface and pat into a large rectangle.
• Fold the dough over and onto itself six times, so you end up with a tall square, then pat down to about 1 inch thick.
• With a 2.5 inch round biscuit cutter, push down to cut the dough and pull up, using the "no-twist method". Leftover scraps can be combined and cut again.
• Place the biscuits on a parchment paper lined baking sheet or silicone mat, almost touching each other, and bake at 450° for 12-15 minutes until browned.

NEVER FAIL BISCUITS

Steps:

• mix dry ingredients.
• cut in butter.
• beat egg and milk slightly in separate bowl.
• milk together.
• kneed on floured surface.
• roll till desired thickness.
• cut out with a glass or cookie cutter.
• bake 350 for till golden brown.