Sisters Biscuits Recipes

SISTER'S BISCUITS

Steps:

• Place 1 cup of flour into mixing bowl and cut the stick of oleo into it in about 1/4 inch squares. Then add milk and stir together. Then add flour to get to a consistency to roll into balls.
• Then drop by 1 heaping tablespoon dough into the remaining flour and roll into balls coating the dough well with flour. Flatten to desired thickness in a lightly greased baking pan. Pat or brush tops of biscuits lightly with the half-and-half.
• Bake in a preheated oven at 425 degrees F for approximately 25 minutes or until golden brown.

EASY PAN BUTTER BISCUITS RECIPE

Steps:

• Preheat oven to 450 degrees.
• Slice the butter into a couple of thin slices and spread in the bottom of an 8x8" baking dish.
• Place the butter in the baking dish into the oven while it preheats to allow the butter to melt.
• In a mixing bowl, mix together flour, baking powder, sugar, and salt.
• Carefully pour in the buttermilk, mixing until the flour mixture is just moistened (be careful not to overmix!).
• Remove melted butter pan from the oven.
• Place the dough in the melted butter pan and spread it evenly in the pan with your fingers. As you spread the dough out to the corners, the butter will start to surround the dough and flow on top of the dough (which is what you want!).
• Cut the dough into 9 equal squares (you don't have to do this step, but it makes it easier to pull apart later and allows the butter to soak into all the edges of each piece).
• Bake for 20-25 minutes (start checking at 20 minutes) or until the biscuits are golden brown.
• Serve hot with honey butter or your favorite toppings.

EASY BUTTERMILK BISCUITS RECIPE

Steps:

• Preheat oven to 450 degrees, and line a baking sheet with parchment paper.
• Cut the 1/2 cup butter into very small chunks. Put in small bowl and place back into the fridge or freezer until ready to use.
• In a large mixing bowl combine the sugar, flour, baking powder, cream of tartar, and salt.
• Add the butter into the flour mixture. Using a pastry cutter, cut the butter into the flour mixture until you have pea sized butter throughout your biscuit dough.
• Then add in the buttermilk and egg. Work it into the mixture just until barely blended. It will be sticky.
• Place the dough on a floured surface. We found that the kitchen counter works great. Knead the dough about 5 to 10 times. Add a small amount of flour if the dough is too sticky. But don't overdo it.
• Pat the dough into a rectangle about 3/4 of an inch thick. Fold it into thirds.
• Gently roll dough into a rectangle again and fold into thirds. Repeat a third time. This will give the biscuits lots of light and fluffy layers.
• Then roll the dough out into 1/2 - 3/4 inch thickness. Cut the biscuits using the biscuit cutter. We used a 3 inch diameter cutter. Be sure to push straight down and then straight up. No twisting.
• Try to cut as many biscuits as you can, cutting them close together. Piece together the extra dough to make more biscuits.
• Place biscuits on the prepared baking sheet. Gently brush biscuits with extra buttermilk. Dip the pastry brush into the buttermilk carton and you'll have enough to spread lightly over each biscuit.
• Bake for 12-15 minutes or until golden brown on top. Remove from oven and baste with 1 Tablespoon melted butter.
• Serve with butter and jam.