Answer to Making Biscuits Question
who has difficulty making biscuits she likes, here are four great recipes. Each
are delicious and jus a little different. The first tow are from kingarthur.com
and the other tow appeared in the newsletter during the past few years. Use a
good quality flour and do not over work the dough. I think it is a matter of
preference as to whether you like biscuits with sugar as part of the
ingredients. I also only use butter when that is listed as the ingredient. I
don't substitute with margarine or shortening. Good Luck.
Never Fail Biscuits Recipe
1 1/2 cups King Arthur
Unbleached Self-Rising Flour
3/4 cup heavy or whipping cream*
1/8 to 1/4
teaspoon salt, optional; for a saltier biscuit
*If the dough doesn't come
together readily, dribble in an additional 1 to 2 tablespoons cream, to make it
Preheat the oven to 450°F, with a rack in
the top third.
Mix the flour and cream until smooth and cohesive.
1-ounce balls of dough onto an ungreased or parchment-lined baking sheet; a
tablespoon cookie scoop works well here. Leave a couple of inches between them.
Not into scooping? Pat the dough 3/4" thick and cut biscuits with a cutter
instead, if desired.
Brush the tops of the biscuits with cream, milk, or
water; this will help them rise.
Bake the biscuits for 10 minutes, or until
they're light golden brown on top. Break one open — it should be baked all the
Remove the biscuits from the oven, and serve warm, or at room
temperature. Store, well-wrapped, at room temperature for several days; freeze
1 Cup Flour
2 tsp. Baking powder
1/4 tsp. cream of tartar
1/4 tsp, sugar
1/4 cup (1/2 stick)
1/3 cup milk
PREHEAT oven to 450°F. Sift
flour, baking powder, salt, cream of tartar and sugar in medium bowl. Cut in
butter with pastry blender or two knives until mixture resembles coarse crumbs,
Add milk; stir with fork or spatula until soft dough forms,
PLACE on lightly
floured surface; knead 5 to 10 times or until smooth, Pat dough lightly into
1-inch thick circle. Cut with floured 2-inch cookie cutter to make 8 biscuits,
Place on ungreased baking sheet,
BAKE 10 to 12 minutes or until golden brown.
Prep Time: 10 min Total Time: 22 min
Makes: 8 biscuits or 4 servings, 2
Regina's Butter Biscuits Recipe
4 cups flour
1/2 cup baking powder
1/4 cup sugar
cup salted butter, chilled and cut into 1 in. cubes
1 1/2 cup salted
margarine, chilled & cut into 2 in. cubes
1 3/4 cups buttermilk chilled
Put flour, powder & sugar in bowl of stand mixer w/ paddle
attachment. Turn machine on low & blend 15 sec. Add butter, margarine &
buttermilk to flour. Turn mixer on medium & count to 10. Do not over mix. There
will be chunks in the dough.
Scrape dough from bowl onto floured tea towel &
shape into long vertical rectangle about 2 in. thick. Using edges of towel, fold
lower part (1/3) toward center, then fold top down. With rolling pin, roll dough
out to 2 " thickness. Fold 2 ends in again, lifting edges to move dough. Give
dough 1/4 turn, roll it out again to 2 in. thickness.
turning & rolling dough until smooth, with yellow ribbons of butter &
Roll dough to 1 1/2 in. thickness. Using 2 in.
biscuit cutter, cut dough into rounds. Punch cutter into dough cleanly, without
twisting. When refold & retooling, gently stack it to
retain layers. Do not
Place biscuits on baking sheet & freeze. Transfer to plastic
bags. Can be frozen for 2 mo.
To bake: heat oven to 350. Place biscuits in
muffin tins. Thaw in frig 20 min. Bake 23 - 25 min.
1/2 cup salted butter, room temp
3 T. sweet orange marmalade
Put butter &
marmalade in min food processor & pulse to combine
Bring to room temp &
transfer to bowl. Serve not to biscuits.
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