FLAKY BAKING POWDER BISCUITS (SCONES)
From "Country Fair Cookbook" which has blue ribbon winning recipes from all over America prior to 1975.
Provided by YnkyGrlDwndr
Categories Scones
Time 35m
Yield 16 biscuits, 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F (220°C).
- Sift flour, sugar, baking powder and salt together.
- Cut in shortening with pastry cutter or two knives (or just rub in with fingers)until it resembles a course meal.
- Combine egg and milk.
- Add this to the flour mixture all at once, stirring just enough with fork to make a soft dough that sticks together.
- Knead lightly 15 times on a lightly floured surface.
- Roll to 3/4" (2cm) thickness and cut with 2" (5cm) cutter, placing 1" (2.5cm) apart on ungreased baking sheet.
- Bake for 12 minutes or until golden brown.
- Serve immediately.
Nutrition Facts : Calories 256.2, Fat 14.5, SaturatedFat 3.9, Cholesterol 26.1, Sodium 346.4, Carbohydrate 27, Fiber 0.8, Sugar 1.7, Protein 4.7
GOLD MEDAL™ FLOUR CLASSIC BISCUITS
Whether they're playing simple side dish or starring role, these light and flaky homemade biscuits are an inexpensive and easy way to serve up some classic comfort at the table. This basic biscuit recipe made with quality Gold Medal™ flour can be ready to serve in less than 30 minutes, with no proving required. While these classic biscuits are right at home as part of a breakfast or brunch spread, there are many more ways you can enjoy them: swap them for dinner rolls for your next supper, serve them with a hearty soup or stew at lunchtime or stuff them with sliced deli meat and melty cheese for a tasty snack.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 12
Number Of Ingredients 6
Steps:
- Heat the oven to 450°F. In a medium bowl, stir the flour, sugar, baking powder and salt until mixed. Cut in the shortening using a pastry blender or fork, until mixture looks like fine crumbs. Stir in the milk until mixture forms a soft dough and leaves the side of the bowl (dough will be soft and sticky).
- Lightly sprinkle flour over a cutting board or countertop. Place dough on floured surface; gently roll in the flour to coat. To knead dough, fold dough toward you. With the heels of your hands, lightly push dough away from you with a short rocking motion. Move dough a quarter turn and repeat 10 times. Dough will feel springy and smooth.
- On the floured surface, flatten dough evenly, using hands or a rolling pin, until dough is 1/2 inch thick.
- Before cutting each biscuit, dip a 2 1/2-inch round cutter into flour to lightly coat it so it will cut cleanly through the dough without sticking. To cut, push the cutter straight down through the dough without twisting or turning. Cut the biscuits as close together as possible. On an ungreased cookie sheet, place biscuits about 1 inch apart for biscuits with crusty sides, or place with sides touching for biscuits with soft sides.
- Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.
Nutrition Facts : Calories 190, Carbohydrate 22 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Biscuit, Sodium 460 mg, Sugar 2 g, TransFat 0 g
OLD-FASHIONED BAKING POWDER BISCUITS
From a little Norwegian Recipes book of mine. These may be used for shortcakes. Makes 8 to 10 biscuits.
Provided by BeccaB3c
Categories Breads
Time 25m
Yield 8-10 biscuits, 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Sift dry ingredients together; add cream and egg.
- Mix lightly together and roll out.
- Bake on a cookie sheet in a 400 degree oven about 20 minutes or until light brown.
Nutrition Facts : Calories 210.8, Fat 10.2, SaturatedFat 6, Cholesterol 59.6, Sodium 255.6, Carbohydrate 25.1, Fiber 0.8, Sugar 0.2, Protein 4.7
SWEET POTATO-BACON BISCUITS
Whether you're in the mood for savory morning or night, these flaky, tender biscuits are good at any time of the day.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 450°F. In large bowl, mix flour, baking powder and salt; stir in bacon and thyme. Shred frozen butter, using large holes of grater; add to flour mixture and toss to coat. Stir in sweet potato and buttermilk just until soft dough forms.
- Place dough on lightly floured surface; gently roll in flour to coat. Knead lightly 4 or 5 times. Press or roll dough to 3/4-inch thickness. Cut with floured 21/2-inch biscuit cutter. On ungreased cookie sheet, place biscuits about 1 inch apart.
- Bake 12 to 15 minutes or until light golden brown. Brush with melted butter. Serve warm.
Nutrition Facts : Fat 1 1/2, ServingSize 1 Biscuit, TransFat 0 g
FLAKY TENDER BISCUITS
These biscuits are light, flaky and tender. So good with breakfast or serve them with strawberries and cream. Only mix the dough until it comes together. I cannot stress enough that this dough should not be overworked and that a light hand is needed. If you end up with a hard and doughy biscuit, you will know to mix the dough less the next time. The credit goes to Joyofbaking.com
Provided by YungB
Categories Breads
Time 30m
Yield 12 biscuits, 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper.
- In a large mixing bowl, sift or whisk together the flour, baking powder, salt and sugar. Cut the butter into the dry ingredients until the mixture resembles coarse crumbs (use pastry blender, two knives, or fingertips). Add the milk and slightly beaten egg and stir until just combined. (The texture should be sticky, moist and lumpy.).
- Place mixture on a lightly floured surface and knead the dough gently until it comes together and is a smooth dough.
- Roll out dough to 1/2 inch (1.25 cm) thickness. Cut out biscuits with a lightly floured round cookie cutter. Place on prepared baking sheet and brush the tops with the beaten egg and milk mixture and bake for about 10 - 15 minutes or until the tops are golden brown and a toothpick inserted in the center of the biscuit comes out clean. Remove from oven and place on a wire rack. Serve warm with butter.
- Makes about 12 3-inch (7.5 cm) biscuits.
Nutrition Facts : Calories 370.2, Fat 18.6, SaturatedFat 11, Cholesterol 115.4, Sodium 338, Carbohydrate 41.8, Fiber 1.4, Sugar 0.3, Protein 8.6
BUTTER BISCUITS
Delightfully light and flaky biscuits don't have to be a weekend-only treat. This easy homemade butter biscuit recipe is made from only three ingredients: butter, milk and our favorite kitchen shortcut, Bisquick™ mix. With just 10 minutes of prep time and less than 10 minutes to bake, this recipe is so simple that you might want to make a second batch of these classic butter biscuits to serve at the dinner table. Plus, if you're looking to save even more time, you can skip the kneading step and make simple drop biscuits instead.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 19m
Yield 8
Number Of Ingredients 4
Steps:
- Heat oven to 450°F.
- Cut firm butter into 1/4-inch pieces. Toss Bisquick mix and butter pieces with fork until coated. Add milk; stir just until milk is absorbed (do not overstir).
- Turn dough onto surface dusted with Bisquick mix. Knead 5 times. Pat to 1/2 inch thickness. Cut with 3-inch cutter. Place on ungreased cookie sheet with sides touching for soft sides or 2 inches apart for crispy sides.
- Bake about 9 minutes or until golden brown. Brush with melted butter.
Nutrition Facts : Calories 250, Carbohydrate 24 g, Cholesterol 20 mg, Fat 3, Fiber 0 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 590 mg
BETTY CROCKER'S SUGAR COOKIES
I have been making these cookies every year for Christmas since I was in high school!! I roll them really thin so they are crispy, not soft/chewy and only add sprinkles. This recipe is for a double batch, but can easily be divided. **Chilling dough not included in prep time**
Provided by AZPARZYCH
Categories Dessert
Time 1h
Yield 6-7 dozen
Number Of Ingredients 8
Steps:
- Cream together butter, sugar, eggs, and vanilla.
- In a separate bowl combine flour, baking powder, and salt.
- Gradually mix dry ingredients into the butter/sugar mixture and stir until incorporated (can be done by hand, but I use a stand mixer).
- Cover with plastic wrap and let chill in fridge until cold (approx. 1 hour).
- Preheat oven to 400 degrees F.
- Roll out approximately 1 1/2-2 cups of dough at a time (or whatever amount you have room for on your workspace).
- Cut cookies with seasonal cookie cutters.
- Place cookies on parchment-lined cookie sheets for easy clean up.
- Sprinkle with colored sugar sprinkles.
- Bake 6-8 minutes or until edges turn golden brown.
- Cool on wire rack and store at room temperature in an air-tight container.
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