CRUSTY BUTTERMILK BISCUITS
Renowned Alabama chef Scott Peacock has a certain way with biscuits, so it was a no-brainer for us to turn to him for another version of his classic recipe. But this is no imitator-here we have an all-butter version that comes in smaller portions-just perfect for a big gathering. Lastly, A blend of two different flours, whole wheat and cake, create an ultra-crisp crust and a melt-in-your-mouth crumb that is ideal for jams and gravies.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 45m
Yield Makes about 35 biscuits
Number Of Ingredients 6
Steps:
- Preheat oven to 500°F. In a large bowl, whisk together both flours, baking powder, and salt until thoroughly combined. Using your fingers, quickly work in butter, rubbing between your fingers to flatten as you go. (Roughly half of butter should have the consistency of very coarse meal; the rest should be in largish flattened pieces.) Make a well in mixture; pour in buttermilk. Stir quickly just until dough is well moistened and just beginning to form a mass. (It will be very wet and sticky.)
- Turn out dough onto a generously floured board or biscuit marble; sprinkle just enough flour over it to make it easy to handle. Knead quickly, without applying too much pressure as you fold. (The goal is to develop structure quickly without deflating.) Once it forms a cohesive dough, move to side of board; scrape up kneading flour.
- Sprinkle a fresh, light dusting of flour on board. (Do not flour top of biscuit dough.) Flouring only hands and rolling pin as needed, roll out dough approximately 1/2 inch thick. With a floured fork, pierce all the way through at 1/2-inch intervals. Using a 1 3/4-inch round cutter, stamp out biscuits (without rotating cutter); place them on parchment-lined baking sheets, almost touching. Gather and reroll scraps; punch out and place more rounds. Bake until biscuits are puffed slightly and brown, 12 to 15 minutes. Serve warm.
CRUSTY YUMMY BISCUITS
I got this recipe from a Taste of Home Cookbook. It was originally intended for serving one or two people, but I just doubled the recipe for more. Very good biscuits, tasty and they're quick and easy to make. *This is the version already doubled, divide measurments in half to fix the original version.
Provided by i_luv_chocolate
Categories Breads
Time 25m
Yield 12 biscuits, 6 serving(s)
Number Of Ingredients 6
Steps:
- In a bowl, combine the flour, baking powder, and salt.
- Combine milk and oil, pour over the dry ingredients and stir just until moistened.
- Turn out onto a floured surface; knead dough 5-6 times.
- Roll out dough to 1/2 inch thickness; cut with a floured biscuit cutter.
- Place on a greased baking sheet.
- Bake at 425 degrees for 13-15 minuted or until golden brown.
- Brush with melted butter to prevent hardening of the biscuits.
- Serve warm with butter, honey, or preserves.
EASY YUMMY BISCUITS
This is a simple yet delicious biscuit recipe, which I use a lot. This recipe especially goes well with eggs. I've developed it over a year and have made them very simple.
Provided by Chef.Alec
Categories Breads
Time 18m
Yield 16 Biscuits
Number Of Ingredients 6
Steps:
- Take the rack out of the oven and preheat oven to 475° fahrenheit.
- Cover rack with tin foil and fold over edges, don't grease!
- Use a large bowl, and stir in flour, baking powder, and salt.
- In a smaller bowl whisk together the milk, and oil.
- When completely whisked add the milk and oil mixture to the flour.
- Stir them into each other until most of the dough is stirred of the edges of the bowl.
- Shape 2.5 inch to 3 inch sized spheres and drop the on the tin foil sheet spacing them 1.5 inches from one another.
- Position in the middle of the oven and bake for 8 minute.
Nutrition Facts : Calories 89.6, Fat 5.2, SaturatedFat 0.9, Cholesterol 1.4, Sodium 291.3, Carbohydrate 9.7, Fiber 1.3, Sugar 0.1, Protein 2
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
DAINTY CRUSTY BISCUITS
Make and share this Dainty Crusty Biscuits recipe from Food.com.
Provided by lynnski LA
Categories Breads
Time 30m
Yield 18 bisquits, 18 serving(s)
Number Of Ingredients 5
Steps:
- Combine flour, baking powder and salt in a medium mixing bowl, gradually add milk and oil, stirring until just moistened.
- Turn dough out onto a lightly floured surface, and knead lightly 2 or 3 times.
- Pat dough to a 1/2-inch thickness, and cut with a floured 1 3/4-inch bisquit cutter.
- arrange bisquits with sides lightly touching on an ungreased baking sheet.
- Bake at 450 degrees for 12 to 15 minutes.
Nutrition Facts : Calories 90.7, Fat 4.2, SaturatedFat 0.6, Cholesterol 0.2, Sodium 121.3, Carbohydrate 11.3, Fiber 0.4, Protein 1.8
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HOMEMADE BUTTERMILK BISCUITS
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- Place the flour, baking powder, and salt together in a large bowl or in a large food processor. Whisk or pulse until combined. Add the cubed butter and cut into the dry ingredients with a pastry cutter or by pulsing several times in the processor. Cut/pulse until coarse crumbs form. See photo above for a visual. If you used a food processor, pour the mixture into a large bowl.
- Make a well in the center of the mixture. Pour 1 cup (240ml) buttermilk and drizzle honey on top. Fold everything together with a large spoon or rubber spatula until it begins to come together. Do not overwork the dough. The dough will be shaggy and crumbly with some wet spots. See photo above for a visual.
- Pour the dough and any dough crumbles onto a floured work surface and gently bring together with generously floured hands. The dough will become sticky as you bring it together. Have extra flour nearby and use it often to flour your hands and work surface in this step. Using floured hands or a floured rolling pin, flatten into a 3/4 inch thick rectangle as best you can. Fold one side into the center, then the other side. Turn the dough horizontally. Gently flatten into a 3/4 inch thick rectangle again. Repeat the folding again. Turn the dough horizontally one more time. Gently flatten into a 3/4 inch thick rectangle. Repeat the folding one last time. Flatten into the final 3/4 inch thick rectangle.
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