CRISPY PARMESAN BISCUITS
Provided by Giada De Laurentiis
Categories side-dish
Time 32m
Yield 12 biscuits
Number Of Ingredients 15
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Set aside.
- In a medium bowl, combine the flour, cornmeal, salt, baking powder, and baking soda. Add the butter. Using fingertips or a pastry blender, work the butter into the flour until the mixture resembles a coarse meal. Stir in the Parmesan and green onions. Add the buttermilk and olive oil. Stir until the mixture forms a dough. Drop the dough onto the prepared baking sheet in 12 equal-sized pieces. Bake for 18 to 20 minutes until golden. Cool the biscuits for 10 minutes then transfer to a rack to cool completely.
- Slice each biscuit in half and spread the bottom half with 1 teaspoon of lemon butter. Add some arugula leaves and place a small slice of smoked salmon on top. Add the top half of the biscuit and serve.
- Lemon Butter
- In a small bowl, mash the butter and lemon zest together using a fork. Refrigerate until ready to use.
- Yield: 1/2 cup
- Prep Time: 1 minute
EASY BISCUITS
Whip up this buttery, easy biscuit recipe to serve with breakfast or dinner. The dough is very simple to work with, so there's no need to roll with a rolling pin; just pat to the right thickness. — Taste of Home Test Kitchen
Provided by Taste of Home
Time 25m
Yield 15 biscuits.
Number Of Ingredients 5
Steps:
- Preheat oven to 450°. In a large bowl, whisk flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add milk; stir just until moistened., Turn onto a lightly floured surface; knead gently 8-10 times. Pat dough to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter., Place 1 in. apart on an ungreased baking sheet. Bake until golden brown, 10-15 minutes. Serve warm.
Nutrition Facts : Calories 153 calories, Fat 7g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 437mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
CRUSTY DINNER BISCUITS
These biscuits bake up with golden crusty outsides and moist and tender vegetables dish we both enjoy.-Sharon McClatchey, Muskogee, Oklahoma
Provided by Taste of Home
Time 25m
Yield 6 biscuits.
Number Of Ingredients 7
Steps:
- In a bowl, combine the flour, baking powder and salt. Combine milk and oil; pour over dry ingredients and stir just until moistened., Turn onto a floured surface; knead 5-6 times. Roll out to 1/2-in. thickness; cut with a floured 2-in. biscuit cutter. Place on a greased baking sheet. , Brush tops with cream if desired. Bake at 425° for 13-15 minutes or until golden brown. Serve warm with butter and/or honey.
Nutrition Facts :
FLAKY BUTTERY BISCUITS
Fresh hot biscuits slathered with butter, topped with a spoonful of jam, and served alongside fluffy scrambled eggs and a salty pork product are the epitome of a cozy breakfast (or dinner).
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 12 small biscuits
Number Of Ingredients 5
Steps:
- Preheat the oven to 450 degrees. Butter or line a baking sheet.
- In a medium bowl, whisk together the flour, baking powder, and salt. Using a fork or 2 table knives, combine the butter and flour mixture until it resembles a coarse meal. Slowly add the milk, stirring with a fork, to the desired consistency.
- For softer biscuits, drop 2 tablespoons of the dough onto the lined baking sheet. For firmer biscuits, turn the dough out onto a clean, lightly floured surface and gently knead just to bring the dough together. Carefully roll out the dough about 3/4 inch thick. Using a biscuit cutter or sturdy glass, cut about 12 biscuits, rerolling any scraps. Place on the lined baking sheet. (The biscuits can be frozen at this point. Freeze on the baking sheet, then remove to a resealable container or plastic bag for easier storage.) Bake the biscuits for 13 to 15 minutes (add 3 to 4 additional minutes for frozen ones), until golden brown. Cool slightly and serve warm.
LEMON DAINTY
A light lemon dessert! Delicious! I usually double the recipe and bake it in ramekins. My mother used to make this and it has been a favorite with our family or anyone we serve it to.
Provided by syl
Categories Lemon Desserts
Time 1h20m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Whisk sugar, flour, and salt together in a bowl; stir in milk, lemon juice, egg yolks, and lemon zest until smooth.
- Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Fold egg whites into flour mixture; pour into a 1-quart baking dish.
- Set baking dish in a baking pan. Pour water into baking pan to make a 1-inch deep water bath around baking dish.
- Bake in the preheated oven until set in the middle, about 50 minutes. Serve warm or cold.
Nutrition Facts : Calories 187.5 calories, Carbohydrate 40.6 g, Cholesterol 69.1 mg, Fat 1.6 g, Fiber 0.2 g, Protein 4.1 g, SaturatedFat 0.6 g, Sodium 135.4 mg, Sugar 35.7 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
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.
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.
FLAKIEST BISCUITS BY ANGIE THOMAS RECIPE BY TASTY
Here's what you need: biscuit flour, baking powder, baking soda, salt, unsalted butter, buttermilk, butter
Provided by Rie McClenny
Categories Sides
Yield 12 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Using your hands or a pastry cutter, incorporate the butter into the dry ingredients, leaving large chunks.
- Fold in the buttermilk until a thick dough forms.
- Lightly flour a clean surface and dump the dough onto it. Bring the dough together until it comes together in one large piece.
- Roll out with a rolling pin to about 1 ½-2 inches (4-5 cm) thick. Using a biscuit cutter or small glass, cut out 2-3-inch (5-7 cm) rounds and place them on the prepared baking sheet. It's okay if the biscuits are touching.
- Bake for 18-20 minutes, or until golden brown.
- Brush the biscuits with melted butter.
- Serve as desired.
- Enjoy!
Nutrition Facts : Calories 315 calories, Carbohydrate 37 grams, Fat 15 grams, Fiber 1 gram, Protein 5 grams, Sugar 1 gram
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