Easy Homemade Biscuits From Taste Of The South Magazine Recipes
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.
SOUTHERN BUTTERMILK BISCUITS
The recipe for these four-ingredient biscuits has been handed down for many generations. -Fran Thompson, Tarboro, North Carolina
Provided by Taste of Home
Time 30m
Yield 8 biscuits.
Number Of Ingredients 4
Steps:
- In a large bowl, cut butter into flour until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Turn onto a lightly floured surface; knead 3-4 times. Pat or lightly roll to 3/4-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. , Place on a greased baking sheet. Bake at 425° until golden brown, 11-13 minutes. Brush tops with butter. Serve warm.
Nutrition Facts : Calories 222 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 508mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
EASY HOMEMADE BISCUITS FROM TASTE OF THE SOUTH MAGAZINE
Butter tip: Soften butter at room temperature for about 30 minutes. Test the softness of butter by gently pressing the top of the stick with your index finger. If an indentation remains but the stick of butter still holds its shape, it's perfectly softened. Butter that's too cold overworks the dough when cut in and yields a tough biscuit. Likewise, butter that's too soft coats the flour and prevents the pea-size pellets from forming, thus yielding a flat biscuit. Another biscuit trick...when cutting out biscuits, don't twist the cutters. Simply press down and pull straight up. Twisting compresses and seals the edges and prevents biscuits from rising.
Provided by Bren in LR
Categories Breads
Time 21m
Yield 18 biscuits
Number Of Ingredients 4
Steps:
- Cut softened butter into flour with a pastry blender or 2 forks just until butter cubes are coated with flour. Using your hands, gently combine until mixture resembles small peas. Stir in buttermilk with a fork just until blended. (Mixture will be wet.).
- Turn dough out onto a generously floured surface, and pat to 1/2 inch thickness with your hands. Don't use a rolling pin here. Cut dough with a well-floured 2-inch round cutter, and place on lightly greased baking sheets.
- Bake at 450 degrees for 9-11 minutes or until lightly browned. Remove from oven and brush warm biscuits with melted butter. Serve immediately.
- Easy Cheddar Biscuits: Add 1 cup shredded cheddar cheese to butter and flour mixture just before adding buttermilk. Proceed as directed.
Nutrition Facts : Calories 107.8, Fat 5.6, SaturatedFat 3.5, Cholesterol 14.7, Sodium 259.6, Carbohydrate 12.2, Fiber 0.4, Sugar 0.7, Protein 2
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