FLAKY BISCUITS
Make and share this Flaky Biscuits recipe from Food.com.
Provided by Steve_G
Categories Breads
Time 30m
Yield 15 biscuits, 7-8 serving(s)
Number Of Ingredients 7
Steps:
- Place a rack in the center of your oven, Pre heat oven to 450 degrees F.
- Mix first dry ingredients in a large bowl or in the food processor fitted with steel blade.
- Add cold butter and shortening; with your fingertips or a pastry blender (or in the food processor), mix or process butter and shortening into dry ingredients, until the mixture resembles dry oatmeal.
- If using a food processor, transfer mixture to a large bowl.
- Stir in milk with a rubber spatula or fork until dry ingredients are just moistened.
- Let dough rest for 1 minute, then dump it on a floured work surface.
- Gently Roll the dough into a rough 6-by-10-inch rectangle 1/2-inch thick.
- With a knife cut rectangle three times across and five times down to form 15, 2"x2" rectangular biscuits.
- Place dough 1 1/2 inches apart on an ungreased baking sheet; brush dough tops with melted butter or milk.
- Bake until biscuits are lightly browned, 10 to 12 minutes.
- Serve immediately.
- Cool left overs, wrap with plastic wrap and freeze as soon as possible.
- NOTE.
- There's two things to remember when making biscuits.
- -Keepthings cold so the butter does not melt.
- The process of cutting the butter into the flour actually coats the flour with a light layer of grease to prevent it from absorbing liquid and creating gluten-- which will make the product tough and more bread like.
- If the butter starts to get soft while working it into the flour then refrigerate the batch for 20 mins before going on.
- -Workfast and gently.
- Only mix as much as necessary to do the job.
- Over working dough develops gluten.
FLAKY FREEZER BISCUITS
Make and share this Flaky Freezer Biscuits recipe from Food.com.
Provided by Laura Bruce
Categories Breads
Time 15m
Yield 41
Number Of Ingredients 10
Steps:
- In a small bowl combine yeast and sugar in water.
- Set aside for 10 minutes.
- In a large bowl mix flour, sugar, baking powder, soda and salt.
- Cut in butter to form a crumbly mixture.
- Stir in yeast mixture and buttermilk.
- Mix just enough to hold dough together.
- Roll dough 3/4 inches thick on floured surface.
- Cut out biscuits with the top of a glass or a cutter.
- Prick tops with fork.
- Freeze separately on cookie sheet.
- After biscuits are frozen, stack and wrap well.
- Before baking let rise until doubled in size.
- Bake at 425°F for 15 minutes on a lightly greased cookie sheet.
- Makes 3-4 dozen.
- Grated Cheddar cheese may be added to soft dough for flaky cheese biscuits.
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.
FLAKY BUTTERMILK BISCUITS
Use this recipe to make our Southern Fried Eggs over Buttermilk Biscuits with Sausage Gravy.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 12
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Sift together flours, baking powder, baking soda, salt, and sugar. Repeat. Using a pastry cutter, cut in butter and shortening until mixture resembles coarse meal. Make a well in center, and add buttermilk. Stir until dough holds together.
- Turn dough onto a generously floured surface. Fold dough over on itself 3 or 4 times. Pat to 1 inch thick. Cut out rounds with a floured 3-inch biscuit cutter. Place rounds 2 inches apart on a parchment-lined baking sheet. Gather scraps, and repeat. Brush tops with melted butter.
- Bake until golden brown, 15 to 18 minutes. Serve warm, or let cool completely and store in an airtight container at room temperature for up to 3 days.
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
FREEZER BISCUITS
Everyone needs a treat now and again! These oat-packed biscuits are designed to be stored in the freezer - simply bake when the mood strikes
Provided by Emma Lewis
Categories Afternoon tea, Dinner, Lunch, Snack, Treat
Time 30m
Yield Makes 30 biscuits
Number Of Ingredients 9
Steps:
- When the butter is really soft, tip it into a bowl along with the sugar. Using an electric hand whisk or exercising some arm muscle, beat together until the sugar is mixed through. Beat in the eggs, one at a time, followed by the vanilla extract and a pinch of salt, if you like. Stir in the flour and oats. The mixture will be quite stiff at this point. Now decide what else you would like to add - any or all of the flavours are delicious - and stir through.
- Tear off an A4-size sheet of greaseproof paper. Pile up half the mixture in the middle of the sheet, then use a spoon to thickly spread the mixture along the centre of the paper. Pull over one edge of paper and roll up until you get a tight cylinder. If you have problems getting it smooth, then roll as you would a rolling pin along a kitchen surface. You'll need it to be about the width of a teacup. When it is tightly wrapped, twist up the ends and then place in the freezer. Can be frozen for up to 3 months.
- To cook, heat oven to 180C/fan 160C/gas 4 and unwrap the frozen biscuit mix. Using a sharp knife, cut off a disk about ½cm wide. If you have difficulty slicing through, dip the knife into a cup of hot water. Cut off as many biscuits as you need, then pop the mix back into the freezer for another time. Place on a baking sheet, spacing them widely apart as the mixture will spread when cooking, then cook for 15 mins until the tops are golden brown. Leave to cool for at least 5 mins before eating.
Nutrition Facts : Calories 138 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.21 milligram of sodium
More about "flakyfreezerbiscuits recipes"
FLAKY BISCUITS - BETTER HOMES & GARDENS
From bhg.com
FLAKY FREEZER BISCUITS RECIPE | RECIPELAND
From recipeland.com
4.8/5 (7)Total Time 30 minsServings 30Calories 1094 per serving
HOMEMADE FLAKY BISCUITS RECIPE - THE FOOD CHARLATAN
From thefoodcharlatan.com
4.8/5 (10)Total Time 50 minsCategory Breakfast, SnackCalories 324 per serving
BEST FLAKY BISCUITS - WHAT SHOULD I MAKE FOR
From whatshouldimakefor.com
FLAKY BUTTERMILK BISCUITS – FOOD NETWORK KITCHEN
From foodnetwork.com
FLAKY KFC BISCUITS - BROOKLYN FARM GIRL
From brooklynfarmgirl.com
CAN YOU FREEZE BISCUITS? YES—AND HERE'S HOW - TASTE OF HOME
From tasteofhome.com
FLAKY HERBED BISCUITS ARE TENDER, LIGHT AND SO FULL OF FLAVOR!
From yourhomebasedmom.com
GOLDEN FLAKY BISCUITS RECIPE | REAL SIMPLE
From realsimple.com
ASTRAY RECIPES: FLAKY FREEZER BISCUITS
From astray.com
WHEY BISCUIT RECIPE: A TASTY USE FOR LEFTOVER YOGURT WHEY
From saladinajar.com
SOUTHERN FLAKY BISCUITS - PUDGE FACTOR
From pudgefactor.com
THE FLAKIEST VEGAN BISCUITS | KITCHEN NOSTALGIA
From kitchennostalgia.com
FLAKY BUTTERMILK BISCUITS – FOOD NETWORK KITCHEN
From foodnetwork.com
20 EASY FREEZER MEAL RECIPES FOR BUSY FAMILIES - THE …
From thespruceeats.com
INCREDIBLY FLAKY BISCUITS ~ DAIRY-FREE & VEGAN OPTIONS
From marysbusykitchen.com
THE BEST FLAKY BUTTERMILK BISCUITS - CARNALDISH
From carnaldish.com
PERFECTLY FLAKY BUTTERMILK BISCUITS | QUEENSLEE APPéTIT
From queensleeappetit.com
GRANDMA'S FLAKY BUTTERMILK BISCUITS - COOKING MANIAC
From cookingmaniac.com
FLAKY PALEO BISCUITS - GLUTEN FREE | REAL FOOD | PRIMAL
From tessadomesticdiva.com
5 INGREDIENT FREEZER BISCUITS - BUDGET BYTES
From budgetbytes.com
TIPS FOR MAKING FLAKY BISCUITS AT HOME | BON APPéTIT
From bonappetit.com
HOW TO MAKE MILE-HIGH FLAKY BISCUITS - COUNTRY LIVING
From countryliving.com
FROZEN BISCUIT DOUGH - HOW TO FREEZE AND REHEAT BISCUITS
From thepioneerwoman.com
FLAKY BUTTER BISCUITS RECIPE - LITTLE SWEET BAKER
From littlesweetbaker.com
15 EASY SNACKS THAT START WITH REFRIGERATED BISCUIT DOUGH
From allrecipes.com
FLAKY BUTTERMILK BISCUITS - TORI AVEY
From toriavey.com
8 LOUISVILLE RESTAURANTS TO GET FLAKY BUTTERMILK BISCUITS
From courier-journal.com
HOW TO MAKE HOMEMADE BISCUITS THAT ARE LIGHT AND FLAKY
From thespruceeats.com
FLAKY GARLIC CHEESE BISCUITS - MISSISSIPPI VEGAN
From mississippivegan.com
FLAKY FREEZER BISCUITS | FOOD, RECIPES, BAKING
From pinterest.ca
FLAKY HOMEMADE BISCUITS (BEST EVER!) – A COUPLE COOKS
From acouplecooks.com
THE TWO SIMPLE KEYS TO LIGHT, AIRY, PERFECTLY FLAKY BISCUITS
From allrecipes.com
10 BEST FROZEN BISCUITS RECIPES | YUMMLY
From yummly.com
FLAKY BISCUITS | CANADIAN LIVING
From canadianliving.com
FLAKY MILE HIGH BISCUITS - DAMN DELICIOUS
From damndelicious.net
PERFECTLY FLAKY BISCUITS: YOUR NEW FAVORITE RECIPE
From ellejayathome.com
LIGHT & FLUFFY BISCUITS RECIPE | EATINGWELL
From eatingwell.com
ULTIMATE FLAKY BISCUITS | COOK'S ILLUSTRATED
From cooksillustrated.com
FOOLPROOF FLAKY BISCUITS + VIDEO | DESSERT NOW DINNER LATER
From dessertnowdinnerlater.com
MAKE FLAKY KFC BISCUIT'S RIGHT AT HOME - SWEET AND SAVORY
From sweetandsavory.co
CLASSIC FLAKEY BISCUITS ⋆ HEALTH, HOME, & HAPPINESS
From healthhomeandhappiness.com
You'll also love