Kentucky Biscuits Recipes

Steps:

• Preheat oven to 425. Sift into mixing bowl flour, salt, sugar and baking powder.
• Make a nest in the flour mix and add milk.
• Add shortening and begin kneading with hands (to cut in) the vegetable shortening and flour in the milk until thoroughly mixed.
• Add milk - if needed - to form, and mix.
• Turn onto floured board, and knead gently 6 to 8 times.
• Pat dough to 1/2" thickness.
• Cut into biscuits.
• Place on baking sheet and brown in oven 10-13 minutes.

Steps:

• Mix flour, baking powder, baking soda, and salt.
• Cut in shortening.
• Add buttermilk; mix well.
• As told in recipe, look for a texture like "velvet". If sticky, dust with flour and work till smooth as velvet and either roll out by hand or on a floured surface ½-inch thick and cut.
• Bake at 450°F for 15-25 minutes on a lightly sprayed pan. Depending on oven, just make it golden brown. (Brush tops of biscuits with butter when you take them out of oven for a nice finish and taste).

Steps:

• Mix flour, baking powder, baking soda, salt and sugar in a mixing bowl.
• Cut in butte ror shortening with pastry blender until mixture resembles coarse crumbs.
• Add buttermilk, mix quickly to make a soft dough.
• Turn out onto lightly floured surface. Knead a few times to make a soft dough, don't overknead or the biscuits will turn hard and dry.
• Roll out to a 6 inch by 6 inch square. Place on ungreased baking sheet.
• With knife, cut dough into 12 even portions. Do not separate.
• Brush on melted butter, bake at 400°F until golden, about 15 minutes. Dust with flour if desired, when biscuits come out of the oven.
• Serve piping hot with butter, jam or honey.

Steps:

• Preheat the oven to 425 degrees F. Place heavy cast-iron skillet into oven to preheat. Chill a large mixing bowl, pastry cutter, flour and 1 stick butter in the freezer 15 minutes before assembling the biscuits.
• Add the flour to the chilled mixing bowl. Working quickly, cut 1 stick butter into the flour using the chilled pastry cutter (or your fingers); the goal here is pea-size balls of butter. In batches, add in the buttermilk until the dough is cohesive yet still moist. Turn the dough out onto a floured surface and lightly press into a 1-inch-thick round. Using a biscuit cutter or business end of a dry-measuring cup, cut out 8 biscuits. (Use the extra dough to cook up a big piece of shortcake for dessert....strawberry shortcake!)
• Carefully remove the skillet from the oven and add the oil. Place the dough rounds into the hot skillet, right up against each other, and brush with the 3 tablespoons melted butter. Bake until golden brown, about 15 minutes.

Steps:

• Chill a large mixing bowl, pastry cutter, the flour and 1 stick butter in the freezer for 15 minutes before assembling the biscuits.
• Preheat the oven to 425 degrees F. Place a cast-iron skillet in the oven to preheat.
• Add the chilled flour to the chilled mixing bowl. Working quickly, cut the chilled butter into the flour using the chilled pastry cutter (or your fingers); the goal here is pea-size clumps of butter. In batches, add the buttermilk, mixing, until the dough is cohesive yet still moist.
• Turn the dough out onto a floured surface and lightly press into a 1-inch-thick round. Using a biscuit cutter or the business end of a dry measuring cup, cut out 8 biscuits.
• Carefully remove the skillet from the oven and add the oil. Place the dough rounds into the hot skillet right up against each other and brush with the melted butter. Bake until golden brown, about 15 minutes.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a bowl, mix the flour, baking powder, baking soda, salt, and sugar. Cut in 1/2 cup butter until the mixture resembles coarse crumbs. Mix in the buttermilk. Turn out onto a lightly floured surface, and knead 2 minutes. Transfer to an ungreased baking sheet, roll into a 6x6 inch square, and cut into 12 even sections. Do not separate.
• Bake 15 minutes in the preheated oven, until a knife inserted in the center of the square comes out clean. Separate into biscuits, and serve hot.

Steps:

• Preheat the oven to 425 degrees F. Place a heavy cast-iron skillet (preferably 12 inch) into the oven to preheat. Chill a large mixing bowl, pastry cutter, the flour and 1 stick of the butter in the freezer 15 minutes before assembling the biscuits.
• Add the flour to the chilled mixing bowl. Working quickly, cut 1 stick of the butter into the flour using the chilled pastry cutter (or your fingers); the goal here is pea-size balls of butter. In batches, add in the buttermilk until the dough is cohesive yet still moist. Turn the dough out onto a floured surface and lightly press into a 1-inch-thick round. Using a 2 1/2-inch biscuit cutter or the business end of a dry measuring cup, cut out 10 biscuits. (Use the extra dough to cook up a big piece of shortcake for dessert....strawberry shortcake!)
• Carefully remove the skillet from the oven and add the oil. Place the dough rounds into the hot skillet, right up against each other, and brush with the melted butter. Bake until golden brown, 15 to 25 minutes.

Steps:

• Preheat oven to 425ºF.
• Sift together flour, salt, sugar and baking powder into mixing bowl.
• Make a well in the flour mix and add the milk.
• Add shortening and begin kneading with hands (to cut in) the vegetable shortening and flour in the milk until thoroughly mixed.
• Add milk, if needed to form, and mix.
• Turn onto floured board, and knead gently 6 to 8 times.
• Pat dough to 1/2-inch thickness.
• Cut into biscuits.
• Place on baking sheet and brown in oven 10-13 minutes.
• Makes about 9 biscuits.