Lightandtastybiscuits Recipes

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Whisk milk and egg together.
• Mix flour, sugar, baking powder, cream of tartar, and salt together in a bowl. Add margarine and cut in with a pastry blender or 2 knives. Add milk-egg mixture and mix just enough to combine.
• Knead dough briefly, 5 to 7 times. Roll to a 1 1/2-inch thickness and cut out 14 biscuits.
• Bake in the preheated oven until golden brown, about 12 minutes.

Steps:

• Heat oven to 475 degrees.
• Sift together flour, baking powder, and the salt.
• Cut in the shortening until coarse.
• Add milk. Blend lightly until moistened and it pulls away from the bowl.
• Knead for a minute or so until the dough is soft and looks a little like bread dough. Let it rest for a few minutes.
• Roll out on a floured surface to about 3/4 inch thick (or thicker if you like).
• Place on baking sheet and bake for 12-15 minutes.

Steps:

• Preheat oven to 400°. In a bowl, whisk together first 4 ingredients. Cut in shortening until the mixture resembles coarse crumbs. Whisk together egg and milk. Add to dry ingredients; stir just until moistened. Dough will be wet. , On a well-floured surface, knead dough gently 8-10 times. Roll to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place on a lightly greased baking sheet. , Bake until golden brown, 10-12 minutes. Serve warm.

Steps:

• Combine the flour, salt, baking powder and sugar. in your mixer bowl, cut in the shortening until the mixture resembles coarse crumbs.
• beat eggs and milk with fork and mix with dry ingredients.
• mix lightly then turn onto a well floured surface. the dough will be moist so you will have to spinkle with a little flour. knead 20 times.
• roll to 3/4 in thick. cut with biscuit cutter and place on lightly greased baking sheet so they are touching each other. brush top with butter or margarin.
• bake in 450 degree preheated oven for 15 to 18 minutes.
• remove from oven and let cool 5 minutes then place on cooling rack.

Steps:

• Preheat oven to 325 degrees. Pulse flours, baking soda, salt, and brown sugar in a food processor to combine. Pulse in butter until mixture resembles coarse meal. Add 1/4Â cup milk; process until a dough forms. (If too dry, add more milk, 1 teaspoon at a time, until it holds together when squeezed.) Wrap dough in plastic; flatten into a disk. Refrigerate until firm, at least 30 minutes and up to 1 day.
• Preheat oven to 325 degrees. Pulse flours, baking soda, salt, and brown sugar in a food processor to combine. Pulse in butter until mixture resembles coarse meal. Add 1/4 cup milk; process until a dough forms. (If too dry, add more milk, 1 teaspoon at a time, until it holds together when squeezed.) Wrap dough in plastic; flatten into a disk. Refrigerate until firm, at least 30 minutes and up to 1 day.
• Remove dough from refrigerator; let stand at room temperature until malleable but still firm, about 10 minutes. Roll out to a 9-by-10-inch rectangle (about 1/8 inch thick). Using a 2 1/2-inch cookie cutter, stamp out rounds. With the back of a knife, score tops in a crosshatch pattern. Whisk egg white with 1/2 teaspoon water; brush top of each biscuit with egg wash. Place biscuits 1 inch apart on parchment-lined baking sheets; bake until firm and dry in centers and slightly darkened, 24 to 26 minutes. Let cool completely.