Mama Bakers Homestyle Biscuits Recipes

Steps:

• Preheat oven to 450 degrees.
• In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don't want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.
• Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first, but hey, that's life.)
• Bake until biscuits are tall and light gold on top, 15 to 20 minutes.

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• In a large mixing bowl sift together flour, baking powder and salt. Cut in shortening with fork or pastry blender until mixture resembles coarse crumbs.
• Pour milk into flour mixture while stirring with a fork. Mix in milk until dough is soft, moist and pulls away from the side of the bowl.
• Turn dough out onto a lightly floured surface and toss with flour until no longer sticky. Roll dough out into a 1/2 inch thick sheet and cut with a floured biscuit or cookie cutter. Press together unused dough and repeat rolling and cutting procedure.
• Place biscuits on ungreased baking sheets and bake in preheated oven until golden brown, about 10 minutes.

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.

Steps:

• Preheat oven to 450 degrees F.
• In medium bowl, combine flour, baking powder, baking soda, salt, and sugar.
• In small bowl, stir together buttermilk and all of the oil. Pour over flour mixture and stir until well mixed.
• On lightly floured surface, knead dough gently for 10 to 12 strokes. Roll or pat dough to 3/4-inch thickness. Cut with 2-inch biscuit or cookie cutter, dipping cutter in flour between cuts. Transfer biscuits to an ungreased baking sheet.
• Bake for 12 minutes or until golden brown. Serve warm.

Steps:

• Mix flour, milk and mayo together, reserving the second measure of flour for the board.
• Add the second measure of flour to the board and coat your hands. Turn out the dough onto the floured board or counter top. Sprinkle some extra flour on top of the dough. Just enough to make the dough easier for you to work with and not so sticky. You want to get it just to the not too sticky point but not add so much flour that they become dense. It is hard to say how much as this varies with the climate and humidity.
• Knead lightly just until the dough is smooth-about 6 times. The less you handle it, the better the biscuits!
• Pat into a square shape and make long cuts with a very sharp knife from top to bottom and then side to side--like a tic tac toe board and you will havce 9 biscuits. Add one extra line to make 12 squares. I usually cut to make 12, but make them as large or small as you like.
• Place on lightly greased or sprayed cookie sheet just a tiny bit apart- about 1/2 inch- and bake at 450°F for 15 to 20 minutes or until browned on top.
• Brush the tops of biscuits with butter or spray with butter spray and serve immediately.
• Note: Don't have any self-rising flour? Add 1 tsp salt and 1 T baking powder to the flour.