Momma Sweet Biscuits Recipes

Steps:

• Preheat an oven to 450 degrees F (230 degrees C).
• Sift flour, sugar, baking powder, cream of tartar, and salt into a bowl. Use a pastry cutter to chop vegetable shortening into the flour mixture until it resembles coarse crumbs. Whisk egg and milk together in a separate bowl and slowly add milk mixture to flour mixture, stirring as you pour, until dough is moistened and well-mixed. Drop dough by spoonfuls onto an ungreased baking sheet.
• Bake in the preheated oven until biscuits have risen and are golden brown, 10 to 12 minutes.

Steps:

• Preheat oven to 400, I place a rack in lowest position in the oven.
• Combine dry ingredients.
• Cut in butter.
• Stir in liquid until it just begins to pull from the sides- it will be pretty moist.
• Spread 1/4 C flour on a pastry board and dump the dough onto the flour.
• Gently turn the dough until all sides are covered with flour.
• Knead by gently rubbing the dough into the flour, a scant 8 to 10 turns.
• Pat the dough into a 1 inch thich slab.
• Cut into rounds with a sharp round biscuit cutter- I use a 2 1/2 inch cutter-- you can push the scraps together to make room to cut a few more, try not to knead it too much.
• Place on insulated cookie sheet about 1/2 inch apart.
• Put in HOT oven and bake for 12- 15 minutes.
• You can test by lifting the top layer of the center biscuit; if it's done it will look dry inside and the edges will be golden.
• (I get 9 biscuits when I use a 2 1/2" cutter).

Steps:

• Mix together flour, sugar and salt. Add baking powder and then cut in shortening with pastry blender until thoroughly incorporated.
• Add milk and mix only until a soft dough forms. Dough may be slightly sticky but that is normal.
• Generously flour counter or board and transfer dough on top dusting with a small amount of flour if dough is sticky. Pat dough out with hands till about 1 inch thick and cut with biscuit cutter or large glass dipped in flour. Place on baking sheet about 1 1/2 inch apart. Bake 425 degrees for 12 to 15 minutes or until golden brown.
• Note: Do not roll out with rolling pin as that will make for harder biscuits.

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels. When cooled, chop the bacon.
• Preheat oven to 350 degrees F (175 degrees C).
• Separate biscuits and pull each biscuit into halves. Press 2 biscuit halves into a muffin cup, molding the dough to the inside to make a dough cup. Repeat with remaining dough to make 12 biscuit cups.
• Whisk eggs and milk together in a bowl until thoroughly combined. Spoon each biscuit cup about half full of egg mixture and top with about 1 tablespoon bacon and about 1 1/2 teaspoon Cheddar cheese per biscuit.
• Bake in the preheated oven until the biscuit crust is browned, the cheese is melted and bubbling, and the egg center is set, about 20 minutes.

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.