Plain Good Butter Biscuits Recipes

Steps:

• Sift the flour then measure. Add b. powder and salt and sift again.
• Cut in the butter. Hyde recommends using your fingers for this by rubbing the butter into the flour. I usually don't because the heat of my hands and fingers tend to melt the butter and that's not good. If you have "hot hands" too, use a pastry cutter or two knives to cut the butter into the flour.
• Add the milk gradually, stirring gently. Add only enough milk to bring the flour together in a soft ball. Turn the mix onto a floured surface and knead it reluctantly, just enough to incorporate all the milk. Gently pat the dough into a 1/2" tall layer. Handle the dough as little possible so the biscuits will be tender.
• Cut the dough into rounds or squares and place in a buttered pan. It helps biscuits to rise more if you allow the sides to touch. I don't know why this works but it usually does for me.
• Bake for 12 - 15 minutes at 400 deg.
• You can make these into great appetizers by adding shredded cheddar and fresh parsley to the flour before adding milk. Then cut the biscuits with a small cutter (or glass) about 2" in diameter.

Steps:

• Melt the butter in a medium glass bowl.
• Mix in flour, baking soda, and sour cream.
• Divide batter evenly into the cups of an 8-cup muffin pan.
• Bake at 350 degrees for 25-30 minutes.

Steps:

• Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
• Whisk together the flour, baking powder, baking soda, sugar and salt in a medium bowl. Rub 2 tablespoons of the cold butter into the flour with your fingertips until completely absorbed. Work the remaining 8 tablespoons of cold butter into the flour with your fingertips until pea-size bits of butter remain. Use a rubber spatula to stir the buttermilk into the flour until the mixture comes together into a shaggy dough. (Don't overmix the dough.)
• Lightly flour a cutting board or work surface, turn the dough out onto it and pat into a rectangle. Fold the dough in half and pat again into a 1/2-inch-thick rectangle. Then fold the dough in thirds, as if folding a letter, and pat to an even thickness. Cut out biscuits with a 2 1/2-inch round biscuit cutter and put on the prepared baking sheet. Press together the remaining scraps of dough. Pat out and fold the dough into thirds again and cut out more biscuits. Brush the biscuit tops with buttermilk.
• Bake until the tops are lightly browned, about 15 minutes. Cool on the pan at least 5 minutes. Serve warm or at room temperature.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Line a baking sheet with a silicone baking mat or parchment paper.
• Whisk flour, baking powder, salt, and baking soda together in a large bowl.
• Cut butter into flour mixture with a pastry blender until the mixture resembles coarse crumbs, about 5 minutes.
• Make a well in the center of butter and flour mixture. Pour in 3/4 cup buttermilk; stir until just combined.
• Turn dough onto a floured work surface, pat together into a rectangle.
• Fold the rectangle in thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle. Repeat twice more, folding and pressing dough a total of three times.
• Roll dough on a floured surface to about 1/2 inch thick.
• Cut out 12 biscuits using a 2 1/2-inch round biscuit cutter.
• Transfer biscuits to the prepared baking sheet. Press an indent into the top of each biscuit with your thumb.
• Brush the tops of biscuits with 2 tablespoons buttermilk.
• Bake in the preheated oven until browned, about 15 minutes.

Steps:

• Preheat oven to 425. Sift flour, baking powder, sugar and salt into a large mixing bowl. Transfer to a food processor. Cut butter into pats and add to flour, then pulse 5 or 6 times until the mixture resembles rough crumbs. (Alternatively, cut butter into flour in the mixing bowl using a fork or a pastry cutter.) Return dough to bowl, add milk and stir with a fork until it forms a rough ball.
• Turn the dough out onto a well-floured surface and pat it down into a rough rectangle, about an inch thick. Fold it over and gently pat it down again. Repeat. Cover the dough loosely with a kitchen towel and allow it to rest for 30 minutes.
• Gently pat out the dough some more, so that the rectangle is roughly 10 inches by 6 inches. Cut dough into biscuits using a floured glass or biscuit cutter. Do not twist cutter when cutting; this crimps the edges of the biscuit and impedes its rise.
• Place biscuits on a cookie sheet and bake until golden brown, approximately 10 to 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 all the butter with all the caster sugar, in a bowl and wooden spoon.
• Add the vanilla essence and egg yolk into the bowl and combine with the butter and caster sugar.
• Then sift over 350g of flour into the bowl and mix until it becomes like dough, you may have to use your hands to get all the dough in one. If mixture is still sticky, add small amounts of flour until it's right. Preheat the oven to 200C.
• You may have to give the dough some moisture so under a cold tap slightly moisten your hands and then roll the dough into a ball or a long sausage where you can cut them thinly and have circle biscuits.
• Then after shaping them place them in the oven until they look slightly more than golden, dont worry they will change to a lighter colour and it will not affect the taste. You can eat them a couple of minutes after coming out of the oven.

Steps:

• Heat the oven to 200C/180C fan/gas 6 and line a baking sheet with baking parchment. Put the butter in a bowl and beat it with electric beaters until soft and creamy. Beat in the sugar, then the egg and vanilla, and finally the flour to make a dough. If the dough feels a bit sticky, add a little bit more flour and knead it in.
• Pull pieces off the dough and roll them out to about the thickness of two £1 coins on a floured surface. The easiest way to do this with small children is to roll the mixture out on a baking mat. Cut out shapes using a 9cm biscuit cutter, or a use the rim of a small glass and peel away the leftover dough around the edges. Press some clean toys gently into the biscuits, making sure you make enough of a mark without going all the way through. Re-roll off-cuts and repeat.
• Transfer the whole mat or the individual biscuits to the baking sheet and bake for 8-10 mins or until the edges are just brown. Leave to cool for 5 mins, then serve. Will keep for three days in a biscuit tin.

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Grease a baking sheet or line it with parchment paper.
• Cut butter into flour until the size of small peas. Pour in the buttermilk and stir just until combined.
• Drop by rounded tablespoonfuls on prepared baking sheet. Bake until golden brown, about 10 minutes.