Soda Water Biscuits Recipes

Steps:

• Heat oven to 425 degrees. Combine flour, salt, sugar, baking soda, and powder in the bowl of a food processor. Pulse once or twice to combine. Add butter, and process until dough looks like coarse oatmeal. Add buttermilk, and process a few seconds more, until dough just comes together.
• Turn out dough onto a parchment-lined baking sheet, and pat into a 7-inch circle about 1 inch thick. Using a sharp knife, cut into 8 wedges, but do not separate.
• Bake biscuits until golden brown on top and firm, about 20 to 25 minutes. Serve warm with butter.

Steps:

• Mix 2 cups flour, 2 teaspoons sugar and 3/4 teaspoon each baking soda and kosher salt in a bowl. Work in 2 tablespoons diced cold butter by hand. Add 1/2 cup raisins and 1 tablespoon caraway seeds. Mix in 3/4 cup buttermilk. Pat out the dough until 1 inch thick; cut into four to six 2 1/2-inch rounds. Bake at 375 degrees F, 15 to 20 minutes.

Steps:

• Preheat your oven to 450°F.
• Combine the dry ingredients in a bowl, or in the bowl of a food processor.
• Cut the butter into chunks and cut into the flour until it resembles course meal.
• If using a food processor, just pulse a few times until this consistency is achieved.
• Add the buttermilk and mix JUST until combined.
• If it appears on the dry side, add a bit more buttermilk. It should be very wet.
• Turn the dough out onto a floured board.
• Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it's about 1/2" thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick.
• Use a round cutter to cut into rounds.
• You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first ones.
• Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other.
• If you like"crusty" sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together.
• Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom.
• Do not overbake.
• Note: The key to real biscuits is not in the ingredients, but in the handling of the dough.
• The dough must be handled as little as possible or you will have tough biscuits.
• I have found that a food processor produces superior biscuits, because the ingredients stay colder and there's less chance of overmixing.
• You also must pat the dough out with your hands, lightly.
• Rolling with a rolling pin is a guaranteed way to overstimulate the gluten, resulting in a tougher biscuit.
• Note 2: You can make these biscuits, cut them, put them on cookie sheets and freeze them for up to a month.
• When you want fresh biscuits, simply place them frozen on the cookie sheet and bake at 450°F for about 20 minutes.

Steps:

• Preheat oven to 375 degrees.
• Mix bisquick,sour cream and club soda together.
• Pour onto floured surface and knead very lightly.Rol out to about 1/2 inch thickness and cut with cutter.
• Melt butter and pour half into a glass casserole dish.place biscuits in dish and pour remaining butter over top of biscuits.
• Bake at 375 degrees for about 20-25 minutes or until golden brown.

Steps:

• Mix together flour, salt, baking soda, and baking powder. Add sour cream and mix to a soft dough. Add additional water if necessary.
• With well floured hands shape dough into round biscuit shapes. Bake at 450 degrees F (230 degrees C) for 12 minutes.