BISCUITS FOR 2
I created this recipe in a larger quantity to enter in the Kentucky State Fair. It won first place! Since biscuits are best fresh out of the oven, I sized my recipe down to yield four-perfect for two. I make them whenever biscuits fit into the menu. -Bessie Hulett, Shively, Kentucky
Provided by Taste of Home
Time 25m
Yield 4 biscuits.
Number Of Ingredients 6
Steps:
- Preheat oven to 450°. In a small bowl, combine the flour, baking powder and salt; cut in shortening until mixture resembles coarse crumbs. Add milk, tossing with a fork until a ball forms. , Turn onto a lightly floured surface; knead 5-6 times. Roll or pat to 1/2-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place on a greased baking sheet. Brush tops with 1 tablespoon butter. Bake until golden brown, 9-11 minutes. Brush with remaining butter. Serve warm.
Nutrition Facts :
TENDER BISCUITS FOR TWO
These quick and easy rolls are lower in fat but not flavor. They'll dress up any weeknight meal. -Ane Burke, Bella Vista, Arkansas
Provided by Taste of Home
Time 30m
Yield 2 biscuits.
Number Of Ingredients 6
Steps:
- In a small bowl, combine the flour, Parmesan cheese and garlic salt. Cut in cream cheese until mixture resembles coarse crumbs. Stir in milk and yogurt just until moistened., Drop by scant 1/3 cupfuls 2 in. apart onto a baking sheet coated with cooking spray. Bake at 400° for 12-15 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 142 calories, Fat 5g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 497mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 0 fiber), Protein 6g protein. Diabetic Exchanges
BISCUITS FOR TWO
Make just a few. Whether dropped or rolled, hot biscuits will turn a simple meal into something special.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 5
Number Of Ingredients 2
Steps:
- Heat oven to 450°F. Stir ingredients until soft dough forms.
- Turn onto surface dusted with Bisquick mix. Knead 10 times. Roll 1/2 inch thick. Cut with 2 1/2-inch cutter. Place on ungreased cookie sheet.
- Bake 8 to 10 minutes or until golden brown.
Nutrition Facts : Calories 135, Carbohydrate 19 g, Cholesterol 0 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 430 mg
TENDER POTATO BISCUITS
These tender potato biscuits are great to use up those leftover mashed potatoes! We like them for breakfast, lunch or dinner!
Provided by LANDERSON6354
Categories Bread Quick Bread Recipes Biscuits
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- In a medium bowl, stir together the flour, baking powder, salt, and sugar. Cut in butter, until pieces of butter are no larger than peas. Use a fork to stir in mashed potatoes, breaking them up into chunks. Make a well in the mixture, and pour in egg, water and milk. Stir into a loose dough using the fork.
- Turn dough out onto a floured surface, and knead for 6 or 8 times so the dough holds together. Pat the dough out to about 3/4 inch thickness, and cut into circles with a biscuit cutter or drinking glass. Place biscuits onto an ungreased baking sheet. Brush the tops with 2 tablespoons milk.
- Bake for 15 to 20 minutes in the preheated oven, or until bottoms are golden.
Nutrition Facts : Calories 278.9 calories, Carbohydrate 44.1 g, Cholesterol 40 mg, Fat 8.7 g, Fiber 1.7 g, Protein 6.1 g, SaturatedFat 4.5 g, Sodium 730 mg, Sugar 7.6 g
FAST FOOD-STYLE BISCUITS (FOR 2)
I bought the book "Small-Batch Baking" and this was a recipe I tried this morning and loved!! It made 2 normal size biscuits and one about 1/2 the size. The author, Debby Maugans Nakos, states that this is similar to "Hardee's" biscuits. Mine turned out golden on the outside and tender in the inside and so quick and easy.
Provided by diner524
Categories Breakfast
Time 20m
Yield 2 biscuits, 2 serving(s)
Number Of Ingredients 4
Steps:
- Place a rack in the center of the oven and preheat the oven to 450 degrees. Brush 1 tablespoon of the melted butter over a 6-inch square area on the baking sheet. Set the baking sheet aside.
- Place a large fine-mesh sieve over a medium size bowl. Place the flour in the sieve and sift it into the bowl. Cut in the butter pieces with a fork by dragging the tines of the fork through the flour and butter, pressing the tines to the bottom of the bowl, until the remaining lumps are no larger than peas. Sprinkle 3 1/2 tablespoons of the cream over the mixture, and toss lightly with the fork just until the dough begins to hold together. If necessary, sprinkle the remaining 1/2 tablespoon cream over the dough to make it hold together as a soft dough. ( I needed the full 4 tablespoons).
- Flour your hands, and lightly knead the dough in the bowl 5 or 6 times. Lightly flour a cutting board, place the dough on it, and pat the dough out to form a 5 X 2 1/2 inch rectangle, about 1/2 inch thick. Cut out 2 biscuits with a 2 1/2 inch round cutter. If you wish, form the scraps into a third biscuit.
- Place the biscuits on the buttered square on the baking sheet. Bake until they are golden, about 10 minutes. (I baked mine for 13 minutes, until they were golden).
- Remove the baking sheet from the oven and serve, or wrap in a cloth napkin to stay warm. For buttery tops, brush the biscuits lightly with the remaining 1 tablespoon melted butter when you remove them from the oven. Serve hot or warm.
Nutrition Facts : Calories 404.8, Fat 33, SaturatedFat 20.7, Cholesterol 97, Sodium 410, Carbohydrate 23.9, Fiber 0.8, Sugar 0.1, Protein 3.9
FLAKY TENDER BISCUITS
These biscuits are light, flaky and tender. So good with breakfast or serve them with strawberries and cream. Only mix the dough until it comes together. I cannot stress enough that this dough should not be overworked and that a light hand is needed. If you end up with a hard and doughy biscuit, you will know to mix the dough less the next time. The credit goes to Joyofbaking.com
Provided by YungB
Categories Breads
Time 30m
Yield 12 biscuits, 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper.
- In a large mixing bowl, sift or whisk together the flour, baking powder, salt and sugar. Cut the butter into the dry ingredients until the mixture resembles coarse crumbs (use pastry blender, two knives, or fingertips). Add the milk and slightly beaten egg and stir until just combined. (The texture should be sticky, moist and lumpy.).
- Place mixture on a lightly floured surface and knead the dough gently until it comes together and is a smooth dough.
- Roll out dough to 1/2 inch (1.25 cm) thickness. Cut out biscuits with a lightly floured round cookie cutter. Place on prepared baking sheet and brush the tops with the beaten egg and milk mixture and bake for about 10 - 15 minutes or until the tops are golden brown and a toothpick inserted in the center of the biscuit comes out clean. Remove from oven and place on a wire rack. Serve warm with butter.
- Makes about 12 3-inch (7.5 cm) biscuits.
Nutrition Facts : Calories 370.2, Fat 18.6, SaturatedFat 11, Cholesterol 115.4, Sodium 338, Carbohydrate 41.8, Fiber 1.4, Sugar 0.3, Protein 8.6
TENDER BUTTERMILK BISCUITS
Our recipe for Tender Buttermilk Biscuits is so easy, there's no need to use packaged biscuits again. All you need is Country Crock®, buttermilk, a few other ingredients, and 20 minutes for warm, comforting, homemade biscuits.
Provided by Country Crock®
Categories Trusted Brands: Recipes and Tips Country Crock®
Time 20m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees F.
- Combine flour, baking powder, salt, and baking soda in a large bowl. Cut in Country Crock® Spread with pastry blender or two knives, until mixture is the size of coarse crumbs. Gradually drizzle in buttermilk, then stir until just moistened. Gently press into an 8-inch round on lightly floured board.
- Cut out 6 biscuits using a 3-inch biscuit cutter. Arrange biscuits on ungreased baking sheet.
- Bake 10 minutes or until lightly golden.
Nutrition Facts : Calories 164.9 calories, Carbohydrate 33.8 g, Cholesterol 1.2 mg, Fat 0.7 g, Fiber 1.1 g, Protein 5.3 g, SaturatedFat 0.2 g, Sodium 482.4 mg, Sugar 1.6 g
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