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Answer to Making Biscuits Question


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Answer to Making Biscuits Question
For Paula who has difficulty making biscuits she likes, here are four great recipes. Each are delicious and jus a little different. The first tow are from kingarthur.com and the other tow appeared in the newsletter during the past few years. Use a good quality flour and do not over work the dough. I think it is a matter of preference as to whether you like biscuits with sugar as part of the ingredients. I also only use butter when that is listed as the ingredient. I don't substitute with margarine or shortening. Good Luck.
Robbie IN

Never Fail Biscuits Recipe

1 1/2 cups King Arthur Unbleached Self-Rising Flour
3/4 cup heavy or whipping cream*
1/8 to 1/4 teaspoon salt, optional; for a saltier biscuit
*If the dough doesn't come together readily, dribble in an additional 1 to 2 tablespoons cream, to make it totally cohesive.

Preheat the oven to 450F, with a rack in the top third.
Mix the flour and cream until smooth and cohesive.
Scoop 1-ounce balls of dough onto an ungreased or parchment-lined baking sheet; a tablespoon cookie scoop works well here. Leave a couple of inches between them. Not into scooping? Pat the dough 3/4" thick and cut biscuits with a cutter instead, if desired.
Brush the tops of the biscuits with cream, milk, or water; this will help them rise.
Bake the biscuits for 10 minutes, or until they're light golden brown on top. Break one open it should be baked all the way through.
Remove the biscuits from the oven, and serve warm, or at room temperature. Store, well-wrapped, at room temperature for several days; freeze for longer
From kingarthur.com
Robbie IN


Butter Biscuits Nana's Recipe

1 Cup Flour
2 tsp. Baking powder
1/4 tsp, salt
1/4 tsp. cream of tartar
1/4 tsp, sugar
1/4 cup (1/2 stick) COLD butter
1/3 cup milk

PREHEAT oven to 450F. Sift flour, baking powder, salt, cream of tartar and sugar in medium bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs, Add milk; stir with fork or spatula until soft dough forms,
PLACE on lightly floured surface; knead 5 to 10 times or until smooth, Pat dough lightly into 1-inch thick circle. Cut with floured 2-inch cookie cutter to make 8 biscuits, Place on ungreased baking sheet,
BAKE 10 to 12 minutes or until golden brown.
Prep Time: 10 min Total Time: 22 min
Makes: 8 biscuits or 4 servings, 2 biscuits each
Doris OKC


Regina's Butter Biscuits Recipe

4 cups flour
1/2 cup baking powder
1/4 cup sugar
1/2 cup salted butter, chilled and cut into 1 in. cubes
1 1/2 cup salted margarine, chilled & cut into 2 in. cubes
1 3/4 cups buttermilk chilled

Put flour, powder & sugar in bowl of stand mixer w/ paddle attachment. Turn machine on low & blend 15 sec. Add butter, margarine & buttermilk to flour. Turn mixer on medium & count to 10. Do not over mix. There will be chunks in the dough.
Scrape dough from bowl onto floured tea towel & shape into long vertical rectangle about 2 in. thick. Using edges of towel, fold lower part (1/3) toward center, then fold top down. With rolling pin, roll dough out to 2 " thickness. Fold 2 ends in again, lifting edges to move dough. Give dough 1/4 turn, roll it out again to 2 in. thickness.
Continue folding, turning & rolling dough until smooth, with yellow ribbons of butter &
margarine throughout.

Roll dough to 1 1/2 in. thickness. Using 2 in. biscuit cutter, cut dough into rounds. Punch cutter into dough cleanly, without twisting. When refold & retooling, gently stack it to
retain layers. Do not overwork.

Place biscuits on baking sheet & freeze. Transfer to plastic bags. Can be frozen for 2 mo.
To bake: heat oven to 350. Place biscuits in muffin tins. Thaw in frig 20 min. Bake 23 - 25 min.

Marmalade Butter:
1/2 cup salted butter, room temp
3 T. sweet orange marmalade
Put butter & marmalade in min food processor & pulse to combine
Bring to room temp & transfer to bowl. Serve not to biscuits.
Athena DE

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