What's the Secret To Big Flakey Biscuits?

The secret to flaky biscuits is to not over work the dough. These are easy and a good beginner recipe. Good luck!

Yummyfood - Quick and easy international recipes

Buttermilk Biscuits

Status Approved

NameButtermilk Biscuits

CategoryThe Bakery, Breakfast, American

Serves/YieldsApprox 16 biscuits

SourceKate

DifficultyEasy

Prep. Time30 minutes

Cook Time10-12 minutes

Introduction

Hot biscuits are great with any meal but especially for breakfast with butter and honey or with creamy country gravy.

Ingredients

2 cups all purpouse flour

2 tsp baking powder

½ tsp baking soda

½ tsp salt

1 Tbsp granulated sugar

6 Tbsp unsalted butter

2/3 cup buttermilk

Flour or buttermilk, for topping

Directions

Step: 1Preheat oven to 425°. Butter a baking sheet or line with baking parchment.

Mix flour, baking powder, baking soda, sugar and salt. With a pastry blender, cut butter into biscuit mix until mixture is the consistency of fine crumbs.

Pour in buttermilk and stir to mix. As soon as mixture holds together, turn out onto a floured work surface and knead lightly.

Roll or pat dough to a thickness of ½ to ¾ inch; cut into 2 ½-inch rounds with a floured cutter. An easier way is to cut dough into squares with a sharp knife. This eliminates re rolling and any wasted dough.

For crustier biscuits, place rounds about 1 inch apart on prepared baking sheet. For softer sides set touching or ¼ inch apart. Brush lightly with flour or buttermilk and bake until golden brown.

Time submitted: Saturday, March 12. 2005 at 14:38:03

Contributed By: Kate

This comes from Yummyfood - Quick and easy international recipes http://www.yummyfood.net/

The URL for it is: http://www.yummyfood.net/recipes-id319.html

Close This Window

Martha White Buttermilk Biscuits

2 C Martha White all purpose flour

2 t baking powder

¼ t soda

¾ t salt

¼ cup shortening

1 cup buttermilk

Mix well all dry ingredients. Cut in shortening until mixture resembles very coarse crumbs. Add buttermilk and mix well but lightly. Turn out onto lightly floured surface. Knead lightly just until smooth. Roll to about ½ inch thickness. Cut with cutter to desired shape. Place on lightly greased sheet and bake at 450° for 10-12 minutes. Makes about 12 biscuits.

For regular biscuits, use recipe above, omit soda, increase baking powder to 3 teaspoons. Use about ¾ cup of regular milk.

- - - - - - - - - - - - - - - - - -

Angel Biscuits

2½ cups flour

2 T sugar

1½ t baking powder

½ t soda

½ t salt

6 T shortening

1 pkg. dry yeast

2 T warm water

1 cup buttermilk

½ stk butter melted

Dissolve yeast in warm water. Mix all dry ingredients. Cut in shortening until mixture looks like coarse meal. Add yeast mixture and buttermilk. Roll out and cute into shapes for biscuits. Dip in melted butter and place on baking pan. Let biscuits rise slightly, then bake at 400° for about 15 min. Biscuits can be refrig. or frozen until ready to use.

That I am truly a hypocrite. I often tell lies, and I brag whenever my musuh ketat show off in front of me. That I am not as good as I may seem. Well I guess its not as big deal as it sounds like, but in real life I won't bump into people and tell them these things.

Look on the web for some mayonaise biscuit recipes, I thought they sounded wierd at first, but they are awesome...

Here's a recipe that is pretty easy to follow. I've used it several times and never had a problem. The key for flakiness is to not overmix the dough.

http://www.williams-sonoma.com/recipe/recipedetail...

Don't overwork the dough and use a recipe that calls for crisco

I make mine with Biquick--follow the recipe on the box. They are outstanding!

crisco shortening,

www.recipezaar.com

go 2 http://www.foodnetwork.com/