BISCUIT RECIPE - BEST HOMEMADE BISCUITS!
The BEST biscuit recipe! These homemade biscuits are fluffy and tender with lots of flaky layers. They're perfect for slathering with butter and honey.
Provided by Kristine
Categories Bread
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 12
Number Of Ingredients 7
Steps:
- Place butter in the freezer for at least 20 minutes.
- Preheat oven to 425° F with a rack in the upper third of the oven. Line a baking sheet with parchment paper.
- In a large bowl, combine the flour, baking powder, sugar and salt. Whisk together until well combined.
- Grate the frozen butter using a box grater. Add the butter to the bowl and mix it into the dry ingredients using your hands or a fork.
- Pour the 1 cup milk or buttermilk into the bowl and use a fork to stir until the dough comes together. It is ok if there are a few bits of flour not yet incorporated, but if the dough seems very dry and is not coming together add 1 to 2 tablespoons more milk or buttermilk.
- Turn the dough out onto a lightly floured work surface. Pat the dough into a 1½-inch thick rectangle. Fold the dough in half on top of itself and pat it down into another 1½-inch thick rectangle. Repeat the folding process 4 to 6 times. Then press the dough down into a 1-inch thick rectangle.
- Use a biscuit cutter (mine measures 2 ¼-inches) to cut out the biscuits, pressing it straight down into the dough without twisting. Once you've cut out as many biscuits as you can, gather the scraps and pat the dough out to 1-inch thickness a second and third time to finish cutting out all of the biscuits. Place them on the prepared baking sheet.
- Brush the biscuit tops with milk, buttermilk or cream. Bake for 13 to 16 minutes, until the tops are lightly golden brown.
Nutrition Facts : ServingSize 1 biscuit, Calories 179 kcal, CarbohydrateContent 22 g, ProteinContent 3 g, FatContent 9 g, SaturatedFatContent 5 g, CholesterolContent 22 mg, SodiumContent 108 mg, FiberContent 1 g, SugarContent 2 g
THE BEST GINGER BISCUITS RECIPE - BBC FOOD
You know your favourite crisp, thick, moreish ginger biscuit? Well, this is it! Restraint is needed to keep the lid on the tin.
Provided by Mary Berry
Prep Time 30 minutes
Cook Time 30 minutes
Yield Makes 16
Number Of Ingredients 9
Steps:
- Preheat the oven to 160C/140C Fan/Gas 3. Line two baking trays with baking paper. Place the butter and golden syrup in a saucepan. Heat gently, stirring, until melted.
- Place the flour, ground ginger, chopped ginger, bicarbonate of soda and sugars in a mixing bowl. Mix well, then stir in the melted ingredients. Add the egg and bring the mixture together to form a dough.
- Divide into 16 equal pieces and roll with your hands into small balls. Place on the baking trays and slightly flatten to about 1cm/½in thick. Bake for about 25 minutes, or until golden and firm around the edges.
- Leave to firm up on the baking trays for a few minutes, then transfer to a wire rack to cool completely.
More about "best biscuits recipes"
EMPIRE BISCUITS RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 47 minutes
Category Afternoon tea, Treat
Calories 305 calories per serving
- Mix the remaining icing sugar with 2-3 tsp of water to make a very thick icing. Spoon or pipe the icing over the top of half of the biscuits, leaving a border around the edge of each one. Top with a small piece of glacé cherry in the centre, then leave to set for 30 mins. Spread the jam over the un-iced biscuits and sandwich together with the iced halves. Will keep for two days in an airtight tin.
BISCUIT RECIPE - BEST HOMEMADE BISCUITS!
From kristineskitchenblog.com
Reviews 5.0
Total Time 30 minutes
Category Bread
Cuisine American
Calories 179 kcal per serving
- Brush the biscuit tops with milk, buttermilk or cream. Bake for 13 to 16 minutes, until the tops are lightly golden brown.
THE BEST FLAKY BUTTERMILK BISCUITS RECIPE | FOOD NETWOR…
From foodnetwork.com
Reviews 4.2
Total Time 35 minutes
Category side-dish
- Bake until the tops are lightly browned, about 15 minutes. Cool on the pan at least 5 minutes. Serve warm or at room temperature.
MARY BERRY BEST GINGER BISCUITS RECIPE | BBC2 LOVE TO COOK ...
From thehappyfoodie.co.uk
Preheat the oven to 160°C/140°C fan/Gas 3. Line two baking sheets with non-stick baking paper.
Measure the butter and golden syrup into a saucepan. Heat gently, stirring, until melted.
Place the flour, ground ginger, chopped ginger, bicarb and demerara and muscovado sugars in a mixing bowl. Mix well, then stir in the melted ingredients. Add the egg and bring the mixture together to form a dough.
Divide into 16 equal pieces and roll with your hands into small balls. Place on the baking sheets and slightly flatten to about 1cm (½in) thick. Bake for about 25 minutes, until golden and firm around the edges.
Leave to firm up on the baking sheets for a few minutes, then transfer to a wire rack to cool completely.
Mary’s tips:
Keeps well in an airtight tin for 5 days.
Freeze well. Refresh in low oven once defrosted.
THE BEST GINGER BISCUITS RECIPE - BBC FOOD
From bbc.co.uk
Reviews 4.7
- Leave to firm up on the baking trays for a few minutes, then transfer to a wire rack to cool completely.
EMPIRE BISCUITS RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 47 minutes
Category Afternoon tea, Treat
Calories 305 calories per serving
- Mix the remaining icing sugar with 2-3 tsp of water to make a very thick icing. Spoon or pipe the icing over the top of half of the biscuits, leaving a border around the edge of each one. Top with a small piece of glacé cherry in the centre, then leave to set for 30 mins. Spread the jam over the un-iced biscuits and sandwich together with the iced halves. Will keep for two days in an airtight tin.
BEST BISCUITS RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Total Time 30 minutes
Calories 131 calories per serving
- In a large bowl, combine the dry ingredients. Cut in shortening until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. , Turn onto a lightly floured surface. Roll to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 1 in. apart on an ungreased baking sheet. Bake at 450° for 8-10 minutes or until golden brown. Serve warm.
THE BEST FLAKY BUTTERMILK BISCUITS RECIPE | FOOD NETWOR…
From foodnetwork.com
Reviews 4.2
Total Time 35 minutes
Category side-dish
- Bake until the tops are lightly browned, about 15 minutes. Cool on the pan at least 5 minutes. Serve warm or at room temperature.
MARY BERRY BEST GINGER BISCUITS RECIPE | BBC2 LOVE TO COOK ...
From thehappyfoodie.co.uk
Preheat the oven to 160°C/140°C fan/Gas 3. Line two baking sheets with non-stick baking paper.
Measure the butter and golden syrup into a saucepan. Heat gently, stirring, until melted.
Place the flour, ground ginger, chopped ginger, bicarb and demerara and muscovado sugars in a mixing bowl. Mix well, then stir in the melted ingredients. Add the egg and bring the mixture together to form a dough.
Divide into 16 equal pieces and roll with your hands into small balls. Place on the baking sheets and slightly flatten to about 1cm (½in) thick. Bake for about 25 minutes, until golden and firm around the edges.
Leave to firm up on the baking sheets for a few minutes, then transfer to a wire rack to cool completely.
Mary’s tips:
Keeps well in an airtight tin for 5 days.
Freeze well. Refresh in low oven once defrosted.
THE BEST GINGER BISCUITS RECIPE - BBC FOOD
From bbc.co.uk
Reviews 4.7
- Leave to firm up on the baking trays for a few minutes, then transfer to a wire rack to cool completely.
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