BISCUIT MIXING RECIPES

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OFFICIAL TED LASSO BISCUIT RECIPE | KITCHN



Official Ted Lasso Biscuit Recipe | Kitchn image

These classic, buttery shortbread biscuits come straight from the powers that be at Apple+.

Provided by Laurel Randolph

Categories     Dessert    Snack    Cookie    Baked good    Afternoon tea

Total Time 4500S

Prep Time 900S

Cook Time 3600S

Number Of Ingredients 4

2 sticks (8 ounces) unsalted butter, plus more for the pan
3/4 cup powdered sugar
2 cups all-purpose flour
1/4 teaspoon coarse salt

Steps:

  • Place 2 sticks unsalted butter in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Let sit at room temperature until softened. Coat an 8- or 9-inch square metal baking pan with more butter.
  • Beat the butter on high speed with the paddle attachment until fluffy, 3 to 5 minutes. With the mixer running, gradually add 3/4 cup powdered sugar and continue to beat until pale and fluffy.
  • Stop the mixer. Sift 2 cups all-purpose flour into the bowl, then add 1/4 teaspoon coarse salt. Mix on low speed until just combined. Transfer to the prepared pan and pat to an even thickness no more than 1/2-inch thick. Refrigerate for at least 30 minutes. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 300°F.
  • Slice the dough into rectangles or squares in the pan. Bake until golden-brown and the middle is firm, 45 to 60 minutes. Let cool completely. Re-slice, if needed, before serving.

Nutrition Facts : SaturatedFatContent 11.7 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 28.1 g, SugarContent 8.9 g, ServingSize Serves 10, ProteinContent 2.8 g, FatContent 18.6 g, Calories 288 cal, SodiumContent 50.2 mg, FiberContent 0.7 g, CholesterolContent 0 mg

BETTER BUTTERMILK BISCUITS RECIPE | TYLER FLORENCE | FOOD ...



Better Buttermilk Biscuits Recipe | Tyler Florence | Food ... image

Provided by Tyler Florence

Categories     side-dish

Yield 6 to 8 biscuits

Number Of Ingredients 7

2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup vegetable shortening, chilled, cut into 1/2-inch pieces
3/4 cup buttermilk

Steps:

  • In a mixing bowl, combine dry ingredients together with a fork. Cut in the shortening using a pastry blender until mixture resembles coarse crumbs. Make a well in the center and add buttermilk. Quickly fold dry ingredients into buttermilk with your hands until a sticky dough forms.
  • Turn dough out onto floured surface. Gently fold the dough over itself 3 or 4 times to create layers. Roll dough out to 3/4-inch thick. Cut with a 3-inch biscuit cutter. Transfer dough rounds to a sheet pan. Gather scraps and repeat. Make a dimple in the center to help the top rise evenly. Brush with butter. Bake for 15 minutes in a preheated 400 degree oven until golden brown.

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OFFICIAL TED LASSO BISCUIT RECIPE | KITCHN
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Reviews 4
Total Time 4500S
Category Dessert, Snack, Cookie, Baked good, Afternoon tea
Cuisine Europe, English
Calories 288 cal per serving
  • Slice the dough into rectangles or squares in the pan. Bake until golden-brown and the middle is firm, 45 to 60 minutes. Let cool completely. Re-slice, if needed, before serving.
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  • Turn dough out onto floured surface. Gently fold the dough over itself 3 or 4 times to create layers. Roll dough out to 3/4-inch thick. Cut with a 3-inch biscuit cutter. Transfer dough rounds to a sheet pan. Gather scraps and repeat. Make a dimple in the center to help the top rise evenly. Brush with butter. Bake for 15 minutes in a preheated 400 degree oven until golden brown.
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Cuisine https://schema.org/VegetarianDiet
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    1. Sieve your flour and icing sugar into a large mixing bowl from a height.
    2. Chop the butter into cubes, then using your fingertips, gently work it the flour and sugar until the mixture resembles breadcrumbs (or pulse it in a food processor).
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    5. Sprinkle a little flour over the dough, pat into a flat round about 2.5cm thick, then srinkle over a little more flour, and wrap the dough in clingfilm. Pop it into the fridge to rest for at least 30 minutes.
    6. Get yourself a 25cm non-stick loose-bottomed tart tin and, using a splash of vegetable oil on a piece of kitchen paper, lightly oil the inside.
    7. Dust a clean surface and a rolling pin with flour, then carefully roll out your pastry, turning it every so often, until it’s about ½cm thick.
    8. Carefully roll your pastry around the rolling pin, then unroll it carefully over your oiled tin. Ease the pastry into the tin, making sure you push it into all the sides.
    9. Trim off any excess by running a knife along the top of the pastry case, then prick the base of the case all over with a fork and pop it into the freezer for 30 minutes.
    10. Preheat your oven to 180ºC/350ºF/gas 4.
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Reviews 4.8
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  • Turn dough out onto floured surface. Gently fold the dough over itself 3 or 4 times to create layers. Roll dough out to 3/4-inch thick. Cut with a 3-inch biscuit cutter. Transfer dough rounds to a sheet pan. Gather scraps and repeat. Make a dimple in the center to help the top rise evenly. Brush with butter. Bake for 15 minutes in a preheated 400 degree oven until golden brown.
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From cooking.nytimes.com
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See details


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Reviews 4.5
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Calories 230 per serving
  • Cut cooled cereal mixture into 4 rows by 4 rows to make 16 bars. Dip bottom of each bar into melted candy coating, spread evenly. Place coating side up on sheet of waxed paper; let stand until coating is set before serving.
See details


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    1. Sieve your flour and icing sugar into a large mixing bowl from a height.
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    3. Finely grate in the orange zest (if using) or halve, scrape out and add the seeds from the vanilla pod (if using). Mix again.
    4. Beat the egg with the milk, then add the mixture and gently work it together until it forms a ball of dough. Remember not to work the pastry too much at this stage or it will become elastic and chewy, not crumbly and short.
    5. Sprinkle a little flour over the dough, pat into a flat round about 2.5cm thick, then srinkle over a little more flour, and wrap the dough in clingfilm. Pop it into the fridge to rest for at least 30 minutes.
    6. Get yourself a 25cm non-stick loose-bottomed tart tin and, using a splash of vegetable oil on a piece of kitchen paper, lightly oil the inside.
    7. Dust a clean surface and a rolling pin with flour, then carefully roll out your pastry, turning it every so often, until it’s about ½cm thick.
    8. Carefully roll your pastry around the rolling pin, then unroll it carefully over your oiled tin. Ease the pastry into the tin, making sure you push it into all the sides.
    9. Trim off any excess by running a knife along the top of the pastry case, then prick the base of the case all over with a fork and pop it into the freezer for 30 minutes.
    10. Preheat your oven to 180ºC/350ºF/gas 4.
    11. Get yourself a large square piece of greaseproof paper, scrunch it up, then unwrap it and use it to line your pastry case, pushing it right into the sides. Fill the case right up to the top with rice, and bake blind for 10 minutes in your preheated oven.
    12. Take the case out, carefully remove the rice and greaseproof paper (you can save the rice to use for blind baking another time), then return the case to the oven to cook for a further 10 minutes until it’s firm and almost biscuit-like. Leave to cool.
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