BISCUIT RECIPE NO SHORTENING RECIPES

Name: Biscuit Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12
Cuisine: American
Ingredients: 2 ½ cups all-purpose flour; 1 tablespoon baking powder; 2 teaspoons granulated sugar; ½ teaspoon salt; ½ cup unsalted butter; 1 cup milk (or buttermilk); milk, buttermilk or cream (for brushing on biscuit tops)

BISCUIT RECIPE - BEST HOMEMADE BISCUITS!

Biscuit Recipe - BEST Homemade Biscuits! image

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 Rosenblatt

Categories Bread

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 12

Number Of Ingredients 7

Ingredients

2 ½ cups all-purpose flour
1 tablespoon baking powder
2 teaspoons granulated sugar
½ teaspoon salt
½ cup unsalted butter
1 cup milk (or buttermilk)
milk, buttermilk or cream (for brushing on biscuit tops)

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

BISCUIT RECIPE - BEST HOMEMADE BISCUITS!

Biscuit Recipe - BEST Homemade Biscuits! image

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 Rosenblatt

Categories Bread

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 12

Number Of Ingredients 7

Ingredients

2 ½ cups all-purpose flour
1 tablespoon baking powder
2 teaspoons granulated sugar
½ teaspoon salt
½ cup unsalted butter
1 cup milk (or buttermilk)
milk, buttermilk or cream (for brushing on biscuit tops)

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.

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