BISCUIT RECIPE WITH SELF RISING FLOUR AND BUTTER RECIPES

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SELF-RISING BISCUITS - THE PIONEER WOMAN



Self-Rising Biscuits - The Pioneer Woman image

This is a very old, very easy biscuit recipe for those times you don’t have a second to waste.

Provided by Ree Drummond

Categories     baking    breakfast    main dish

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 24 servings

Number Of Ingredients 6

2 1/3 c.

Whole Milk

3 tbsp.

White Distilled Vinegar

6 c.

Self-rising Flour, Plus More For Kneading

1 1/2 tsp.

Salt

3/4 c.

Lard (OR Butter OR Shortening OR A Combination)

Melted Salted Butter, For Brushing

Steps:

  • (Important note: You may substitute 2 1/2 cups buttermilk for the milk/vinegar mixture.)(Important note #2: If you use salted butter instead of shortening/lard, decrease the amount of salt you add.)Preheat the oven to 475 F.In a measuring pitcher, combine milk and vinegar. Stir together and set aside for 10 minutes. Note: You can use 2 1/2 cups buttermilk instead of the milk and vinegar if you have some on hand.In a large bowl sift together the flour and salt. Use a pastry cutter to cut in the lard (or butter or shortening or both) until the mixture resembles coarse crumbs. Pour the wet ingredients into the dry ingredients, stirring gently with a fork or wooden spoon until it all comes together. Flour the surface, then turn out the dough and knead 10-15 times, adding a little flour so it's less sticky. Roll out dough to 1/3 to 1/2 inch thick and use a biscuit cutter to cut medium to small circles. Place on a baking sheet 1/2 inch apart and bake for approximately 10 minutes, or until golden brown on top. Remove from oven and immediately brush on melted butter. To die for!***Baking time will vary depending on the size of the biscuit cutter you use. I made mini biscuits, which took about 9 to 10 minutes. Larger biscuits will take longer, so keep an eye on them as they bake.

BUTTER BISCUITS RECIPE - TASTE OF SOUTHERN



Butter Biscuits Recipe - Taste of Southern image

I call these Butter Biscuits because they are made with butter instead of lard or shortening. They're easy to make, and I hope you might even try baking them all together as one piece like in the photos. You can just cut them out and bake them separately if that's your preference. Taste good either way. Smile

Provided by Steve Gordon

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 6

Number Of Ingredients 4

2 1/2 cups Self-Rising Flour, sifted
1/2 cup (1 stick) Butter, very cold or frozen
1 cup Buttermilk, chilled
Melted butter to brush the tops, if desired.

Steps:

  • Pre-heat oven to 475F degrees.
  • Sift the flour into a large mixing bowl.
  • Grate the butter.
  • Add the grated butter to the flour.
  • Use a fork or spoon to cut the butter into the flour.
  • Make a well in the center of the flour. Add the buttermilk.
  • Use a wooden spoon to stir ingredients until dough pulls from sides of the bowl.
  • Dough will be a bit wet or sticky to the touch.
  • Lightly flour your countertop. Turn the dough out onto the counter top.
  • Sprinkle dough ball lightly with flour as needed. Fold and shape into a ball.
  • Roll the dough ball out into an oblong shape.
  • Fold the bottom half of dough up to about the mid-point of the oblong.
  • Fold the top half of dough down over the bottom half.
  • Turn the dough ball. REPEAT this process four times, rolling, folding, turning.
  • Lightly butter a sheet pan for baking.
  • Place the rolled out dough onto the baking sheet. Dough should be about one inch thick.
  • Use a biscuit cutter to cut the biscuits, but don’t remove them from the sheet of dough.
  • Bake the biscuits at 475F degrees for about 10-12 minutes, or until tops are lightly browned.
  • Remove biscuits from oven and place on wire rack or folded towel to let cool.
  • Brush tops with melted butter if desired.
  • Separate the biscuits while still warm and serve immediately.
  • Enjoy!

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