BROWN BISCUITS RECIPES

Name: Biscuits
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12 biscuits
Ingredients: 3 cups all-purpose flour, plus more for dusting; 1/3 cup powdered milk; 1 tablespoon granulated sugar; 5 teaspoons baking powder; 2 teaspoons cream of tartar; 2 teaspoons salt; 1 stick cold butter, cut into bits; 1/2 cup shortening; 1 1/2 cups buttermilk; 1/4 cup melted butter

BISCUITS RECIPE | REE DRUMMOND | FOOD NETWORK

Biscuits Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories side-dish

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 12 biscuits

Number Of Ingredients 10

Ingredients

3 cups all-purpose flour, plus more for dusting
1/3 cup powdered milk
1 tablespoon granulated sugar
5 teaspoons baking powder
2 teaspoons cream of tartar
2 teaspoons salt
1 stick cold butter, cut into bits
1/2 cup shortening
1 1/2 cups buttermilk
1/4 cup melted butter

Steps:

Preheat the oven to 450 degrees F.
Stir together the flour, powered milk, sugar, baking powder, cream of tartar and salt in a medium bowl.
Using a pastry cutter, cut the butter and shortening into the dry mixture until blended thoroughly.
Fold in the buttermilk until the dough comes together.
On a lightly floured surface, turn out the dough and use hands to press into a circle 1 to 1 1/2 inches thick.
Cut out circles with a biscuit cutter or a glass. Place the biscuits in cast-iron skillets, then brush the tops with the melted butter.
Bake until golden brown, 10 to 12 minutes.

GARIBALDI BISCUITS RECIPE - BBC FOOD

Garibaldi biscuits recipe - BBC Food image

These traditional Easter biscuits are packed with currants and spice before being cut into cute Easter shapes.

Provided by James Martin

Prep Time 30 minutes

Cook Time 30 minutes

Yield Makes 20–25 biscuits

Number Of Ingredients 8

Ingredients

110g/4oz butter, softened at room temperature
110g/4oz caster sugar, plus extra for sprinkling
1 free-range egg, separated
225g/8oz plain flour, sieved, plus extra for dusting
good pinch mixed spice
55g/2oz currants
30g/1oz candied peel
3 tbsp milk

Steps:

Preheat the oven 170C/150C Fan/Gas 3. Line a baking tray with greaseproof paper.
Cream the butter and sugar together in a bowl until light and fluffy. Beat in the egg yolk until well combined.
Fold the flour into the mixture, then stir in the mixed spice, currants and candied peel. Stir in enough milk to form a stiff dough.
Roll the dough out onto a floured surface and cut out the biscuits with fluted and Easter-shaped cutters. Place onto the baking sheet and bake for 10 minutes.
Remove the biscuits from the oven, brush with the egg white, sprinkle with sugar and return to the oven for 5–10 minutes, or until pale golden brown.
Remove the biscuits from the tray and set aside to cool on a wire rack.

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Biscuits are what take us into the kitchen today to cook: fat, flaky mounds of quick bread, golden brown, with a significant crumb. Composed of flour, baking powder, fat and a liquid, then baked in a hot oven, they are an excellent sop for sorghum syrup, molasses or honey. They are marvelous layered with country ham or smothered in white sausage gravy, with eggs, with grits. Biscuits are easy to make. (A food processor makes easy work of this recipe. If you're looking to buy one, check out this guide from our colleagues at The Sweethome.)
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