FLAKE BISCUITS RECIPES

LIGHT AND FLAKY BISCUITS | ALLRECIPES

Light and Flaky Biscuits | Allrecipes image

Flaky and light biscuits. Perfect addition to homemade soup.

Provided by Mindy Foster

Categories Bread Quick Bread Recipes Biscuits

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 14 biscuits

Number Of Ingredients 8

Ingredients

1 cup milk
1 large egg
3 cups all-purpose flour
2 tablespoons white sugar
4?½ teaspoons baking powder
¾ teaspoon cream of tartar
¾ teaspoon salt
¾ cup cold margarine

Steps:

Preheat the oven to 450 degrees F (230 degrees C).
Whisk milk and egg together.
Mix flour, sugar, baking powder, cream of tartar, and salt together in a bowl. Add margarine and cut in with a pastry blender or 2 knives. Add milk-egg mixture and mix just enough to combine.
Knead dough briefly, 5 to 7 times. Roll to a 1 1/2-inch thickness and cut out 14 biscuits.
Bake in the preheated oven until golden brown, about 12 minutes.

Nutrition Facts : Calories 205.3 calories, CarbohydrateContent 23.7 g, CholesterolContent 14.7 mg, FatContent 10.6 g, FiberContent 0.7 g, ProteinContent 3.9 g, SaturatedFatContent 2 g, SodiumContent 406.7 mg, SugarContent 2.8 g

FLAKY BISCUITS RECIPE - FOOD.COM

Flaky Biscuits Recipe - Food.com image

Make and share this Flaky Biscuits recipe from Food.com.

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 15 biscuits, 7-8 serving(s)

Number Of Ingredients 7

Ingredients

2 cups unbleached all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
5 tablespoons chilled unsalted butter, , cut into 1/4-inch cubes
2 tablespoons melted butter
3 tablespoons chilled vegetable shortening or 3 tablespoons chilled lard
3/4 cup cold buttermilk (, or regular milk if desired)

Steps:

Place a rack in the center of your oven, Pre heat oven to 450 degrees F.
Mix first dry ingredients in a large bowl or in the food processor fitted with steel blade.
Add cold butter and shortening; with your fingertips or a pastry blender (or in the food processor), mix or process butter and shortening into dry ingredients, until the mixture resembles dry oatmeal.
If using a food processor, transfer mixture to a large bowl.
Stir in milk with a rubber spatula or fork until dry ingredients are just moistened.
Let dough rest for 1 minute, then dump it on a floured work surface.
Gently Roll the dough into a rough 6-by-10-inch rectangle 1/2-inch thick.
With a knife cut rectangle three times across and five times down to form 15, 2"x2" rectangular biscuits.
Place dough 1 1/2 inches apart on an ungreased baking sheet; brush dough tops with melted butter or milk.
Bake until biscuits are lightly browned, 10 to 12 minutes.
Serve immediately.
Cool left overs, wrap with plastic wrap and freeze as soon as possible.
NOTE.
There's two things to remember when making biscuits.
-Keepthings cold so the butter does not melt.
The process of cutting the butter into the flour actually coats the flour with a light layer of grease to prevent it from absorbing liquid and creating gluten-- which will make the product tough and more bread like.
If the butter starts to get soft while working it into the flour then refrigerate the batch for 20 mins before going on.
-Workfast and gently.
Only mix as much as necessary to do the job.
Over working dough develops gluten.

Nutrition Facts : Calories 291.8, FatContent 17.6, SaturatedFatContent 9.1, CholesterolContent 31.6, SodiumContent 463.1, CarbohydrateContent 29, FiberContent 1, SugarContent 1.4, ProteinContent 4.7

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