HOMEMADE BISCUITS WITHOUT BUTTER RECIPES

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!

Steps:

• Preheat the oven to 450 degrees. Butter or line a baking sheet.
• In a medium bowl, whisk together the flour, baking powder, and salt. Using a fork or 2 table knives, combine the butter and flour mixture until it resembles a coarse meal. Slowly add the milk, stirring with a fork, to the desired consistency.
• For softer biscuits, drop 2 tablespoons of the dough onto the lined baking sheet. For firmer biscuits, turn the dough out onto a clean, lightly floured surface and gently knead just to bring the dough together. Carefully roll out the dough about 3/4 inch thick. Using a biscuit cutter or sturdy glass, cut about 12 biscuits, rerolling any scraps. Place on the lined baking sheet. (The biscuits can be frozen at this point. Freeze on the baking sheet, then remove to a resealable container or plastic bag for easier storage.) Bake the biscuits for 13 to 15 minutes (add 3 to 4 additional minutes for frozen ones), until golden brown. Cool slightly and serve warm.