Biscuit recipe?

Answer 1

Title: Biscuits
Categories:
Yield: 1 Batch

2 c Flour
4 ts Baking powder
3 tb Butter
1/2 ts Salt
3/4 c Milk

Mix dry ingredients and butter with 2 knives as
for pastry. Add milk and mix. Roll out an inch
thick. Cut in rounds, brush over tops with melted
butter. Bake about 15 minutes in a 350 degree
oven.

MMMMM

Answer 2

Whipping Cream Biscuits
3 dozen 17 min 5 min prep

1 1/2 cups self rising flour
1/2 pint whipping cream

Mix the flour and the cream until blended;.
Butter hands well and form the dough into ping pong ball sizes.
Place on baking sheet 1 inch apart.
Bake at 425°F for 10 to 12 minutes or until golden brown.

Answer 3

This restaurant biscuit recipe creates a light, tender AND mouth-watering bread for any time and any meal!

This is not bragging. It’s reporting! My restaurant customers (I call them guests) think their grandmothers are working for me! :-)

Actually, this recipe was one of my grandmother’s originally. I tried it when I opened the restaurant for breakfast and have used it ever since (24 years and counting).

THE BISCUITS
Secret Restaurant Recipe For Bread
Preparation time: about 20 minutes...the best 20 minutes you'll probably ever spend cooking! Serves 12-16.

Ingredients:
3/4 cup shortening
4 1/2 cups flour
4 1/2 teaspoons baking powder
3/4 teaspoons soda
3/4 teaspoon salt
2 cups buttermilk

Instructions:
Preheat oven to 450 degrees F
Combine flour, salt, baking soda, and baking powder
Cut shortening into mixture with pastry blender until size of peas
Add buttermilk and stir until it holds together
Turn out onto a floured surface or pastry cloth
Knead 10 times
Roll 3/4 to 1 inch thick and cut with proper cutter
Place on sheet pan and brush with melted butter (be generous)
Bake for 10-12 minutes, depending on your oven

Answer 4

heres the recipe for awsome southern buttermilk biscuits:

INGREDIENTS:
2 cups all-purpose flour, stirred before measuring*
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1/4 cup lard or vegetable shortening, chilled
2 tablespoons butter, chilled
3/4 cup buttermilk

PREPARATION:
Heat oven to 450°. Adjust oven rack to center position.
In a large bowl, combine flour, baking powder, soda, and salt. Cut in chilled shortening and butter until you have pieces the size of small peas.
Make a well in center of dry ingredients; pour in buttermilk. With a wooden spoon, gently blend dry ingredients into the buttermilk, just until mixture is clumping together. If necessary, add a few more teaspoons of buttermilk.
Transfer dough to a lightly floured board. Pat out in a circle about 8 inches in diameter and 1/2-inch thick. Using a 2 1/2 to 3-inch biscuit cutter, cut out and place on ungreased baking sheet. Bake on center oven rack for about 10 to 12 minutes, until tops are browned.
Makes 10 to 12 biscuits, depending on size of cutter.

*For the lightest biscuits, use a Southern white all-purpose flour if available.

Answer 5

Try the following

Coconut caramel biscuits
150g/5½oz caster sugar
150g/5½oz coconut biscuits, crushed
½ lemon, juice only
1 tsp vegetable oil

Method
1. Place the caster sugar into a frying pan and melt over a medium heat until beginning to turn golden-brown.
2. Add the crushed biscuits and mix well. Stir in the lemon juice.
3. Grease a baking sheet with vegetable oil, then pour the mixture onto the baking sheet. Leave to cool, then chop into pieces. or Granny's biscuit stacks
100ml/3½fl oz white wine
½ lemon, juice only
4 tbsp caster sugar
100g/3½oz flaked almonds
6 ready-made ginger biscuits
200ml/7fl oz double cream, whipped with 1 tbsp caster sugar
handful grapes, halved

Method
1. Heat the wine, lemon juice and two tablespoons of caster sugar ina saucepan over a high heat, boiling until reduced by half.
2. Melt the remaining sugar in a frying pan and the almonds. Stir well to make sure they are thoroughly coated with the sugar, remove from heat and pour out onto a baking sheet to cool and set.
3. Dip the ginger biscuits into the wine reduction and coat thoroughly.
4. Place a spoonful of cream and a few grapes onto a biscuit, and then top with another biscuit to make a sandwhich. Repeat with the remaining biscuits and cream.
5. To serve, pour any remaining wine sauce over the biscuits and sprinkle the remaining almonds and grapes over the top.

Or Coconut biscuits
butter, to grease
3 free-range egg whites, lightly whisked
55g/2oz caster sugar
200g/7oz desiccated coconut
maple syrup, to serve

Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Grease a baking tray and the inside of four chefs' rings. Place the rings onto the baking tray.
3. Place all of the ingredients, except the maple syrup, into a bowl and mix well.
4. Press small amounts of the mixture into the chefs' rings to cover the base by 1cm/½in thickness.
5. Transfer to the oven and bake for 10-12 minutes, or until crisp on the outside.
6. To serve, place onto a plate and drizzle with maple syrup

or Lemon biscuits
60g/2oz caster sugar
25g/1oz ground almonds
1 tsp lemon zest
80g/3oz butter
50g/1¾oz flour
icing sugar, to serve

Method
1. Melt the butter. Beat in the remaining ingredients. Ideally leave dough overnight.
2. Cut into rounds. Bake on greaseproof paper 10-15 minutes at 200C/400F/Gas 6.
3. Dust with icing sugar when cool.

Or Parmesan biscuits
125g/4½oz chilled butter, cubed
125g/4½oz plain flour
25g/1oz freshly grated parmesan
salt and freshly ground black pepper
pinch cayenne pepper

Method
1. Preheat the oven to 180C/350F/Gas 4.
2. Rub the butter into the flour, by hand or in a food processor, until the mixture looks like fine breadcrumbs.
3. Stir in the parmesan, seasoning and cayenne pepper.
4. Work the mixture together into a ball and then knead briefly on a work surface lightly dusted with flour until smooth.
5. Cut the dough in half, flatten each piece slightly, then roll out thinly between 2 large sheets of cling film.
6. Lift off the top piece of cling film and cut into 5cm/2in biscuits.
7. Carefully lift them onto a lightly buttered baking sheet, then knead together and re-roll the trimmings to make more biscuits. You should make about 30 biscuits in total.
8. Bake the biscuits for 8-10 minutes until crisp and golden. Leave to cool on the baking sheets. Store in an airtight tin

or Shortbread biscuits
150g plain flour
150g unsalted butter
75g cornflour
75g icing sugar
extra flour, for dusting
½ orange, zest only
Greek yoghurt, to serve
honey, to drizzle
1 orange, peeled and segmented
icing sugar, to dust

Method
1. Place the flour, butter, cornflour and icing sugar into a food processor and blend together to form a soft dough-like mixture.
2. Roll out the mixture on a floured surface and, using a round cutter, shape into 6-8 rounds.
3. Place the biscuits onto a non-stick baking tray and bake in the oven for 10-12 minutes or until crisp and golden.
4. Remove from the oven and transfer to a serving plate.
5. Dust the biscuits with orange zest, and top with a spoonful of yoghurt and a drizzle of honey. To finish, garnish with orange segments and a dusting of icing sugar. Serve

or Spiced oat biscuits
50g/2oz porridge oats
75g/3oz wholemeal flour, plus a little extra
½ tsp fine sea salt
½ tsp bicarbonate of soda
½ tsp ground mixed spice
75g/3oz vegetable margarine, plus extra for greasing
50g/2oz pear and apple spread/purée

Method
1. Preheat the oven to 190C/375F/Gas 5 and grease and flour two baking sheets.
2. Mix together the oats, flour, salt, bicarbonate of soda and mixed spice.
3. Cream the margarine in a bowl and beat in the pear and apple spread/purée, a little at a time. Beat in the oat mixture.
4. Place walnut sized portions of the mixture on a baking sheet, leaving a space of about 5cm/2in round each one. Flatten them slightly, with a fork.
4. Bake the biscuits for 15 minutes or until they are beginning to turn golden. Leave the biscuits on the baking trays until they are cool and firm.