Best Crusty Yummy Biscuits Recipes

FLUFFY HOMEMADE BISCUITS RECIPE

Steps:

• Dice butter into 1/2" cubes and refrigerate until needed.
• In a large mixing bowl, combine flour, baking powder, sugar and salt. Whisk thoroughly.
• Add diced cold butter and cut it into the flour using a pastry blender (or two knives or a fork), until the largest butter pieces are pea-sized.
• Add 1 cup - minus 2 Tbsp of Half and Half all at once and stir until mixture comes together and is mostly moistened. Do not over-mix.
• Turn dough out onto a floured surface. If dough is very sticky, lightly sprinkle the top with flour.
• Pat dough into a rectangle then fold it in half and pat into another rectangle. Fold a second time and pat into a 5"x10" rectangle or 3/4" thickness. Dip a 2 1/2" round biscuit cutter into flour and cut out 8 biscults. Pull together scraps and form into a rectangle to cut an extra 2 biscuits.
• Place biscuits on a parchment-lined baking sheet 1-inch apart and bake at 450˚F for 12-15 minutes or until tops are golden brown and biscuits are baked through. While bicuits are hot, brush tops with 1/2 Tbsp melted butter. Transfer to a wire rack to cool 10 minutes then serve.

CRUSTY BUTTERMILK BISCUITS

Steps:

• Preheat oven to 500°F. In a large bowl, whisk together both flours, baking powder, and salt until thoroughly combined. Using your fingers, quickly work in butter, rubbing between your fingers to flatten as you go. (Roughly half of butter should have the consistency of very coarse meal; the rest should be in largish flattened pieces.) Make a well in mixture; pour in buttermilk. Stir quickly just until dough is well moistened and just beginning to form a mass. (It will be very wet and sticky.)
• Turn out dough onto a generously floured board or biscuit marble; sprinkle just enough flour over it to make it easy to handle. Knead quickly, without applying too much pressure as you fold. (The goal is to develop structure quickly without deflating.) Once it forms a cohesive dough, move to side of board; scrape up kneading flour.
• Sprinkle a fresh, light dusting of flour on board. (Do not flour top of biscuit dough.) Flouring only hands and rolling pin as needed, roll out dough approximately 1/2 inch thick. With a floured fork, pierce all the way through at 1/2-inch intervals. Using a 1 3/4-inch round cutter, stamp out biscuits (without rotating cutter); place them on parchment-lined baking sheets, almost touching. Gather and reroll scraps; punch out and place more rounds. Bake until biscuits are puffed slightly and brown, 12 to 15 minutes. Serve warm.

CRUSTY YUMMY BISCUITS

Steps:

• In a bowl, combine the flour, baking powder, and salt.
• Combine milk and oil, pour over the dry ingredients and stir just until moistened.
• Turn out onto a floured surface; knead dough 5-6 times.
• Roll out dough to 1/2 inch thickness; cut with a floured biscuit cutter.
• Place on a greased baking sheet.
• Bake at 425 degrees for 13-15 minuted or until golden brown.
• Brush with melted butter to prevent hardening of the biscuits.
• Serve warm with butter, honey, or preserves.

MEXICAN BIZCOCHITOS (CRUSTY SWEET BISCUIT)

Steps:

• Cream together butter and powdered sugar.
• Add in flour, pecans and vanilla and mix together.
• Roll dough into 1-inch balls.
• Place on a greased baking sheet.
• Flatten with bottom of a glass that has been dipped in powdered sugar.
• Bake in 300°F preheated oven for 15-20 minutes.
• When done, roll each in powdered sugar while still warm.
• If you like cinnamon, you may add it to the dough or in the powdered sugar you roll the baked biscuit inches.
• My granddaughter likes to spread a little jam on hers, but that is too sweet for me.
• Best served warm from the oven with coffee, hot chocolate or your favorite warm drink.

DAINTY CRUSTY BISCUITS

Steps:

• Combine flour, baking powder and salt in a medium mixing bowl, gradually add milk and oil, stirring until just moistened.
• Turn dough out onto a lightly floured surface, and knead lightly 2 or 3 times.
• Pat dough to a 1/2-inch thickness, and cut with a floured 1 3/4-inch bisquit cutter.
• arrange bisquits with sides lightly touching on an ungreased baking sheet.
• Bake at 450 degrees for 12 to 15 minutes.

GOLD MEDAL™ FLOUR CLASSIC BISCUITS

Steps:

• Heat the oven to 450°F. In a medium bowl, stir the flour, sugar, baking powder and salt until mixed. Cut in the shortening using a pastry blender or fork, until mixture looks like fine crumbs. Stir in the milk until mixture forms a soft dough and leaves the side of the bowl (dough will be soft and sticky).
• Lightly sprinkle flour over a cutting board or countertop. Place dough on floured surface; gently roll in the flour to coat. To knead dough, fold dough toward you. With the heels of your hands, lightly push dough away from you with a short rocking motion. Move dough a quarter turn and repeat 10 times. Dough will feel springy and smooth.
• On the floured surface, flatten dough evenly, using hands or a rolling pin, until dough is 1/2 inch thick.
• Before cutting each biscuit, dip a 2 1/2-inch round cutter into flour to lightly coat it so it will cut cleanly through the dough without sticking. To cut, push the cutter straight down through the dough without twisting or turning. Cut the biscuits as close together as possible. On an ungreased cookie sheet, place biscuits about 1 inch apart for biscuits with crusty sides, or place with sides touching for biscuits with soft sides.
• Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

CRUNCHY BISCUITS

Steps:

• Arrange biscuits in greased 8-in. round baking pan. Brush with butter. Sprinkle with corn chips and gently press into the dough. Bake at 400° for 14-16 minutes or until golden brown.

EASY YUMMY BISCUITS

Steps:

• Take the rack out of the oven and preheat oven to 475° fahrenheit.
• Cover rack with tin foil and fold over edges, don't grease!
• Use a large bowl, and stir in flour, baking powder, and salt.
• In a smaller bowl whisk together the milk, and oil.
• When completely whisked add the milk and oil mixture to the flour.
• Stir them into each other until most of the dough is stirred of the edges of the bowl.
• Shape 2.5 inch to 3 inch sized spheres and drop the on the tin foil sheet spacing them 1.5 inches from one another.
• Position in the middle of the oven and bake for 8 minute.