Best Melt In Your Mouth Biscuits Recipes

SOUTHERN BUTTERMILK BISCUITS

Steps:

• Preheat your oven to 450°F.
• Combine the dry ingredients in a bowl, or in the bowl of a food processor.
• Cut the butter into chunks and cut into the flour until it resembles course meal.
• If using a food processor, pulse a few times until this consistency is achieved.
• Add the buttermilk and mix JUST until combined.
• If it appears on the dry side, add a bit more buttermilk. It should be very wet.
• Turn the dough out onto a well-floured board.
• Dip your fingers in flour to help keep the dough from sticking to you. Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it's about ½" thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick.
• Use a round cutter to cut into rounds. Do not twist cutter as you push down. This compromises the dough to it doesn't rise up as high.
• You can gently knead the scraps together and make a few more.
• Place the biscuits on a cookie sheet- if you like soft sides, place them touching each other. If you like"crusty" sides, place them about 1 inch apart- these will not rise as high as the biscuits put close together.
• Bake for about8-10 minutes- the biscuits will be a beautiful light golden brown on top and bottom.
• Do not overbake.
• Note: The key to real biscuits is not in the ingredients, but in the handling of the dough.
• The dough must be handled as little as possible or you will have tough biscuits.
• A food processor produces superior biscuits, because the ingredients stay colder and there's less chance of overmixing.
• You also must pat the dough out with your hands, lightly.
• Rolling with a rolling pin is a guaranteed way to overstimulate the gluten, resulting in a tougher biscuit.
• Note 2: You can make these biscuits, cut them, put them on cookie sheets and freeze them for up to a month.
• When you want fresh biscuits, simply place them frozen on the cookie sheet and bake at 450°F for about 15-18 minutes.

MELT IN YOUR MOUTH GRAM'S SCRATCH BISCUITS

Steps:

• 1. Preheat your oven to 450 degrees
• 2. Sift dry ingredients into a bowl and yes I still sift my flour when making breads it does make a difference. If you don't have a flour sifter, take a knife and cut thru your flour a bit to fluff it before measuring and never take your one cup and scoop up your flour, this packs it. Take a scoop or a large spoon and add it to your 1 cup holder then level it off with a knife. Best part is you just use regular flour, that's the way we did thing before we had all these choices!
• 3. BTW.. some of you may say this has baking power why do I need cream of tartar, trust me this is the one ingredient that makes the difference! I put 1/2 heaping tsp because a lot of measuring spoon don't have a 1/4 to make it 3/4 tsp. If your set does then you can measure it that way.
• 4. Now the key to great biscuits is how you cut in shortening (shhhh big secret) don't dump all your shortening in a lump, use a knife and cut small pieces into your bowl all around your flour. Then start the mix with that same knife cutting thru your flour (forget that pastry knife lol) with clean hands get in there and work the shortening between your fingers until there is no loose flour in the bottom and mixture resembles coarse crumbs.
• 5. Add buttermilk and stir dough with that same knife around bowl, I just keep cutting thru and turning the bowl till all course crumbs have blended to a nice soft dough that forms a ball and pulls away from the sides of the bowl.
• 6. Your dough will be a tad sticky that's ok just grab a tiny pinch of flour and sprinkle on top and start working the dough, fold over couple of times, add a tiny pinch of flour again and fold twice that's probably enough flour now just fold a couple more times the sides of your bowl should be clean now, don't over work the dough. Adding too much flour will make your biscuits dry so just do a pinch at a time. I basically just coat my hand with flour and fold it in till it isn't sticky.
• 7. Take your dough out to a flat surface now if you worked your dough good you really won't need to flour your surface, I usually spill a little flour measuring so I just rub that over my surface. Just pat your dough out to the thickness you like 1/2 to 3/4 inch thick I do mine 3/4" the size of my cutter. Cut with a cutter I use a 2 3/4 inch one, or use a glass edge the size you like, Gram's used a snuff glass remember those? If using a glass you might want to dip it in the flour before cutting.
• 8. Bake on an ungreased cookie sheet (I use my flat iron skillet) at 450 degrees for 10 to 15 minutes, or until just golden brown. I check mine at 10 minutes and usually almost done with a 2 3/4 inch cutter size biscuit. If you cut yours smaller they will probably be done at 10, so watch them close as ovens differ also. This makes about a bakers dozen depending on your cutter and thickness! I always have 11 and one smaller made from the left over dough.
• 9. As you see in my picture I like my biscuits thick. These will cut in half like cutting thru butter and melt in your mouth! These are so easy don't let the long directions scare ya off I just put in a lot of details. You will never use canned biscuits again!! To reheat leftover biscuits, wrap in foil and heat in a 300 degree oven for 10 minutes.

MELT IN YOUR MOUTH BISCUITS

Steps:

• Preheat oven to 350. Melt butter in skillet in oven. In large bowl place in biscuit mix and sour cream. Using a pastry blender, blend ingredients until they've come together. Slowly add enough 7UP until mixture forms a ball - dough will be soft and kind of puffy. Roll out onto floured cutting board. Sprinkle flour over top of dough ball.
• Pat out flour and use a biscuit cutter or rim of a glass to cut out biscuits. I like to pat out my dough to almost an inch thickness. Dip both sides of biscuits in melted butter or just place biscuits in skillet of melted butter. Bake 20 mins or until golden brown. These are very tender biscuits and rich tasting - absolutely delicious!

MELT IN YOUR MOUTH HEAVENLY BISCUITS

Steps:

• Preheat oven to 475 degrees F.
• Spray an 8 inch round cake pan with cooking spray.
• Combine next 6 ingredients in a medium bowl.
• Cut in shortening or lard.
• Stir in buttermilk and cream.
• (mixture will be VERY WET!) Let stand 2-3 minutes.
• Pour remaining cup of flour into another bowl.
• Flour your hands.
• Drop a biscuit size lump of dough into the flour. I use a half cup measuring cup for this step. The "dough" is too wet to really pick up with your hands.
• Cover with more flour.
• Gently pick up lump of dough with your hands by sliding your fingers underneath it then lightly toss from hand to hand to remove excess flour and to roughly shape the biscuits. You are just basically coating the very wet dough with flour. Be gentle!
• Drop into prepared pan.
• Repeat with remaining dough, placing tightly into pan.
• This is so they rise up instead of just spreading out.
• Brush with melted butter or margarine.
• Bake 15-20 minutes or until lightly browned.
• Let cool in pan a few minutes, then dump pan out and gently separate biscuits.
• Serve ASAP!

MELT - IN - YOUR - MOUTH SHORTBREAD

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Whip butter with an electric mixer until fluffy. Stir in the confectioners' sugar, cornstarch, and flour. Beat on low for one minute, then on high for 3 to 4 minutes. Drop cookies by spoonfuls 2 inches apart on an ungreased cookie sheet.
• Bake for 12 to 15 minutes in the preheated oven. Watch that the edges don't brown too much. Cool on wire racks.