| Does anyone know a good homeade buiscuit recipie.....
Posted: 8/10/2007 11:20:31 AM | Hi I need a good homeade buiscuit recipie. Evrey time I make them,they NEVER rise,come out like hockey pucks and I can never kneed the dough cause it just crumbles. Can someone help me here?
Thanks!
-Candace xx | |
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| Does anyone know a good homeade buiscuit recipie.....
Posted: 8/10/2007 12:23:01 PM | or...
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.
i googled it but its pretty much the same recipe i have used before | |
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| Does anyone know a good homeade buiscuit recipie.....
Posted: 8/10/2007 2:51:28 PM | I used to make these biscuits and enter them in local fairs and always won prizes.
Tea Biscuits
2 cups flour
4 teaspoons baking powder
1/2 cup soft butter
3 tablespoons white sugar
1 egg
Mix flour, baking powder, and sugar. Cut in the butter with two knives if you don't have a pastry cutter.
Mix the egg with the milk, then add to flour mixture. Stir only to moisten.
Empty onto a WELL floured board*. The batter will be quite moist so be sure to use lots of flour on the board. Knead a few times, and pat it out. Cut and place on baking sheet.
Bake in 450 oven for 12 to 15 minutes.
P.S. Raisins can be added.
* when rolling pastry, or any other baking item, I roll it on a clean well floured tea towel, instead of counter top or board. I find it does not stick as easily.
Good Luck and Happy Baking!! | |
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| Does anyone know a good homeade buiscuit recipie.....
Posted: 8/10/2007 6:48:24 PM | Candace if you are using yeast make sure milk is warm 120F use less flour than the recipes calls for dough should be sticky before rolling it out. The extra flour on the board when rolling the dough out will give it the right consistency.
Tim
PS when I make yeast rolls I have to make a double batch 96 to 100 rolls they don't last lomg esp. with honey on them LOL | |
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| Does anyone know a good homeade buiscuit recipie.....
Posted: 8/10/2007 9:44:49 PM | This isn't a basic biscuit recipe, but it's very good. Emeril had this on one of holiday shows about three years ago, to make for Thanksgiving morning breakfast, which I did. My family loved it! 
Sweet Potato & Bacon Biscuits:
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick cold unsalted butter, cut into pieces
1 cup mashed cooked sweet potatoes, cooled
2 tablespoons packed light brown sugar
5 slices cooked bacon, drained and crumbled
3/4 to 1 cup buttermilk
Preheat the oven to 425 degrees F. Lightly grease a large baking sheet and set aside.
In a bowl, stir together the flour, baking powder, baking soda, and salt. Add the butter and work in with a pastry blender or your fingers until the mixture resembles coarse crumbs.
In a bowl, whip the sweet potatoes with the brown sugar until very smooth. Add to the flour mixture and mix in lightly but thoroughly with your fingers. Add 3/4 cup of the buttermilk and the bacon and gently work to make a smooth dough, slightly sticky, being careful not to overwork and adding more liquid as needed 1 teaspoon at a time.
Turn out onto a lightly floured surface and pat out into a large rectangle about 1/2-inch thick. Cut into 10 large biscuits and place on the prepared baking sheet. Bake until golden brown and risen, 15 to 18 minutes.
Remove from the oven and serve hot with butter.
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| Does anyone know a good homeade buiscuit recipie.....
Posted: 8/10/2007 11:16:41 PM | Oh raerae, they sound so good I can almost smell them!
OP, also when in doubt sift your flour before measuring it. Another fab trick is to sour the milk with 1 t vinegar if you are not using buttermilk. It will help the rise greatly, too.
forks will work but definitely leave the dough on the underworked side. | |
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| Does anyone know a good homeade buiscuit recipie.....
Posted: 8/11/2007 2:56:38 PM | These are my all time favorite biscuits and my family loves it when I make them during holiday dinners, and the best part is, its very simple!
Ingredients:
2 cups Bisquick
4 oz. sour cream
1/2 cup Ginger Ale or 7 Up
1/2 stick butter
1. Preheat oven to 450
2. Mix together Bisquick, sour cream and Ginger Ale
3. Melt butter and pour half into 9 inch casserole
4. Make desired amount of biscuits and place individually into the casserole
5a. Place in oven and bake till its light brown ontop and pour remaining butter ontop of the biscuits and continue to bake till desired OR
b) Bake biscuits till their done, then just as you pull them out, you pour the remaining butter on top
I prefer to go with the 5b method myself, as I like to turn the last half of the butter into garlic parmesean butter... These are really tasty and are great either fresh out of the oven or a couple days later and don't need any more butter, even after 5 days in an air tight bag. | |
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| Does anyone know a good homeade buiscuit recipie.....
Posted: 8/12/2007 6:47:31 AM | Greeneyes,
FistnCuffs gave you a good classic buttermilk biscuit recipe...3rd entry I believe. I just want to mention that baking powder does have a limited shelf-life, and if your biscuits don't rise in the oven, it may be time to replace the baking powder.
Here are two tips in how to work the dough; First, cut the fat into the flour until you have small gravel-size lumps. Secondly, mix in the other ingredients and slowly add enough cold water to get a sticky dough that holds together. The more you knead dough, the more gluten, and that's not what you want for a flakey biscuit or pie crust. | |
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| Does anyone know a good homeade buiscuit recipie.....
Posted: 8/12/2007 8:09:40 AM | actually this is just a comment to greeneyes..mine have always been like hockey pucks, that is what i have always called them..I hve tried feather biscuits, never fail biscuits, tea bisk, bisquik, and on and on...I will try the ones on here and see what happens... maficman,,you are correct, its n the kneading, I get carried away.
Now a tip for those of you looking to find how not to have gritty cornmeal in a muffin, measure it out and put hot water on it before you put it in receipe, let it absorb what it will and pour rest off then add..KKKOOOL | |
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| Does anyone know a good homeade buiscuit recipie.....
Posted: 8/12/2007 8:27:58 AM | | Spoon Buiscuits-------for about four buiscuits----one cup of white lilly flour----one fourth of stick butter cut up---enough butter milk to make a paste then-- spoon them on greased cookie pan---you will have to try several times to make then as you would like---------good luck | |
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| Does anyone know a good homeade buiscuit recipie.....
Posted: 8/12/2007 7:49:11 PM | Hey Hon,
I just use the Martha White (or what ever you have on hand/or perfer) flour self rising,
put some in a bowl and make a tunnel with your fist. put some Crisco in just enough to make a dough ( the more you practice the better you will be at measureing by looks) put some buttermilk in .....mix in a dough. Always put some flour (lightly) on your hands to begin with so the dough won't stick to you, Don't over mix it or it will be to hard when they come out of the oven. After you get you dough roll made keep your hands lighty floured , pinch a bit off and roll into a biscuit the size that you want to eat....pregrease your pan and preheat your oven. Put you biscuit on the pan, give a little knuckle pat on the top to even the biscuit out and fill the pan ; put n the oven and wait about 10 / 15 minutes and take them out.....serve with hot butter, honey and or gravy.
ps/ if for some reason they look dry or too much flour on the top just slightly wet your hand and pat on the top of the biscuit or take a little of bacon or crisco grease and pat on the top of it (this makes them crispy also), that way they won't be so dry.
Enjoy.
Jude  
Mayo is just a substitute for butter or grease in the bread...not bad tasteing.
mayo is also good in baking cakes and cupcakes.....makes them moist and soft. | |
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| Does anyone know a good homeade buiscuit recipie.....
Posted: 8/12/2007 8:08:24 PM | Red Lobster Cheddar Bay Biscuits YUMMY!
2 1/2 cups Biqsuick
4 T cold butter
1 heaping cup grated cheddar chese
3/4 c cold whole milk
1/4 t garlic powder Brush on top:
2 T melted butter
1/2 t garlic powder
1/4 t dried parsley flake pinch salt
400 degree oven
Combine Bisquick with cold butter using pastry cutter or fork. Do not mix too thoroughly. There should be small chunks of butter in there, about pea size. Add cheese, milk and 1/4 t garlic powder. Mix by hand until combined, do not overmix. Drop approx. 1/4 c scoops of dough onto ungreased baking sheet using an ice cream scoop. Bake 15-17 minutes, or until the tops of the biscuits begin to turn light brown.
When you take the biscuits out, melt butter and mix with topping ingredients. Use a brush to spread over the tops of all the biscuits.
Makes 12 biscuits | |
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| Does anyone know a good homeade buiscuit recipie.....
Posted: 8/13/2007 6:00:57 AM | My favorite fast biscuits..........no rolling....................see below for rolled variation....
2 c flour
2 t baking powder
1/2 baking soda
3/4 t salt
3 T cold shortening
1 T cold butter
1 c nonfat buttermilk
425 oven Lightly grease baking sheet Makes 16 biscuits
Combine flour, baking pwoder, soda and salt in large bowl with a whisk. Cut butter into small pieces and rub into flour mixture with fingers or using a pastry blender until particles are the size of small peas.
Pour buttermilk into flour mixture and stir until a soft sticky dough forms. Drop by heaping tablespoons onto greased sheet.
Bake until flecked golden brown, about 12-14 minutes. Transfer to a napkin lined basket and serve immediately.
If you want to roll them, use 2 T less buttermilk. Turn dough ont a lightly floured board and knead until smooth, about 10 times. Roll into a 1/2" thickness and cut with a 2" cutter, re-rolling to use scraps. | |
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| Does anyone know a good homeade buiscuit recipie.....
Posted: 8/17/2007 4:26:01 PM | greeneyes when you make biscuits you need to need the dough only about 5 times and then let it rest about 5 min. when youcut them dont turn the cutter it will stop them from rising.i make them everyday as i am a cook on a riverboat. | |
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| Does anyone know a good homeade buiscuit recipie.....
Posted: 8/17/2007 10:01:18 PM | THese aren't biscuits, but can be used with dinner....
Quick Bread Sticks
2 1/4 c flour
1 T sugar
3 1/2 tsp baking powder
1 1/2 tsp salt
1 c milk
Stir together slowly until dough just clings together. Turn out onto well floured board. Roll out until approxiamtely 12 x 8 inch rectangle and 1/2 inch thick. Cut into 16 strips. Melt butter in a 9 x 13 inch pan. Roll strips in butter and lay side by side. Bake at 450 degree for 15-20 minutes.
I like to add ingredients for variety. Last time I made them, I rolled them in cinnimon sugar. | |
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| Does anyone know a good homeade buiscuit recipie.....
Posted: 11/21/2007 11:07:47 AM | Cheddar Cheese Biscuits
2 cups all purpose flour
4 tsp. baking powder
1 tbsp. sugar
1/2 tsp. salt
1/2 cup shortening
1-1/2 cups shredded cheddar cheese (old cheddar is tasty)
1 egg
3/4 cup milk
In large bowl, stir together flour, baking powder, sugar & salt. Cut in shortening finely; stir in cheese.
Beat egg and milk together & add to flour mixture, mixing lightly with fork until just combined.
On floured board, kneed dough gently, about 10-15 times. Roll into 3/4 in. thickness and cut with floured, round cutter.
Place on ungreased cookie sheet. Bake at 450 (220C) for 12-14 minuntes (I find 10 minutes works best and I always double the recipe). | |
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| Does anyone know a good homeade buiscuit recipie.....
Posted: 11/21/2007 4:43:54 PM | Here is my grandmother's buttermilk biscuit recipe...It is to die for
3/4 cup of white sugar
2 teaspoons baking powder
pinch of salt
3 cups white flour
3/4 cup of shortening
1 tsp of baking soda (actually just shy of a teaspoon)
1 cup buttermilk (not the lite variety)
Mix all the dry ingredients together then cut in the shortening, blend together. Add the buttermilk and mix only until moistened, roll onto counter and then cut with round cookie cutter. I have found that over mixing = hockey pucks.
Bake at 400 for 8-10 minutes until top golden brown. | |
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| Does anyone know a good homeade buiscuit recipie.....
Posted: 11/21/2007 5:05:03 PM | I have made these Mashed Potato Biscuits many times and they are always gone before anything else. I must give credit to the original author of this recipe. Her name is Denise Beatty. So here we go.
MASHED POTATO SCONES
1 1/2 cups flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 tableshoops soft margarine, shortening or unsalted butter, cold, cut into bits
1/2 cup leftover smoothly mashed potatoes OR 1 potatoe, peeled, cooked, mashed and cooled
1/4 cup raisins
1 egg, beaten plus 1/4 cup milk
1 tablespoon sugar
Sift together flour, 1/4 cup sugar, baking powder and salt. Rub in margarine until mixture is combined. Stir in raisins.
Combine egg and milk. Reserve about 1 tablespoon. Stir remaining mixture into flour and gather together gently into ball. Kneed dough eight to ten times, no more, on lightly floured surface and shape into 7 inch flattened round. Score top into eight wedges. Brush with reserved egg mixture and sprinkle lightly with 1 tablespoon sugar. Transfer to parchment paper lined baking sheet. Bake at 400 F for 25 to 30 minutes, or until golden brown.
This is a HeartSmart Cooking receipe I cut out of the newspaper years ago. | |
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atlast
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Joined: 2/25/2007
Msg: 23 | |
| Does anyone know a good homeade buiscuit recipie.....
Posted: 11/22/2007 7:32:19 AM | Fail Safe Biscuits
3 cups bisquick or equivalent baking mix, the cheaper ones work just fine
1 heaping teaspoon baking powder
1 cup buttermilk
Preheat oven to 400 F. Mix ingredients til liquid is absorbed. Use an ice cream scoop or a tablespoon to scoop out biscuits and place on a cookie sheet or baking pan. Bake til bicuits have raised and are starting to turn golden brown. Allow to cool completely, then freeze in a zip lock bag. Thaw out and finish baking as needed. | |
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| Does anyone know a good homeade buiscuit recipie.....
Posted: 11/25/2007 2:02:18 PM | This are very fluffy and healthy biscuits.......
Whole Wheat Angel Biscuits
5 cups whole wheat flour
1/4 cup sugar
3 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 cup of shortening...( I use olive oil)
1 pkg. dry yeast or (a TBSp)
2 TBSP warm water
2 cups of buttermilk...( I just use 2% milk and add some vinegar to sour it)
Sift or stir dry ingredients together. Cut in shortening or olive oil.
Disolve the yeast in warm water and add to buttermilk.
Add all dry ingredients and mix well.
Turn out on floured board and knead slightly..adding more flour ..if needed.
Roll out to 1/2 inch thickness and cut with biscuit cutter or glass.
Bake on ungreased cookie sheet for at 475 degrees for 10 minutes...or until lightly browned.
Makes about 3 dozen and they are so light and fluffy...they might "fly" off your plate ...LOL | |
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