biscuit recipe

Looking for a churro recipe? This Chocolate Churro Dip from Delish.com is the best. 

Chocolate Churro Dip

refrigerated biscuit dough

tbsp. unsalted butter, melted

c. cinnamon-sugar

c. Nutella (chocolate-hazelnut spread)

Made this last night for my son (6) and my two younger sisters (15 and 13). THEY LOVED IT!! They are already asking when I will make it again.

https://streaming.hearstdigitalstudios.com/0205ac5e-3212-40f4-a99d-5f91ef2e4423/video_rover_16x9_1080p_hd_1571750803_88010.mp4

When churros met Nutella, your world became a better place.

Chocolate Churro Dip Is The Cozy Dessert Dip Of Your Dreams!

The BEST biscuit recipe! These homemade biscuits are fluffy and tender with lots of flaky layers. They&#039;re perfect for slathering with butter and honey.

Biscuit Recipe

all-purpose flour

baking powder

sugar

salt

unsalted butter

milk (or buttermilk)

milk, buttermilk or cream (for brushing on biscuit tops)

Place butter in the freezer for at least 20 minutes.

Preheat oven to 425° F with a rack in the upper third of the oven. Line a baking sheet with parchment paper.

In a large bowl, combine the flour, baking powder, sugar and salt. Whisk together until well combined.

Grate the frozen butter using a box grater. Add the butter to the bowl and mix it into the dry ingredients using your hands or a fork.

Pour the 1 cup milk or buttermilk into the bowl and use a fork to stir until the dough comes together. It is ok if there are a few bits of flour not yet incorporated, but if the dough seems very dry and is not coming together add 1 to 2 tablespoons more milk or buttermilk.

Turn the dough out onto a lightly floured work surface. Pat the dough into a 1½-inch thick rectangle. Fold the dough in half on top of itself and pat it down into another 1½-inch thick rectangle. Repeat the folding process 4 to 6 times. Then press the dough down into a 1-inch thick rectangle.

Use a biscuit cutter (mine measures 2 ¼-inches) to cut out the biscuits, pressing it straight down into the dough without twisting. Once you&#039;ve cut out as many biscuits as you can, gather the scraps and pat the dough out to 1-inch thickness a second and third time to finish cutting out all of the biscuits. Place them on the prepared baking sheet.

Brush the biscuit tops with milk, buttermilk or cream. Bake for 13 to 16 minutes, until the tops are lightly golden brown.

https://embed.mediavine.com/videos/wqd8nv75ewvqs1uinezc

The best homemade biscuits, soft and flaky, and buttery.  An easy from scratch buttermilk biscuit recipe you can make quickly. Fresh warm biscuits you can enjoy for breakfast, with dinner in place of a roll or any time. This video will show you all the steps to make biscuits from scratch, so easy, so delicious.

Best Biscuit Recipe

Fluffy homemade buttermilk biscuits paired with a delicious honey butter drizzle.

Buttermilk Biscuits

unsalted butter (113 grams, room temp.)

honey (60 milliliters)

flour

tbsp baking powder (24 grams)

tsp salt (10 grams)

tsp sugar (16 grams)

unsalted butter (345 grams, cold)

buttermilk (237 milliliters, cold)

eggs

Add the butter and honey into the bowl of a stand mixer and cream together.

Put the honey butter in a small bowl until you are ready to use it.&nbsp;

For the Honey Butter:

Preheat the oven to 425°F.

In a large bowl, sift together the flour, baking powder, salt, and sugar. (If you don’t have a sifter, you can use a whisk.) Pour the mixture into a food processor.

Cut the butter up into small cubes, add it to the food processor, and whiz it up until you get pea sized pieces. Be careful to break up any large pieces.

Add the buttermilk and eggs into a medium bowl. Give it a whisk then pour it into the food processor and mix it up until it is just combined. (If you don't have a food processor, you can use your hands to mix everything together, turning the mixture until it forms a dough.)&nbsp;

Flour a board or countertop well, and turn the dough out on it. Keep turning and kneading until you’ve got a roughly shaped ball of dough. If things get sticky, add a little bit of flour.

Flour your rolling pin, and then roll the dough out until it forms a round about 1/2 inch thick. Fold the dough round into thirds, like you’re folding a business letter. Slap the dough down hard with the palms of your hands to really bring it together, and then roll it out and fold it in again. Do this 7 times in all, skipping the folding step the seventh time. Continue using flouring the work surface, the dough, and the rolling pin as you go so it does not stick.

Flour a 3 1/2-inch round pastry cutter, and cut out as many rounds of dough as possible (you should have 8 to 10 or so). Continue flouring the cutter as you go.&nbsp;

Cover a baking sheet with parchment paper, lay the biscuits on it, and put it on the middle oven rack. At about the 10-minute mark, turn the baking sheet so that all the biscuits bake evenly.

When the biscuits are baked through and the tops are golden-brown (about 20 minutes), pull them out of the oven. Using a big pastry brush, coat the tops of the biscuits with the honey butter. Serve them while they’re hot.

For the Biscuits:

How to Make the BEST Biscuits!
Full Recipe: https://preppykitchen.com/honey-butter-biscuit/

These melt in your mouth, fluffy, buttermilk biscuits are so good you will be hooked after the first bite. This is one of the rare recipes I make where I'll eat the whole batch if left unsupervised!

I paired the biscuits with an easy, just sweet enough honey butter. It takes them to the next level. Not really sure what to say other than make them immediately!!! 

If you don't have a food processor then follow the basic steps in the recipe but use a fork to mash the butter in mix the buttermilk/egg mixture in. Finish off by kneading by hand. Much messier but it will still work!

How to Make the BEST Biscuits!

Debbie Major&#8217;s flapjack recipe uses stem ginger for extra oomph. Cooked until gooey or crisp – either way these tasty treats are best enjoyed alongside a cup of tea.

Easy ginger flapjack bars

demerara sugar

golden syrup

1½ tsp ground ginger

chopped stem ginger

rolled oats

jumbo oats

You’ll also need…

Grease the cake tin with a little butter. Melt the butter, demerara sugar and golden syrup in a large pan. Remove from the heat and stir in a pinch of salt, ground ginger, chopped stem ginger, rolled oats and jumbo oats. Press into the tin with the back of a spoon. Cook for 25 minutes for a chewy bake or 30 minutes for crisp.

Remove the tin from the oven and leave for 10 minutes. Run a dinner knife around the outside of the flapjacks, then score into 12. Leave until cold before cutting into bars.

Tender and easy 100% whole wheat biscuits that really are amazingly flaky. Ready to go in about 30 minutes, perfect for dinner, breakfasts, or even sandwiches.

Amazing Whole Wheat Flaky Homemade Biscuits

whole wheat pastry flour*

honey or sugar

cream of tartar

butter

buttermilk**

Preheat oven to 425 degrees.

In the bowl of a food processor or regular bowl, combine the first six ingredients (if using honey, combine it with the liquid ingredients). Pulse (or mix) to combine.

Cut up the butter into eight pieces and add to the dry ingredients. Pulse (or use a pastry blender) until the mixture resembles coarse cornmeal with a few pea-sized pieces of butter remaining. If using a processor, transfer to a medium bowl.

Combine the egg and buttermilk (and honey, if using) in a glass measure; add to the dry ingredients all at once. Stir with a wooden spoon just until mixture starts to come together (it will not be completely mixed). Don't over mix.

Turn out onto a floured surface and knead 10 - 15 times until dough holds together, folding a couple of times at the end like a letter. Pat or roll into a 1 to 1-1/4 inch rectangle. Cut with a biscuit cutter or knife into about a dozen biscuits depending on the size.

Place on a lined or greased cookie sheet, and brush the tops with milk, if desired, for a shiny, browned top.

Bake for 12 to 15 minutes until golden brown. Cool on a wire rack.

This is the only Biscuit Recipe you will need. Homemade Biscuits are super soft and these are quick and easy to make with just 6 ingredients.

Fluffy Homemade Biscuits Recipe

Tbsp baking powder ((aluminum free))

salt ((we use fine sea salt))

unsalted butter ((8 Tbsp, cold))

half and half (minus 2 Tbsp)*

Tbsp melted butter (to brush the baked biscuits)

Dice butter into 1/2&quot; 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.

Make the Biscuit Dough:

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&quot;x10&quot; rectangle or 3/4&quot; thickness. Dip a 2 1/2&quot; round biscuit cutter into flour and cut out 8 biscults. Pull together scraps and form into a rectangle to cut an extra 2 biscuits.

Fold Dough and Cut 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.

Bake Biscuits:

These amazing biscuits taste dangerously close to the restaurant favorite.

Copycat Red Lobster Cheddar Bay Biscuits

c. all-purpose flour

tbsp. baking powder

kosher salt

butter,

milk

garlic powder

c. shredded sharp Cheddar

c. butter

https://streaming.hearstdigitalstudios.com/manual_upload/58e9af96bbddbd27e648931d/mp4/Cheddar_Bay_Biscuits_FINAL_V3_1491709865_4000_hd_v3.mp4

You'll love them so much you'll call them Cheddar Bae Biscuits.

These Copycat Red Lobster Cheddar Bay Biscuits Are A Garlic Lover's Fantasy

Add ranch seasoning to your biscuit dough for an extra punch of flavor! These Ranch Drop Biscuits are the perfect side for a bowl of soup.

Ranch Drop Biscuits

buttermilk powder (0.15)

parsley (0.05)

dill (0.03)

onion powder (0.02)

garlic powder (0.02)

lemon pepper (0.02)

tsp black pepper (0.02)

all-purpose flour (0.35)

salt (0.05)

Tbsp baking powder (0.06)

tsp sugar (0.02)

heavy cream (1.55)

Tbsp butter (for topping, optional) (0.20)

Preheat the oven to 400ºF. In a small bowl, combine the ingredients for the ranch seasoning (buttermilk powder, parsley, dill, onion powder, garlic powder, lemon pepper, black pepper). Set one teaspoon of the ranch seasoning aside to mix with melted butter and brush over the finished biscuits.

In a large bowl, combine the flour, sugar, salt, baking powder, and the remaining ranch seasoning (if you do not plan to brush melted butter over your baked biscuits, just us all of the ranch seasoning in the biscuit batter). Make sure the dry ingredients are evenly combined.

Add the heavy cream to the dry ingredients and stir until a sticky batter forms. Make sure no dry flour is left on the bottom of the bowl.

Spoon the batter onto a parchment lined baking sheet in about ¼ cup dollops. The batter does not need to be shaped or smoothed in any way. You should get about 12 biscuits.

Bake the biscuits for about 18 minutes, or until they are puffed and golden brown on top.

After baking, melt the butter in a small dish, then stir in the reserved ranch seasoning. Brush the ranch butter over the top of the biscuits just before serving.

Tall, flaky, and tender, this homemade biscuit recipe is so easy to make! They come together quickly with this foolproof recipe in less than an hour.

all-purpose flour ((480 grams))

milk ((320 milliliters))

Preheat the oven to 425F. Line a baking sheet with parchment paper.

In a large bowl, whisk together flour, sugar, baking powder, and salt.

Toss in the cubed butter to coat with flour. Using a pastry blender or by rubbing the butter pieces between your fingers, work the butter into the flour until the butter pieces range in size from peas to almonds.

Using a silicone spatula, fold the milk into the flour mixture until most of the flour is moistened but the dough is still crumbly. (Don’t over mix it. It will come together in the next step.) Turn out onto a well-floured surface.

With floured hands, pat the dough to a 1-inch thick rectangle. Fold the dough in half. (A bench scraper or large spatula can be helpful here!) Cut the dough in half crosswise and stack the two halves on top of each other. Pat the dough into a rectangle again. Repeat folding, cutting, stacking, and patting 3 more times.

Roll the finished dough to about ¾ to 1-inch thickness and cut into biscuits using a 2½ to 3-inch round floured cookie cutter. Place on prepared baking sheet. For best results, freeze the biscuits for 20 minutes.

Bake for 20 minutes or until the tops and bottoms are golden brown. Immediately brush with melted butter, if desired. Enjoy hot or cool completely on a wire rack. While biscuits are best fresh from the oven, you can store them at room temp for up to 3 days.

https://www.youtube.com/watch?v=u9rjIag6W-s

Making homemade Biscuits is a breeze with this recipe! They are so easy to make from scratch, and all you need are 6 simple ingredients. With this easy recipe, your biscuits will come out super buttery and flaky on the inside and crisp outside.  By the by, they are soooo delicious served warm with some homemade Honey Butter! Let me know what you like to eat them with!

RECIPE: https://preppykitchen.com/biscuit-recipe/

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How to Make Flaky Biscuits

Made with only a few simple ingredients, these sour cream biscuits bake up extra tender and fluffy. Serve these biscuits with honey or jam to complete your breakfast menu!

Easy Homemade Sour Cream Biscuits

all-purpose flour (weighed

baking soda

sour cream

buttermilk

butter (unsalted, melted, for brushing tops)

Preheat your oven to 450°F. Line a baking sheet with parchment paper and set it aside.

To a medium mixing bowl, add the flour, sugar, baking powder, salt, and baking soda and whisk to combine.

Spoon the sour cream into the bowl and pour in the buttermilk. Use a wooden spoon to mix all the ingredients together until all of the flour is moistened. The dough will be crumbly. Pat the dough into a ball with your hands and turn it out onto a lightly floured surface.

Gently pat the dough out into a rectangle. Fold the dough in half over itself, pat back out into a rectangle and repeat the process two more times. Roll the dough out into a thick disc about 8 inches round and cut out 8 biscuits. Rework the dough by patting the scraps back into a disc and cutting out more biscuits until you have eight.

Place the biscuits on the lined baking sheet and bake them in the preheated oven for 10-12 minutes, or until golden brown on top.

Remove the biscuits from the oven and brush the tops with plenty of melted butter. Enjoy!

This melting moments recipe couldn't get easier, and the fruity spin on this classic dessert makes the treat even better.

Top 11 biscuit recipe recipes from across the web

The most viewed biscuit recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chocolate Churro Dip

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Top 11 biscuit recipe recipes from across the web

The most viewed biscuit recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chocolate Churro Dip

Biscuit Recipe

Buttermilk Biscuits

Easy ginger flapjack bars

Amazing Whole Wheat Flaky Homemade ...

Fluffy Homemade Biscuits Recipe

Copycat Red Lobster Cheddar Bay Bis...

Ranch Drop Biscuits

Biscuit Recipe

Easy Homemade Sour Cream Biscuits

Lime and passionfruit melting momen...

The most viewed biscuit recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine