biscuits

This homemade biscuit recipe is simple to prepare and requires no rolling, cutting, or even dropping. They are packed full of bacon and cheese and flavor!

Bacon Cheese Butter Pan Biscuits

butter

baking powder

salt

all-purpose flour

buttermilk

cheddar cheese

bacon

sugar

Preheat oven to 425 degrees F

Melt butter in the oven in an 8x8 or 9x9 inch pan that has at least 2-inch sides. (See notes in post.)

Combine dry ingredients in a large bowl.

Stir in buttermilk, cheese, and bacon.

Stir until just combined being careful not to over-work the dough, this will make it tough.

Pour into the pan over the melted butter.

With a sharp knife, score the biscuits in 9 equal portions.

Bake at 425 degrees F for 30 minutes or until cooked through and brown on top.

Remove from oven and cut into squares using the score lines as a guide.

Serve immediately.

https://www.youtube.com/watch?v=vh72f9QTg2s

Bacon Cheese Butter Pan Biscuits are cheesy, buttery, and full of bacon goodness! Each bite is a flavor sensation!
https://www.callmepmc.com/bacon-cheese-butter-pan-biscuits/

Buttermilk Biscuits

all purpose unbleached flour

tsp baking soda

tbsp sugar

buttermilk (milk + 1tbsp lemon

buttermilk)

heavy cream

+ 2 tbsp cold unsalted butter

eggs

Combine flour, baking powder, baking soda, salt, and sugar in a mixing

bowl.

In another bowl whisk eggs, buttermilk and cream together.

Using a pastry cutter, 2 knives, or fingertips, add the cold butter chunks to

the flour mixture until they are roughly the size of blueberries.

Mix wet ingredients in to dry ingredients just until the mixture forms a

dough, be careful not to overwork the dough.

On a lightly floured work surface, knead dough very gently for 1 minute or

until the dough is smooth.

Cut dough in 1⁄2 and keep one 1⁄2 covered in the refrigerator while rolling and

cutting.

Roll the dough to approximately 3⁄4” to 1” thick and cut using a (dipped in

flour) round biscuit cutter, heart shaped cookie cutter or glass rim.

Gently knead scraps together and roll again.

Biscuits should be placed on an ungreased sheet pan or baking stone with

sides touching to encourage the biscuits to rise high.

Roll and cut 2nd 1⁄2 of the dough.

Bake at 425o for 15-18 minutes until biscuits are golden brown and cooked

thoroughly.

Transfer biscuits to a cooling rack.

Serve warm with your favorite hot beverage.

https://content.jwplatform.com/videos/nSlWUNBQ.mp4

Homemade mile high buttermilk biscuits from scratch.

Homemade Buttermilk Biscuits

These savoury parmesan cookies require minimum baking skills and 3 basic ingredients - Perfect with wine, they&#039;re sure to wow your guests!

3-Ingredient Parmesan Cookies

unsalted butter

g organic all-purpose flour

100 g Parmesan cheese (finely grated)

rosemary & thyme leaves, finely minced ((optional))

black pepper ((optional))

tbsp warm water (or a small beaten egg)

In a stand mixer over medium-low speed, mix together the butter, flour and Parmesan cheese, until finely crumbly.

Add optional fresh chopped herbs and black pepper to taste, and knead until you form a dough.

Divide the dough in half. Roll each half into an uniform log, about 3 cm (1¼ inches) in diameter.

Wrap the 2 cylinders into cling film, and refrigerate for 15 minutes.

Preheat the oven to 180°C ( 350°F) without the fan mode. When using the fan-assisted option, set the oven to 20°C less than conventional oven.

Cut each log into 1 cm thick rounds, then you can use a cookie cutter to give them a specific cookie form.

Arrange the cookies on a baking tray lined with parchment paper.

Brush the surface of each cookie with a bit of warm water or a beaten egg, and sprinkle a tiny amount of extra grated Parmesan or chopped fresh herbs on top.

Bake for 10 minutes, or until the cookies are golden on top.

Remove the cookies from the oven, they will still be quite soft. Allow them to cool completely on a baking rack, then serve.

Store leftovers in an airtight container, and refrigerate for up to 4 days.

OGB - One Giant Biscuit

White Lily Self-Rising Flour

sugar (optional)

vegetable oil

butter, melted

Preheat the oven to 450°F and spray an 8x8 baking dish with nonstick cooking spray.

In a large bowl, whisk together the flour, salt, and sugar.  Make a small well in the center of the flour. Pour the buttermilk, heavy cream, and vegetable oil into the well. Stir until just combined, being cautious not to over stir. The batter should look like wet cottage cheese.

Spread the batter into the prepared pan. Bake for about 25 minutes or until golden brown. Remove from the oven and brush with melted butter. Allow to cool for about 5 minutes before slicing into 9 pieces and serving.

Judge not by appearance, until you try these wonderfully crisp and chewy Italian biscuits.

'Brutti ma buoni' biscuits

hazelnuts

good-quality dark chocolate, chopped

eggwhites

(110 grams) caster sugar

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977446559001&=domain=del

5348771529001-5977446559001

Use fresh and ground ginger to make these moreish biscuits. They're perfect served with a cuppa for afternoon tea, or as a treat anytime

Ginger biscuits

salted butter, cubed

light brown soft sugar

ginger

golden syrup

self-raising flour

1½ tbsp ground ginger

tsp bicarbonate of soda

Heat the oven to 190C/170C fan/gas 5. Line two large <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-5-baking-trays">baking trays</a> with baking parchment. In a saucepan over a low heat, melt the butter, sugar, fresh ginger and golden syrup and leave to cool.

Mix the flour, ground ginger and bicarbonate of soda together in a bowl with a wooden spoon. Gradually stir in the cooled sugar mixture and the egg yolk and knead briefly to make a dough.

<a href="https://www.bbcgoodfood.com/content/test-best-rolling-pins">Roll</a> the dough into 20g balls and put on the prepared baking trays with 3cm between each to allow for spreading. Bake for 8-10 mins until golden brown. Leave to cool on the trays for a min, then transfer to a <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-five-cooling-racks">cooling rack</a> to cool completely.

These easy, homemade biscuits are soft, fluffy, made completely from scratch and can be on your table in about 15 minutes! A weekend staple in our house!

Perfect Homemade Biscuits

tsp salt

tsp baking powder

tsp cream of tartar

COLD butter

milk

Preheat oven to 450 degrees.

The secret to excellent biscuits is COLD BUTTER. Really cold. Many times the biscuit dough gets worked so much that the butter softens before the biscuits even go in the oven. Try cutting the butter into small pieces and stick back in the fridge pulling out only when ready to incorporate into the dough.

Combine the dry ingredients in a large bowl.&nbsp;

Use a pastry cutter to cut cold butter into flour mixture. Don't go too crazy here - you want to see small, pea-sized pieces of butter throughout the dough.&nbsp;

Add in the milk and egg and mix just until the ingredients are combined. The dough will be sticky but don't keep working it. You should be able to see the butter pieces in the dough.

Turn the dough out onto a generously floured surface. Sprinkle some flour on to the top of dough so it won't stick to your fingers and knead 10-15 times. If the dough is super sticky just sprinkle on some additional flour.

Pat the dough out to 3/4 - 1 inch thickness and cut with a biscuit cutter or glass. I ended up with nine this time but depending on who is snacking on biscuit dough, I can get up to 12 biscuits.&nbsp;

Place the biscuits on a lightly greased baking sheet or parchment lined baking sheet and bake for 10 to 15 minutes or until golden brown on top.

For extra yumminess, brush the tops of the biscuits with melted butter...

https://content.jwplatform.com/videos/BOMuNFy0.mp4

The BEST Homemade Biscuits

It&#039;s easy to have hot, flakey, delicious homemade biscuits on the table in just 20 minutes with my 3 simple baking secrets and only 3 ingredients.

3 Ingredient Easy Biscuits Recipe

flour notes

Keep cream in the fridge until you&#039;re ready to use it.

Add flour to a medium bowl. Pour in cold cream and stir with a heavy wooden spoon until mixed. Preheat oven to 475 degrees.

Dump bowl onto a counter and scrape out any remaining dough or flour. Pat into a rectangle about 2&quot; thick. Fold in thirds, turn 1/4 and fold again, continuing 3 times.

Cut biscuits with a 3&quot; biscuit cutter. Press down and bring straight up. Do not twist biscuit cutter. Pat excess dough out, cut, and repeat process again.

Place biscuits on a cookie sheet about 2&quot; apart. Bake for 12 minutes, until golden. Brush with butter. Serve warm.

https://www.youtube.com/watch?v=qtTOPF_42A8&t=50s

With just 3 ingredients you can have these biscuits in 15 minutes, start to finish. Get the recipe here: https://thefeatherednester.com/easiest-biscuits-ever-three-ingredients/
#biscuits #baking #recipes #easybaking

Easiest Biscuits Ever!

This Southern butter biscuits recipe was handed down to me by my mom. Great all by themselves with extra butter or with jam, honey, molasses, or gravy.

Southern Butter Biscuits

Tbsp baking powder

milk ((regular

Preheat oven to 400 F.

In a large mixing bowl, combine flour, baking powder, and salt.&nbsp; Add butter in smallish pieces.&nbsp;

With your hands (or a pastry blender), combine flour mixture and butter until butter is pea sized and mixture is crumbly.

Pour in milk and combine with a wooden spoon until well incorporated, taking care not to over mix.

Turn out onto a floured surface and roll out dough to about 3/4 inch thick.&nbsp;

Cut out biscuits with biscuit cutter or cookie cutter.  Add each to ungreased cookie sheet or iron skillet.  Make sure that biscuits touch for higher rise during baking.

Bake for 10 minutes or until browned.

A delicious creamy slice the whole family will enjoy.

Lattice Vanilla Slice Recipe

400 g Lattice biscuits

g vanilla pudding mix

600 ml cream

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6098936428001&=domain=br

5348771529001-6098936428001

Semi-sweet &amp; oaty, Homemade Digestive Biscuits are miles better than the packet versions. Easy to make and perfect to dunk in tea or even eat with cheese. See Recipe Notes to turn them into Homemade Chocolate Digestives.

Homemade Digestive Biscuits

g medium oatmeal (plus extra for rolling out)

g wholemeal flour

g flour

0.5 tsp bicarbonate of soda

75 g butter (plus extra for greasing)

Preheat the oven to 190C/170C fan/Gas 5.Lightly grease two baking trays.

Take a large mixing bowl and add all the dry ingredients. Mix together.

Dice or grate the butter then rub it into the dry ingredients until you have a mixture that looks like breadcrumbs.

Stir in enough of the beaten egg to make a soft dough, using your hands to bring the mixture together.

Generously sprinkle the work surface with oatmeal. Put the dough on the oatmeal, sprinkle more over the top then roll out 3-5 mm thick.

Using a round, 8cm cutter, cut out biscuits and transfer them to the greased baking trays. Gather up the scraps, re-roll and cut out more biscuits until all the dough is used up, dusting with more oatmeal as needed.Depending how thick you rolled the dough, you should get 12-15 biscuits.

Prick holes into each biscuit in a pleasing pattern using a skewer or cocktail stick.

Put the trays of biscuits in the preheated oven until cooked through and golden brown (15-20 min). Turn the trays around half way through if the biscuits are cooking unevenly.Transfer biscuits to a wire rack until completely cold before storing in an airtight container.

This recipe can be doubled to make 12 biscuits.

Homemade Biscuits

all-purpose flour ((250 grams))

Tablespoon baking powder

Tablespoons unsalted butter

whole milk¹ ((177 milliliters) buttermilk

For best results, chill your butter in the freezer for 10-20 minutes before beginning this recipe. It's ideal that the butter is very&nbsp;cold for light, flaky, buttery biscuits.

Preheat oven to 425F and line a cookie sheet with nonstick parchment paper. Set aside.

Combine flour, baking powder, sugar, and salt in a large bowl and mix well. Set aside.

Remove your butter from the refrigerator and either cut it into your flour mixture using a pastry cutter or (preferred) use a box grater to shred the butter into small pieces and then add to the flour mixture and stir.

Cut the butter or combine the grated butter until the mixture resembles coarse crumbs.

Add milk, use a wooden spoon or spatula to stir until combined (don't over-work the dough).

Transfer your biscuit dough to a well-floured surface and use your hands to gently work the dough together. If the dough is too sticky, add flour until it is manageable.&nbsp;

Once the dough is cohesive, fold in half over itself and use your hands to gently flatten layers together. Rotate the dough 90 degrees and fold in half again, repeating this step 5-6 times but taking care to not overwork the dough.

Use your hands (do not use a rolling pin) to flatten the dough to 1" thick and lightly dust a 2 3/4" round biscuit cutter with flour.&nbsp;

Making close cuts, press the biscuit cutter straight down into the dough and drop the biscuit onto your prepared baking sheet.

Repeat until you have gotten as many biscuits as possible and place less than 1/2" apart on baking sheet.&nbsp;

Once you have gotten as many biscuits as possible out of the dough, gently re-work the dough to get out another biscuit or two until you have at least 6 biscuits.

Bake on 425F for 12 minutes or until tops are beginning to just turn lightly golden brown.

If desired, brush with melted salted butter immediately after removing from oven. Serve warm and enjoy.

These tender everything bagel inspired biscuits use a mix of cream cheese and butter in the dough and plenty of everything bagel seasoning. Feel free to use store-bought everything seasoning or the homemade version below.

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