easy biscuits

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

all-purpose flour

Tbsp baking powder

salt

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.

With a smooth apple and custard filling, these classic cream biscuits are a winning treat!

Apple & custard creams

Granny Smith apple, peeled, cored, roughly chopped

(55 grams) caster sugar

tbsp custard powder

(60 milliliters) milk

tsp vanilla extract

mascarpone cheese

Arnott's Lattice biscuits

sugar

Biscuits for dessert? You betcha. These are great with that morning cup of coffee or for a quick and easy dessert any time of the day. They might even go well after a meal of fried chicken. Smile.

Blueberry Biscuits Recipe

Blueberries,

Self-Rising Flour, sifted

Tablespoons Lard

Tablespoon Granulated Sugar

Buttermilk

Confectioner’s Sugar

Vanilla Flavoring

Tablespoon Milk, maybe a few drops more

Rinse fresh berries under cold running water. Set aside to drain.

Cut the lard into the flour until it’s about pea sized pieces.

Make a well in the center of the flour. Add the buttermilk.

Stir with your hand, combining the flour and milk to make the dough.

Turn the ball of dough out onto a parchment paper sheet on your countertop.

Knead the dough a couple of turns, adding more flour so it’s not sticking to your counter or fingers.

Gently press the dough out until it’s about ¼ inch thick.

Sprinkle the cup of blueberries over the top of the dough.

Lightly press the berries into the dough.

Fold the top half of the dough down over the bottom half.

Gently press the dough out until it’s about ¾ inch thick.

Place biscuits in a lightly greased skillet.

Bake at 500F degrees for 10 to 12 minutes, until lightly browned on top.

Remove from oven when done. Place on wire rack to cool.

Brush the tops with butter once you remove them from the oven.

Place confectioner’s sugar in a small mixing bowl.

Gradually add milk until icing is of desired consistency.

Drizzle icing over warm biscuits. Serve while warm.

These Sweet Potato Biscuits are the perfect way to start the day!

Sweet Potato Biscuits

potato

honey or sugar

baking powder

cinnamon

nutmeg

butter (softened)

buttermilk

Whisk together the flour, sugar or honey, baking powder, salt, cinnamon, and nutmeg in a large bowl.  Cut in the butter until the mixture resembles coarse crumbs.  Add the mashed sweet potatoes and buttermilk. Stir to combine all ingredients and turn out onto a floured surface.  

Cut out with a biscuit cutter. (I use a 14- ounce size tin can to cut out these biscuits). Spray a baking sheet with cooking spray and bake in preheated 450- degree oven for 12 to 15 minutes. Can brush the tops with melted butter. It makes 10 to 12 biscuits depending on how large you make them.

7 UP biscuits are a Southern biscuit made with a lemon-lime soda, which adds a slightly sweet flavor and helps the dough rise. The biscuits are light and fluffy with a crispy crust due to being cooked in butter. No buttermilk needed. A perfect addition to any dinner table.

7 UP Biscuits

flour

butter

sour cream

7 up (or Sprite)

Preheat oven to 425º

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

Add cold butter cut into cubes and cut it into the flour mixture with a pastry cutter or fork. Next add sour cream and cut into flour mixture.

Add 7 UP and mix just until combined, add additional sprite if it is too dry. The dough should be a little sticky. Roll out the dough into a rectangle and cut into 3 strips, stack them on top of each other and roll out again into a rectangle.

Pour melted butter into an 8 x 8 inch baking dish or a cast iron skillet.

Cut the biscuits into squares or circles and place in the pan with the melted butter. Use a pastry brush to brush some of the butter in the pan over the biscuits.

Bake for 12-15 minutes, if using an iron skillet around 15-18 minutes. They should be golden brown.

No-fuss buttermilk biscuits loaded with breakfast sausage and cheddar cheese, baked in a pool of melted butter for golden, flaky perfection.

Sausage Cheese Butter Swim Biscuits

breakfast sausage

cheddar cheese

salted butter, melted

Prepare

Preheat oven to 450°F. Spray 9x9-inch glass or ceramic baking dish with nonstick spray.

Cook Sausage

Cook breakfast sausage in large skillet over medium-high heat until no pink remains, 8-10 minutes. Drain on paper towels.

Make Batter

Mix flour, sugar, and baking powder in medium bowl. Add buttermilk and stir until sticky batter forms, adding more buttermilk if needed. Gently stir in cheese and cooked sausage.

Prepare Pan

Pour melted butter into prepared baking dish. Add biscuit dough on top and spread evenly. Cut dough into 9 squares.

Bake

Bake on middle rack for 25-30 minutes, rotating once, until golden brown and toothpick comes out clean. Cover with foil if browning too quickly.

Cream Biscuits with only four ingredients are the simplest ever to make.  High, light, tender and so easy to make, it&#039;s a great biscuit recipe for beginners.

Cream Biscuits

cake flour (300 grams)

heavy cream

Two baking times are given depending upon how you like your biscuits.  Preheat

For a softer top and bottom preheat the oven to 350° F.

For a crisper top and bottom, preheat the oven to 450°F.

Place the flour, baking powder, salt and sugar if using in a mixing bowl.  Blend together.  

With the machine running, pour the cream in a steady stream.  The dough should be somewhat sticky.  If it is not, add more cream.

On a lightly floured surface, knead the dough 5 or 6 times to bring together, then pat or roll the dough to about 3/4 inch thick.  Cut out desired shape and size. I used a 2 3/4&quot; round cutter.   Re-roll as necessary. Place on a parchment lined sheet and bake as directed below.

Cut the out in desired shape and size. I used a 2 3/4&quot; round cutter.   When cutting the biscuits cut straight down and bring it straight up.  Do not twist it or the biscuits will be lopsided.  Re-roll as necessary. Place on a parchment lined sheet and bake as directed below.

If you bake the biscuits at 350 degrees for 15 to 18 minutes they will have a softer top and bottom.

If you bake them at 450 degrees for 8 to 10 minutes they will have a browner and crisper top and bottom.

The biscuits are best served warm from the oven but will keep for a couple of days under a cover.

Unbaked biscuits can be frozen and then stored in a freezer bag to be baked off as needed.  They can also be frozen baked and stored in a freezer bag.  Thaw at room temperature then refresh in a 350°F oven for 10 to 12 minutes.  Serve warm.

My fluffy Angel Biscuits are the perfect cross between biscuits and dinner rolls. With both buttermilk and yeast, they make a heavenly bread.

Angel Biscuits

shortening (Crisco recommended)

dry yeast

all-purpose flour (White Lily recommended)

baking soda

In a large saucepan over low heat, combine shortening, sugar, and buttermilk. Stir until the shortening melts and the mixture is just lukewarm.

Remove the pan from the heat, sprinkle the dry yeast over the liquid mixture, and stir until well blended. Set aside.

In a separate large mixing bowl, sift together the flour, baking soda, salt, and baking powder.

Gradually mix the wet ingredients and the flour mixture, stirring just until a dough forms.

Cover the dough tightly with plastic wrap and refrigerate until you're ready to bake.

When it&#39;s time to bake, grease a baking pan (a cake pan, 10-inch cast iron skillet, or glass baking dish all work well) and set it aside.

Take a portion of the chilled dough (about ¼ of the total) and gently knead it a few times on a floured surface. Roll or pat it to a thickness of about ¾-inch.

Top 8 easy biscuits recipes from across the web

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Top Tags

Southern Butter Biscuits

Apple & custard creams

Blueberry Biscuits Recipe

Sweet Potato Biscuits

7 UP Biscuits

Sausage Cheese Butter Swim Biscuits

Cream Biscuits

Angel Biscuits

Top 8 easy biscuits recipes from across the web

The most viewed easy biscuits recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Southern Butter Biscuits

Apple & custard creams

Blueberry Biscuits Recipe

Sweet Potato Biscuits

7 UP Biscuits

Sausage Cheese Butter Swim Biscuits

Cream Biscuits

Angel Biscuits

The most viewed easy biscuits recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine