Best 6 All Purpose Biscuits Recipes
In the realm of baking, the all-purpose biscuit reigns supreme, a culinary chameleon that effortlessly adapts to both sweet and savory creations. These delectable pillows of dough are a staple in kitchens worldwide, their versatility allowing them to grace breakfast tables as buttermilk biscuits, accompany hearty stews as savory drop biscuits, or transform into flaky pastries when layered with butter and baked to perfection. With their simple yet magical ingredients, biscuits have the uncanny ability to elevate any meal, whether it be a casual brunch gathering or a formal dinner party. Our curated collection of all-purpose biscuit recipes offers a tantalizing array of options, each with its unique flavor profile and culinary flair. From classic Southern biscuits to innovative twists on this timeless dish, our recipes cater to every palate and occasion. So, let's embark on a delightful journey into the world of all-purpose biscuits, where every bite promises a symphony of flavors and textures.
Here are our top 6 tried and tested recipes!
J.P.'S BIG DADDY BISCUITS
This recipe will produce the biggest biscuits in the history of the world! Serve these gems with butter, preserves, honey, gravy or they can also be used as dinner rolls...you get the picture. The dough can also be prepared several hours, and up to a day ahead of time. If so, turn dough out onto aluminum foil that has been either floured, lightly buttered or lightly sprayed with cooking spray. Roll up foil until it is sealed, and refrigerate. Don't be surprised if your biscuits rise even higher because the baking powder has had more time to act in the dough. You may have to make a few batches before you get desired results: desired results equals huge mongo biscuits.
Provided by John Pickett
Categories Bread Quick Bread Recipes Biscuits
Time 45m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl.
- Turn out onto a floured surface, and knead 15 to 20 times. Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet.
- Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.
Nutrition Facts : Calories 282 calories, Carbohydrate 36.4 g, Cholesterol 3.3 mg, Fat 12.6 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 3.4 g, Sodium 648.9 mg, Sugar 4.1 g
CHEF JOHN'S BUTTERMILK BISCUITS
This deceptively simple recipe can come out a million different ways with some very minor variations on the ingredients and amounts. This one's my favorite - flaky, but not dry; chewy, but not tough; crisp in just the right spots.
Provided by Chef John
Categories Bread Quick Bread Recipes Biscuits
Time 35m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Line a baking sheet with a silicone baking mat or parchment paper.
- Whisk flour, baking powder, salt, and baking soda together in a large bowl.
- Cut butter into flour mixture with a pastry blender until the mixture resembles coarse crumbs, about 5 minutes.
- Make a well in the center of butter and flour mixture. Pour in 3/4 cup buttermilk; stir until just combined.
- Turn dough onto a floured work surface, pat together into a rectangle.
- Fold the rectangle in thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle. Repeat twice more, folding and pressing dough a total of three times.
- Roll dough on a floured surface to about 1/2 inch thick.
- Cut out 12 biscuits using a 2 1/2-inch round biscuit cutter.
- Transfer biscuits to the prepared baking sheet. Press an indent into the top of each biscuit with your thumb.
- Brush the tops of biscuits with 2 tablespoons buttermilk.
- Bake in the preheated oven until browned, about 15 minutes.
Nutrition Facts : Calories 142.8 calories, Carbohydrate 17 g, Cholesterol 18.5 mg, Fat 7.1 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 4.4 g, Sodium 321.3 mg, Sugar 0.9 g
BISCUITS
This simple, made from scratch, butter biscuit recipe from Paula Deen is a Southern favorite for breakfast. Ingredients include all-purpose flour, cubed butter and milk. Prep time is approximately 15 minutes and cooking time takes 12 minutes at 425°F.
Provided by Paula Deen
Categories baking classics southern cooking
Time 15m
Yield about 3 dozen biscuits
Number Of Ingredients 6
Steps:
- Preheat oven to 425 °F.
- In a large bowl combine flour, sugar, baking powder and salt together. Cut butter into mixture until it begins to look like cornmeal.
- Make a well with flour mixture and slowly add milk into the middle. Knead dough with your fingers and add milk when necessary. Roll out dough onto a lightly floured surface and roll out to desired thickness. Cut with small biscuit cutter.
- Butter bottom of skillet and place biscuits in pan. Bake for 12 minutes or until golden brown.
BASIC BISCUITS
This is a basic biscuit recipe with baking powder used as the leavening. They're easy to make and go with almost any meal.
Provided by lenihan5
Categories Bread Quick Bread Recipes Biscuits
Time 25m
Yield 10
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- In a large mixing bowl sift together flour, baking powder and salt. Cut in shortening with fork or pastry blender until mixture resembles coarse crumbs.
- Pour milk into flour mixture while stirring with a fork. Mix in milk until dough is soft, moist and pulls away from the side of the bowl.
- Turn dough out onto a lightly floured surface and toss with flour until no longer sticky. Roll dough out into a 1/2 inch thick sheet and cut with a floured biscuit or cookie cutter. Press together unused dough and repeat rolling and cutting procedure.
- Place biscuits on ungreased baking sheets and bake in preheated oven until golden brown, about 10 minutes.
Nutrition Facts : Calories 191.3 calories, Carbohydrate 20.2 g, Cholesterol 1.5 mg, Fat 10.9 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 2.8 g, Sodium 225 mg, Sugar 0.9 g
ALL-PURPOSE BISCUITS RECIPE - (4.7/5)
Provided by á-74568
Number Of Ingredients 6
Steps:
- Preheat oven to 425. Sift flour, baking powder, sugar and salt into a large mixing bowl. Cut butter into flour in the mixing bowl using a fork or pastry cutter. Add milk and stir with a fork until it forms a rough ball. Turn the dough out onto a well-floured surface and pat it down into a rough rectangle, about an inch thick. Fold it over and gently pat it down again. Repeat. Cover the dough loosely with a kitchen towel and allow it to rest for 30 minutes. Gently pat out the dough some more, so that the rectangle is roughly 10 inches by 6 inches. Cut dough into biscuits using a floured glass, or a biscuit cutter. Do not twist the cutter when cutting; this crimps the edges of the biscuit and impedes its rise. Place biscuits on a cookie sheet and bake until golden brown approximately 10 to 15 minutes
GOLD MEDAL™ FLOUR CLASSIC BISCUITS
Whether they're playing simple side dish or starring role, these light and flaky homemade biscuits are an inexpensive and easy way to serve up some classic comfort at the table. This basic biscuit recipe made with quality Gold Medal™ flour can be ready to serve in less than 30 minutes, with no proving required. While these classic biscuits are right at home as part of a breakfast or brunch spread, there are many more ways you can enjoy them: swap them for dinner rolls for your next supper, serve them with a hearty soup or stew at lunchtime or stuff them with sliced deli meat and melty cheese for a tasty snack.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 12
Number Of Ingredients 6
Steps:
- Heat the oven to 450°F. In a medium bowl, stir the flour, sugar, baking powder and salt until mixed. Cut in the shortening using a pastry blender or fork, until mixture looks like fine crumbs. Stir in the milk until mixture forms a soft dough and leaves the side of the bowl (dough will be soft and sticky).
- Lightly sprinkle flour over a cutting board or countertop. Place dough on floured surface; gently roll in the flour to coat. To knead dough, fold dough toward you. With the heels of your hands, lightly push dough away from you with a short rocking motion. Move dough a quarter turn and repeat 10 times. Dough will feel springy and smooth.
- On the floured surface, flatten dough evenly, using hands or a rolling pin, until dough is 1/2 inch thick.
- Before cutting each biscuit, dip a 2 1/2-inch round cutter into flour to lightly coat it so it will cut cleanly through the dough without sticking. To cut, push the cutter straight down through the dough without twisting or turning. Cut the biscuits as close together as possible. On an ungreased cookie sheet, place biscuits about 1 inch apart for biscuits with crusty sides, or place with sides touching for biscuits with soft sides.
- Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.
Nutrition Facts : Calories 190, Carbohydrate 22 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Biscuit, Sodium 460 mg, Sugar 2 g, TransFat 0 g
Tips:
- Use cold butter: Cold butter creates flaky layers in the biscuits.
- Don't overwork the dough: Overworking the dough will make the biscuits tough.
- Chill the dough before baking: Chilling the dough helps the biscuits hold their shape and rise evenly.
- Preheat the oven: Preheat the oven to the correct temperature before baking the biscuits.
- Bake the biscuits until they are golden brown: Bake the biscuits until they are golden brown on top and cooked through in the middle.
Conclusion:
These all-purpose biscuits are a versatile and delicious addition to any meal. They can be served with butter and honey, or used as a base for sandwiches or other dishes. With a few simple ingredients and a little bit of time, you can easily make these biscuits at home.
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