In the realm of breakfast and brunch, few dishes can rival the irresistible allure of homemade biscuits. These melt-in-your-mouth delights, often associated with Southern cuisine, possess a unique charm that captivates taste buds and evokes a sense of comfort. With their fluffy interiors and golden-brown exteriors, biscuits have become a beloved culinary staple, enjoyed across generations. This article presents a collection of exceptional biscuit recipes, each offering a unique twist on this classic delicacy. From the timeless Southern Buttermilk Biscuit, with its rich, tangy flavor, to the delectable Cheddar Chive Biscuit, bursting with savory goodness, these recipes cater to a wide range of preferences. Whether you seek a traditional buttermilk biscuit, a cheesy delight, or a hint of sweetness from the Cranberry Orange Biscuit, this article has something for every biscuit enthusiast. Embark on a culinary journey and discover the secrets behind creating perfect, melt-in-your-mouth biscuits from scratch.
Check out the recipes below so you can choose the best recipe for yourself!
MELT IN YOUR MOUTH GRAM'S SCRATCH BISCUITS
I learn to make biscuits from my great Grandmother, just like my Mother did. We always got a new dress from the flour sack, nothing went to waste back then! My Gram's would open the flour bin and make a well with her fist and mix them right there in the flour bin, never measuring and they always came out perfect every time.. just...
Provided by Bambi Pickard
Categories Biscuits
Time 25m
Number Of Ingredients 7
Steps:
- 1. Preheat your oven to 450 degrees
- 2. Sift dry ingredients into a bowl and yes I still sift my flour when making breads it does make a difference. If you don't have a flour sifter, take a knife and cut thru your flour a bit to fluff it before measuring and never take your one cup and scoop up your flour, this packs it. Take a scoop or a large spoon and add it to your 1 cup holder then level it off with a knife. Best part is you just use regular flour, that's the way we did thing before we had all these choices!
- 3. BTW.. some of you may say this has baking power why do I need cream of tartar, trust me this is the one ingredient that makes the difference! I put 1/2 heaping tsp because a lot of measuring spoon don't have a 1/4 to make it 3/4 tsp. If your set does then you can measure it that way.
- 4. Now the key to great biscuits is how you cut in shortening (shhhh big secret) don't dump all your shortening in a lump, use a knife and cut small pieces into your bowl all around your flour. Then start the mix with that same knife cutting thru your flour (forget that pastry knife lol) with clean hands get in there and work the shortening between your fingers until there is no loose flour in the bottom and mixture resembles coarse crumbs.
- 5. Add buttermilk and stir dough with that same knife around bowl, I just keep cutting thru and turning the bowl till all course crumbs have blended to a nice soft dough that forms a ball and pulls away from the sides of the bowl.
- 6. Your dough will be a tad sticky that's ok just grab a tiny pinch of flour and sprinkle on top and start working the dough, fold over couple of times, add a tiny pinch of flour again and fold twice that's probably enough flour now just fold a couple more times the sides of your bowl should be clean now, don't over work the dough. Adding too much flour will make your biscuits dry so just do a pinch at a time. I basically just coat my hand with flour and fold it in till it isn't sticky.
- 7. Take your dough out to a flat surface now if you worked your dough good you really won't need to flour your surface, I usually spill a little flour measuring so I just rub that over my surface. Just pat your dough out to the thickness you like 1/2 to 3/4 inch thick I do mine 3/4" the size of my cutter. Cut with a cutter I use a 2 3/4 inch one, or use a glass edge the size you like, Gram's used a snuff glass remember those? If using a glass you might want to dip it in the flour before cutting.
- 8. Bake on an ungreased cookie sheet (I use my flat iron skillet) at 450 degrees for 10 to 15 minutes, or until just golden brown. I check mine at 10 minutes and usually almost done with a 2 3/4 inch cutter size biscuit. If you cut yours smaller they will probably be done at 10, so watch them close as ovens differ also. This makes about a bakers dozen depending on your cutter and thickness! I always have 11 and one smaller made from the left over dough.
- 9. As you see in my picture I like my biscuits thick. These will cut in half like cutting thru butter and melt in your mouth! These are so easy don't let the long directions scare ya off I just put in a lot of details. You will never use canned biscuits again!! To reheat leftover biscuits, wrap in foil and heat in a 300 degree oven for 10 minutes.
SHORTBREAD COOKIES II
Use only butter in these for best flavor.
Provided by Sally
Categories Desserts Cookies Butter Cookie Recipes Shortbread Cookie Recipes
Yield 12
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- Cream butter and sugar until fluffy. Stir in vanilla; add flour and mix well.
- Put through cookie press and form cookies onto baking sheets. Bake for 10 - 12 minutes.
Nutrition Facts : Calories 489.5 calories, Carbohydrate 48.6 g, Cholesterol 81.3 mg, Fat 31.1 g, Fiber 1.1 g, Protein 4.6 g, SaturatedFat 19.5 g, Sodium 218.8 mg, Sugar 16.9 g
MELT IN YOUR MOUTH HEAVENLY BISCUITS
These are the most delicious biscuits I've ever tasted! They just melt in your mouth. Great on their own or with sausage gravy, these biscuits are sure to impress. This recipe comes from Shirley Corriher's "Cookwise".. a terrific cookbook! She's the food scientist on "Good Eats" with Alton Brown. I think that this is her grandma's recipe. Be sure to follow this recipe exactly.. There is a method to the madness!! Enjoy!! One of my reviewers complained that she couldn't work the dough. So I updated the directions to be more explicit. This dough cannot be "worked" like traditional biscuit dough would.. the excessive moisture creates a steam inside the dough as it bakes creating an out-of-this-world treat! So just forget everything you know about making biscuits and have faith in the recipe... it really is worth the effort.
Provided by BETHANY T.
Categories Breads
Time 25m
Yield 8-10 biscuits
Number Of Ingredients 12
Steps:
- Preheat oven to 475 degrees F.
- Spray an 8 inch round cake pan with cooking spray.
- Combine next 6 ingredients in a medium bowl.
- Cut in shortening or lard.
- Stir in buttermilk and cream.
- (mixture will be VERY WET!) Let stand 2-3 minutes.
- Pour remaining cup of flour into another bowl.
- Flour your hands.
- Drop a biscuit size lump of dough into the flour. I use a half cup measuring cup for this step. The "dough" is too wet to really pick up with your hands.
- Cover with more flour.
- Gently pick up lump of dough with your hands by sliding your fingers underneath it then lightly toss from hand to hand to remove excess flour and to roughly shape the biscuits. You are just basically coating the very wet dough with flour. Be gentle!
- Drop into prepared pan.
- Repeat with remaining dough, placing tightly into pan.
- This is so they rise up instead of just spreading out.
- Brush with melted butter or margarine.
- Bake 15-20 minutes or until lightly browned.
- Let cool in pan a few minutes, then dump pan out and gently separate biscuits.
- Serve ASAP!
MELT IN YOUR MOUTH BUTTERMILK BISCUITS
Hand down the very best biscuits I've ever made, ever!
Provided by Melissa Baldan
Categories Biscuits
Number Of Ingredients 7
Steps:
- 1. Sift flour, salt and baking powder into mixing bowl
- 2. Add shortening and blend well
- 3. Add baking soda to all the buttermilk then blend into flour mixture. DO NOT OVER WORK DOUGH
- 4. Heavily flour surface and the top of the dough (it's pretty sticky) and roll out 1/4 thick and cut with 2 inch biscuit cutter OR cut into squares. Dip biscuits in oil to cover all sides and place on oiled baking sheet immediately with all biscuits touching.
- 5. Bake at 500F for 8.5-10 minutes or until nicely brown. Serve with butter and jam.
Tips:
- Chill the dough: Chilling the dough helps to firm up the butter, which results in flakier biscuits.
- Use cold ingredients: Cold ingredients also help to create flakier biscuits. If you're using butter, make sure it's cold and cut into small pieces before adding it to the dough.
- Don't overmix the dough: Overmixing the dough will make the biscuits tough. Mix just until the ingredients are combined.
- Roll out the dough evenly: Rolling out the dough evenly helps to ensure that the biscuits bake evenly.
- Cut the biscuits close together: Cutting the biscuits close together helps to prevent them from spreading too much in the oven.
- Bake the biscuits at a high temperature: Baking the biscuits at a high temperature helps to create a crispy crust and fluffy interior.
Conclusion:
These melt-in-your-mouth grams scratch biscuits are the perfect comfort food. They're easy to make and can be enjoyed for breakfast, lunch, or dinner. With just a few simple ingredients, you can create a delicious batch of biscuits that the whole family will love. So next time you're looking for a quick and easy recipe, give these grams scratch biscuits a try. You won't be disappointed!
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