Best 5 Tall And Fluffy Biscuits Recipes

TALL AND FLUFFY BUTTERMILK BISCUITS

Steps:

• Preheat oven to 425 degrees.
• In a food processor process all dry ingredients.
• Add 4 tbs butter cubed and process for 10ea 1 second pulses.
• Place mix in a mixing bowl and stir in Buttermilk.
• Spray a 9" metal cake pan with non-stick spray.
• Spray 1/3 measuring cup with non-stick spray and use it to scoop out biscuit dough from mixing bowl.
• Place the dough in a shallow pan with the 1 cup flour and roll into balls and place into cake pan. do this until you get 8-9 dough balls.
• Brush with 2 TBS melted butter and bake until golden brown.

FLUFFY BISCUITS

Steps:

• 1. In a medium sized bowl, combine the flour, baking powder, sugar, and salt. Cut in the shortening until it resembles course crumbs. Beat the egg with milk, and stir into dry ingredients just until moistened.
• 2. Turn out onto a well floured surface, and knead 20 times. Trust me...just do it! Roll to 3/4 inch thickness; Cut with a 2 1/2 in. biscuit cutter. Place on a lightly greased baking sheet. Bake at 450 degrees F for 8-10 minutes or until golden brown.

FLUFFY BISCUITS

Steps:

• Preheat oven to 400°. In a bowl, whisk together first 4 ingredients. Cut in shortening until the mixture resembles coarse crumbs. Whisk together egg and milk. Add to dry ingredients; stir just until moistened. Dough will be wet. , On a well-floured surface, knead dough gently 8-10 times. Roll to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place on a lightly greased baking sheet. , Bake until golden brown, 10-12 minutes. Serve warm.

TALL AND FLUFFY BISCUITS

Steps:

• Adjust oven rack to middle position and heat oven to 500°F. Spray 9" round cake pan with cooking spray; set aside. Generously spray inside and outside of 1/4 cup dry measure with cooking spray. For the dough: In food processor, pulse flour, baking powder, sugar, salt, and baking soda to combine, about 6-1 second pulses. Scatter butter cubes evenly over dry ingredients; pulse until mixture resembles pebbly, coarse cornmeal, 8-10 1 second pulses. Transfer mixture to medium bowl. Add buttermilk to dry ingredients and stir with rubber spatula until just incorporated (dough will be very wet and slightly lumpy.) To form and bake biscuits: Using 1/4 cup dry measure and working quickly, scoop level amount of dough; drop dough from measuring cup into flour on baking sheet (if dough sticks to cup, use small spoon to pull it free). Repeat with remaining dough, forming 12 evenly sized mounds. Dust tops of each piece of dough with flour from baking sheet. With floured hands, gently pick up piece of dough and coat with flour; gently shape dough into round ball, shake off excess flour, and place in prepared cake pan. Repeat with remaining dough, arranging rounds around perimeter of cake pan and 3 in center. Brush rounds with hot melted butter, taking care not to flatten them. Bake 5 minutes, then reduce oven temperature to 450°F.; continue to bake until biscuits are deep golden brown, about 15 minutes longer. Cool in pan 2 minutes, then invert biscuits from pan onto clean kitchen towel; turn biscuits right-side up and break apart. Cool 5 minutes longer and break apart.

J.P.'S BIG DADDY BISCUITS

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.