Best 3 Tips For Better Biscuits Recipes

Biscuits, those delectable treats that have been tantalizing taste buds for centuries, are more than just a culinary delight; they are an embodiment of comfort, warmth, and nostalgia. These golden-brown gems, with their fluffy interiors and crisp exteriors, have a universal appeal that transcends cultures, generations, and occasions. From classic Southern biscuits to flaky buttermilk biscuits, and from savory herb biscuits to sweet cinnamon biscuits, this article presents a comprehensive guide to crafting the perfect biscuit. With a focus on essential tips, expert techniques, and a diverse collection of recipes, this ultimate biscuit guide will transform you into a biscuit-making maestro. Discover the secrets to achieving the perfect balance of tenderness and flakiness, explore the nuances of different biscuit variations, and delve into the art of creating mouthwatering biscuit sandwiches and accompaniments. Get ready to embark on a culinary journey that will redefine your biscuit-baking skills, leaving you with a repertoire of recipes that will impress family and friends alike.

Let's cook with our recipes!

EASY BISCUITS

Easy Biscuits image

Whip up this buttery, easy biscuit recipe to serve with breakfast or dinner. The dough is very simple to work with, so there's no need to roll with a rolling pin; just pat to the right thickness. — Taste of Home Test Kitchen

Provided by Taste of Home

Time 25m

Yield 15 biscuits.

Number Of Ingredients 5

Ingredients

2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1/3 cup cold butter, cubed
2/3 cup 2% milk

Steps:

Preheat oven to 450°. In a large bowl, whisk flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add milk; stir just until moistened., Turn onto a lightly floured surface; knead gently 8-10 times. Pat dough to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter., Place 1 in. apart on an ungreased baking sheet. Bake until golden brown, 10-15 minutes. Serve warm.

Nutrition Facts : Calories 153 calories, Fat 7g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 437mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

TIPS FOR BETTER BISCUITS

Tips for Better Biscuits image

This isn't so much a recipe as my technique I learned many years ago. I come from a long line of bad-biscuit makers and I was determined to overcome it. In fact, my Mom was famous for her "Don't Go Near The Water Biscuits." The break came when I tried drop biscuits. That was the last time I ever made them because I learned the secret to consistent quality: moisture control. I then learned that fat plays an important but minor role. You can even make okay biscuits without it, but the outside will be crusty and character is lacking....but the type of fat used is not important. I then switched to oil. It's healthier and much easier. But you can cut in shortening or butter if you wish. Below is a variation on just one recipe. Many will work, just increase the liquid. Wet dough in the mixing bowl (similar to drop biscuits) is the real secret.

Provided by Red_Apple_Guy

Categories Breads

Time 25m

Yield 12 biscuits

Number Of Ingredients 5

Ingredients

2 cups self-rising flour (like Martha White)
1/3 cup vegetable oil (or other oil)
1 cup milk or 1 cup buttermilk
1/2 teaspoon baking soda (if buttermilk is used)
self-rising flour, for surface

Steps:

Heat oven to 450°F.
In large bowl, add flour and make a well in the center for mixing.
Add oil to the well.
Stir the well as you add buttermilk mixing in more and more flour until all the flour is involved and the dough is sticky, gummy and on the verge of being "too wet". You may need less than 1 cup for this.
Turn out the dough onto a floured surface and with flour on your hands make into a very soft dough, sprinkling a little extra self-rising flour over it all as needed until no longer sticky.
Try not to work the dough at all or any more than necessary for it to be consistent throughout.
Pat out dough to 1/2-inch thickness.
Cut with floured 2 1/2-inch round cutter. Cut without twisting the biscuit cutter. Place on cookie sheet or greased cast iron skillet.
Bake at 450°F for 12 to 14 minutes or until golden brown.
Brush with melted butter.
Serve warm.

BEST BISCUITS

Best Biscuits image

Rich buttermilk biscuits baking in the oven will bring back warm memories of your own mom's kitchen. These have a classic old-fashioned flavor that's stood the test of time. You can make them with little effort.

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 6

Ingredients

2 cups all-purpose flour
2-1/4 teaspoons baking powder
3/4 teaspoon salt
1/4 teaspoon baking soda
1/3 cup shortening
3/4 cup buttermilk

Steps:

In a large bowl, combine the dry ingredients. Cut in shortening until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. , Turn onto a lightly floured surface. Roll to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 1 in. apart on an ungreased baking sheet. Bake at 450° for 8-10 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 131 calories, Fat 6g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 265mg sodium, Carbohydrate 17g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

Tips for Creating Perfect Biscuits:

Use Quality Ingredients: Opt for high-quality flour, butter, and other ingredients to ensure the best flavor and texture.
Keep it Cold: Use chilled butter and work quickly to prevent the butter from melting into the dough, resulting in a less flaky biscuit.
Don't Overwork the Dough: Mix the dough just until it comes together to avoid developing the gluten, which can result in tough biscuits.
Chill the Dough: Refrigerate the dough for at least 30 minutes before baking to allow the flavors to meld and the gluten to relax.
Cut Even Biscuits: Use a sharp biscuit cutter or knife to ensure even-sized biscuits that will bake evenly.
Bake at a High Temperature: Preheat the oven to a high temperature (typically 450°F or higher) to create a quick rise and a crispy exterior.
Brush with Butter: Brush the tops of the biscuits with melted butter before baking to promote a golden brown crust.

Conclusion:

Creating perfect biscuits requires attention to detail, from selecting quality ingredients to handling the dough with care. By following these tips, you'll be able to create light, fluffy, and flaky biscuits that are sure to impress your family and friends. Whether you prefer classic buttermilk biscuits, savory cheese biscuits, or sweet cinnamon biscuits, the key is to keep the dough cold, avoid overworking it, and bake at a high temperature. With a little practice, you'll be able to master the art of biscuit-making and enjoy delicious, homemade biscuits whenever the craving strikes.