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White OR OR

Lily Light and Fluffy Biscuits Crisco Original No-Stick Cooking Spray 2 cups White Lily Enriched Bleached Self-Rising Flour 2 cups White Lily Enriched Unbleached Self-Rising Flour 1/4 cup Crisco All-Vegetable Shortening, chilled 1/4 stick Crisco Baking Sticks All-Vegetable Shortening, chilled 2/3 to 3/4 cups buttermilk or milk

1. HEAT oven to 500F. Coat baking sheet with no-stick cooking spray. 2. MEASURE flour into large bowl. Cut in shortening with pastry blender or 2 knives until crumbs are the size of peas. Blend in just enough milk with fork until dough leaves sides of bowl. 3. TURN dough onto lightly floured surface. Knead gently 2 to 3 times. Roll dough to 1/2inch thickness. Cut using floured 2-inch biscuit cutter. Place on prepared baking sheet 1 inch apart for crisp sides or almost touching for soft sides. 4. BAKE 8 to 10 minutes or until golden brown. VARIATION 1. GARLIC CHEESE BISCUITS: Stir in 1 cup shredded Cheddar cheese before adding milk. Drop by rounded tablespoonfuls onto prepared baking sheet. Bake as directed above. Combine 1/4 cup melted butter and 1/4 teaspoon garlic powder. Brush on warm biscuits. 2. ALL-PURPOSE FLOUR: Combine 2 cups flour, 1 tablespoon baking powder and 1 teaspoon salt before cutting in shortening. Follow directions above. Cheese Drop Biscuits Crisco Original No-Stick Cooking Spray 2 1/2 cups White Lily Enriched Bleached Self-Rising Flour 1/4 cup Crisco All-Vegetable Shortening OR 1/4 stick Crisco Baking Sticks All-Vegetable Shortening 1 cup (4 oz.) shredded Cheddar cheese 3/4 cup milk 1/4 cup butter, melted 1. HEAT oven to 450F. Coat baking sheet with no-stick cooking spray. 2. PLACE flour in large bowl. Divide shortening into several pieces; scatter on top of flour. Cut in shortening using pastry blender or 2 knives until crumbs are the size of peas. 3. STIR in cheese and milk gradually, stirring just enough to moisten flour and hold dough together. Drop by rounded tablespoonfuls onto prepared baking sheet. 4. BAKE 8 to 10 minutes or until tops are golden brown. Brush tops with melted butter. Sausage and Cheese Breakfast Biscuits Crisco Original No-Stick Cooking Spray 2 cups White Lily Enriched Bleached Self-Rising Flour 1/4 teaspoon cayenne pepper 1/4 cup Crisco All-Vegetable Shortening OR 1/4 stick Crisco Baking Sticks All-Vegetable Shortening 1 cup cooked bulk sausage, drained and crumbled 1/3 cup shredded Cheddar cheese 3/4 cup milk or buttermilk 1. HEAT oven to 450F. Spray baking sheet with no-stick cooking spray. 2. PLACE flour and cayenne pepper in medium to large bowl. Cut in shortening with pastry blender or 2 knives until mixture is the size of peas. Add sausage, cheese and milk. Mix well. 3. TURN dough onto lightly floured surface; knead 8 or 10 times. Roll to 1/2-inch thickness. Cut using 2-inch cutter. Place on prepared baking sheet. 4. BAKE 8 to 10 minutes. Touch of Grace Biscuits Crisco Original No-Stick Cooking Spray 1 1/2 cups White Lily Enriched Bleached Self-Rising Flour

OR

1 tablespoon sugar 1/4 teaspoon salt 3 tablespoons Crisco All-Vegetable Shortening 3 tablespoons Crisco Baking Sticks All-Vegetable Shortening 1/2 cup heavy cream 3/4 cup buttermilk 1 cup White Lily Enriched Bleached All Purpose Flour 2 tablespoons butter, melted

1. HEAT oven to 450F. Spray small (6 to 8-inch) round cake pan with no-stick cooking spray. 2. COMBINE 1 1/2 cups self-rising flour, sugar and salt in medium bowl. Cut in shortening with pastry blender or 2 knives until mixture is the size of peas. Stir in cream, then buttermilk (dough should look like cottage cheese). 3. POUR 1 cup all-purpose flour onto a plate or pie tin. With a medium ice cream scoop or spoon, scoop a biscuit-size lump of wet dough into the flour; sprinkle some flour over it to coat the outside. 4. PICK up biscuit with well-floured hands. Shape into the general shape of a soft round while shaking off excess dough. Place in prepared pan. Repeat with rest of dough, pressing each biscuit against the other so they will rise up and not spread out. 5. BAKE in center or just below center of oven until lightly browned, about 20 minutes. 6. BRUSH biscuits with melted butter. Cool one or two minutes in pan. Turn out and cut biscuits apart; serve hot. Killer Buttermilk Biscuits 2 cups cake flour or all-purpose flour 1 1/2 teaspoons baking powder 1/8 teaspoon baking soda 1/2 teaspoon salt 2 tablespoons sugar 1/4 cup shortening 1/3 cup heavy cream 1/3 cup milk 1 cup buttermilk 1 cup or more flour, for rolling 2 tablespoons melted butter Preheat oven to 425 degrees F. Butter an 8 or 9-inch cake pan. Place the dry ingredients in a mixing bowl and with a paddle attachment mix in the shortening until pea sized pieces remain. With a wooden spoon stir in the cream, milk, and buttermilk and let sit 2 minutes. The dough should be very wet and look like cottage cheese. Place the 1 cup of flour on a sheet pan with a wall and flour your hands. Using a small or medium ice cream scoop, dip into the batter and place scoops of batter onto the flour until the pan is full. Carefully toss the scoops of batter in the flour. Carefully lift the coated pieces of batter out and place around the edge of the buttered cake pan, packing them tightly, then place some in the center of the pan. Bake in the center of the oven for 15 to 20 minutes. As you take them from the oven brush them with melted butter and serve them hot with butter and jam. Old-Fashioned Biscuits (as shown on Clabber Girl can) 2 cups all-purpose flour 2 1/2 teaspoons Clabber Girl Baking Powder 1/2 teaspoon salt 1/3 cup shortening 3/4 cup milk 1 tablespoon soft margarine or butter In a medium mixing bowl stir together flour, Clabber Girl Baking Powder, and salt. Using a

pastry blender, cut in shortening till mixture resembles coarse crumbs. Make a well in the center of the flour mixture. Add the milk all at once. Using a fork, stir just till moistened and dough pulls away from the sides of the bowl (dough will be sticky). On a floured surface, lightly knead dough with floured hands for 30 seconds or till nearly smooth. Lightly roll dough to 3/4-inch thickness. Cut dough with a 2 1/2-inch biscuit cutter, dipping cutter into flour between cuts. Place biscuits close together on a lightly greased baking sheet. Brush tops with soft margarine. Bake in a 475 oven for 11 to 15 minutes or till golden brown. Serve warm. Makes about 8 - 10 biscuits Angel Biscuits Recipe 2 packages (1/4 ounce each) active dry yeast 1/4 cup warm water (110 - 115) 2 cups warm buttermilk (110 - 115) 5 cups all-purpose flour 1/3 cup Imperial Sugar / Dixie Crystals Granulated Sugar 2 teaspoons salt 2 teaspoons baking powder 1 teaspoon baking soda 1 cup shortening Melted butter Dissolve yeast in warm water. Let stand 5 minutes. Stir in the buttermilk; set aside. In a large bowl, combine the flour, sugar, salt, baking powder and soda. Cut in shortening with a pastry blender until mixture resembles coarse meal. Stir in yeast mixture. Turn out onto a lightly floured surface; knead lightly 3-4 times. Roll into a 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter. Place on a lightly greased baking sheet. Cover and let rise in a warm place about 1-1/2 hours. Bake at 450 for 8-10 minutes until golden brown. Lightly brush tops with melted butter. Serve warm. Yield: 2-1/2 dozen. Easy Drop Biscuits 2 cups all-purpose flour, spooned and leveled 1/2 cup (1 stick) cold unsalted butter, cut into small pieces 1 tablespoon baking powder 1 teaspoon kosher salt 1 cup whole milk Heat oven to 400 F. In a food processor, combine the flour, butter, baking powder, and salt; pulse until pea-size clumps form. Add the milk and pulse just until moistened. Drop 6 large mounds of the dough (about cup each) onto a baking sheet. Bake until golden, 18 to 20 minutes. Classic Buttermilk Biscuits 5 cups sifted unbleached all-purpose flour (measured after sifting) 1 tablespoon plus 1 1/2 tsp. Scotts Homemade Baking Powder (recipe follows) 1 tablespoon kosher salt 1/2 cup plus 2 Tbsp. packed lard or butter, chilled 2 cups chilled buttermilk 3 tablespoons unsalted butter, melted 1. Heat oven to 500 degrees F. In large bowl whisk together flour, homemade baking powder, and kosher salt. Add lard, coating in flour. Working quickly, rub lard between fingertips until roughly half the lard is coarsely blended and half remains in large pieces, about 3/4 inch.

2. Make a well in center of flour mixture. Add buttermilk all at once. With a large spoon stir mixture quickly, just until it is blended and begins to mass and form a sticky dough. (If dough appears dry, add 1 to 2 tablespoons additional buttermilk.) 3. Immediately turn dough onto generously floured surface. Using floured hands, knead briskly 8 to 10 times until cohesive ball of dough forms. Gently flatten dough with hands to even thickness. Using floured rolling pin, lightly roll dough to a 3/4-inch thickness. 4. Using a dinner fork dipped in flour, pierce dough completely through at 1/2-inch intervals. Flour a 2 1/2- or 3-inch biscuit cutter. Stamp out rounds and arrange on heavy baking sheet. Add dough pieces, as-is, to baking sheet. 5. Place on rack in upper third of oven. Bake 8 to 12 minutes until crusty and golden brown. Remove. Brush with melted butter. Serve hot. Homemade Baking Powder 1/4 cup cream of tartar 2 tablespoons baking soda 1. In a small bowl combine cream of tartar and baking soda. Sift together 3 times. Transfer to a clean, tight-sealing jar. Store at room temperature, away from sunlight, for up to 6 weeks. Homemade Biscuit Recipe 4 cups self-rising flour 1 Tablespoon sugar 1 Tablespoon baking powder 2 cups buttermilk 2/3 cup shortening 1. Mix all ingredients together, but do not knead. Roll out to 1" thick. 2. Cut with biscuit cutter and brush tops with additional buttermilk. 3. Place on greased cookie sheet. Bake at 400 degrees F for 15 minutes. Daddys Biscuits Recipe Ingredients: 1/4 cup vegetable shortening 2 cups self-rising flour 3/4 cup buttermilk 1. Preheat oven to 450 degrees. 2. Cut shortening into flour with pastry blender or two knives until it resembles coarse meal. 3. Add buttermilk, stirring until dry ingredients are moistened. 4. Turn dough out onto a lightly floured surface; knead lightly 3 to 4 times. 5. Flatten or roll dough to 1/2-inch thickness; cut with a 2 1/2-inch round cutter and place 1 inch apart on a lightly greased baking sheet. 6. Bake 8 to 10 minutes or until lightly browned. Great Grandma's Pioneer Trail Biscuits 3c flour 2 1/2 Tbsp baking powder 1/2 tsp ground nutmeg 1 Tbsp salt 3 Tbsp sugar 1c lard 1c buttermilk 1. Place all dry ingredients into a large bowl. Cut in the lard, until mixture looks like meal. Stir in buttermilk. If dough is not pliable, add just enough buttermilk to make a soft, puffy dough that is easy to roll out. Knead dough on lightly floured board about one to two minutes or 25 to 30 times. Roll out dough to about 3/4 inch thick. Cut with floured biscuit cutter, or use a glass of the right size. Place on greased baking sheet. Bake in a 450 degree oven for 10 to 12 minutes.

2. *** I don't use LARD. I use either Butter Flavored Crisco or Margarine. Lard Biscuits 2 cups all-purpose flour 4 tsp baking powder 1/2 tsp salt 3 Tbsp lard 3/4 cup milk, cold or room temperature Preheat oven 450 degrees F. Grease baking sheet. In medium bowl, mix flour, baking powder, and salt. Cut in lard with fork until mixture is crumbly. Add milk all at once and mix until flour is completely wet. Knead dough in bowl with one hand for 15 seconds. Turn dough out onto lightly floured and roll to 1/2 inch thick. Cut biscuits with 2-inch or 2-1/2-inch biscuit or cookie cutter. Place biscuits on greased baking sheet. Bake 450 degrees F for 12 minutes or until done. Serve warm with butter and jam. Leftover biscuits can be reheated on a skillet for breakfast. Serve with eggs and sausage. The Classic Biscuit 1/2 cup(s) unsalted butter 2 1/2 cup(s) all-purpose flour (sifted twice before measuring) 1 tablespoon(s) baking powder 1 teaspoon(s) salt 1 cup(s) cold buttermilk 2 tablespoon(s) cold buttermilk 1 tablespoon(s) melted butter Heat oven to 475 degrees F. Cut butter into small cubes and freeze 15 minutes. Stir dry ingredients together in a large bowl. Cut in butter using either a pastry blender, two knives, or your fingers until mixture resembles a coarse meal. Stir in buttermilk using a fork just until dough forms. Knead 3 to 4 turns on a lightly floured surface and pat into a 7- by 10-inch rectangle. Cut out biscuits using a 3-inch cutter (gathering scraps until all dough is used). Place 2 inches apart on a baking pan. Brush tops with melted butter. Bake on top shelf of oven 16 to 18 minutes. Transfer to a wire rack. Serve warm or at room temperature. Memes Biscuits Makes about 9 biscuits Meme most often made rolled biscuits. For large biscuits, she had a special aluminum cutter with a small wooden handle that fit in the palm of her hand. She cut out small biscuits with an empty apple juice can open at both ends. Some purists use lard instead of butter. Although I like biscuits made with lard and understand the tradition and history, Meme and Mama had started using butter by the time I was born. 2 cups White Lily all-purpose flour, or cake flour (not self-rising), more for rolling out 1 tablespoon baking powder 1 teaspoon fine sea salt 4 tablespoons (1/2 stick) cold unsalted butter, cut into bits and chilled 3/4 to 1 cup buttermilk Preheat the oven to 500F. In a bowl, combine the flour, baking powder, and salt. Using a pastry cutter or two knives, cut the butter into the flour mixture until it resembles coarse meal. Pour in the buttermilk, and gently mix until just combined. Turn the dough out onto a lightly floured surface. Knead lightly, using the heel of your hand to compress and push the dough away from you, then fold it back over itself. Give the dough a small turn and repeat 8 or so times. (Its not yeast bread; you want to just barely activate the gluten, not overwork it.) Using a lightly floured rolling pin, roll the dough out 1/2 inch thick. Cut out rounds of dough with a 21/4-inch round cutter dipped in flour; press the cutter straight down without twisting so the biscuits will rise evenly when baked.

Place the biscuits on an ungreased baking sheet or in an 8- by 2-inch round cake pan. If the biscuits are baked close together the sides will be moist. If the biscuits are baked further apart, the sides will be crisp. Bake until golden brown, 8 to 10 minutes. Transfer to a rack to cool just slightly. Serve warm. variation: If I dont feel like rolling out biscuits, or just want a different texture, I tweak the recipe by adding more buttermilk to the dough and make drop biscuits: use 3 cups of flour2 for the dough and 1 cup placed in a bowl to shape the dough into biscuits. Increase the buttermilk to 2 cups. The dough will be very wet and resemble cottage cheese. To form the biscuits into balls, scoop up some dough with a large ice cream scoop; place the dough balls in the bowl with the 1 cup of flour. Working one at a time, roll the balls to coat in flour, then set in an ungreased 8- by 2-inch round cake pan. The baking time will be the same as for cut biscuits. Tips & Techniques: Out of buttermilk? Use "soured" milk instead. For this recipe, combine 1 tablespoon lemon juice or white vinegar with 1 cup plus 1 tablespoon milk. Let the mixture stand for 5 minutes, or until it begins to thicken. Tips and Techniques on Making Biscuits Chill the bowl used to mix the dough as well as the pastry blender to prevent the butter or shortening from warming up. Cut the butter into flour until the mixture resembles coarse crumbs. Cold bits of butter or fat will melt during baking, creating pockets of steam that give biscuits their flakiness. When working with butter, cut it into small pieces, and chill again before adding to dry ingredients. Dip the cutter in flour. Cut the biscuits smoothly and cleanly straight down without twisting. Twisting can seal the dough and prevent the rise. As Nathalie used to tell me, Get your hot little hands off that dough. Handle the dough as little as possible. You dont want to make the biscuits tough by overworking, and you want the fat to stay cold until the biscuits bake. A very hot oven is essential. The steam interacts with the baking powder to create the biscuits ideal textures inside and out. The perfect biscuit should be golden brown and slightly crisp on the outside, with a light, airy interior. For a flaky, tender biscuit, dont overwork the dough: gently combine the ingredients until just blended. Hillbilly Homemade Biscuits 2 cups all-purpose flour 1 tablespoon baking powder (3 teaspoons) 1 teaspoon salt 1/4 to 1/3 cup shortening 2/3 cup milk or buttermilk or yogurt First get out your big bowl. Put the flour, baking powder and salt into the bowl. Drop in the shortening and use your fingers to casually mix it in with the dry ingredients. Dont get too serious about it because it is better to under mix at this point than over mix. There should still be a few lumps of shortening, the size of peas, or even a little bigger. Two minutes or less of mixing should do it. Next add the milk. Stir it up into a soft dough. On dry days you may need another spoonful or two of milk. Form the dough into a soft ball. Get a piece of waxed paper and lay it on your counter. Sprinkle the waxed paper with a little bit of flour. Place the dough ball on the flour and knead it exactly 10 times. No more, no less. This activates the gluten in the flour just enough, but not too much. Next flatten out the dough with a rolling pin or your hands so it is about 3/4 thick. Cut into biscuit shapes with a biscuit cutter, or the rim of a clean cup or can. I use a tomato paste can for small biscuits and a tuna can for large biscuits. Works really well. Lay the biscuits onto a cookie sheet or pizza pan and bake them at 425 for 10 to 15 minutes, depending on their size. Makes about a dozen medium sized biscuits. You can brush them with melted margarine when you take them from the oven if you want them to look pretty when they arrive at the table. Cheese Biscuits: These are made simply by adding a cup of cheese to the flour after you mix in the shortening, right before adding the milk. Cut into smallish biscuits and cook as directed. They are really good with spaghetti or lasagna. Bacon Biscuits: Add 1/3 cup of soy bacon bits to the flour right after adding the shortening.

Cut into small circles and bake as directed. These are good for snacks or as a quick breakfast on the go. Drop Biscuits: Substitute melted shortening or oil for the solid shortening. Increase the milk to almost a full cup. Stir it into the flour making a sticky dough. Drop the biscuits by small spoonfuls onto an oiled cookie sheet. Bake as directed. These used to be called Emergency Biscuits, in my grandmothers day, because they could be made in such a hurry. They still make their appearance most often when I have forgotten to plan a hot bread to go with lunch or supper. Paulas Purty Nearly Instant Biscuits 6 cups self-rising biscuit flour (OR 6 cups flour, plus 3 tablespoons baking powder & 1 Tablespoon salt) 1 cup shortening 2 cups buttermilk OR sour milk OR yogurt thinned with a little milk or water First get out a large mixing bowl. Measure in the self rising biscuit flour (or flour, baking powder and salt). Add the firmly packed shortening and mash it into the flour with your fingers or a fork. DO Not Overmix. The shortening should be casually combined with the flour, and small chunks the size of dried beans should remain. This is what makes the biscuits flakey. Now stir in the buttermilk or sour milk or thinned out yogurt. Stir it up until you have a nice soft dough. Knead the dough about 10 or 12 times. NO more, No less. This activates the gluten in the flour just enough to make good biscuits. Roll the dough out into a nice thick slab. I use a rolling pin, but any sturdy jar or glass will do. Cut the dough into biscuit shapes. Use a clean can or glass rim, if you dont have a biscuit cutter. Tuna cans are just the right size for big breakfast biscuits. Continue rolling and cutting until all the dough is used up. Lay waxed paper on a plate or large pan. Arrange the shaped biscuit dough on the waxed paper. Freeze overnight. The next morning the biscuits can be gathered up and stashed in plastic freezer bag. When you want to cook them, just take out the specific number you want and place them on a lightly oiled cookie sheet or pizza pan. Bake in a preheated 425 to 450 oven for about 10 minutes. The biscuits will rise up beautifully and will be a nice golden brown when done. These biscuits are better tasting, and much cheaper than canned whack-em-on-the-counterbiscuits. The whole recipe makes between 30 and 35 medium sized biscuits, or about 20 big breakfast size biscuits (grand-sized). Carl's Jr. biscuit recipe 1 Tablespoon of Baking Powder 1 Tablespoon of Sugar 4 Cups of self rising-flour cups of shortening 1 egg 1 cups of buttermilk (2 cups if your throwing caution to the wind) Mix all the flour, sugar, and baking powder. Cut in the shortening. Beat the egg and add of it to the flour along with the buttermilk. Mix up the dough, roll it out hot dog style, and cut into the size you want the biscuits. Bake at 450 degrees until just barely brown (on a very greased pan to replicate Carl's Jr. conditions) Super Simple Biscuits 2 cups unbleached flour 2 teaspoons baking powder 4 tablespoons butter (softened) cup milk Dash of salt (about teaspoon) Mix dry ingredients together then use hands to rub butter into the dry mixture. Add the milk gradually stirring until dough has formed. Knead dough for approximately 2 minutes then roll

out. You can either drop about 2 large spoons full of dough onto a baking sheet or you can use a round cookie cutter (or top of a small drinking glass) to form perfect circles. Bake at 400 degrees for 12-14 minutes. Honey Biscuits 2 cups unbleached flour 3 teaspoons baking powder cup plus 1 tablespoon butter (softened) cup milk 1 tablespoon honey Dash of salt (about teaspoon) Mix dry ingredients thoroughly. Add in butter with hands until dough is slightly crumbly. Now mix in milk and honey. Stir until dough has formed. Knead for approximately 2 minutes. Roll out to about inch thick. Cut into small circles with round cookie cutter, biscuit cutter, or top of a glass. Cook at 450 degrees for 10 minutes. Easy Cheddar Biscuits 1 cup self-rising flour (Dont have self-rising flour? Put 1 tablespoon of baking powder in the bottom of a 1 cup measuring cup then fill with regular unbleached flour) cup milk -1 cup shredded cheddar cheese 2 tablespoons of mayonnaise. Mix the flour and milk until runny dough has formed. Now add in the mayonnaise and stir. Once the mayonnaise has been stirred into dough add in the cheese. The dough will be very thick. Fill muffin trays with 2 large spoons full of dough. Cook at 425 degrees for 14 minutes. Sausage Biscuit Recipe 2 1/4 cups self-rising flour, plus more for dusting surface 3/4 cup shortening 1 cup milk 1/2 batch fresh pork sausage Preheat oven to 425. Combine all ingredients in a large bowl, then turn out onto a floured surface. Knead briefly until no longer sticky, then smash down flat and fold over in half. Cut out biscuits using a biscuit cutter, and repeat step 2 until all dough is used. Bake on a lightly greased baking sheet for 20-25 minutes or until golden brown. Form sausage into patties slightly larger than the same diamater as the biscuits they'll shrink a little. Heat a large skillet over medium heat and fry patties on each side for 2-3 minutes or until browned. Drain on a layer of paper towels and allow to rest. Slice biscuits in half and sandwich sausage patties inside. Add eggs, if using. Enjoy right away, or wrap well in foil, freeze and enjoy later. Easy Drop Biscuits 2 cups all-purpose flour 4 tsp baking powder 1/2 tsp salt 3 Tbsp shortening 1 cup milk, cold or room temperature Preheat oven 450 degrees F. Grease baking sheet. In medium bowl, mix flour, baking powder, and salt. Cut in shortening with fork until mixture is crumbly. Add milk all at once and mix until flour is completely wet. Drop biscuit batter, about 2 Tbsp for each biscuit, onto greased baking sheet. Bake 450 degrees F for 12 minutes or until done. Serve warm with your meal. Crusty Buttermilk Biscuits 5 cups sifted White Lily flour (measured after sifting) 1 tablespoon plus 1 1/2 teaspoons homemade baking powder (recipe follows) 1 tablespoon kosher salt 1/2 cup packed lard, chilled

1 3/4 cups chilled buttermilk, plus a few tablespoons more if needed 3 tablespoons unsalted butter, melted Preheat over to 500 degrees. Put the flour, homemade baking powder and salt in a mixing bowl. Whisk well to thoroughly blend. Add the lard and, working quickly, coat in flour and rub between your fingertips until about half the lard is coarsely blended and the other half remains in large pieces about 1/2 inch in size. Make a well in the flour mixture and pour in the buttermilk. Stir quickly, just until the dough is blended and begins to mass. The dough should be soft and a bit sticky and there should not be large amounts of unincorporated flour in the bowl. If dough is too dry, add a few tablespoons more buttermilk. Turn the dough immediately onto a generously floured surface, and with floured hands knead briskly 8 to 10 times until a cohesive dough is formed. Gently flatten the dough with your hands so it is of an even thickness. Then, using a floured rolling pin, roll it out to a uniform thickness of 1/2 inch. (If the dough begins to stick to your rolling pin, dust the pin not the dough with flour. Flouring the dough at this point will result in dusty-looking biscuits.) With a dinner fork dipped in flour, pierce the dough completely through at 1/2-inch intervals. Lightly flour a 2 1/2- or 3-inch biscuit cutter and stamp out rounds. (Do not twist the cutter when stamping out biscuits.) Cut the biscuits from the dough as close together as you can for a maximum yield. Arrange cut biscuits on a heavy, ungreased or parchment-lined baking sheet so that they almost touch. Do not re-roll the scraps. Just bake as is and enjoy as a treat. Bake in upper third of the oven for 8 to 12 minutes until crusty golden brown. (Check about 6 minutes into baking and rotate the pan if needed to ensure even cooking.) Remove from the oven and brush with melted butter. Serve hot. Notes: Homemade baking powder recipe: Sift together three times 1/4 cup cream of tartar and 2 tablespoons baking soda. Transfer to a clean, dry, tight-sealing jar. Store at room temperature, away from direct sunlight, for up to four weeks. Use in any recipe calling for commercial baking powder. Cook's Illustrated's Best Drop Biscuits 2 cups (10 ounces) unbleached all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon sugar 3/4 teaspoon table salt 1 cup cold buttermilk 8 tablespoons unsalted butter, melted and cooled slightly (about 5 minutes), plus melted butter for brushing biscuits 1 Adjust oven rack to middle position and heat oven to 475F. Whisk flour, baking powder, baking soda, sugar, and salt in large bowl. Combine buttermilk and 8 tablespoons melted butter in medium bowl, stirring until butter forms small clumps. 2 Add buttermilk mixture to dry ingredients and stir with rubber spatula until just incorporated and batter pulls away from sides of bowl. Using greased 1/4-cup dry measure, scoop level amount of batter and drop onto parchment-lined rimmed baking sheet (biscuits should measure about 2 1/4 inches in diameter and 1 1/4 inches high). Repeat with remaining batter, spacing biscuits about 1 1/2 inches apart. Bake until tops are golden brown and crisp, 12 to 14 minutes. 3 Brush biscuit tops with remaining 2 tablespoons melted butter. Transfer to wire rack and let cool 5 minutes before serving. Self-Rising Biscuits

2 cups Gold Medal self-rising flour 1/4 cup shortening 3/4 cup milk 1. Heat oven to 450F. Lightly grease cookie sheet with shortening or cooking spray. Place flour in large bowl. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture resembles coarse crumbs. Add milk; stir with fork until soft dough forms and mixture begins to pull away from sides of bowl. 2. On lightly floured surface, knead dough just until smooth. Roll out dough to 1/2-inch thickness. Cut with floured 2-inch round cutter. Place biscuits with sides touching on cookie sheet. 3. Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm. Biscuits 2 cups all purpose flour 1 tablespoon sugar 1 teaspoon salt 2 teaspoons baking powder 1/2 cup Cabot butter 3/4 cup sour milk or buttermilk Preheat oven to 425 degrees. Combine flour, sugar, salt, baking powder and baking soda. Cut in butter until you get the size and consistency of peas. Stir in liquid, just until a shaggy dough forms. Dump the dough out onto a floured surface. Fold the dough 10 times onto itself (re-dust surface and dough with flour as needed so nothing sticks too much). Pat the dough into a 3/4 inch thick round. With a biscuit cutter or small water glass, cut out biscuits. Place biscuits close together on a sheet pan. Bake for about 10-13 minutes until golden and fluffy. Kentucky Fried Chicken Biscuits 1 1/2 cups flour 1 1/2 teaspoon salt 1 Tablespoon sugar 1 Tablespoon baking powder 2/3 cup milk 1/3 cup vegetable shortening Preheat oven to 425 F. Sift together flour, salt, sugar and baking powder into mixing bowl. Make a well in the flour mix and add the milk. Add shortening and begin kneading with hands (to cut in) the vegetable shortening and flour in the milk until thoroughly mixed. Add milk, if needed to form, and mix. Turn onto floured board, and knead gently 6 to 8 times. Pat dough to 1/2-inch thickness. Cut into biscuits. Place on baking sheet and brown in oven 10-13 minutes. Makes about 9 biscuits. Quick Buttermilk Biscuits 1 cup shortening 4 cups self-rising soft-wheat flour 1 3/4 cups buttermilk 1. Preheat oven to 425. Cut shortening into flour with a pastry blender until crumbly. Add buttermilk, stirring just until dry ingredients are moistened. 2. Turn dough out onto a lightly floured surface, and knead lightly 4 to 5 times. Pat or roll dough to 3/4-inch thickness, cut with a 1 1/2-inch round cutter, and place on 2 lightly greased baking sheets. 3. Bake at 425 for 12 to 14 minutes or until lightly browned. Freezing instructions: Place unbaked biscuits on pans in freezer for 30 minutes or until frozen.

Transfer frozen biscuits to zip-top plastic freezer bags, and freeze up to 3 months. Bake frozen biscuits at 425 on lightly greased baking sheets 14 to 16 minutes or until lightly browned. Southern Biscuits Alton Brown 2 cups flour 4 teaspoons baking powder 1/4 teaspoon baking soda 3/4 teaspoon salt 2 tablespoons butter 2 tablespoons shortening 1 cup buttermilk, chilled Preheat oven to 450 degrees. In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don't want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky. Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first, but hey, that's life.) Bake until biscuits are tall and light gold on top, 15 to 20 minutes. Baking Better Bisquits Tips Flour: Use soft winter wheat and you want it bleached. Self-rising flour is fine, too. Also, sift the flour to give your biscuits more loft. Alternatively, whiz it in the food processor for about a minute to add air. Fats: Lard produces a flaky biscuit, but its hard to find good-quality product and the melting point can be unpredictable. Butter melts at 85 degrees F, so its too low to make a good biscuit, but you can add a little for flavor. Shortening has a higher melting point (117 degrees F), making it the ideal fat for biscuits. Buttermilk: Its essential. To get taller biscuits, make a wetter dough. The biggest mistake most cooks make is making the dough too dry; it should be so sticky you can barely handle it. Leavening: Follow the recipe. Adding more leavening wont lead to taller biscuits. You need both baking soda to react with the acid (buttermilk) and baking powder to create the right amount of lift.