1. Annie's No-Buttermilk Buttermilk Biscuits
Preheat oven to 475°F. Pour flour into a big bowl. Cut margarine into flour until mixture is consistency of cornmeal. Add milk until it's sticky dough. Spread
|5¼ cup White Lily's self-rising flour (unbleached recommended)|
|2 sticks margarine|
|1¾ cup skim milk (Mayfield recommended)|
|1. Preheat oven to 475°F. Pour flour into a big bowl. Cut margarine into flour until mixture is consistency of cornmeal. Add milk until it's sticky dough. Spread additional flour on a pastry board. Place dough on board and sprinkle with flour so it's not sticky on top. Pat dough out to ¾ inch thick. Fold dough in half and sprinkle top with flour. Pat out again to ¾ inch thick. Cut 12 biscuits with a ¾-inch biscuit cutter. Place biscuits on a cookie sheet coated with cooking spray. Bake 15 minutes until golden brown on top.|
2. Foolproof Flaky Biscuits
The secret to Foolproof Flaky Biscuits is revealed! Find out how to get flaky, layered, buttery, tender biscuits you will swoon over!
|2 cups all-purpose flour|
|1 Tbsp sugar|
|1 Tbsp baking powder|
|1 tsp salt|
|1/2 cup butter, cold, cut into Tablespoons|
|3/4 cup buttermilk, cold (or milk plus 1 tsp of lemon juice; allow to sit for 5 minutes before using)|
|1. In a large bowl, mix the flour, sugar, baking powder, and salt.|
|2. Cut in the butter with a pastry blender until pea size pieces.|
|3. Add the cold buttermilk all at once and form into a ball.|
|4. Roll dough onto a lightly floured surface, into a 6x9-inch rectangle. Cut the rectangle into thirds.|
|5. Stack each third on top of one another and roll the dough into a 6×9-inch rectangle again.|
|6. Using a 2¼ or 2½-inch biscuit cutter dipped in flour, cut 9 (maybe 10) biscuits and place them on a silicone lined baking sheet. Do your best to piece together the scraps and use up all the dough with the layering technique, without overworking the dough or melting the butter with your warm hands. (If any of the edges kind of stick down, I stretch them before baking to help make sure they will grow tall and flaky.)|
|7. Bake at 450 degrees Fahrenheit for 10 to 12 minutes or until golden brown on top and bottom.|
3. Easy Vegan Biscuits
These are perfect flaky, buttery vegan biscuits that come together quickly.
Categories: All Recipes
|2 cups all-purpose flour|
|1 tsp salt|
|1 TB baking powder|
|1 tsp white sugar|
|1/3 cup vegan butter (cold)|
|1 cup vegan milk + 1 TB vinegar|
|1. Preheat 450 degrees, line a cookie tray Silpat and set aside.|
|2. Take a liquid measuring cup, pour 1 TB of vinegar, then add the vegan milk to the 1 cup line, stir, and set aside.|
|3. Take a medium-sized bowl and combine the flour, salt, baking powder, and sugar and stir to combine.|
|4. Take a cheese grater and grate your cold vegan butter, then stick it in the freezer for 5 minutes or more. *OR you can take cold or frozen vegan butter and use a pastry cutter|
|5. Add the cold vegan butter and mix it with the pastry cutter until combined. Now add 3/4 of the vegan milk and stir just until mostly combined. If your dough is too dry, add some vegan buttermilk slowly.|
|6. Then dump out on a Silpat. Flour your hands and pat the dough down, then fold it over and fold again, fold about four times and then pat into a thick round. Take a biscuit cutter, cut the biscuits out, and place them on the cookie sheet. When you get to the biscuit scraps, pat them together and cut the remaining biscuits.|
|7. Cook the biscuits for 9-12 minutes, depending on the size of the biscuits.|
|8. While the biscuits are warm, you can butter the biscuits outside.|
23 grams carbohydrates
4 grams protein
5 grams saturated fat
489 grams sodium
1 grams fiber
1 grams sugar
4. Cheeseburger Biscuits
Fluffy biscuits loaded with cheese, seasoned ground beef and BACON!
|1 pound ground beef|
|2 tablespoons beef flavored Dashida|
|10 slices bacon|
|4 cups Bisquick mix|
|1 tablespoon baking powder|
|4 cups shredded cheddar cheese|
|1 cup mayonnaise (YES, mayo)|
|1 cup Sprite (YES, sprite)|
|1. Brown the ground beef with the Dashida seasoning; set aside to cool.|
|2. Cook the bacon until crisp. Crumble the bacon into small bits; set aside. Reserve about 2 tablespoons of bacon fat.|
|3. In a large mixing bowl, mix together the cooked ground beef, bacon bits, Bisquick mix, baking powder, and cheese.|
|4. Fold in the reserved bacon fat, mayo, and sprite. Mix GENTLY, just until all ingredients are incorporated (do not overwork the dough).|
|5. Using a large ice cream scoop (I used one that holds ¼ cup), scoop out balls of dough, placing them on a baking sheet 1 inch apart.|
|6. Bake at 450 degrees for 10 minutes. Note: The cooked biscuit will feel slightly soft when the baking time is finished; do not be tempted to cook them longer, however. You are most likely feeling how soft the biscuits are because of the melted cheese.|
|7. Immediately remove the biscuits to a wire cooling rack.|
5. Blueberry Biscuit Pull-Aparts
Made with just three ingredients, these Blueberry Biscuit Pull-Aparts are the perfect sweet breakfast or midday snack.
|1 can refrigerated Pillsbury Blueberry flavored Sweet Biscuits with Icing|
|1/4 cup butter, melted|
|3 tablespoons sugar|
|1. Heat oven to 375 degrees. Generously spray 8 regular-size muffin cups with cooking spray.|
|2. Separate dough into 8 biscuits; set icing aside. Cut each biscuit into 6 pieces to make 48 pieces of dough. Dip dough pieces into melted butter, shaking off excess. Holding a dough piece over a small bowl, sprinkle pieces lightly with sugar. Arrange 6 sugar-coated biscuit pieces in each muffin cup.|
|3. Bake 12 to 15 minutes or until light golden brown and dough is baked through. Cool 1 minute; loosen edges with a thin metal spatula or sharp knife to remove.|
|4. In a small microwavable bowl, microwave icing uncovered for 5 to 10 seconds or until thin enough to drizzle. Serve biscuit pull-apart warm, drizzled with icing.|
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