There is nothing more tempting than a basket full of warm, just baked, crisp, flaky biscuits garnished with melted butter on top, with a cup of tea or coffee, to relax and savor the taste of simple home made, baked cookies. Biscuits are quite a tempting appetizers for some. Here are some easy to prep and bake biscuits recipes for your platter.
Benefits Of Home Baked Biscuits
One simple and no hard or fast rule – You decide and you choose; your choice of ingredients, amount of calorie put in and flavored as you would like it. Compared to ready-made biscuits that are not only filled or loaded with calories but it may contain low or absolutely no dietary fibers or nutrients.
Here Are 5 Munching Recipes For Home-Baking Biscuits
The Classic Biscuit
1/2 cup unsalted butter
2 1/2 cups all-purpose flour (sifted twice, then measured)
1 tbsp baking powder
1 tsp salt
1 cup cold buttermilk
2 tbsp cold buttermilk
1 tbsp melted butter
Heat the oven to 475 degrees F. Cut the butter into small cubes and freeze it for 15 minutes. Stir dry all ingredients together in a large bowl. Mix in butter, using either a pastry blender, two knives, or your fingers fold mixture until it resembles a coarse meal. Stir in buttermilk using a fork just until dough forms. Knead it 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 them 2 inches apart on a baking pan. Brush tops with melted butter. Bake on top shelf of oven 16 to 18 minutes. Transfer it to a wire rack. Serve warm or at room temperature.
You could also use sour milk instead of butter milk. 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.
While the classic accompaniment remains butter, biscuits can go with a range of sweet and savory fillings like hot mustard and honey fried chicken tenders, or cheese spread with roasted turkey or mango chutney. Or, you could layer Nutella with fresh pineapple, or the British way with clotted cream and strawberry jam.
2 cups all-purpose flour
1 tbsp. baking powder salt to taste
1/4 tsp. dry mustard
1/4 tsp. coarse-ground pepper
1/4 tsp. ground ginger
a pinch of ground cloves
a pinch of ground allspice
1/2 cup of unsalted butter
1/2 cup sour cream
1/4 cup whole milk
Preheat oven to 450 degrees F. Make the biscuit dough by combining flour, baking powder, salt, mustard, pepper, ginger, cloves, and allspice in a large bowl. Then, cut the chilled butter into small pieces and into the flour mixture. Using a pastry cutter, two knives, or your hands fold the mixture until it resembles coarse meal. Combine the sour cream and milk in a small bowl; then pour into the flour mixture and mix until the dough comes together.
Shape and ready to bake the biscuits. Turn the dough out onto a lightly floured surface and gently knead about 10 times. Roll the dough out to 1/2-inch thickness, cut biscuits out with a 2 1/2-inch round cutter, gather the scraps, gently press together, and repeat until all of the dough is used. Place the biscuits 1 inch apart on a baking sheet. Bake until light browned for about 15 to 20 minutes. And ready to serve warm.
2 1/2 cups of flour
3 tbsp brown sugar
1 tbsp baking powder
1/2 tsp salt
1/4 tsp nutmeg
1/4 tsp cinnamon
1/4 tsp ginger
1/2 cup butter
2 cups of pumpkin puree
Preheat the oven to 425ºF. Coat a large baking sheet with nonstick cooking spray or line with parchment paper. Whisk together flour, brown sugar, baking powder, salt, nutmeg, cinnamon and ginger in a large bowl. Cut and mix in butter with a pastry blender or two knives used as old fashion scissor; until the mixture resembles coarse crumbs. Stir in the pumpkin purée and mix to form a soft dough.
On a lightly floured surface, pat the dough out to 1/2-inch thickness. Cut out biscuits with a round 2-inch cutter and transfer biscuits to the prepared cookie sheet. Bake for 15 to 20 minutes, until golden. Serve warm straight out of the oven.
1 1/4 cup cornmeal
1 cup of all-purpose flour
1/2 cup dried cranberries
2 tbsp sugar
2 tsp baking powder salt
4 tbsp. butter or margarine
1 cup of milk
Preheat oven to 400 degrees F. Grease a large cookie sheet. In a medium bowl, mix cornmeal, flour, cranberries, sugar, baking powder, and 1/2 teaspoon salt until combined. Stir in butter and then milk, just until mixture forms a soft dough.
Drop dough by scant 1/4 cups, 2 inches apart, on prepared cookie sheet. Bake biscuits for 15 minutes or until golden. Cool biscuits slightly on a wire rack to serve warm or cool completely to serve it later. Reheat biscuits if you like.
You could wrap cooled biscuits in foil in a single layer or leave it at room temperature overnight, or freeze up to a month. To warm it, place it in 325-degree-F oven for 5 minutes.
Sweet Potato Biscuits
2 cups of all-purpose flour
4 tsp baking powder
3 tbsp brown sugar
1/4 tsp ground cinnamon
a pinch if ground allspice
1/4 tsp salt
1/4 cup cold butter
3 tbsp cold vegetable shortening
1 cup of mashed sweet potato
6 tbsp milk
2 tsp melted butter
Preheat oven to 400 degrees. Combine flour, baking powder, brown sugar, cinnamon, allspice and salt in a bowl. Add cold butter and vegetable shortening and mix until crumbly. Add mashed sweet potatoes and milk. Stir until you have the dough. Chill the dough in refrigerator for 10 to 15 minutes.
Knead dough on floured surface and do not overwork. Roll dough to a 1/2-inch thickness and cut with a 1 1/2-inch biscuit cutter. Place biscuits on a baking sheet lined with parchment paper. Brush tops of biscuits with melted butter. Bake for 12 minutes or until nicely browned.
These recipes can help you bake some wholesome goodness and biscuit or cookie snack treats for your family, friends and children. Bake on an occasion or bake an occasion. Get creative with your choice of ingredients, spices, fruits and flavors and bake some healthy puffy treats.
So, lets’ get Baking some right away.