Biscuits with Variations

Sorce	meilihuaxi
Ingridients
Instructions	Preheat oven to 425*F (220*C). Combine flour, baking powder, sugar and salt in mixing bowl. Cut shortening into flour mixture with a pastry blender until mixture resembles fine crumbs. Make a well and add milk all at once. Stir quickly with a fork just until dough leaves side of bowl and rounds up into a ball. Turn dough onto lightly floured surface. Knead lightly 10 to 12 times. Roll or pat dough 1/2-inch thick. Cut with a floured 2 1/2-inch biscuit cutter; cut dough straight down without twisting. (Uneven pressure will cause biscuits to be asymmetrical.) Place on ungreased baking sheet about 1-inch apart for crusty sides, or touching if your prefer soft sides. Bake for 10 to 12 minutes or until golden brown. Remove from baking sheet immediately and serve hot.

Blueberry Biscuits

Sorce	eDoc
Ingridients
Instructions	Heat oven to 450*F (230*C). Toss blueberries with flour. In a large bowl combine baking mix, milk, sugar, cinnamon and blueberries. Stir just until soft dough forms. Turn dough onto surface dusted with baking mix; knead five times. Roll 1/2-inch thick; cut dough with a 3-inch biscuit cutter. Place biscuits on ungreased baking sheet. Gently re-roll and cut out scraps; place on baking sheet. Bake until golden brown, 8 to 10 minutes.

Beer Biscuits with Honey Butter - Scratch Version

Sorce	Pezcommunity
Ingridients	Biscuits: 2 cups all-purpose flour 1 tablespoon baking powder 2 tablespoons granulated sugar 1 teaspoon kosher or coarse salt 1/4 cup vegetable shortening 1 1/2 teaspoons butter, melted 3/4 cup beer, flat and at room temperature (half of a 12-ounce can) Honey Butter: 1/2 cup butter, softened 2 tablespoons honey - or to taste
Instructions	Preheat oven to 400°F (205°C). Grease muffin tin; set aside. In a large bowl, combine flour, baking powder, sugar and salt. Cut in the shortening with a pastry cutter or the tips of your fingers until mixture is crumbly like split peas; stir in the butter and beer, mixing well. Fill muffin cups about three-fourths full. Bake for approximately 12 to 15 minutes or until biscuits are golden brown. Serve warm. For Honey Butter: Combine the butter and honey together, mixing well. Makes 1/2 cup.

Buttery Biscuit Squares with Orange Butter

Sorce	JimDazzar
Ingridients	Biscuits Ingredients: 2 cups all-purpose flour 1 tablespoon granulated sugar 2 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teapoon salt 1/2 cup LAND O LAKES® Unsalted Butter, softened 3/4 cup buttermilk* 1 tablespoon LAND O LAKES® Unsalted Butter, melted Orange Butter Ingredients: 1/2 cup LAND O LAKES® Unsalted Butter, softened 3 tablespoons orange marmalade 1 tablespoon powdered sugar
Instructions	Heat oven to 450°F. Combine flour, sugar, baking powder, baking soda and salt in large bowl; mix in 1/2 cup butter with fork until mixture resembles coarse crumbs. Stir in buttermilk just until flour is moistened. Turn dough onto lightly floured surface; knead about 10 times or until smooth. Press dough into 7-inch (3/4-inch thick) square. Cut into 9 squares with sharp knife. Place biscuits 1-inch apart onto ungreased baking sheet. Brush biscuits with melted butter. Bake for 10 to 14 minutes or until lightly browned. Meanwhile, beat all orange butter ingredients together in small bowl at medium speed until creamy. Serve on warm biscuits.

Buttermilk Biscuits

Sorce	jhurmondz
Ingridients
Instructions	Preheat oven to 425*F ( 220*C). Combine flours, baking powder, baking soda, sugar and salt. Cut in shortening and butter using a pastry blender until the mixture resembles coarse, grainy meal. Sprinkle buttermilk over flour mixture, stirring lightly with a fork until ingredients are evenly moistened. Turn dough out onto a lightly floured surface and knead lightly a few times, about 30 seconds. Roll to 1/2 to 3/4-inch thickness and cut with a floured 2-inch biscuit or cookie cutter. Place on a lightly greased baking sheet about 1-inch apart for crusty sides, or together for soft sides. Brush tops liberally with melted butter. Bake 12 to 14 minutes or until lightly browned. Remove immediately from baking sheet and serve hot.

Cheddar Pan Biscuits

Sorce	seekay
Ingridients
Instructions	Heat oven to 400°F. Melt butter in 8-inch square baking pan in oven (3 to 5 minutes). Meanwhile, combine all remaining ingredients except milk in medium bowl. Stir in milk just until moistened. Turn dough onto lightly floured surface; knead until smooth (1 minute). Pat or roll dough into 12 x 6-inch rectangle. Cut into 12 (1-inch) strips. Dip each strip into melted butter in pan; fold each strip in half. Place folded strips in 2 rows in same pan. Bake for 23 to 28 minutes or until lightly browned. Serve warm

Drop Cornmeal Biscuits

Sorce	engedine
Ingridients
Instructions	Heat oven to 450°F. Combine flour, cornmeal, sugar, baking powder and salt in large bowl; cut in butter until mixture resembles coarse crumbs. Add buttermilk; stir until mixture is just combined. (If batter is too thin, stir in 1 to 2 tablespoons flour.) Drop by 1/4 cupfuls 1-inch apart onto greased baking sheet. Bake for 12 to 14 minutes or until golden brown.

Flaky Rosemary Biscuits with Peach Butter

Sorce	LSP_Chris
Ingridients	Biscuits Ingredients: 2 cups all-purpose flour 2 tablespoons granulated sugar 4 teaspoons baking powder 1/2 teaspoon cream of tartar 1/4 teaspoon salt 1/3 cup LAND O LAKES® Butter, cut into pieces 2/3 cup milk 1 teaspoon chopped fresh rosemary* Peach Butter Ingredients: 1/2 cup LAND O LAKES® Butter, softened 3 tablespoons peach preserves
Instructions	Heat oven to 400°F. Combine flour, sugar, baking powder, cream of tartar and salt in large bowl; cut in 1/3 cup butter until crumbly. Stir in milk and rosemary with fork just until moistened. Turn dough onto lightly floured surface; knead until smooth (15 seconds). Roll out dough to 1/2-inch thickness. Cut into 8 (2 1/2-inch) biscuits. Place biscuits 1-inch apart onto ungreased baking sheet. Bake for 10 to 15 minutes or until lightly browned. Meanwhile, stir together 1/2 cup butter and peach preserves in small bowl. Serve warm biscuits with peach butter.

Chocolate Chip Biscuits with Berries 'N Bananas

Sorce	HBKgohan
Ingridients	Biscuits Ingredients: 2 cups all-purpose flour 1/3 cup granulated sugar 1 tablespoon baking powder 1/2 teaspoon salt 1/2 cup cold LAND O LAKES® Butter 1/4 cup vegetable shortening 2/3 cup whipping cream 1/2 cup miniature semi-sweet real chocolate chips (We recommend NESTLÉ® TOLL HOUSE® Morsels)* Whipped Cream Ingredients: 1 1/3 cups cups chilled whipping cream 3 tablespoons powdered sugar 1 teaspoon vanilla extract Fruit Ingredients: 1 pint strawberries, hulled, sliced 2 tablespoons granulated sugar 2 bananas, peeled, sliced
Instructions	Heat oven to 400°F. Combine flour, 1/2 cup sugar, baking powder and salt in large bowl. Cut in butter and shortening until mixture resembles coarse crumbs. Stir in 2/3 cup whipping cream with fork just until moistened. Stir in chocolate chips. Turn dough onto lightly floured surface; knead until smooth (1 minute). Roll out dough to 3/4-inch thickness. Cut out 8 biscuits with 2 1/2-inch scalloped round cutter. Place 1-inch apart onto ungreased baking sheet. Bake for 10 to 14 minutes or until lightly browned. Meanwhile, beat 1 1/3 cups chilled whipping cream in chilled small mixer bowl at high speed, scraping bowl often, until soft peaks form. Continue beating, gradually adding powdered sugar and vanilla, until stiff peaks form (1 to 2 minutes). Place sliced strawberries in medium bowl; toss with 2 tablespoons sugar. To serve, split biscuits; place on individual dessert plates. Spoon whipped cream on bottom half of biscuits; place banana slices on whipped cream. Top with remaining half of biscuits; spoon strawberries over biscuits.

Flaky Buttermilk Biscuits

Sorce	Delirious
Ingridients
Instructions	Heat oven to 425°F. Combine flour, baking powder and salt in large bowl; cut in Soft Baking Butter with Canola Oil until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Turn dough onto lightly floured surface; knead until smooth (about 10 times). Roll out dough to 3/4-inch thickness. Cut out biscuits with 2 1/2-inch biscuit cutter. Place 1-inch apart onto ungreased baking sheet. Bake for 12 to 14 minutes or until lightly browned. Serve biscuits with LAND O LAKES® Spreadable Butter with Canola Oil.