Mamas Biscuits Homemade Recipe Crisco And Butter

Mom's Homemade Buttermilk Biscuits Grumpy's Honeybunch

WEBNov 15, 2015 · Using a pastry cutter, cut the butter into the flour mixture until it resembles pea like crumbs. Make a well in the center of the flour mixture and add the buttermilk to …

Rating: 4.7/5(9)

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Mom's Homemade Biscuits (Crisco Biscuits) An Alli …

WEBJan 22, 2014 · Place flour in a large bowl. Make a well in the center and mix in shortening with your fingers or a pastry blender until blended well. If …

1. Preheat oven to 500º F. and grease a baking pan.
2. Place flour in a large bowl. Make a well in the center and mix in shortening with your fingers or a pastry blender until blended well. Pull in flour, a little at a time, from the sides of the bowl as you mix in the shortening. If using a pastry blender, mix until mixture resembles small peas.
3. Add milk, a little at a time mix until just blended, kneading a few times. (Don't overwork the dough or the biscuits will be tough). You want a soft dough and all of the flour will not be used.
4. Wash hands with cold water, dry, and sprinkle hands with flour.

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Southern Buttermilk Biscuits The Seasoned Mom

WEBAug 23, 2020 · Step 5: Bake. Arrange the biscuits on a parchment-lined baking sheet or round cake pan with the sides of the biscuits touching …

1. Preheat oven to 450 degrees F. Line a baking sheet with parchment paper; set aside.
2. In a large bowl, sift together flour, baking powder, baking soda, salt and sugar. Use a pastry cutter or two forks to cut the butter and shortening into the flour mixture until incorporated and the mixture resembles coarse meal. You will still see flakes of butter and shortening throughout, which is good!
3. Gradually add the buttermilk, stirring with a wooden spoon until a fairly wet, sticky dough forms. Turn out onto a lightly floured surface and knead for about 1 minute (folding the dough back over on itself), adding flour to the counter and your hands, as necessary, to prevent sticking. Pat to ¾-inch thickness. Use a biscuit cutter to cut out rounds (I use either a 2 or 2 ½ -inch cutter). Firmly press the cutter down into the dough, but do not twist. Twisting the biscuit cutter seals off the edges of the biscuits and they therefore will not rise as high.
4. Arrange biscuits (with sides touching) on the parchment-lined baking sheet or in a parchment-lined round cake pan. Place the tray of biscuits in the refrigerator for about 5 minutes (if you have time) to chill before popping them in the oven. Brush the tops of the biscuits with a little bit of the melted butter.

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