Try out this amazing homemade biscuit recipe fast and easy at home and have a wonderful breakfast like no other especially with your coffee and cup of tea.
What You’ll Need to Make Biscuits
·
A baking sheet that
can handle the size of the scones.
·
Biscuit cutter so
you get nice evenly sized biscuits.
·
Parchment paper makes
removal of these biscuits painless and ensures they come off in one piece.
·
A pastry cutter makes
quick work of cutting the butter into the flour. Two knives or forks will also
work or you can use a box grater.
·
A pastry brush to
brush on melted butter when the biscuits are hot from the oven.
More favorite breakfast recipes:
·
In most of the world
outside North America, a biscuit is a small baked product that would be called
either a "cookie" or a "cracker" in the United States and
most of English-speaking Canada. Biscuits in the United Kingdom, the Isle
of Man, and Ireland are usually hard and may be savoury or sweet, such as chocolate biscuits, digestives, hobnobs, ginger
nuts, rich tea, shortbread, bourbons, and custard creams.
The term "cookie" typically refers to only one type of biscuit (the
sweeter baked dough typically containing chocolate chips or raisins); however,
it may also locally refer to specific types of biscuits or breads.
· In the United States and some parts of English Canada, a "biscuit" is a quick bread, somewhat similar to a scone, and usually unsweetened. Biscuits are usually referred to as either "baking powder biscuits"or "buttermilk biscuits" if buttermilk is used rather than milk as a liquid. A Southern regional variation using the term "beaten biscuit" (or in New England "sea biscuit") is closer to hardtack than soft dough biscuits.
Perfect Homemade Biscuits
These easy, homemade biscuits are soft, fluffy, made completely
from scratch and can be on your table in about 15 minutes! A weekend staple in
our house!
CourseBreakfast
CuisineAmerican
Keywordbiscuit, biscuits
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Servings 12
Calories246kcal
Ingredients
- 3 cups all-purpose flour
- 3 tbsp sugar
- 1/2 tsp salt
- 4 tsp baking powder
- 1/2 tsp cream of tartar
- 3/4 cup COLD butter
- 1 egg
- 1 cup whole milk
Instructions
1.
Preheat oven to 450
degrees.
2.
The secret to
excellent biscuits is COLD BUTTER. Really cold. Many times the biscuit dough
gets worked so much that the butter softens before the biscuits even go in the
oven. Try cutting the butter into small pieces and stick back in the fridge
pulling out only when ready to incorporate into the dough.
3.
Combine the dry
ingredients in a large bowl.
4.
Use a pastry cutter
to cut cold butter into flour mixture. Don't go too crazy here - you want to
see small, pea-sized pieces of butter throughout the dough.
5.
Add in the milk and
egg and mix just until the ingredients are combined. The dough will be sticky
but don't keep working it. You should be able to see the butter pieces in the
dough.
6.
Turn the dough out
onto a generously floured surface. Sprinkle some flour on to the top of dough
so it won't stick to your fingers and knead 10-15 times. If the dough is super
sticky just sprinkle on some additional flour.
7.
Pat the dough out to
3/4 - 1 inch thickness and cut with a biscuit cutter or glass. I ended up with
nine this time but depending on who is snacking on biscuit dough, I can get up
to 12 biscuits.
8. Place the biscuits on a lightly greased baking sheet or parchment lined baking sheet and bake for 10 to 15 minutes or until golden brown on top.
For extra yumminess, brush the tops of the biscuits with melted butter..
The need for nutritious, easy-to-store,
easy-to-carry, and long-lasting foods on long journeys, in particular at sea,
was initially solved by taking live food along with a butcher/cook. However, this took up additional
space on what were either horse-powered treks or small ships, reducing the time
of travel before additional food was required. This resulted in early armies'
adopting the style of hunter-foraging.
Many early physicians believed that most medicinal problems were
associated with digestion. Hence, for both sustenance and avoidance of
illness, a daily consumption of a biscuit was considered good for health.
Hard
biscuits soften as they age. To solve this problem, early bakers attempted to
create the hardest biscuit possible. Because it is so hard and dry, if properly
stored and transported, navies' hardtack will survive rough handling
and high temperature. Baked hard, it can be kept without spoiling for
years as long as it is kept dry. For long voyages, hardtack was baked four
times, rather than the more common two. To soften hardtack for eating, it
was often dunked in brine, coffee, or some other liquid or cooked into
a skillet meal.
Try out this recipe of the best homemade biscuit recipe fast and
easy.
Check out this article of Basic Biscuit.
Also, try out this recipe “Egg muffin
recipe and thanksgiving leftover”.
Have a wonderful breakfast!
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