Create flaky biscuits to enhance every meal

Biscuits are a delicious alternative to rolls and breads.

Biscuits are a soft, flaky quick bread leavened with baking powder or soda, often served with savory dishes or as sandwiches.

A staple of Southern cooking, biscuits are delightful by themselves, particularly when made with herbs, cheese, scallions or meats.

Add-ins should account for no more than one-third of the dough or you risk weighing down the biscuits and losing the lofty texture.

While some people swear the best way to eat biscuits is paired with jam, others  believe there’s nothing better than a warm biscuit slathered with plenty of butter.

Or you can serve them covered in gravy or filled with eggs and sausage for the quintessential breakfast sandwich.

However you eat them, there are some basic tips to bake them.

Start with good ingredients. Biscuits, like many breads, only use a few ingredients so you’ll really taste each one.

To create their flaky layers, use cold butter and take care not to warm it as you mix your dough. Some people recommend freezing the butter and then grating it to help with this.

As you start mixing the dough, use a light and gentle touch. Every time you touch, knead and fold the dough, you’re developing the gluten — and the more you develop the gluten, the tougher and more prone to shrinking the biscuits will be.

Handling the dough as little as possible will also help create that flaky texture. Unlike a typical baked good, you want to see chunks of butter.

If you’re cutting out the biscuits, use a sharp-edged circle to slice the dough. In a pinch, a drinking glass with thin sides will work. Getting a clean slice on the edge of the dough will result in a nicely-shaped biscuit with well-defined layers.

Don’t twist your biscuit cutter, just press it straight down. If you smash the sides of the dough, the biscuits will be sloped on the sides and they won’t rise the way they should.

And dip the cutter in flour repeatedly to keep the dough from sticking to it.

Following are biscuit recipes from www.allrecipes.com.

 

 

Strawberry Rhubarb Drop Biscuits

For fruit mixture:

1 -1/4 cups cubed rhubarb

1-1/4 cups cubed strawberries

2 tablespoons sugar

For dough:

2 cups flour

2-1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine salt

1/2 cup  frozen unsalted butter

1/4 cup sugar

2 tablespoons reserved fruit syrup

3/4 cup cold buttermilk

For egg wash, optional:

1 large egg

2 teaspoons water

For lemon icing drizzle, optional:

1/3 cup packed powdered sugar

1 teaspoon finely grated lemon zest

2 teaspoons lemon juice, plus more as needed

Cut ribs of rhubarb in half lengthwise, then slice into 1/4-inch pieces. Place in a bowl. Add cubed strawberries and two tablespoons sugar. Toss to combine, cover and refrigerate one to two hours.

Combine flour, baking powder, baking soda and salt in a mixing bowl. Whisk to combine.

Drain fruit in a strainer set over a bowl. Reserve syrupy juices that pass through.

Grate frozen butter into the flour mixture. Stir with a fork several times to coat butter pieces with flour. Add 1/4 cup sugar and drained fruit, mixing with a fork until fruit is coated with flour.

Add two tablespoons reserved fruit juices and buttermilk. Mix with a fork just until the dry ingredients are incorporated into the dough. If the mixture is too dry to come together, add a little more buttermilk. If it seems too wet and sticky, add a little more flour.

Scoop or spoon equal portions of dough onto a baking sheet lined with a silicone sheet. Whisk together egg and water in a small bowl. Brush biscuits with egg wash and sprinkle with sugar.

Bake in a 450-degree oven about 25 minutes. Transfer to a wire rack and let cool completely.

Mix powdered sugar, lemon zest and lemon juice in a small bowl. Place icing in a piping bag or a plastic bag with the tip cut off and drizzle icing over cooled biscuits.

 

 

Never Fail Biscuits

2 cups flour

1/2 teaspoon salt

4 teaspoons baking powder

1/2 teaspoon cream of tartar

2 teaspoons sugar

1/2 cup butter, chilled and diced

3/4 cup milk

Sift dry ingredients into a large bowl. Cut in butter until mixture resembles coarse oatmeal. Make a well in the center of the dry mixture and pour in milk. Stir until dough begins to pull together, then turn out onto a lightly floured surface.

Press dough together, then roll out until 3/4-inch thick. Cut into two-inch round biscuits and place on an ungreased baking sheet.

Bake in a 450-degree oven 10 minutes, until golden.

 

 

 

Herby Ricotta Biscuits

2-1/4 cups flour

1 tablespoon baking powder

1 teaspoon baking soda

1 teaspoon sea salt

8 tablespoons very cold butter

3/4 cup full-fat ricotta cheese

1/2 cup very cold water

1/4 cup finely chopped fresh herbs such as parsley, chives, thyme, and/or oregano

1/2 teaspoon lemon zest

2 tablespoons melted butter

2 tablespoons grated Parmesan cheese

Whisk together flour, baking powder, baking soda and fine sea salt in a large bowl.

Coat butter in flour mixture. Grate butter on the large holes of a box grater into bowl. If butter starts to melt, coat butter in flour mixture again and continue grating. Use your fingers to toss butter in flour mixture until all butter pieces are separated and coated in flour. Mixture should resemble coarse crumbs.

Whisk together ricotta  and water in a small bowl, then add to flour mixture. Gently fold to bring dough together. Dough should be moistened but still crumbly. If dough is too dry, add more cold water, one tablespoon at a time, until fully moistened.

Turn dough out onto a lightly floured work surface. Lightly knead three or four times until dough comes together. Sprinkle with flour, then pat to 3/4-inch thickness. Cut dough into four equal portions. Stack portions, press down and pat again to form a 3/4-inch-thick rectangle. Repeat process three times, adding flour as needed.

Press a 2-1/2 to 3-inch biscuit cutter straight into dough to cut out biscuits. Gently knead scraps together, pat to 3/4-inch thickness and repeat cutting. Arrange on a parchment-lined baking sheet. Biscuits should be barely touching.

Bake in a 435-degree oven 15 to 16 minutes,  until tops are crisp and golden brown. Let cool on baking sheet five minutes.

Stir together fresh herbs and lemon zest in a small bowl. Brush tops of baked biscuits with melted butter, then sprinkle with herb mixture and Parmesan cheese.

Store in an airtight container as long as three days; chilled up to one week. To reheat, bake in a 375-degree oven about 10 minutes.

 

 

 

Blueberry Butter Swim Biscuits

1/2 cup butter

2-1/2 cups flour

2 tablespoons sugar

1 tablespoon baking powder

1 teaspoon kosher salt

1/2 teaspoon lemon zest

1 cup fresh blueberries

2 cups buttermilk

1 cup confectioner’s sugar

1 tablespoon buttermilk

2 teaspoons lemon juice

Place butter in a square baking dish and microwave on high until melted.

Whisk together flour, sugar, baking powder, salt and lemon zest in a bowl. Add blueberries and toss to coat. Stir in two cups buttermilk until just blended, then pour mixture into the baking dish with the melted butter.

Use a knife to score the batter into nine to 12 squares.

Bake in a 450-degree oven 27 to 30 minutes, until biscuits are evenly browned and cooked through. Let cool five minutes.

Combine confectioner’s sugar, one tablespoon buttermilk, and lemon juice in a bowl, then whisk until smooth. Pour glaze on top of the warm biscuits and spread out evenly.

 

 

 

Daddy’s Savory Tomato Biscuits

3 cups self-rising flour

1/8 teaspoon baking soda

1/8 teaspoon salt

1 teaspoon sugar

1/2 cup shortening

1 cup tomato-vegetable juice cocktail

Stir flour, baking soda, salt and sugar together in a bowl, then cut in shortening with a pastry cutter until mixture looks like crumbs. Mix in vegetable juice cocktail just until moist, then turn out onto a well-floured work surface. Gently knead several times, just until dough holds together. Roll out to 1/2-inch thick and cut into rounds with a biscuit cutter. Place the biscuits on a greased baking sheet.

Bake in a 400-degree oven eight to 10 minutes, until risen and lightly browned.

 

 

 

Maple-Bacon Biscuits

3 cups flour

3 tablespoons sugar

4 teaspoons baking powder

1/2 teaspoon cream of tartar

1/2 teaspoon salt

3/4 cup unsalted butter, cold

1 cup milk

4 tablespoons pure maple syrup

1 egg

1/2 cup finely chopped, cooked bacon

2 tablespoons unsalted butter, melted

 

Whisk flour, sugar, baking powder, cream of tartar and salt together in a large bowl. Cut in 3/4 cup cold butter with a pastry cutter until butter is pea-sized. Add milk, two tablespoons maple syrup and egg. Mix until combined. Do not overmix. Dough will be sticky with visible pieces of butter.

Turn dough out onto a generously floured surface and sprinkle bacon pieces on top. Gently knead dough 10 to 15 times to incorporate bacon, sprinkling with additional flour if dough is super sticky.

Pat dough out to a 3/4 to 1-inch thickness. Cut with a biscuit cutter or glass. Transfer biscuits to the a parchment-lined baking sheet.

Bake in a 450-degree oven 10 to 15 minutes, until golden brown on top. Brush tops with two tablespoons melted butter and remaining maple syrup for extra depth.

 

 

 

Garlic-Herb Butter Drop Biscuits

2 cups flour

1 tablespoon baking powder

2 teaspoons sugar

1/2 teaspoon cream of tartar

1/3 teaspoon garlic powder

1/4 teaspoon salt

1/2 cup chilled unsalted butter, cut into cubes

1 cup shredded mild Cheddar cheese

1 teaspoon dried Italian seasoning

1 cup cold whole milk

2 tablespoons salted butter, melted

1/2 teaspoon dried parsley flakes

1/2 teaspoon garlic powder

Sift flour, baking powder, sugar, cream of tartar, 1/3 teaspoon garlic powder and salt together in a large bowl. Mash unsalted butter cubes into the flour mixture with a pastry cutter or large fork until coarsely blended. Mix Cheddar cheese and Italian seasoning into the flour mixture.

Pour milk over the flour mixture while stirring until it forms a tough and sticky dough. Drop dough by the tablespoon onto a greased baking sheet.

Bake in a 400-degree oven 15 minutes, until lightly browned.

Stir melted salted butter, parsley flakes and 1/2 teaspoon garlic powder together in a bowl. Brush over biscuits immediately upon removing from the oven.

 

 

 

Sriracha Biscuits

2-1/4 cups self-rising flour

1 cup half-and-half

1/2 cup vegetable oil

1 tablespoon Sriracha hot sauce

1 tablespoon melted butter, optional

1 pinch salt

Stir flour, half-and-half, vegetable oil and Sriracha together in a bowl to form a lumpy dough. Roll dough into two-inch balls and place on a baking sheet.

Bake in a 425-degree oven 15 minutes, until golden brown. Brush with melted butter and sprinkle salt on top of each biscuit.

 

 

 

Garlic, Blue Cheese and Bacon Biscuits

2 cups flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon ground black pepper

6 tablespoons butter, frozen and grated

1-1/4 cups crumbled blue cheese

4 slices cooked bacon, crumbled

2 cloves garlic, minced

1 cup buttermilk

1/4 cup butter, melted

1 clove garlic, minced

Whisk flour, baking powder, salt and pepper together into a large bowl. Mash grated butter into the flour mixture until it resembles coarse crumbs. Mix blue cheese, bacon and two cloves minced garlic into the flour mixture.

Make a well in the center of the flour mixture. Pour buttermilk into the well and mix with your hands until the dry ingredients are just moistened. Drop mixture by heaping spoonfuls onto a parchment-lined baking sheet.

Bake in a 450-degree oven 12 to 15 minutes, until lightly browned.

Stir melted butter and one clove minced garlic together in a small bowl. Brush over the top of the biscuits.

Heat biscuits under the broiler two minutes, just until the tops are browned.