Best Nans Easy Never Fail Biscuits Recipes

NEVER FAIL BISCUITS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• In a large bowl, sift together dry ingredients. Cut in butter until mixture resembles coarse oatmeal. Make a well in the center of the dry mixture and pour in the milk. Stir until dough begins to pull together then turn out onto a lightly floured surface.
• Press dough together and then roll out until 3/4 inch thick. Cut into 2 inch round biscuits and place on an ungreased baking sheet.
• Bake in preheated oven for 10 minutes, or until golden.

NAN'S EASY & NEVER FAIL BISCUITS

Steps:

• 1. Preheat oven to 400', Mix all ingredients until it forms a ball in your container. Turn the dough onto a floured surface. Knead the dough 6 to 7 times. Roll out with a floured rolling pin and cut into biscuits. (I use a small drinking glass)
• 2. Place biscuits onto a lightly greased cookie sheet and bake approximatley for 10 minutes or until golden brown.

NEVER-FAIL YEAST BISCUITS

Steps:

• Dissolve yeast in water, set aside.
• Mix dry ingredients in order given, then cut in shortening until it's the size of small beans.
• Stir in the buttermilk and yeast mixture. Dough will be very sticky.
• Cover bowl with towel and let sit until ready to use. (At least 1 hour, but it is fine if it sits for a couple hours.)
• Scrape out onto well floured board. Flip the dough over and knead or fold lightly (4-6 times).
• Roll out about 1/2" thickness and cut with sharp biscuit cutter. (Cutting with a dull cutter or water glass "seals" the dough and won't let the biscuit rise as they should.)
• Place on lightly greased baking sheet and let raise slightly (10-30 minutes).
• Bake at 400º F until light brown, 10-12 minutes.

GOLD MEDAL™ FLOUR CLASSIC BISCUITS

Steps:

• Heat the oven to 450°F. In a medium bowl, stir the flour, sugar, baking powder and salt until mixed. Cut in the shortening using a pastry blender or fork, until mixture looks like fine crumbs. Stir in the milk until mixture forms a soft dough and leaves the side of the bowl (dough will be soft and sticky).
• Lightly sprinkle flour over a cutting board or countertop. Place dough on floured surface; gently roll in the flour to coat. To knead dough, fold dough toward you. With the heels of your hands, lightly push dough away from you with a short rocking motion. Move dough a quarter turn and repeat 10 times. Dough will feel springy and smooth.
• On the floured surface, flatten dough evenly, using hands or a rolling pin, until dough is 1/2 inch thick.
• Before cutting each biscuit, dip a 2 1/2-inch round cutter into flour to lightly coat it so it will cut cleanly through the dough without sticking. To cut, push the cutter straight down through the dough without twisting or turning. Cut the biscuits as close together as possible. On an ungreased cookie sheet, place biscuits about 1 inch apart for biscuits with crusty sides, or place with sides touching for biscuits with soft sides.
• Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

BEST "NO ROLL" BAKING POWDER BISCUITS

Steps:

• Preheat oven to 450.
• Mix dry ingredients together thoroughly.
• Add shortening and cut into dry mix until it resembles course crumbs. (Two butter knifes work, but everyone should own a pastry cutter!).
• Add milk and stir until dough just clings together.
• Form dough into balls a little larger then a golf ball and place side by side on a baking sheet.
• Press balls down with the palm of your hand until they are about 1/2 inch thick.
• Bake in oven for 10 - 12 minutes or until golden.

NEVER FAIL BISCUITS

Steps:

• mix dry ingredients.
• cut in butter.
• beat egg and milk slightly in separate bowl.
• milk together.
• kneed on floured surface.
• roll till desired thickness.
• cut out with a glass or cookie cutter.
• bake 350 for till golden brown.