Best Quick Food Processor Biscuits Recipes

ALL-PURPOSE BISCUITS

Steps:

• Preheat oven to 425. Sift flour, baking powder, sugar and salt into a large mixing bowl. Transfer to a food processor. Cut butter into pats and add to flour, then pulse 5 or 6 times until the mixture resembles rough crumbs. (Alternatively, cut butter into flour in the mixing bowl using a fork or a pastry cutter.) Return dough to bowl, add milk and stir with a fork until it forms a rough ball.
• Turn the dough out onto a well-floured surface and pat it down into a rough rectangle, about an inch thick. Fold it over and gently pat it down again. Repeat. Cover the dough loosely with a kitchen towel and allow it to rest for 30 minutes.
• Gently pat out the dough some more, so that the rectangle is roughly 10 inches by 6 inches. Cut dough into biscuits using a floured glass or biscuit cutter. Do not twist cutter when cutting; this crimps the edges of the biscuit and impedes its rise.
• Place biscuits on a cookie sheet and bake until golden brown, approximately 10 to 15 minutes.

BUTTERMILK BISCUITS - FOOD PROCESSOR

Steps:

• 1. Preheat oven to 450°F. Combine the dry ingredients in a bowl, or in the bowl of a food processor.
• 2. Cut the butter into chunks and cut into the flour until it resembles course meal. If using a food processor, just pulse a few times until this consistency is achieved.
• 3. Add the buttermilk and mix just until combined. If it appears on the dry side, add a bit more buttermilk. It should be very wet. Turn the dough out onto a floured board.
• 4. Gently pat the dough out until it's about 1/2" thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick. Use a round cutter to cut into rounds.
• 5. If you like soft sides, place the biscuits touching each other on a lightly greased cookie sheet. If you like crunchy sides, put them about 1 inch apart these will not rise as high as the biscuits put close together. I brushed the biscuits with milk, and cracked some fresh black pepper on top. Bake for 10 - 12 minutes ( do not over bake )
• 6. Enjoy with sausage gravy, jam, honey or just a slather of butter.

FLUFFY HOMEMADE BISCUITS RECIPE

Steps:

• Dice butter into 1/2" cubes and refrigerate until needed.
• In a large mixing bowl, combine flour, baking powder, sugar and salt. Whisk thoroughly.
• Add diced cold butter and cut it into the flour using a pastry blender (or two knives or a fork), until the largest butter pieces are pea-sized.
• Add 1 cup - minus 2 Tbsp of Half and Half all at once and stir until mixture comes together and is mostly moistened. Do not over-mix.
• Turn dough out onto a floured surface. If dough is very sticky, lightly sprinkle the top with flour.
• Pat dough into a rectangle then fold it in half and pat into another rectangle. Fold a second time and pat into a 5"x10" rectangle or 3/4" thickness. Dip a 2 1/2" round biscuit cutter into flour and cut out 8 biscults. Pull together scraps and form into a rectangle to cut an extra 2 biscuits.
• Place biscuits on a parchment-lined baking sheet 1-inch apart and bake at 450˚F for 12-15 minutes or until tops are golden brown and biscuits are baked through. While bicuits are hot, brush tops with 1/2 Tbsp melted butter. Transfer to a wire rack to cool 10 minutes then serve.

QUICK BISCUITS

Steps:

• Preheat oven to 350 degrees F.
• To the bowl of a food processor, add the flour, sugar, baking powder, salt, and baking soda. Pulse until combined. Add the butter pieces and process until mixture resembles fine meal. With the machine running, add buttermilk and process just until dough comes together.
• Turn dough out onto a board and knead briefly; do not overwork dough, or biscuits will be tough. With a rolling pin, roll dough out to a 1-inch thickness. Flour a 1-inch round cutter, and then cut out biscuits and transfer to a sheet pan. Refrigerate for 1 hour, or up to 24 hours. Brush tops of biscuits with milk. Bake for about 30 minutes, or until lightly golden on top.

QUICK BISCUITS

Steps:

• In a large bowl, combine the flour and cream. Turn out onto a lightly floured surface; knead for 5 minutes or until no longer sticky. Roll dough to a 1/2-in. thickness. Cut into 2-1/2-in. biscuits. , Place in a large ungreased cast-iron or other ovenproof skillet. Bake at 450° until golden brown, 8-10 minutes.