Best Snitch Biscuits Recipes

FLAKY OLD FASHIONED BISCUITS

Steps:

• In a large mixing bowl, stir together flour, baking powder, sugar, and salt.
• Grate your butter using a cheese grater and stir into the flour mixture OR cut butter into small pieces and use a pastry cutter to cut the fat into the flour mixture until it resembles coarse meal or sand.
• Gradually pour in the buttermilk or milk, stirring until the dough just comes together.
• Turn the dough out onto a clean countertop and form it into a ball.
• Press the dough flat until it is 1-inch thick. Use a circle biscuit cutter or a drinking glass to cut out your biscuits. Combine leftover scraps and continue re-pressing and cutting until all dough is used.
• Place cut biscuits on an un-greased baking sheet and bake at 425 degrees for about 12-15 minutes, until the tops are nicely browned. Brush the tops with melted butter, if desired.

FLAKY BUTTERY BISCUITS

Steps:

• Preheat the oven to 450 degrees. Butter or line a baking sheet.
• In a medium bowl, whisk together the flour, baking powder, and salt. Using a fork or 2 table knives, combine the butter and flour mixture until it resembles a coarse meal. Slowly add the milk, stirring with a fork, to the desired consistency.
• For softer biscuits, drop 2 tablespoons of the dough onto the lined baking sheet. For firmer biscuits, turn the dough out onto a clean, lightly floured surface and gently knead just to bring the dough together. Carefully roll out the dough about 3/4 inch thick. Using a biscuit cutter or sturdy glass, cut about 12 biscuits, rerolling any scraps. Place on the lined baking sheet. (The biscuits can be frozen at this point. Freeze on the baking sheet, then remove to a resealable container or plastic bag for easier storage.) Bake the biscuits for 13 to 15 minutes (add 3 to 4 additional minutes for frozen ones), until golden brown. Cool slightly and serve warm.