biscuits – Cooking With Shaz

“Where’s the Biscuits?” This is what my husband will jokingly say if I make a nice big dinner and there aren’t any biscuits. So last night for dinner, I made these light, fluffy biscuits so that he wouldn’t be able to make his little joke. What a spoil sport I am!

There are a few tricks to making great fluffy biscuits. First of all, use cold butter cut into thin slices and cut it into the flour with a pastry cutter.

Add the milk all at once to the flour and stir it up with a fork. Add additional flour until the dough is no longer sticky. I usually end up adding up to 3/4 cup additional flour.

When you knead the dough, fold it over in half and press it down then repeat that about 4 or 5 times then put it on the counter to roll them out.

If you place the cut out biscuits with their sides touching in your baking pan, they kind of assist each other in rising up tall, versus spreading them apart on the baking dish.

After the biscuits are baked, brush the tops with melted butter.

Ingredients:

2 cups self rising flour
1 tablespoon sugar
1 stick of butter
1 1/4 cup half & half

Directions:

Preheat oven to 450° F. Combine flour and sugar in mixing bowl. Cut butter into flour until crumbly. Stir in half & half until moistened. Add additional flour as you knead the dough until the dough is no longer sticky.

Sprinkle a little flour on a clean counter and rub some flour on your rolling pin. Place the dough on the counter and roll it out to 1/2 – 3/4″ thickness. Cut out biscuits using a round cookie cutter. (I use a small can that has both ends cut off – like an olive can or green chile pepper can)

Place on baking dish with sides lightly touching. Bake for 10 – 14 minutes. Brush tops with melted butter.

These light, fluffy biscuits will be a hit at your next meal! Enjoy!

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Here’s the Pinterest link for these awesome biscuits: Light Fluffy Biscuits

Sharon Springfield

Light Fluffy Biscuits

Meatball Bubble Biscuits

This was one of the most Pinned recipes of 2013

1 can (12 oz) Pillsbury® Grands!® Jr. Golden Layers® refrigerated buttermilk or flaky biscuits
10 frozen cooked Italian-style meatballs (about 5 oz), thawed, each cut in half
2 sticks (1 oz each) string cheese, each cut into 10 pieces
1 tablespoon grated Parmesan cheese
½ teaspoon Italian seasoning
¼ teaspoon garlic powder
1 cup marinara sauce, heated

Heat oven to 375°F. Separate dough into 10 biscuits. Separate each biscuit into 2 layers. Press each biscuit layer into 3-inch round.

Place 1 meatball half, cut side up, and 1 string cheese piece in center of each dough round. Wrap dough around meatball and cheese, pressing edges to seal. In ungreased 8- or 9-inch round cake pan, place seam side down in single layer.

Sprinkle evenly with Parmesan cheese, Italian seasoning and garlic powder.

Bake 20 to 25 minutes or until golden brown and biscuits are no longer doughy in center. Serve warm biscuits with warm marinara sauce for dipping.

Sharon Springfield