Provided by: Love7721
Total time: 30 minutes
Prep time: 30 minutes
Cook time: 30 minutes
|2 cups AP flour|
|1 TBS sugar|
|1 1/2 tsp salt|
|1 1/2 tsp baking powder|
|1/2 tsp baking soda|
|1/2 cup butter COLD|
|1/2 cup buttermilk|
|1/4 cup milk|
|2 TBS butter melted|
- Preheat oven to 400 1. Mix together flour, sugar, salt, baking powder and baking soda in a medium bowl. 2. Slice cold butter into cubes and use a pastry blender to cut butter into dry mixture (a pastry blender is a GREAT thing to have, but if you don’t have it, use two knives and cut the butter in) until no large chunks of butter remain. 3. Add buttermilk and milk and stir with a spoon until dough forms. 4. Roll out to 1/2 inch thick on a floured surface. 5. Cut biscuits with a 3 inch biscuit cutter or glass and arrange on a lightly greased baking sheet. 6. Bake for 22 to 24 minutes or until tops begin to turn a light brown. 7. Remove from oven and then brush melted butter on top
Calories 151 calories, FatContent 9.26488426809355 g, CarbohydrateContent 14.6415827208364 g, CholesterolContent 24.2190104091434 mg, FiberContent 0.505104175993684 g, ProteinContent 2.30005364776917 g, SaturatedFatContent 5.77950124818923 g, ServingSize 1 1 Serving (42g), SodiumContent 1364.37204165319 mg, SugarContent 14.1364785448427 g, TransFatContent 0.693436562344936 g
POPEYE’S BISCUITS RECIPE TO MAKE AT HOME – THE KITCHEN COMMUNITY
Provided by: Cassie Marshall
Categories: Side Dish
Total time: 45 minutes
|2 cups all-purpose flour|
|1 stick (1/2 cup COLD butter)|
|1 1/2 teaspoon salt|
|1 tablespoon sugar|
|1/2 teaspoon baking soda|
|1 1/2 teaspoon baking powder|
|1/4 cup milk|
|1/2 cup buttermilk|
|Melted butter to brush on top of your biscuits after they’re baked|
- Preheat your oven to 400 degrees Fahrenheit and grease a cookie sheet or baking pan.
- Mix the flour, salt, sugar, baking soda, and baking powder in a medium-sized or large bowl to make your dry mixture.
- Slice the cold butter into small slices and add it to your bowl of biscuit mix dry ingredients.
- Use a pastry cutter, pastry blender, or knife to cut the butter into small pea-sized pieces.
- Stir in the milk and buttermilk gently until your dough forms.
- After you have mixed your wet and dry ingredients together, your dough is ready. The dough will be very sticky, so you need to make sure you generously flour your cutting surface so that the biscuit dough doesn’t stick.
- Roll your dough out and fold it three times. Then, roll it again until the dough is 1/2-inch thick. Don’t make the dough any thicker than two inches, because your biscuits are going to rise and become super tall in the oven.
- Sprinkle just a bit of flour on top to help your dough to be less sticky when you’re cutting your biscuits.
- Cut your biscuits using a 2.5-inch biscuit cutter, 3 inch biscuit cutter, or round glass that is about the same size. Remember not to twist your biscuit cutter. Gently shake the biscuit cutter so that the biscuit dough falls out.
- Arrange your formed biscuits closely together on a greased cookie sheet or baking sheet. Don’t leave them a lot of room to widen. This way, they will be thick and fluffy when they’re done.
- Bake your biscuits for 20-24 minutes until they are light brown on the top.
- While your biscuits are baking, melt butter that you will brush on top of your cooked biscuits.
- Using a bakery brush, brush the tops of your golden-brown flaky biscuits with melted butter.
Calories 151 kcal, ServingSize 1 serving