Homemade Biscuits

 

Homemade Biscuits

This recipe can be doubled to make 12 biscuits.

This is random picture off the internet.

https://sugarspunrun.com/easy-homemade-biscuits/#recipe

4.97 from 3354 votes

Course: Bread, Breakfast, Side Dish

Cuisine: American

 

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

 

Servings: 6 biscuits

 

Calories: 280kcal

 

Author: Sam Merritt

Ingredients

• ▢2 cups all-purpose flour (250g)
• ▢1 Tablespoon baking powder
• ▢1 Tablespoon granulated sugar
• ▢1 teaspoon salt
• ▢6 Tablespoons unsalted butter very cold (85g), unsalted European butter is ideal, but not required
• ▢¾ cup whole milk¹ (177ml) buttermilk or 2% milk will also work

Recommended Equipment

• ▢
  Box grater
• ▢
  Biscuit cutter

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Instructions

• For best results, chill your butter in the freezer for 10-20 minutes before beginning this recipe. It's ideal that the butter is very cold for light, flaky, buttery biscuits.
• Preheat oven to 425F and line a cookie sheet with nonstick parchment paper. Set aside.
• Combine flour, baking powder, sugar, and salt in a large bowl and mix well. Set aside.
• Remove your butter from the refrigerator and either cut it into your flour mixture using a pastry cutter or (preferred) use a box grater to shred the butter into small pieces and then add to the flour mixture and stir.
• Cut the butter or combine the grated butter until the mixture resembles coarse crumbs.
• Add milk, use a wooden spoon or spatula to stir until combined (don't over-work the dough).
• Transfer your biscuit dough to a well-floured surface and use your hands to gently work the dough together. If the dough is too sticky, add flour until it is manageable. 
• Once the dough is cohesive, fold in half over itself and use your hands to gently flatten layers together. Rotate the dough 90 degrees and fold in half again, repeating this step 5-6 times but taking care to not overwork the dough.
• Use your hands (do not use a rolling pin) to flatten the dough to 1" thick and lightly dust a 2 ¾" round biscuit cutter with flour. 
• Making close cuts, press the biscuit cutter straight down into the dough and drop the biscuit onto your prepared baking sheet.
• Repeat until you have gotten as many biscuits as possible and place less than ½" apart on baking sheet. 
• Once you have gotten as many biscuits as possible out of the dough, gently re-work the dough to get out another biscuit or two until you have at least 6 biscuits.
• Bake on 425F for 12 minutes or until tops are beginning to just turn lightly golden brown.
• If desired, brush with melted salted butter immediately after removing from oven. Serve warm and enjoy.

Notes

¹I use whole milk, but others have used buttermilk and 2% milk with success!

Nutrition

Serving: 1biscuit | Calories: 280kcal | Carbohydrates: 36g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 33mg | Sodium: 405mg | Potassium: 287mg | Fiber: 1g | Sugar: 4g | Vitamin A: 399IU | Calcium: 131mg | Iron: 2mg

Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

Gluten-Free Banana Muffins

 

Gluten-Free Banana Muffins

This photo is off the recipe website

https://www.mamaknowsglutenfree.com/gluten-free-banana-muffins/

I made these as mini muffins and they were delicious. I used about 2 1/2 large very ripe bananas. I used mostly a gluten-free flour but was short on it so I used about 1/3 cup almond flour as well.  -Annette

An easy recipe for gluten-free banana muffins. These soft and moist gluten-free banana muffins are made with simple ingredients and in only 30 minutes! 

 CourseBreakfast

 CuisineAmerican

 Keywordgluten free banana muffins

 Prep Time10 minutes

 Cook Time20 minutes

 Total Time30 minutes

 Servings12 muffins

 Calories208kcal

 AuthorAudrey

Ingredients

AD
• ▢3 large bananas, ripe The riper the bananas (black spots), the sweeter the muffins will be. About 1 and ½ cups mashed.
• ▢1 teaspoon baking soda
• ▢⅓ cup butter, melted For dairy-free use Smart Balance or coconut oil.
• ▢½ cup granulated sugar For no refined sugar use pure maple syrup or coconut sugar.
• ▢½ teaspoon ground cinnamon
• ▢⅛ teaspoon salt
• ▢1 teaspoon pure vanilla extract
• ▢2 large eggs, whisked For egg-free use Bob's Red Mill gluten-free egg replacer.
• ▢1 ½ cups gluten-free flour all-purpose flour with xanthan gum I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
• ▢½ cup gluten-free chocolate chips For dairy-free use Nestle Allergen Free Semi-Sweet Morsels or Enjoy Life.

US Customary - Metric

Instructions

• Preheat the oven to 350°F.
• Line a muffin tin with cupcake liners or spray with gluten-free cooking spray.
• In a large mixing bowl, mash the ripe bananas with a fork until completely smooth.
• Add the baking soda and stir to combine with the mashed bananas. Allow the mixture to sit for 1 to 2 minutes.
• Stir the melted butter into the mashed bananas.
• Add in the sugar, salt, ground cinnamon, pure vanilla extract, and whisked eggs and stir until combined.
• Add in the gluten-free flour and stir until fully combined.
• Stir in chocolate chips.
• Using a greased ice cream scoop or measuring cup, scoop the batter into baking cups lined/cooking sprayed muffin tin.
• Bake for 15-20 minutes or until a tester inserted into the center comes out clean. Please watch your oven because all ovens are different.
• Allow the muffins to cool. Enjoy!
• Store the completely cooled muffins in an airtight container.

Notes

• I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
• To Store: Store leftovers in an airtight container. Make sure the muffins are completely cooled or any steam trapped in the plastic storage bag or container will create condensation and make the muffins sticky.
• To Freeze: Once the banana muffins are completely cool, place the muffin tin with the muffins in the freezer for 15 minutes. Flash freezing keeps them from sticking together. Once the muffins are flash-frozen place the muffins inside a freezer-safe bag or freezer-safe air-tight container. If you are using a plastic freezer bag, squeeze out all of the extra air in the bag. I have also found that if you double bag the muffins (place that bag inside another freezer-safe bag) it helps prevent freezer burn.
• To Thaw Frozen Muffins: The muffins can be defrosted overnight in the refrigerator. The muffins can be thawed in the oven by wrapping them in foil and warming them for 10 minutes at 350°F. The muffins can also be warmed up in the microwave for 30 seconds to 1 minute.
• For Dairy-Free: Use Smart Balance buttery spread and Nestle Allergen Free Semi-Sweet Morsels.
• For Egg-Free: Use Bob's Red Mill gluten-free egg replacer.
• For No Refined Sugar: Use pure maple syrup or coconut sugar. 
• Mama says, "Always check your labels!"

Nutrition

Serving: 1muffin | Calories: 208kcal | Carbohydrates: 32g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 178mg | Potassium: 136mg | Fiber: 3g | Sugar: 18g | Vitamin A: 241IU | Vitamin C: 3mg | Calcium: 28mg | Iron: 1mg