GOLD MEDAL® CLASSIC BISCUITS
Steps:
- Heat the oven to 450°F. In a medium bowl, stir the flour, sugar, baking powder and salt until mixed. Cut in the shortening using a pastry blender or fork, until mixture looks like fine crumbs. Stir in the milk until mixture forms a soft dough and leaves the side of the bowl (dough will be soft and sticky).
- Lightly sprinkle flour over a cutting board or countertop. Place dough on floured surface; gently roll in the flour to coat. To knead dough, fold dough toward you. With the heels of your hands, lightly push dough away from you with a short rocking motion. Move dough a quarter turn and repeat 10 times. Dough will feel springy and smooth.
- On the floured surface, flatten dough evenly, using hands or a rolling pin, until dough is 1/2 inch thick.
- Before cutting each biscuit, dip a 2 1/2-inch round cutter into flour to lightly coat it so it will cut cleanly through the dough without sticking. To cut, push the cutter straight down through the dough without twisting or turning. Cut the biscuits as close together as possible. On an ungreased cookie sheet, place biscuits about 1 inch apart for biscuits with crusty sides, or place with sides touching for biscuits with soft sides.
- Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.
- This recipe is made available as a courtesy by BettyCrocker.com, a property of General Mills Inc.
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Broken heart
[email protected]This recipe was an excellent learning experience. I gained valuable insights into the science of baking and the importance of precise measurements. The biscuits turned out perfectly and were a hit with my family.
Ramkishore Menon
[email protected]These biscuits are a staple in my kitchen. I always keep a batch in the freezer so I can have fresh, warm biscuits whenever I want.
adi hans
[email protected]As someone with dietary restrictions, I was thrilled to find that this recipe can be easily adapted to suit my needs. I substituted gluten-free flour and dairy-free butter, and the biscuits turned out just as delicious.
Michael Donaldson
[email protected]I love experimenting with different flavors in my biscuits. I've added cheese, bacon, jalapeños, and even chocolate chips. The possibilities are endless!
Larry Jenkins
[email protected]These biscuits are so versatile! I've used them to make sandwiches, sliders, and even bread pudding. They're always a hit, no matter how I serve them.
M Shakoor
[email protected]I added a unique twist to this classic recipe by incorporating herbs and spices from my home country. The result was a delightful fusion of flavors that surprised and delighted my taste buds.
Clay Houchin
[email protected]This recipe reminds me of the biscuits my grandmother used to make when I was a child. The aroma of freshly baked biscuits filled the house with warmth and love. I can still taste those fluffy, buttery morsels melting in my mouth.
doodlez k
[email protected]These biscuits are a culinary masterpiece. The combination of buttermilk, butter, and flour creates a symphony of flavors that dance on the palate. Each bite is a journey through the history of Southern cuisine.
Chris Arce
[email protected]I was impressed with the scientific precision of this recipe. The detailed instructions and ingredient measurements ensure consistent results every time. The biscuits turned out perfectly golden brown and had a delightful flaky texture.
Tabitha Wilson
[email protected]I've tried many biscuit recipes over the years, but this one is by far the best. The biscuits are always light, fluffy, and golden brown. They're the perfect addition to any meal.
Junayed Islam
[email protected]These biscuits are the perfect comfort food. They're warm, buttery, and melt in your mouth. I love dunking them in a cup of hot coffee or tea on a cold day.
Shadow Lord
[email protected]I served these biscuits at my last dinner party, and they were a huge success. My guests raved about their light and fluffy texture and their delicious flavor. They paired perfectly with the main course.
Maarij Shoaib
[email protected]These biscuits are a lifesaver on busy mornings. I can whip up a batch in no time, and they're always a hit with my kids. They're perfect for a quick breakfast or a packed lunch.
Janaki Shahi
[email protected]I was pleasantly surprised to find that these biscuits are not as unhealthy as I thought they would be. I made a few substitutions, like using whole wheat flour and Greek yogurt instead of butter, and they still turned out delicious.
Afroj Ansari
[email protected]These biscuits are a true taste of the South! They have that classic buttermilk flavor that I grew up with. I love serving them with gravy and fried chicken for a hearty and comforting meal.
Ismail Hossen
[email protected]As a beginner in the kitchen, I was a bit intimidated by this recipe at first. But I'm so glad I gave it a try! The instructions were clear and easy to follow, and the biscuits turned out amazing. They were golden brown and fluffy, just like I'd hope
Asraf Mirza
[email protected]These biscuits were a delightful treat! They had a light and fluffy texture with a slightly crispy exterior. The flavor was perfectly balanced, not too sweet and not too bland. I especially loved the hint of buttermilk that gave them an extra tang.