Biscuits Recipe

 

AuthorSteve Nubie
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Yes, you can make biscuits in your bread machine but you have to finish them in the oven on a baking sheet. This is a simple recipe that uses the dough setting on your bread machine to mix, knead and rise the dough. You then roll it out on a floured surface and cut the biscuits using a glass or biscuit cutter it you have one.

These biscuits are great for breakfast with a jam or jelly you can also make in your bread machine, and they go great with hearty meals like steaks and stews.

INGREDIENTS:
 2/3 cup milk (you can substitute buttermilk if you like)
 2 large eggs
 1 1/4 tsp salt
 3½ cups bread flour or 3 cups bread flour and ½ cup wheat flour
 1 tbsp. active dry yeast
 1 tbsp. honey
 1/3 cup unsalted butter
DIRECTIONS:
1

Add all of the ingredients to the bread pan and select the dough cycle.

2

When done remove the dough to a floured surface and roll out until 1/2″ thick.

3

Preheat oven to 425° F./220° C.

4

Cut rounds out of the dough with a water glass or dough cutter to the shape and size you like

5

Place on a buttered or oiled cookie sheet and bake for 15 minutes or until browned.

Ingredients

INGREDIENTS:
 2/3 cup milk (you can substitute buttermilk if you like)
 2 large eggs
 1 1/4 tsp salt
 3½ cups bread flour or 3 cups bread flour and ½ cup wheat flour
 1 tbsp. active dry yeast
 1 tbsp. honey
 1/3 cup unsalted butter

Directions

DIRECTIONS:
1

Add all of the ingredients to the bread pan and select the dough cycle.

2

When done remove the dough to a floured surface and roll out until 1/2″ thick.

3

Preheat oven to 425° F./220° C.

4

Cut rounds out of the dough with a water glass or dough cutter to the shape and size you like

5

Place on a buttered or oiled cookie sheet and bake for 15 minutes or until browned.

Biscuits Recipe

Steve Nubie

Steve Nubie has been writing professionally for 38 years. He is a Chef and has traveled across Asia and Europe studying language, culture and cuisine. He instructs culinary classes in the Culinary School at the College of DuPage in Glen Ellyn, Illinois and has written extensively on cuisine, cooking, diet and nutrition. He is a published author of 10 books including a cookbook and continues to write on subjects related to culinary trends.

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2 Comments
  1. Reply
    sheila March 9, 2019 at 11:33 pm

    Thank you for the recipe. I plan to try it tomorrow. Question, can I freeze the dough and pop them in as we need them or is this best prepared and baked at the same time?

  2. Reply
    Dharma Olivi Morgan November 9, 2018 at 12:34 am

    So I made these and they turned out pretty much like the picture. I was really hoping for a more fluffy biscuit, my husband uses biscuits for his breakfast and puts a vegetarian sausage in the biscuit. We’ve been using pillsbury grands southern style biscuits from frozen, but these are quite different. The taste is good, but mine came out harder on the outside and didn’t grow as big as id hoped. The inside was soft though so my hubby will like them with dinner 🙂

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