Plain biscuits recipe
- Dish type
- Biscuits and cookies
A scrummy biscuit that I would give 5 stars. Cut into any shape you like with biscuit cutters.
Dorset, England, UK
359 people made this
- 250g butter, softened
- 140g caster sugar
- 1 egg yolk
- 2 teaspoons vanilla extract
- 300g plain flour
MethodPrep:20min ›Cook:12min ›Extra time:45min chilling › Ready in:1hr17min
- Preheat oven to 180 C / Gas 4.
- Mix butter and sugar in a large bowl with a wooden spoon, then add egg yolk and vanilla and then briefly beat to combine. Sift flour and mix until combined.
- Roll out on a board covered in flour and cut out with a cookie cutter. Put on a non-stick baking tray.
- Bake for 12 minutes. Put on a cooling rack to firm up and ENJOY!!!! xxx
Reviews & ratingsAverage global rating:(15)
Reviews in English (11)
very nice, simple and quick - just made them ow with my 3 and 5 yr old - they really enjoyed them!-10 Apr 2012
very easy and simple to do, tastes good aswell -- thank you for sharing-01 Jun 2013
I made these with my three year old son and they turned out great. He ate a couple as soon as they were cool enough to hold! I used wholemeal plain flour - only because it needed using up - really tasty. Thanks for sharing.-16 Apr 2013
Recipe: Cathead Biscuits Perfect
Cathead Biscuits – Cathead biscuits have been around for years and is an old-fashioned recipe. My mother never made any kind of biscuits except what we called "cathead biscuits" and she made them almost every day. Cathead Biscuits. this link is to an external site that may or may not meet accessibility guidelines. It’s always a good idea to read the recipe before you begin cooking, and I don’t mean five minutes beforehand—I’m talking the moment you decide you want to make the item.
Those biscuits were always light, fluffy and huge – that's why they are called cat head biscuits – because they are as big as a cat's head! A free-formed biscuit, about twice as large as the typical southern biscuit, it is believed that the name came from them being compared to the size of a cat's head. Don't worry, there aren't any actual cat's heads involved. Tasty Cathead Biscuits recipe and method is just a culmination of the little recommendations I have learned within the last 4 years. Cathead Biscuits is surely a weekend preparing task, which will be to say you`ll need a couple of hours to perform it, but after you have got the method down you can cook several group at any given time for household picnics or just to own cool locations to eat from the fridge on a whim.
In this tutorial, I am going to educate you on how to make Cathead Biscuits DIY with simple ingredients, exactly like Chinese restaurants. My Cathead Biscuits recipe is the greatest on earth!
I may also show you how to make use of up leftover steamed rice and allow it to be into an appetizing, cheap, and flavorful meal for your family!
I tried using somewhat less water than usual, that has been advised elsewhere. It served a little occasionally, but other times, I’d to add more and more water as the quinoa was cooking. Then, the dried quinoa absorbed way an excessive amount of the dressing I added later.
Can I cook Cathead Biscuits?
Whether you reside by yourself or are a busy parent, obtaining the full time and power to prepare home-cooked dinners can appear such as a difficult task. At the conclusion of a hectic time, eating dinner out or getting in may feel just like the fastest, easiest option. But ease and processed food can have a substantial toll in your mood and health.
Eateries often offer more food than you should eat. Many restaurants offer amounts which can be two to three occasions bigger compared to the proposed nutritional guidelines. This encourages you to consume significantly more than you’d at home, adversely affecting your waistline, body stress, and risk of diabetes.
Whenever you ready your possess meals, you’ve more control over the ingredients. By cooking on your own, you are able to make sure that you and your household consume new, healthful meals. It will help you to look and experience healthiest, boost your energy, support your fat and mood, and improve your rest and resilience to stress.
You can make Cathead Biscuits using 8 ingredients and 11 steps. Here is how you cook it.
Ingredients of Cathead Biscuits:
- Prepare 1 1/2 cups of AP flour.
- It’s 1 1/2 cup of cake flour.
- It’s 1 tbs of baking powder.
- It’s 1/2 tsp of baking soda.
- Prepare 2 tsp of salt.
- It’s 3/4 cup of unsalted butter stick cut into cubes.
- Prepare 1 1/4 cup of buttermilk.
- Prepare 1/2 cup of melted butter.
The origins of the name are lost to time, but the conventional wisdom seems Less fuss than rolled and cut biscuits. White Lily flour is preferred. a biscuit as large as a cat's head. Oh Man, Mommy used to make the best bulldog Gravey and Cathead Biscuits to go with our bacon and eggs, Man I miss those days. Richard, an owner of CatHead's BBQ, says his mom used a wide-mouth cup to cut the biscuits¿just dip the rim in flour to prevent the dough from.
Cathead Biscuits instructions:
- Preheat oven to 400 degrees and spray a round cake pan. If doubling the recipe, use a 9吇. For this recipe I used a 9吇..
- In a mixing bowl, whisk the AP flour, cake flour, baking powder, baking soda and salt together..
- Scatter the butter cubes throughout the flour mixture..
- Using a pastry cutter or two knives, cut the butter in the flour mixture until it resembles a coarse meal with some chunks of butter..
- Make a well and add the buttermilk in the well. Using a fork, gently toss the flour mixture into the buttermilk, scraping the sides of the mixing bowl..
- The dough will be sticky so make sure you coat your hands with some flour before doing the next step..
- Mix the dough with your hands, but not too much. You do not want the dough to be smooth at all..
- Now take chunks of dough and place inside the baking pan just as you see in the picture above..
- Brush each piece of biscuit dough with melter butter and bake about 20 minutes or until top is brown..
- The edges will have a little crunch that adds some good flavor..
- Very thick and moist biscuit and it is good with some honey, preserves, butter, bacon, sausage, eggs or just plain..
Cat Head Biscuits Recipe from America's Test Kitchen Best Ever Recipes. Cat-head biscuits are delightfully huge, crispy-on-the-outside, fluffy-on-the-inside homemade biscuits. Their size and crunch make them ideal to serve with a thick, hearty. These Fluffy Southern Cat Head Biscuits are edible pillows from heaven. Celebrate the season well, with homemade biscuits.
It’s cheaper to eat junk food than Cathead Biscuits
Initially view, it may look that ingesting at a junk food restaurant is less costly than creating a home-cooked meal. But that is rarely the case. A examine from the College of Washington College of Community Wellness revealed that people who prepare in the home tend to have healthiest overall food diets without higher food expenses. Yet another examine discovered that regular home cooks used about $60 per month less on food than people who ate out more often.
I do not know how to cook Cathead Biscuits
- If you’re threatened by the prospect of planning a home-cooked supper, it’s important to keep in mind that preparing is no specific science.
- It’s frequently perfectly OK to skip an ingredient or substitute one thing for another Cathead Biscuits.
- Search online or buy a basic cookbook for simple recipe ideas.
- Just like such a thing, the more you prepare, the greater you’ll become. Even if you’re an entire amateur in your kitchen, you’ll shortly master some fast, healthy meals.
What recipes should I use for Cathead Biscuits?
Neutral oils like canola, vegetable and peanut oil have higher smoking points, making them suitable for baking chicken. Learn more about choosing the best oil for frying.
What should and must not be performed when preparing Cathead Biscuits
- Ensure everything is icy in a sealable pot or bag.
- Beef particularly must
be effectively wrapped.
- Make bread straight from fridge, anti-waste strategy urges.
- Be aware that anything that has a high water content, like lettuce, won’t be the identical following being frozen and then defrosted.
- Make an effort to freeze everything when at its freshest. Defrost beef extensively before preparing, but other items such as for instance bread for toasting can be prepared right from the freezer.
- Never refreeze organic beef that has been frozen and then thawed – you are able to, nevertheless, freeze grilled meat which was freezing when raw.
- Ensure the fridge is not stuffed so complete that air can’t circulate.
Tips for starting out!
Focus on fresh, balanced ingredients. Cooking sugary snacks such as brownies, cakes, and cookies will not help your quality of life or your waistline. Similarly, putting a lot of sugar or sodium may change a wholesome home-cooked food in to an bad one. To make certain your meals are great for you as well as being tasty, begin with healthy substances and taste with spices as opposed to sugar or salt.
Inventory through to staples. Ingredients such as for example rice, pasta, essential olive oil, spices, flour, and stock cubes are staples you’ll probably use regularly. Keeping containers of tuna, beans, tomatoes and bags of icy vegetables on hand could be helpful in rustling up fast dishes when you are pressed for time.
Provide your self some leeway. It’s okay to burn the grain or over-cook the veggies. Following a few tries it can get simpler, quicker, and tastier!
Updated: 21:08 BST, 9 October 2010
You can use this dough as a base for making all sorts of other flavours. See below for inspiration regarding shapes and decorations
- 125g salted butter softened, diced
- 125g golden syrup
- 1 large egg lightly beaten
- Before you start, read through Biscuit Basics (click on the link below).
- Sift the flours together into a mixing bowl, add the sugar and mix well.
- Add the butter. Using just the tips of your fingers, rub the ingredients together until the mixture resembles fine breadcrumbs.
- When all the butter is evenly mixed in, make a well in the centre and add the syrup and the egg.
- Mix well, drawing in any of the flour left at the side of the bowl, and stop as soon as a ball has formed. Now follow the method in Biscuit Basics (see below).
Add ½ teaspoon natural vanilla extract to the beaten egg. Alternatively, add the seeds from half a vanilla pod to the sugar, then follow the recipe as above.
Cut by hand or use a rectangular cutter to make 24 vanilla biscuits. Prick with dots as in the picture, right, before baking. Beat together 100g softened butter, 200g sieved icing sugar and 1-2 drops natural vanilla extract until light, fluffy and combined (about 5 minutes using an electric whisk). Sandwich the cooled biscuits neatly together with a good splodge of the filling. If wished, decorate the tops with the traditional pattern using piping icing, as in the picture, right.
Grate the zest of 2 lemons on the finest area of a grater. Stir the zest evenly into the beaten egg mixture and then follow the recipe as above.
‘I LOVE YOU’ BISCUITS
Use letter and heart cutters or templates to make lemon biscuits spelling a message as in the picture above left. Decorate with squiggles of coloured line icing, and a few baubles if you wish. For a more sophisticated look, fill with flooding icing and dry before adding squiggles. For decorating tips, see click on the Icing Essentials link below.
Preheat the oven to 190C/170C Fan/Gas 5. Line a baking tray with greaseproof paper.
Cream the butter and sugar together in a bowl until combined. Beat in the egg and vanilla extract, a little at a time, until well combined. Beat in the egg and vanilla extract, a little at a time, until well combined, then stir in the flour and bring together to form a dough.
Roll the dough out on a lightly floured work surface to a thickness of 1cm/½in. Using biscuit cutters, cut biscuits out of the dough and carefully place onto the baking tray.
Bake for 8-10 minutes, or until pale golden-brown. Set aside to harden for 2 minutes, then cool on a wire rack.
For the icing, sift the icing sugar into a large mixing bowl and stir in enough water to create a smooth mixture. Stir in the food colouring.
Carefully spread the icing onto the biscuits using a knife and set aside until the icing hardens.
Preheat the oven to 180°C/350°F/160°C Fan/Gas Mark 4 and line two baking trays with non-stick baking paper.
Beat the butter and sugar until pale and creamy, and work in the flour to make a stiff dough. You may find it easier to do this with your hands.
Turn out onto a lightly floured surface and knead gently until smooth. Roll out to the thickness of a pound coin, and using well-floured heart shape cutters, stamp out a dozen hearts.
Carefully transfer to the baking sheet and bake for 12 to 15 minutes.
Leave to cool on the baking sheet for a few minutes to firm up, before transferring to a wire cooling rack.
Once they are completely cool, decorate with the ready made icing. You could pipe alternating dots or your own pattern or sprinkle with some edible decorations.
Here it is - the very easiest way to make tender biscuits. Rather than cutting or rubbing butter into flour, then adding liquid, these biscuits are a simple matter of stirring cream into the flour and other dry ingredients. Pat into a round, cut, bake, and enjoy!
- 1 3/4 cups (206g) King Arthur Unbleached All-Purpose Flour
- 1/4 cup (28g) cornstarch
- 3/4 teaspoon salt
- 1 tablespoon baking powder
- 2 teaspoons sugar
- 1 to 1 1/4 cups (227g to 283g) heavy cream, enough to make a cohesive dough*
- 1 to 2 tablespoons (14g to 28g) butter, melted
Whisk together the flour, cornstarch, salt, baking powder, and sugar. Stir in enough heavy cream to moisten the dough thoroughly. You'll probably use about 1 cup (227g) in the summer, 1 1/4 cups (284g) in the winter, and 1 cup + 2 tablespoons (256g) at the turn of the seasons. You want to be able to gather the dough together, squeeze it, and have it hang together easily, without dry bits falling off.
Turn the dough out onto a lightly floured work surface, and very gently pat it into an 8" circle about 3/4" thick. If you're uncertain about your ability to make a nice freeform 8" round, pat the dough into a lightly floured 8" round cake pan, then turn it out onto a lightly floured surface.
Use a sharp 2 1/4" biscuit cutter to cut rounds. (If you use a biscuit cutter of another size, know that larger biscuits may need to bake a bit longer, and smaller biscuits a bit less time.) Place them on a lightly greased or parchment-lined baking sheet.
Brush the biscuits with butter, if desired, for extra flavor.
Take it a step further
How to make high-rising biscuits
Place the pan in the freezer for 30 minutes. This will improve the biscuits' texture and rise.
Preheat the oven to 425°F while the biscuits are in the freezer.
Bake the biscuits for 20 minutes, till they're golden brown. Remove from the oven. If you have any melted butter left over, brush it on the baked biscuits. Serve immediately.
Put the butter and sugar in the bowl of a food processor and blitz until well combined. Add the flour and pulse briefly until the mixture resembles breadcrumbs.
Tip out the mixture onto a work surface and gently bring it together, then knead it into a dough. Once the dough is formed, wrap it in cling film and chill for 30 minutes. Preheat the oven to 200°C/180°C fan/400°F/Gas 6.
Once the dough has chilled, lightly flour the work surface and roll out the dough until it is about 3mm thick (about the thickness of a £1 coin). Use the 6cm fluted cutter to stamp out 16 biscuits, re-rolling the trimmings as necessary.
Place the biscuits on the lined baking sheet and chill for another 5 minutes, then use a fork to prick a few lines of holes in the centre of each. Sprinkle the biscuits with a little caster sugar and bake for 10–12 minutes, or until lightly golden.
Remove the biscuits from the oven and allow to cool on the baking sheet for 10 minutes. Then, transfer the biscuits to a wire rack to cool completely. The biscuits will keep in a sealed container for up to 1 week.
- 9 ounces all-purpose flour, such as Gold Medal (about 2 cups, spooned 255g)
- 1/2 ounce sugar (about 1 tablespoon 15g)
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons (6g) Diamond Crystal kosher salt for table salt, use about half as much by volume or the same weight
- 4 ounces cold unsalted butter, cut into 1/2-inch cubes (about 8 tablespoons 110g)
- 9 ounces plain yogurt, straight from the fridge (about 1 cup plus 2 tablespoons 255g), see note
Adjust oven rack to lower-middle position and preheat to 400°F. Should your kitchen be warmer than 75°F, please see our guide to baking in a hot kitchen before getting started the specifics are focused on pie dough, but the overall principles are true of biscuits as well.
Sift flour into a medium bowl, then add sugar, baking powder, baking soda, and salt whisk until well combined (this may take up to 1 minute). Add the butter, toss to break up the pieces, and smash each cube flat. Continue smashing and rubbing until the butter has mostly disappeared into a floury mix, although a few larger, Cheerio-sized pieces may remain. This can also be done with 4 or 5 pulses in a food processor, just take care not to overdo it. The prepared mix can be refrigerated up to 3 weeks in an airtight container, then used as directed below.
Add yogurt, and stir with a flexible spatula until the flour has been fully absorbed. The dough will seem rather crumbly and dry at first, but keep mixing until it finally comes together (don't worry about over-mixing until the flour has been fully incorporated, the greater concern is under-mixing). Once the dough forms a rough ball, turn out onto a lightly floured surface.
With your bare hands, gently pat the dough into a squarish shape about 1/2 inch thick, then fold in half repeat twice more for a total of 3 folds, using only enough flour to keep your hands from sticking. Finish by patting the dough to a thickness of 3/4 inch. If needed, dust away any excess flour, then cut into 1 3/4-inch rounds and arrange in a 10-inch cast iron skillet. Gather scraps into a ball, pat and fold a single time, then cut as many more biscuits as you can. The final round of scraps can be gathered and shaped into a single biscuit by hand.
Bake until the biscuits are well-risen and golden brown, about 20 minutes. Let the biscuits cool about 5 minutes to help set their crumb, then serve as desired, whether alongside soups and stews or split for shortcake or breakfast sandwiches. Leftovers can be stored up to a week in an airtight container to serve, split the stale biscuits in half, brush with melted butter, arrange on a baking sheet, and broil until golden brown, then serve with jam.
Easy Self-Rising Biscuits
These biscuits are pleasantly crunchy on the outside, moist and tender on the inside.
- 2 cups (227g) King Arthur Unbleached Self-Rising Flour
- 4 tablespoons (57g) cold butter (cut into pats), or 1/4 cup (47g) shortening
- 2/3 to 3/4 cup (152g to 170g) cold milk or buttermilk
Place the flour in a bowl. Work in the butter or shortening just until crumbs are the size of large peas.
Add 2/3 cup of the milk or buttermilk, and stir until the mixture holds together and leaves the sides of the bowl, adding more milk or buttermilk if needed.
Scoop the dough onto a well-floured surface, and fold it over on itself several times, using more flour as needed to prevent sticking.
Perfect your technique
What exactly is self-rising flour?
Roll or pat the dough into a 5" x 8 1/2" rectangle about 1/2" to 3/4" thick.
Cut biscuits with a sharp, round 2" cutter, dipping the cutter into flour between cuts to reduce sticking. Or cut the rectangle into 12 small rectangular biscuits, which will allow you to skip the step of re-rolling and cutting scraps.
If you've used a round cutter, pat the scraps together, and cut additional biscuits.
Place the biscuits on an ungreased baking sheet, leaving about 1" between them for crisp biscuits. Arrange biscuits so they're barely touching for soft-side biscuits. For higher-rising soft-side biscuits, place biscuits in an 8" round pan.
Bake the biscuits for 10 to 14 minutes, or until they're a light golden brown.
Remove them from the oven, and serve hot. Cool leftovers completely, wrap airtight, and store at room temperature for several days freeze for longer storage. To refresh room-temperature biscuits, place on a baking sheet, tent lightly with foil, and bake in a preheated 350°F oven for 10 to 13 minutes, until heated through.
Directions [ edit | edit source ]
Combine the dry ingredients, and then cut in the butter so that the mixture resembles breadcrumbs.
Combine the water and vanilla and drizzle over the dry mixture.
Blend until the dough can be packed together.
Roll out on a floured surface or between two sheets of waxed paper until the dough is about 3 mm (1/8 inch) thick.
Cut into circles or other shapes and bake on a greased baking sheet at 170 °C/ 325 °F/ Gas Mark 3 for 20 to 25 minutes make sure the oven does not get too hot- they should not be too brown.
Cool and store in an airtight container at room temperature.