I need a biscuit recipe that you have made and you know that they rise up fluffy or flakey.?

Can not have yeast. These are for a 4-H project and they can not use bisquick or something similar that is pre-made. They must be rolled out and not drop style.I need a biscuit recipe that you have made and you know that they rise up fluffy or flakey.?
Hey hon- Im a chef and this is from my recipe book from school (it's awesome)





Ur using biscuit method =1. combine dry ingred. %26amp; cut in fat. 2.combine liquid ingred. 3.add dry %26amp; liquid and mix to combine. 4.if need,knead lightly.





1Ib 4oz bread flour


1Ib 4oz pastry flour


.75 oz salt


2 oz sugar


2.5 oz baking powder


14 oz shorting (reg or butter)


1Ib 10 oz milk


yield 5Ib 5oz bake at 425F about 15 min





You can use buttermilk for reg milk to make buttermilk biscuits.


Add 12 oz of graded chedder cheese to dry ingred. for cheesy.


Add 5 oz of parsley for herb.





hope it helps.I need a biscuit recipe that you have made and you know that they rise up fluffy or flakey.?
2 cups of self rising flour


1/2 cup of shortening


2 tsp baking powder


just enough milk to make it into a workable dough.





The trick to flakey biscuits is not to overwork the dough. Mix the flour and shortening with a fork or pastry blender then add the milk.





Bake at 400 until golden brown. (about 12 min)





http://www.healthymenumailer.com
Baking Powder Biscuit Recipe





2 cups of sifted pastry flour


2 to 4 tablespoonfuls shortening


4 level teaspoonfuls of baking powder


1/2 to 2/3 cup of milk or water


1/2 teaspoonful of salt





Pass together through a sieve, three times, the flour, salt and baking powder. With a knife or the tips of the fingers work in the shortening; add the liquid a little at a time, mixing it with a knife meanwhile to a soft dough, but one that can be handled. Turn the dough on to a floured board, turn it with the knife until lightly floured, then knead with the hands slightly, to get it into a smooth mass; pat with the rolling pin and roll into a sheet about three-fourths an inch thick; cut into rounds; set these close together in a buttered pan and bake from fifteen to twenty minutes. White flour, or half white and half entire wheat or Graham flour or rye meal, may be used. The recipe makes from twelve to sixteen biscuits, according to size.
Almost any type of biscuit recipe will be fluffy and flaky if the dough isn't handled too much - actually the less handling, the better. Another thing I do is to bake them at 475 - 500 degrees F - the super hot oven causes them to rise higher than a lower temperature would. Just remember to keep an eye on them while baking because they will get brown faster than the baking time called for in the recipe.





PS - good luck with your project :-)
I got this recipe from a small free recipe book from KFC. Cant get any better biscuits than this!! Yummm





1 1/2 cups unsifted flour


1 1/2 teaspoons salt


1 tablespoon sugar


1 tablespoon baking powder


2/3 cup milk


1/3 cup vegetable shortening





Preheat oven to 425. Sift into mixing bowl flour, salt, sugar and baking powder.


Make a nest in the flour mix and add milk.


Add shortening and begin kneading with hands (to cut in) the vegetable shortening and flour in the milk until thoroughly mixed.


Add milk - if needed - to form, and mix.


Turn onto floured board, and knead gently 6 to 8 times.


Pat dough to 1/2'; thickness.


Cut into biscuits.


Place on baking sheet and brown in oven 10-13 minutes.