What is a simple biscuit recipe that tastes good?

Thank You!What is a simple biscuit recipe that tastes good?
the more butter you add the better they taste





here's the simplest recipe (just add more butter)





2 cups all-purpose flour


1 teaspoon baking powder


3/4 tea. salt


5 tbl. butter


2/3 cup milk





combine dry ingredients


cut in cold butter with fork


stir in milk


knead, roll out, cut into shapes





paint tops with butter or evaporated milk





400degrees 12-14 minutesWhat is a simple biscuit recipe that tastes good?
Cream Biscuits








* 2 cups self-rising flour, plus more for dusting


* 1 tablespoon sugar


* 1 1/2 cups heavy whipping cream





Preheat oven to 500 degrees F.





In a medium bowl, stir together the flour, sugar, and cream until the dough forms a ball. Turn the dough out onto a surface dusted with additional flour. Fold the dough in 1/2 and knead 5 to 7 times, adding just enough flour to keep dough from sticking to your hands. Gently roll out dough to 1/2-inch thickness. Using a 3-inch biscuit cutter coated with flour, cut dough into biscuits. Place on baking sheet coated with cooking spray, leaving at least 1-inch between each biscuit. Bake for 10 minutes, or until golden brown.
If you don't have buttermilk use milk+a little bit of lime juice, you'll see the milk curd right up! :) this is SO SO GOOD!


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TIME REQUIRED: Approximately 25 minutes. You could very easily throw these together at a moment's notice, provided you've got the ingredients in your house.





INGREDIENTS





* 2 c. all-purpose or cake flour (cake flour will make them lighter and fluffier, but all-purpose works well, too)





* 1 tsp. baking soda





* 3 tsp. baking powder





* 4 tbsp. butter (you can use more or less as you like, but this is a pretty optimal amount)





* just under 1 c. buttermilk (you can easily find powdered buttermilk in the baking goods aisle of your local supermarket; this stuff is brilliant because you can keep it for nigh on forever in your fridge and mix up exactly the amount of buttermilk you need, whenever you need it!)





PREPARATION





Preheat your oven to 450潞F. Next, mix together all dry ingredients thoroughly. Cut butter into small pieces and add to dry ingredients; use your hands to work flour and butter in together until butter is thoroughly incorporated into flour mixture (this is similar to making a pie crust, actually).





Add buttermilk to mixture, stirring just until everything is mixed together pretty thoroughly. Form into a rough ball; the dough should be slightly sticky, but if it's too much so, add a tiny bit more flour. If it's too dry (which it won't be), add a tiny bit of water.





Plop that dough ball down on your chosen lightly-floured work surface (countertop, pastry board, etc.) and mush it down into a flat, semi-rectangular shape; do not handle more than is absolutely necessary so that biscuits will be light and fluffy. Stop when the dough reaches a thickness of approximately 3/4-1';.





Use a biscuit cutter or handy drinking glass (or cookie cutter, if you'd like star-shapes, etc.) and cut out biscuits. Once you've gotten as many biscuits out of the dough as you can in its present shape, mush the remaining dough back together and continue cutting biscuits until there's no more dough left. Place biscuits on ungreased cookie sheet(s); there should be at least 10 of them, unless you've chosen to make them in a particularly gigantic shape.





Bake for 7-10 minutes (depending on your oven) , or until they've browned quite nicely. Serve and eat as soon as possible after baking for best taste; if you must store leftovers, I wouldn't advise refrigerating as they'll get quite hard.
My family likes these. http://allrecipes.com/Recipe/JPs-Big-Daddy-Biscuits/Detail.aspx





The recipe on the Lily White Self Rising Flour bag are really good also.
Yummy and foolproof . . . Bisquick
Pillsbury frozen ones are great!