Recipe: Yummy Reba's Banging Biscuit Dough

Reba's Banging Biscuit Dough. As long as you have biscuit dough, hot oil, and a craving for a soft, fried-dough treat, you can make delicious donuts, quickly. That's right, the canned biscuit dough you find in the refrigerated section of your supermarket--that can be turned into doughnuts. Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.

Reba's Banging Biscuit Dough Herbs and seasonings boost the flavor and complement any pizza toppings you choose. A tube of biscuit dough, ready to pop, peel, and bake, is an incredibly convenient thing to have in your fridge. Is there an easier way to begin a meal, add substance to a light snack or fill your home with the warm aroma of freshly baked bread? You can cook Reba's Banging Biscuit Dough using 8 ingredients and 14 steps. Here is how you cook that.

Ingredients of Reba's Banging Biscuit Dough

  1. Prepare of main ingredients.
  2. You need 2 cup of all-purpose flour.
  3. It's 2 tsp of baking powder.
  4. You need 2 tsp of baking soda.
  5. Prepare 2 tbsp of butter, cubed.
  6. It's 3/4 cup of water.
  7. You need of optional add ins.
  8. You need 2 tbsp of pretty much anything you want. sweet, savory..

But maybe you're getting tired of the same old biscuits. I have recently watched quite a few American recipe videos where they have used cans of biscuit dough, precut into discs - what would we call this dough here in the UK? For Tom's ideal biscuits—high risers that fan apart in layers (as opposed to crumbling in a soft, squat tenderness)—he adds an egg to the dough and get the non-egg dough to come together; I brushed every biscuit with a mixture of egg and buttermilk; and I used the same size biscuit cutter for every. When you pick up a can of refrigerated biscuit dough, you might not plan on using it for dessert — but these recipes prove you should be.

Reba's Banging Biscuit Dough step by step

  1. Preheat oven to 375°F..
  2. In a large bowl mix together all dry ingredients. Blend thoroughly with a fork or pastry blender. (You won't want to use your fingers quite yet. This is a VERY sticky dough until you start working it later) Add your butter cubes and blend in completely..
  3. Add 3/4 cup water and blend thoroughly. Dough should pull away from sides of bowl and form itself into a ball. If it's too dry add more water 1 Tbsp at a time until you have a smooth, sticky dough..
  4. I like to form my biscuits by hand WITHOUT rolling them out but you can drop these into an ungreased baking pan and bake them if you prefer. Just drop by rounded Tbsp onto your baking sheet and bake at 375°F for 12-15 minutes or until golden..
  5. If you prefer to roll them out add enough flour to your dough to be able to turn it out onto a lightly floured surface and roll to 1/2" thick. Cut out using a floured biscuit cutter or floured glass. Bake the same..
  6. To shape by hand: this is harder to do, BUT I think its more FUN. My grandma could do this without having to mix everything together first but I haven't figured that trick out yet lol. So here's how I do it.
  7. Add flour in about a handful at a time (make sure your hands are clean and jewelry free) and using one hand for kneading and one for flour work in enough flour that the dough is no longer sticky..
  8. Pinch off about a handful of dough once it's nicely floured and shape it into a round. Lay it into your baking pan. And repeat about 7 more times adding just enough flour to keep yourself from becoming a goo monster. If you get gooey use a little flour to scrape your hands and use what's stuck to you..
  9. Once you've got all your biscuits panned bake the same as above. Shaping biscuits by hand has become a lost art because its messy and time consuming but my hubby swears my biscuits are the best when I shape them by hand. He's had drop biscuits, and hand shaped. I haven't a glass big enough to substitute as a rolling pin so I've not yet rolled them out for him..
  10. The NICEST thing about this biscuit recipe is you can FRY IT! To fry:.
  11. Heat 1 cup of oil in a large saucepan. You need about 2" of oil to fry in..
  12. Work the dough as if for hand shaping making 8 balls of dough to start..
  13. Once your oil is nice and hot, take one ball of dough and flatten it between your hands and place it in the oil. Fry for 1-2 minutes a side..
  14. Drain briefly above the pan before setting on a plate. These will still puff even fried. Add anything you like, I've used sugar and vanilla extract to give my hubby a treat with dinner even..

Sourdough biscuits are even more flavorful than traditional buttermilk biscuits and they are just as easy to make as long as you have a sourdough starter hanging out in your refrigerator. Even if you don't have the time or inclination to make sourdough bread from scratch, a sourdough starter is the secret. Delightfully light and flaky biscuits don't have to be a weekend-only treat. This easy homemade butter biscuit recipe is made from only three ingredients: butter, milk and our favorite kitchen shortcut, Bisquick™ mix. These big, palm-sized biscuits are perfect for a breakfast sandwich.

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