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Homemade Buttermilk Biscuit Recipe • Bread Booze Bacon

Instructions. In a well-seasoned 8-inch cast iron skillet, melt the bacon fat over medium high heat. Meanwhile, cut the cold butter into the flour. Add only enough buttermilk to the flour to form into a shaggy dough, turn out onto a floured surface, sprinkle a small amount of flour on top and quickly shape into a disc.

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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.

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Preheat oven to 350°F. with rack at mid level. Remove the cling wrap and bake in oven at 350°F for 20 minutes until golden brown. Remove the baking pan from the oven and invert it to remove the bread. Place the bread on cooling rack. Slice the bread only after it has completely cooled down.

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Mix all the ingredients together, put in bread machine, and follow the directions of your bread machine to process the dough. Roll dough to 1/2-inch thickness. Cut out with rim of glass. Place on buttered cookie sheet and let rise until they double in size, about 2 hours. Bake at 425°F for 15 minutes or until lightly brown.

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Add the milk. Add the oil. Mix well with a sturdy spoon until fully combined. Heat your skillet, then add a light amount of oil to coat the bottom. Pour the batter into the hot skillet. Spread the batter out evenly, just to the edges of the skillet. Bake at 400F degrees for 18-20 minutes or until golden brown.

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Lightly grease a baking sheet with butter or cooking oil. Remove the dough from the bread machine and shape into biscuit shapes. Place the biscuits onto the greased baking sheet and bake according to recipe instructions. Allow the biscuits to cool before serving or storing in an airtight container.

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Set the bread machine to the dough setting . Press start and let it go for five minutes. Pour in the milk, and let it work for 30-45 seconds. Do not over mix. Transfer the dough to a floured surface. Pat the dough out to a 1 inch thick rectangle. Using a 1 inch round cutter or a cup, cut out 8 biscuits. Do not twist the cutter.

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Use a 1 cup measuring cup to cut out biscuit shapes. Set each biscuit on your baking sheet. Rub buttermilk on each biscuit top. Bake the biscuits for 15 to 20 minutes, or until golden brown. While the biscuits are baking, set your butter out to soften. Once the biscuits are done, remove them from the oven.

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Recover the skillet and allow the bread to cook for an additional 5 minutes. Remove the lid and using a large spatula, flip the bread over and allow the underside to turn golden brown. This can take approximately 5 minutes. Turn off the heat and transfer the biscuit to a serving plate using a large spatula.

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Process on Dough setting of your bread machine. When dough is ready, turn on countertop and roll out to 1/2 inch thick and cut biscuits with rim of glass. Place each biscuit on buttered cookie sheet and let rise until double in bulk. Place in middle rack in a cold oven set at 425 degrees F and bake 15 to 20 minutes. Serve warm.

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Wrap the biscuits in the parchment or waxed paper and place them in the freezer while the oven finishes preheating. To bake the biscuits: Remove the hot skillet from the oven. Unwrap the biscuits and arrange them in the skillet (or on the baking sheet). Place the skillet or pan on the oven's upper rack. Bake the biscuits for about 12 to 14.

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2 1/2 teaspoons rapid rising yeast (I use Fermipan) Place the ingredients in bread machine pan in this order: 2 cups lukewarm water, buttermilk powder, Crisco, 3 cups bread flour, soda, salt, baking powder, sugar, yeast, 2 cups of bread flour. Turn machine onto 'dough' setting and let process. NOTE: you will have to stay close by for the.

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Once cooled, serve the biscuits warm with butter, jam, honey, gravy, or your favorite condiment. For best results, serve the biscuits within one to two hours of baking. If you need to store them for later, place them in an airtight container and store in the refrigerator for up to three days.

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Measure out all of the ingredients and place them in their specific order in the bread machine, as instructed. Select the dough setting on the bread machine. For most machines, the dough setting will have a timer that can be adjusted to the desired cooking time. Allow the machine to mix and knead the biscuit dough until it is completely.

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Process on the dough cycle until done. Remove dough from bread machine and roll out until 1/2″ thick. Try to not over-work the dough. Cut into desired sizes and transfer to a buttered sheet pan. Let rise in a warm place until doubled, about an hour. Bake biscuits for 15 minutes or until lightly golden in color.

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Use the correct cycle for making biscuits. Grease the baking pan before adding the dough. Roll out the dough to an even thickness before cutting out biscuits. Place the biscuits on the baking sheet, leaving space between them so they can expand during baking. Bake the biscuits until lightly golden brown.