Buttermilk Biscuits

½ c unsalted cold butter, diced
2 c all-purpose flour
1 1/2 tbsp baking powder
1 tsp salt
2/3 c buttermilk
1 T unsalted butter, melted

Instructions
Preheat oven to 450F.
Add the flour, baking powder, salt, and butter into a food processor and pulse until mixture is crumbly (alternatively, this can be done in a bowl with a pastry cutter).
Add the buttermilk and stir with a fork just until flour is moistened.
Turn dough out onto a lightly floured surface, and knead 2-3 times. Roll or pat dough out to ¾-inch thickness. Cut with a 2- or 2½-inch biscuit cutter. Place biscuits on a baking sheet.
Bake at 450 for 10-14 minutes or until golden. Remove from the oven and brush with melted butter. Makes 8-12 biscuits depending on the size biscuit cutter you use.

Buttermilk Oat Flour Biscuits - Gluten Free

4 1/2 Cups Oat Flour (divided)
1 1/2 Cups Buttermilk
1 Teaspoon Sea Salt
2 Teaspoons Baking Soda
2 tbsp butter, softened
1 large egg
1 extra egg for glazing.

Mix 2 cups of oat flour and the buttermilk into a bowl and mix until the flour and milk are well blended.  Soak overnight.

Preheat your oven to 350 º F.
Add remaining flour, 2 teaspoons baking soda, 1 teaspoon salt and melted butter into the flour mixture. Mix it thoroughly. Turn onto well-floured surface.
Pat down the dough and roll it out until it’s about ½-inch thick.
Cut out your biscuits with a glass or circular shaped cookie cutter.  Place your biscuits on a greased baking sheet.

Brush the tops with beaten egg.
Bake at 350 º F for about 15 minutes.

Grapefruit Biscuits

3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda

8 tablespoons cold unsalted butter, cut into small pieces
1 tablespoon sugar, plus more for sprinkling
1 teaspoon finely grated pink grapefruit zest
1 cup fresh pink grapefruit juice
Milk, for brushing

1. Preheat the oven to 425°. Sift the flour, baking powder, salt and baking soda into a large bowl. Using a pastry blender or 2 knives, cut the butter into the dry ingredients until the mixture resembles coarse meal.
2. In a small bowl, rub 1 tablespoon of the sugar with the grapefruit zest until the sugar is deep pink color. Add the grapefruit juice to the sugar and stir until the sugar is dissolved. Pour the grapefruit juice into the mixture in the large bowl and stir just until the biscuit dough comes together.
3. Scrape the biscuit dough out onto a lightly floured work surface and knead 2 or 3 times until smooth. Roll out the dough to a 1/2-inch-thick square. Cut the dough into 2-inch squares and transfer to a large baking sheet. Lightly brush the tops of the biscuits with milk and sprinkle with sugar. Bake the grapefruit biscuits for 15 minutes, or until they have risen and are browned on the bottom. Let the biscuits cool slightly before serving.

Make Ahead The biscuits can be baked early in the day and stored at room temperature. Reheat in a 350° oven before serving.

Bret's Blue Cheese and Sage Biscuits

Bret's Blue Cheese and Sage Biscuits in 20 Minutes
makes approximately 24 biscuits

2 cups all-purpose flour
1 Tbsp baking powder
1/2 tsp black pepper
1 tsp. ground dried sage
1 Tbsp garlic powder
¾ teaspoon kosher salt
1 stick unsalted butter
1 cup whole milk
1 cup shredded sharp cheddar cheese
2 oz crumbled blue cheese
½ teaspoon dried parsley

Preheat oven to 450°F.  Line a baking sheet with parchment paper.  Add 1 stick of butter to a small microwave safe mixing bowl.  Microwave for 30 seconds or until butter is melted.  Set aside.

In a large mixing bowl combine flour, baking powder and seasonings.  Whisk until well combined.  Add butter and milk and whisk just until flour is all wet, do not over mix.  Add cheeses and fold in with a spoon.

Drop heaping spoonfuls onto baking sheet.  Bake for 10-12 minutes, until biscuits are golden brown.

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Meanwhile melt remaining ½ stick of butter in small mixing bowl.  Microwave for 30 seconds or until butter is melted.  Add ¼ teaspoon salt and parsley.  Stir with pastry brush.

Remove biscuits from oven, brush with melted butter mixture.  Serve and enjoy!

British Digestive Biscuits

Ingredients:

3/4 cup whole wheat flour
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1/4 cup wheat bran
4 tablespoons butter
5 tablespoons brown sugar
1 tablespoon Crisco
1/2 teaspoon vanilla
3 tablespoons half-and-half cream
Directions:

1
Preheat oven to 350°F.
2
In a large bowl, mix together the flours, bran, baking powder, baking soda, and cream of tartar with a pastry blender. Mix in sugar with the pastry blender. Mix in fats with the pastry blender. The mix at this point should be crumbly and uniform. Mix the vanilla in the half-n-half and add to the mix. Mix with pastry blender until it is uniform and resembles really soft playdoh.
3
You can at this point refrigerate for 20 minutes to make the dough easier to handle, but it is not necessary. Be sure to roll out dough between two pieces of waxed paper! Roll to approximately 1/8" thickness. Cut into rounds with cookie cutter about 2 1/2 inches in diameter (I used the ring off one of my canning jars).
4
Transfer to cookie sheets or baking stone and prick with a fork. Bake 15 to 18 minutes (adjust the baking time up to dry them out more if the biscuits are too soft and fluffy), or until golden. Let cool on wire rack.
5
Optional: spread the backs of the cooled biscuits with melted semi-sweet chocolate (as in chips - almost everyone has these for chocolate chip cookies). Set the biscuits chocolate side up on the rack until chocolate hardens.
6
Store in an airtight tin -if storage is even necessary! They will go fast.

Read more: <a href="http://www.food.com/recipe/digestive-biscuits-455682?oc=linkback">http://www.food.com/recipe/digestive-biscuits-455682?oc=linkback</a>