Biscuit recipes, whether they are for biscuits, muffins or scones, are very popular. In fact they are a must try for any party or gathering, whether a family get together or a work party. Below we look at some simple and easy to make recipes using ingredients you already have in your home.

For these simple and easy to make biscuits, we use buttermilk. Buttermilk is available from just about any dairy food shop or if you live in the country, can usually be found in your local supermarket. If you are having trouble finding buttermilk, the internet is a great place to search for it. Once you have bought buttermilk, you will need to make your biscuits. These can be stored in the fridge for about an hour before making them. You can then wrap them tightly with cling film and allow them to rise just as the regular dough does before baking.

For this buttermilk biscuits recipe, we substitute buttermilk for all the milk we used and also substitute white sugar for brown. This gives a nice butterscotch flavor, which is also the same flavor as buttermilk. If you do not have any buttermilk, just use regular milk and bake away! The sugar and buttery flavor are what makes this biscuit recipe so unique.

Another easy recipe for biscuits uses raisins. This is a very simple recipe for a savory biscuit. All you need for this easy recipe is raisins, butter, sugar and a little lemon juice. Bring your mixture to a boil, add your raisins and mix thoroughly.

Some other very easy biscuit recipes include oatmeal. For this recipe, you will need: whole wheat flour, a pinch of salt, and one tablespoon of cinnamon. Just mix your dry ingredients together and then add your wet ingredients. Mix everything until your ingredients are completely combined. Turn off the oven and let your mixture cool down for a few minutes. Once it has cooled down, it is ready to form into biscuits.

Other popular and easy biscuits recipes include gingerbread biscuits, Christmas biscuits, shepherd's pie, macaroni and cheese and so many others. No matter what your taste or imagination, you can find and create your own unique biscuits. Baking is such an enjoyable and fulfilling activity. With so many different types of cookies and recipes available today, it is so simple to get lost in the mix and end up with a bad batch of cookies that just do not taste good at all.

For my buttermilk cookies I used buttermilk and honey, mixing the buttermilk and honey until it had the consistency of buttermilk. I then used a food color for the buttermilk and chose a flavor that complemented the biscuit dough. In the recipe I mentioned above, I also used raisins to enhance the flavor. To make the cookies even better, you could add some dried fruits like dates, raisins, and berries.

To bake the biscuits you will need a round cookie cutter, measuring cup, mixing bowl, electric mixer, mixing blades, and a cookie sheet. Line the cookie sheet with non-stick cooking spray and then roll out the buttermilk mixture onto the lined cookie cutter. Use the mixing blades to cut the biscuits into desired shapes. Let the biscuits cool and then transfer them to a cooling rack, which will keep the biscuits from melting.

The biscuits can be stored in the refrigerator for up to two weeks. If you want to re-bake an older biscuit recipe, be sure to read the ingredients again to ensure there are no components in the recipe that has changed. If you find that any ingredients have been added that don't call for an actual buttermilk biscuit recipe, it can usually be eliminated by simply making the following adjustment: use less butter. By reducing the butter, the biscuits can have a higher melt-in-place time, which means they will have a firmer appearance when the biscuits are fully baked. Be careful, however, not to decrease too much butter, as this will make the biscuits tough to chew.

After baking the biscuits, remove them from the oven and let cool on a wire rack. Once cooled, the biscuits can be placed into the refrigerator for up to two weeks. Remove them from the rack and let them cool completely before removing them from the buttermilk. Before re-use, the biscuits must be completely cool. At this point, it is best to let the biscuits rest for a few more hours so that the elasticity of the dough has returned to its original shape.

Another way to make sure the biscuits are the most flaky and delicious is to beat the ingredients in your flour and honey butter mixture until they are combined completely. Then, use a food processor or a mixing bowl to mix them thoroughly. This will ensure the ingredients are blended well and will not be left over in the finished product. Once mixed thoroughly, the biscuits should be ready to bake. Use a standard cookie sheet or baking stone and allow the biscuits to cool before frosting them with chocolate, fudge, or royal icing.