Baking Powder Buttermilk Bisquits Recipes

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FLUFFY BAKING POWDER BISCUITS

These are great! Nice and easy, and light and yummy. I get about 16 biscuits with this recipe. I like the versatility as well. I add cheese or garlic; whatever hits me at the time. I almost always add extra sugar.

Provided by byZula

Categories     Breads

Time 35m

Yield 16 biscuits

Number Of Ingredients 6



Fluffy Baking Powder Biscuits image

Steps:

  • Preheat oven to 425 degrees. Grease two 8-inch cake pans.
  • Put the flour, salt, baking powder, and sugar in a bowl.
  • Cut in the shortening until mixture resembles coarse meal.
  • Add the milk all at once and stir just until the dough forms a ball around the fork.
  • Turn dough out onto a lightly floured board and knead 14 times.
  • Pat until 1/2-inch thick.
  • Cut into rounds with a 2-inch cookie cutter.
  • Place, touching each other, in the cake pans and bake for 15-20 minutes.
  • CRUSTY BISCUITS.
  • Roll biscuits to 1/4-inch thick and place 1-inch apart in pan.
  • Bake in a 450 degree oven for 12 minutes.
  • Yields almost double the biscuits.
  • BUTTERMILK BISCUITS.
  • Use 2/3 cup buttermilk instead of sweet milk, 1/2 teaspoons baking soda and only 2 teaspoons baking powder.
  • CHEESE BISCUITS.
  • Add 1/2 cup grated sharp cheddar cheese to dry ingredients.
  • DROP BISCUITS.
  • Add additional 1/3 cup milk and use a baking sheet.

2 cups flour
1/2 teaspoon salt
4 teaspoons baking powder
1 tablespoon sugar
1/2 cup vegetable shortening
2/3 cup milk

CHEF JOHN'S BUTTERMILK BISCUITS

This deceptively simple recipe can come out a million different ways with some very minor variations on the ingredients and amounts. This one's my favorite - flaky, but not dry; chewy, but not tough; crisp in just the right spots.

Provided by Chef John

Categories     Bread     Quick Bread Recipes     Biscuits

Time 35m

Yield 12

Number Of Ingredients 7



Chef John's Buttermilk Biscuits image

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Line a baking sheet with a silicone baking mat or parchment paper.
  • Whisk flour, baking powder, salt, and baking soda together in a large bowl.
  • Cut butter into flour mixture with a pastry blender until the mixture resembles coarse crumbs, about 5 minutes.
  • Make a well in the center of butter and flour mixture. Pour in 3/4 cup buttermilk; stir until just combined.
  • Turn dough onto a floured work surface, pat together into a rectangle.
  • Fold the rectangle in thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle. Repeat twice more, folding and pressing dough a total of three times.
  • Roll dough on a floured surface to about 1/2 inch thick.
  • Cut out 12 biscuits using a 2 1/2-inch round biscuit cutter.
  • Transfer biscuits to the prepared baking sheet. Press an indent into the top of each biscuit with your thumb.
  • Brush the tops of biscuits with 2 tablespoons buttermilk.
  • Bake in the preheated oven until browned, about 15 minutes.

Nutrition Facts : Calories 142.8 calories, Carbohydrate 17 g, Cholesterol 18.5 mg, Fat 7.1 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 4.4 g, Sodium 321.3 mg, Sugar 0.9 g

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
¼ teaspoon baking soda
7 tablespoons unsalted butter, chilled in freezer and cut into thin slices
¾ cup cold buttermilk
2 tablespoons buttermilk for brushing

BISCUITS (BAKING POWDER OR BUTTERMILK)

From Better Homes and Gardens New Cookbook, these soft, fluffy, and flaky biscuits are always a welcome addition to the table. They can be successfully made using a combination of two parts all-purpose and one part whole-wheat flour.

Provided by Debs Recipes

Categories     Breads

Time 15m

Yield 8-10 serving(s)

Number Of Ingredients 5



Biscuits (Baking Powder or Buttermilk) image

Steps:

  • Whisk dry ingredients together in a bowl; cut in shortening (I use a pastry cutter) until flour mixture resembles coarse crumbs; form a well in the center of mixture; pour milk into the well and stir quickly with a fork just until dough comes together.
  • Turn dough onto a lightly floured surface; knead gently (do NOT overwork - dough should remain soft and somewhat sticky) about ten strokes; pat or roll out dough to a 5/8" thickness; cut biscuits using a round cutter or the top of a glass ~ For super-quick square biscuits, simply use a knife to cut a tic-tac-toe shape through the rolled out dough.
  • Place cut biscuits onto an ungreased baking sheet or pizza stone; bake at 450° for 10-12 minutes or just until biscuits are light golden-brown.
  • NOTE: For buttermilk biscuits, add 1/4 teaspoon baking soda to the dry ingredients and substitute buttermilk for the milk.

Nutrition Facts : Calories 204.6, Fat 9.7, SaturatedFat 2.7, Cholesterol 3.2, Sodium 293.3, Carbohydrate 25.3, Fiber 0.8, Sugar 0.1, Protein 4

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup shortening
3/4 cup milk

THE BEST FLAKY BUTTERMILK BISCUITS

We tried several versions of this recipe, including one with double the amount of baking powder. And while the biscuits turned out puffy and beautiful, they ultimately were too dry. So, we tweaked the baking powder amount along with the butter and buttermilk and arrived at these beauties -flaky, golden, tender and moist, just as biscuits should be.

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 12 biscuits

Number Of Ingredients 7



The Best Flaky Buttermilk Biscuits image

Steps:

  • Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
  • Whisk together the flour, baking powder, baking soda, sugar and salt in a medium bowl. Rub 2 tablespoons of the cold butter into the flour with your fingertips until completely absorbed. Work the remaining 8 tablespoons of cold butter into the flour with your fingertips until pea-size bits of butter remain. Use a rubber spatula to stir the buttermilk into the flour until the mixture comes together into a shaggy dough. (Don't overmix the dough.)
  • Lightly flour a cutting board or work surface, turn the dough out onto it and pat into a rectangle. Fold the dough in half and pat again into a 1/2-inch-thick rectangle. Then fold the dough in thirds, as if folding a letter, and pat to an even thickness. Cut out biscuits with a 2 1/2-inch round biscuit cutter and put on the prepared baking sheet. Press together the remaining scraps of dough. Pat out and fold the dough into thirds again and cut out more biscuits. Brush the biscuit tops with buttermilk.
  • Bake until the tops are lightly browned, about 15 minutes. Cool on the pan at least 5 minutes. Serve warm or at room temperature.

2 cups all-purpose flour, plus more for dusting (see Cook's Note)
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon sugar
1 teaspoon fine salt
10 tablespoons cold unsalted butter, cut into pieces
3/4 cup buttermilk, plus more for brushing

BUTTERMILK BISCUITS

Keep this classic recipe for fluffy biscuits: You'll use it over and over.

Provided by Food Network Kitchen

Time 40m

Yield about 8 biscuits

Number Of Ingredients 7



Buttermilk Biscuits image

Steps:

  • Preheat the oven to 450 degrees. Line a baking sheet with parchment.
  • Whisk the flour, baking powder, baking soda, sugar and salt together in a medium bowl. Rub 2 tablespoons of the cold butter into the flour with your fingertips until completely absorbed. Work the remaining 5 tablespoons of cold butter into the flour with your fingertips until pea-sized bits of butter remain. Use a rubber spatula to stir the buttermilk into the flour until the mixture comes together into a shaggy dough.
  • Dust a cutting board or work surface with flour and turn the dough out onto it. Pat the dough into a 1/2-inch thick rectangle. Fold dough in thirds, like a letter, and then pat into a 3/4-inch thick rectangle. Cut biscuits out using a 2 1/2-inch round biscuit cutter and put on the prepared baking sheet. Press together the remaining scraps of dough and cut out more biscuits. Brush the biscuit tops with buttermilk.
  • Bake until the tops are lightly browned, about 15 minutes. Cool on the pan at least 5 minutes. Serve warm or at room temperature.

2 cups all-purpose flour, plus more, for dusting
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon sugar
1 teaspoon fine salt
7 tablespoons cold unsalted butter, sliced
3/4 cup buttermilk, plus more, for brushing

MOM'S BAKING POWDER BISCUITS

This is the recipe my mom always made. I like to use the butter flavored shortening, but you can use regular. Amount of biscuits you get depends on how big around you make them and the thickness. My daughter likes me to make smaller ones.

Provided by Jodeen Brown

Categories     Bread     Quick Bread Recipes     Biscuits

Time 30m

Yield 24

Number Of Ingredients 5



Mom's Baking Powder Biscuits image

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • In a bowl mix the flour, baking powder and salt. Add the shortening and mix until in little pieces. Add milk a little at a time and mix until it forms a ball.
  • Roll out on floured board to 1/4 inch to 1/2 inch thick. Cut out in desired size and dip in melted shortening. Place biscuits on an ungreased baking sheet.
  • Bake at 450 degrees F (230 degrees C) for 12 to 15 minutes.
  • Variation: For shortcakes add 2 tablespoons for sugar to the dough and roll dough out to 1/2 inch thick.

Nutrition Facts : Calories 65.6 calories, Carbohydrate 8.4 g, Cholesterol 0.6 mg, Fat 2.9 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 0.8 g, Sodium 126.8 mg, Sugar 0.4 g

2 cups all-purpose flour
2 ½ teaspoons baking powder
¾ teaspoon salt
5 tablespoons shortening
¾ cup milk

BAKING POWDER BISCUITS

Enjoy light and tender Baking Powder Biscuits for a real treat at any meal. Spread the Baking Powder Biscuitswith honey or jam for breakfast or serve with soups, stews, chicken & more.

Provided by My Food and Family

Categories     Home

Time 30m

Yield Makes 16 biscuits or 8 servings, 2 biscuits each.

Number Of Ingredients 5



Baking Powder Biscuits image

Steps:

  • Preheat oven to 450°F. Mix flour, baking powder and salt in large bowl. Cut in margarine until mixture resembles coarse crumbs. Add milk; stir with fork until soft dough forms.
  • Place on lightly floured surface; knead 20 times or until smooth. Pat or roll lightly until dough is 1/2-inch thick. Cut with floured 2-inch cookie cutter to make 16 biscuits, rerolling dough scraps as necessary. Place on ungreased baking sheet.
  • Bake 10 minutes or until golden brown.

Nutrition Facts : Calories 180, Fat 8 g, SaturatedFat 2 g, TransFat 1.5 g, Cholesterol 0 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 0.7383 g, Sugar 0 g, Protein 4 g

1-3/4 cups flour
1 Tbsp. baking powder
1/2 tsp. salt
1/3 cup margarine
3/4 cup milk

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