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
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
BUTTERMILK BISCUITS II
These biscuits are moist and crumbly and rich. Their delicate texture comes from the lack of handling and the wetness of the dough.
Provided by TAUREDHEL
Categories Bread Quick Bread Recipes Biscuits
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Lightly grease one baking sheet.
- In a large bowl, mix together flour, sugar and salt. Cut in shortening until mixture resembles coarse meal. Stir in cream and buttermilk until dough resembles cottage cheese.
- Generously sprinkle a smooth surface with flour. Spoon out batter into four lumps spaced well apart on the floured surface. Flour the top of the dough and your hands. Turn dough balls in the flour, shake off excess flour and place on prepared pan.
- Bake in preheated oven for 20 to 25 minutes, or until lightly browned. Remove from oven, brush with melted butter and serve.
Nutrition Facts : Calories 569.6 calories, Carbohydrate 62.9 g, Cholesterol 64.4 mg, Fat 31.5 g, Fiber 1.7 g, Protein 9.1 g, SaturatedFat 14.6 g, Sodium 1184.3 mg, Sugar 15.6 g
SOUTHERN BUTTERMILK BISCUITS
These buttermilk biscuits are authentic. This recipe came from my great-great-grandmother, and was handed down to all the women in my family, and we are all Southern. I am the first one to commit the sin of using a food processor (lol) but I find it works very well. I would put these biscuits up against anyone's - they are perfect in every single way. I hope you all enjoy them.
Provided by P48422
Categories Breads
Time 22m
Yield 10 biscuits
Number Of Ingredients 6
Steps:
- Preheat your oven to 450°F.
- Combine the dry ingredients in a bowl, or in the bowl of a food processor.
- Cut the butter into chunks and cut into the flour until it resembles course meal.
- If using a food processor, just pulse a few times until this consistency is achieved.
- Add the buttermilk and mix JUST until combined.
- If it appears on the dry side, add a bit more buttermilk. It should be very wet.
- Turn the dough out onto a floured board.
- Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it's about 1/2" thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick.
- Use a round cutter to cut into rounds.
- You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first ones.
- Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other.
- If you like"crusty" sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together.
- Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom.
- Do not overbake.
- Note: The key to real biscuits is not in the ingredients, but in the handling of the dough.
- The dough must be handled as little as possible or you will have tough biscuits.
- I have found that a food processor produces superior biscuits, because the ingredients stay colder and there's less chance of overmixing.
- You also must pat the dough out with your hands, lightly.
- Rolling with a rolling pin is a guaranteed way to overstimulate the gluten, resulting in a tougher biscuit.
- Note 2: You can make these biscuits, cut them, put them on cookie sheets and freeze them for up to a month.
- When you want fresh biscuits, simply place them frozen on the cookie sheet and bake at 450°F for about 20 minutes.
OLD-FASHIONED BUTTERMILK BISCUITS
My family gobbles up these biscuits, which are low in fat, cholesterol and sugar. I almost always make these now instead of my old shortening-based recipe. -Wendy Masters, Grand Valley, Ontario
Provided by Taste of Home
Time 20m
Yield 8 biscuits.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the flour, baking powder, baking soda, sugar and salt. Combine the buttermilk, oil and sour cream; stir into flour mixture just until moistened. Turn onto a lightly floured surface; knead 8-10 times. , Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on an ungreased baking sheet. Bake at 400° for 8-12 minutes or until lightly golden brown. Serve warm.
Nutrition Facts : Calories 142 calories, Fat 4g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 276mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic exchanges
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
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.
BUTTERMILK BISCUITS
Biscuits have been an American favorite since the early 1800s. Anything so well known has as many variations as there are enthusiasts. My favorite recipe includes an egg for lightness. As expected, when they're baked in the convection oven, they bake more quickly at a lower temperature.
Yield makes 12 biscuits
Number Of Ingredients 8
Steps:
- Position the oven racks so that they are evenly spaced. Preheat the oven to convection bake at 400°F.
- In a medium bowl, mix the flour, sugar, salt, baking powder, and baking soda. Cut in the butter until the mixture resembles coarse crumbs.
- Stir the egg and 1/2 cup buttermilk together in a small bowl until blended. Pour the liquids over the dry ingredients, and stir with a fork just until the dry ingredients are moistened, adding a few more tablespoons of buttermilk if the mixture seems dry.
- Turn the dough out onto a lightly floured surface. With floured hands, pat the dough out to a 1 1/2-inch thickness. Cut out rounds with a 2 1/2-inch cutter and place them on an ungreased baking sheet. Brush the tops of the biscuits with a bit of buttermilk. Dust with flour.
- Bake in the center of the oven for 10 to 12 minutes, until the biscuits are golden brown. Serve immediately.
- Add 2 cups shredded Cheddar to the dry ingredients after cutting in the butter and before adding the liquid ingredients.
BUTTERMILK BISCUITS
This is my version of buttermilk biscuits. I had looked at lots of different recipes, took what I liked from them & came up with this. I used my food processor, but you could also cut the butter into them by hand if you wanted to. You can use either a cookie cutter or cut these into squares with a knife. Make sure you do not twist the biscuit cutter while cutting the dough. If you do you will glue the edges of the biscuits together & they will not have the flaky splits on the sides. Here is a trick if you want a really smooth top on your biscuit, turn it upside down when you put it on the cookie sheet. They go well with either sweet or savory toppings & fillings. I hope you enjoy them.
Provided by Demelza
Categories Breads
Time 30m
Yield 16 biscuits, 16 serving(s)
Number Of Ingredients 7
Steps:
- Put all dry ingredients in food processor bowl & pulse to combine.
- Add butter, process till you have coarse crumbs, you should still have a few pieces that are a little smaller than a pea.
- Pour in buttermilk & process till dough starts to come together.
- Turn out on floured surface, dust with flour & knead about 10 times to bring all the dough together.
- Pat dough out on floured surface to about 3/4" thick.
- Dip 3" biscuit cutter in flour & cut as close together as you can.
- Place on parchment lined (or greased) cookie sheet.
- Bring scraps together, pat out & cut remaining dough into squares with knife.
- Brush tops of biscuits with buttermilk.
- Bake at 375 for 15 - 20 minutes till tops are golden brown.
- Cool on wire rack.
Nutrition Facts : Calories 116.7, Fat 6, SaturatedFat 3.8, Cholesterol 15.9, Sodium 224.4, Carbohydrate 13.5, Fiber 0.4, Sugar 0.8, Protein 2.1
More about "buttermilk biscuits ii recipes"
PERFECT BUTTERMILK BISCUITS RECIPE | LAND O’LAKES
From landolakes.com
BUTTERMILK BISCUITS - FLAKY, MELT IN YOUR MOUTH! | THE …
From therecipecritic.com
BUTTERMILK BISCUITS FROM SCRATCH RECIPE - THE SPRUCE EATS
From thespruceeats.com
BUTTERMILK BISCUITS RECIPE - LAURA IN THE KITCHEN
From laurainthekitchen.com
CLASSIC BUTTERMILK BISCUITS - PAULA DEEN - SOUTHERN FOOD
From pauladeen.com
BUTTERMILK BISCUITS RECIPE | CANADIAN LIVING
From canadianliving.com
BUTTERMILK BISCUITS II (VRP 090) | VINTAGE RECIPE PROJECT
From vintagerecipeproject.com
BUTTERMILK BISCUITS II
From cooking-right.net
BUTTERMILK BISCUITS - DINNER, THEN DESSERT
From dinnerthendessert.com
BUTTERMILK BISCUITS | FARMERS DAIRY
From farmersdairy.ca
KING ARTHUR BUTTERMILK BISCUIT RECIPE - RECIPESCHOICE
From recipeschoice.com
SOUTHERN-STYLE BUTTERMILK BISCUITS - ONCE UPON A CHEF
From onceuponachef.com
BISQUICK BUTTERMILK BISCUITS RECIPES
From bisquick-recipes.com
SOUTHERN BUTTERMILK BISCUITS FROM SCRATCH RECIPE - ALTON BROWN
From altonbrown.com
BUTTERMILK BISCUITS RECIPE - FOOD.COM
From food.com
BUTTERMILK BISCUITS - TWO SISTERS
From twosisterscrafting.com
BUTTERMILK BISCUITS II | RECIPE | BUTTERMILK BISCUITS, BISCUITS ...
From pinterest.ca
SKILLET BUTTERMILK BISCUITS - DAMN DELICIOUS
From damndelicious.net
HOMEMADE 2 INGREDIENT BUTTERMILK BISCUITS - THE FARMWIFE FEEDS
From farmwifefeeds.com
BUTTERMILK BISCUITS II GOOD RECIPES - FOOD GRABS
From recipesfoodgrabs.blogspot.com
BUTTERMILK BISCUITS II - SOUTHERN RECIPES
From fooddiez.com
BUTTERMILK BISCUITS RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
BUTTERMILK BISCUITS FOR TWO RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BUTTERMILK BISCUITS RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
BUTTERMILK BISCUITS II - YUM TASTE
From yumtaste.com
QUICK & EASY BUTTERMILK BISCUITS FOR TWO - THE ENGLISH KITCHEN
From theenglishkitchen.co
BISCUITS WITH OIL AND BUTTERMILK RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BAKING POWDER BISCUITS II - SOUTHERN RECIPES
From fooddiez.com
HOMEMADE BUTTERMILK BISCUITS - SO FLAKY! - COOKTHESTORY
From cookthestory.com
I TRIED FOUR POPULAR BISCUIT RECIPES — HERE'S THE BEST | KITCHN
From thekitchn.com
BUTTERMILK BISCUITS - THE CHUNKY CHEF
From thechunkychef.com
THE BEST BUTTERMILK BISCUITS | ULTIMATE BISCUIT RECIPE
From blessthismessplease.com
GRANDMA'S FLAKY BUTTERMILK BISCUITS - COOKING MANIAC
From cookingmaniac.com
BUTTERMILK BISCUITS II | RECIPESTY
From recipesty.com
BUTTERMILK BISCUITS - MAMA LOVES FOOD
From mamalovesfood.com
THE BEST BISQUICK BUTTERMILK BISCUITS - THE G & M KITCHEN
From thegandmkitchen.com
HOMEMADE FLAKY BISCUITS FROM SCRATCH FOR TWO - FARMHOUSE-BC
From farmhouse-bc.com
OUR FAVORITE BUTTERMILK BISCUIT RECIPE | SOUTHERN LIVING
From southernliving.com
BUTTERMILK BISCUITS 2 RECIPE - RECIPETIPS.COM
From recipetips.com
10 BEST BUTTERMILK BISCUITS RECIPES | YUMMLY
From yummly.com
You'll also love