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
3-INGREDIENT BUTTERMILK BISCUITS
Here, we make flaky biscuits with just 3 ingredients.
Provided by Molly Baz
Categories 3-Ingredient Recipes Breakfast Bread Biscuit Brunch Buttermilk Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 10-12 biscuits
Number Of Ingredients 3
Steps:
- Position rack in middle of oven; preheat to 500°F. Grease a rimmed baking sheet with nonstick vegetable oil spray or butter.
- Place 2 cups flour in a large bowl. Cut in shortening with a pastry cutter or 2 butter knives until pea-sized lumps form. Stir in buttermilk until a shaggy dough forms.
- On a lightly floured work surface, turn out dough and gently knead 2-3 times until dough just comes together, being careful to not overwork. Roll out dough to a 1/2" thickness; cut with a 2" biscuit cutter or small glass that has been dipped in flour.
- Transfer biscuits to prepared baking sheet and bake until golden brown, 6-8 minutes. Transfer to a wire rack and let cool.
3 INGREDIENT BUTTERMILK BISCUITS
Make and share this 3 Ingredient Buttermilk Biscuits recipe from Food.com.
Provided by Mebriella
Categories Breads
Time 1h12m
Yield 12 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 450 degrees. Lightly grease a heavy bottom baking sheet with canola oil.
- Combine your dry ingredients in a large mixing bowl.
- Cut the fat into the flour with your fingers or a pastry cutter until it resembles course meal and there are no pieces of fat bigger than a pea.
- Stir in the buttermilk until just combined.
- Let this sit out to proof for 20 minutes.
- Turn the dough out onto a well floured work surface and sprinkle the top lightly with flour.
- Form dough into a rectangle with the narrow side facing you, about 1 inch thick.
- Fold the dough in half, folding the far side of the dough toward you.
- Turn the dough clockwise, gently pat back out in a rectangle and repeat this three more times, careful not to pat out the air pockets created by the folding, as these are essential to a light, tall, flaky biscuit.
- After the forth fold, shape your dough into a nice circle and make sure your work surface has enough flour to roll the dough out.
- Using a rolling pin gently "bounce" your dough out from the middle until about 2 inches thick, sheen with a little flour, just to smooth dough, and continue to roll out until 3/4 inch thick.
- Using a floured biscuit cutter of your choice, cut the biscuits out starting from the sides.
- Do not twist your biscuit cutter as this will seal the sides of the biscuits and prevent rising.
- Gently place biscuits onto your greased sheet pan.
- Let proof again once cut for another 20 minutes.
- Depending on the size of your biscuits bake for 8-12 minutes.
- Check them often the first time, baking until just golden.
- If your biscuits are done on the outside and doughy on the inside, your oven is too hot.
- Brush tops with butter if desired.
- *Cool biscuits completely before storing in an air tight container. To reheat biscuits, lightly wet tops and microwave or put in the oven. Reheating in the oven will make them dryer.
Nutrition Facts : Calories 111.5, Fat 4.5, SaturatedFat 1.3, Sodium 264.6, Carbohydrate 15.5, Fiber 0.6, Sugar 0.1, Protein 2.1
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 III
This is a taste alike recipe for buttermilk biscuits from a Southern fast food chain.
Provided by Cher
Categories Biscuit
Time 20m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
- In a large bowl, stir together flour, sugar and baking powder. Cut in shortening until mixture resembles coarse crumbs. Stir in 2 cups buttermilk, mixing just enough for dough to come together.
- Roll dough out until 1 inch thick. Cut into rounds with a biscuit cutter. Place biscuits on prepared baking pan. Brush biscuits with 2 tablespoons buttermilk.
- Bake in preheated oven for 15 minutes, until golden.
Nutrition Facts : Calories 400.4 calories, Carbohydrate 50.1 g, Cholesterol 2.6 mg, Fat 18.2 g, Fiber 1.7 g, Protein 8.3 g, SaturatedFat 4.7 g, Sodium 907 mg, Sugar 3.8 g
FAVORITE BUTTERMILK BISCUITS
Quick, delicious, low fat biscuits made with 1/3 cup vegetable oil as the only fat. This family-treasured recipe is from a 1961 Betty Crocker cookbook
Provided by Gwamma Kaff
Categories Breads
Time 22m
Yield 10 biscuits, 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 450 degrees. Combine dry ingredients. Measure oil and buttermilk in measuring cup and pour all at once into flour mix. Combine until blended and knead on wax paper. Pat out dough to approximately 1/4-1/2 inch thick. Cut with biscuit cutter until all dough is used. Place on ungreased baking pan and bake 10-12 minute.
Nutrition Facts : Calories 405.4, Fat 19.1, SaturatedFat 2.7, Cholesterol 1.6, Sodium 885.7, Carbohydrate 50.2, Fiber 1.7, Sugar 2.1, Protein 7.8
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