FLAKY BUTTERY BISCUITS
Fresh hot biscuits slathered with butter, topped with a spoonful of jam, and served alongside fluffy scrambled eggs and a salty pork product are the epitome of a cozy breakfast (or dinner).
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 12 small biscuits
Number Of Ingredients 5
Steps:
- Preheat the oven to 450 degrees. Butter or line a baking sheet.
- In a medium bowl, whisk together the flour, baking powder, and salt. Using a fork or 2 table knives, combine the butter and flour mixture until it resembles a coarse meal. Slowly add the milk, stirring with a fork, to the desired consistency.
- For softer biscuits, drop 2 tablespoons of the dough onto the lined baking sheet. For firmer biscuits, turn the dough out onto a clean, lightly floured surface and gently knead just to bring the dough together. Carefully roll out the dough about 3/4 inch thick. Using a biscuit cutter or sturdy glass, cut about 12 biscuits, rerolling any scraps. Place on the lined baking sheet. (The biscuits can be frozen at this point. Freeze on the baking sheet, then remove to a resealable container or plastic bag for easier storage.) Bake the biscuits for 13 to 15 minutes (add 3 to 4 additional minutes for frozen ones), until golden brown. Cool slightly and serve warm.
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.
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
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.
BUTTER SWIM BISCUITS
These biscuits are literally swimming in butter prior to baking, hence the name. No need to butter them since they are buttery and fluffy. Perfect for breakfast or for dinner. Great use of pantry items during this stay-at-home order during the Coronavirus pandemic.
Provided by Yoly
Categories Bread Quick Bread Recipes Biscuits
Time 30m
Yield 9
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Place butter in an 8x8-inch glass or ceramic baking dish. Microwave for 1 minute. Stir butter and keep microwaving at 20-second intervals until butter is fully melted.
- Sift flour, baking powder, sugar, and salt into a bowl. Add buttermilk and stir until combined. Pour over melted butter and spread over the melted butter. Use a bench scraper to cut dough into 9 equal pieces.
- Bake in the preheated oven until biscuit tops start to brown, 20 to 25 minutes.
Nutrition Facts : Calories 244.1 calories, Carbohydrate 31.2 g, Cholesterol 29 mg, Fat 11 g, Fiber 0.9 g, Protein 5.3 g, SaturatedFat 6.8 g, Sodium 527.2 mg, Sugar 4.2 g
MILE HIGH BUTTERY BISCUITS
My grandmother used to make this recipe every Saturday with home baked beans. She would use tenderfake lard. I have changed the lard to butter or Margarine, hence the name buttery biscuit.
Provided by Dee 9
Categories Breads
Time 27m
Yield 15 biscuits, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F.
- With a knife or pastry cutter cut in, flour, baking powder, cream of tartar,.
- salt, sugar and margarine. Cut in until it becomes course and crumbly.
- Whip together milk and egg with a fork.
- Mix with the flour mixture until it forms a soft dough.Add flour if the dough is too sticky.
- Important: DO NOT OVER MIX. This will made your biscuit hard if you over mix.
- Roll out dough with a rolling pin to about 11/2 to 2 inch thickness.
- I use an empty small can of peas opened at both ends (to let the air though) to cut out the biscuits.
- Place biscuits on a cookie sheet.
- Place cookie sheet in your preheated oven on the very top rack.
- Bake for 12 to 14 minutes.
- Remove from oven and let stand for 5 minutes.
Nutrition Facts : Calories 482.7, Fat 25.9, SaturatedFat 15.9, Cholesterol 97.7, Sodium 1155.8, Carbohydrate 54.2, Fiber 1.7, Sugar 2.3, Protein 9.1
FLUFFY BISCUITS
If you're looking for a flaky basic biscuit, this recipe is the best. These golden brown rolls bake up tall, light and tender. They're good on their own, but taste even better served warm and spread with butter or jam. -Nancy Horsburgh, Everett, Ontario
Provided by Taste of Home
Time 30m
Yield about 8 biscuits.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°. In a bowl, whisk together first 4 ingredients. Cut in shortening until the mixture resembles coarse crumbs. Whisk together egg and milk. Add to dry ingredients; stir just until moistened. Dough will be wet. , On a well-floured surface, knead dough gently 8-10 times. Roll to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place on a lightly greased baking sheet. , Bake until golden brown, 10-12 minutes. Serve warm.
Nutrition Facts : Calories 249 calories, Fat 13g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 407mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 1g fiber), Protein 5g protein.
HOMEMADE BUTTERY BISCUITS
I got this recipe from a friend. These are quick and easy to make. Please do not substitute sweet milk for the buttermilk. (It is okay to make your own by adding a Tablespoon of lemon juice or vinegar to milk and let it sit 5 minutes.) Please note that the amount of flour is approximate. If your dough is too sticky you can add more by sprinkling it on top while kneading.
Provided by Junebug
Categories Breads
Time 25m
Yield 8-12 biscuits
Number Of Ingredients 6
Steps:
- Preheat oven to 425.
- Mix first 5 ingredients with a pastry blender or 2 knives until the size of small peas.
- Stir in the buttermilk.
- Knead for a couple of minutes on a lightly floured surface.
- Roll or pat out dough for biscuits.
- Bake for 10-15 minutes until lightly browned.
Nutrition Facts : Calories 183.4, Fat 7, SaturatedFat 1.8, Cholesterol 1.2, Sodium 392.9, Carbohydrate 25.7, Fiber 0.8, Sugar 1.6, Protein 4.2
More about "buttery biscuits recipes"
THE MOST FLUFFY AND BUTTERY BISCUITS EVER - FOOD AND …
From tablefortwoblog.com
Ratings 52Calories 236 per servingCategory Breakfast/Brunch
- Add the butter and using a pastry blender, cut the butter into the flour until pea-like crumbs form.
- Stir in the two beaten eggs with a wooden spoon until just combined. Then pour in the buttermilk until the dough comes together into a sticky mass. You may need more buttermilk if it's still too dry and there is flour still at the bottom of your bowl. I ended up having to add in 1/2 cup more. DO NOT add 1/2 cup more all at the same time. Do 1 tablespoon at a time until the right consistency is reached.
HEARTY HOMEMADE BUTTERY DROP BISCUITS | FOOD DEVOTED
From fooddevoted.com
BUTTERMILK BISCUITS RECIPE | CANADIAN LIVING
From canadianliving.com
PERFECT FLAKY BUTTER BISCUITS RECIPE | LAND O’LAKES
From landolakes.com
BUTTERY BUTTERMILK BISCUITS RECIPE - NATALIE CHANIN | FOOD …
From foodandwine.com
5/5 Total Time 30 mins
- Preheat the oven to 425°. In a large bowl, combine the 2 cups of flour with the baking powder and salt. Using a pastry blender or 2 knives, cut in the cubed butter until the mixture resembles coarse meal. Add the buttermilk and stir with a fork or wooden spoon until a soft dough forms. Turn the dough out onto a lightly floured work surface and knead 2 or 3 times, just until it comes together.
- Using a lightly floured rolling pin, roll out the dough 1/2 inch thick. Using a lightly floured 2 1/4-inch round cutter, stamp out biscuits as close together as possible. Pat the dough scraps together and stamp out more biscuits. Transfer the biscuits to a large baking sheet. Bake for about 20 minutes, until the biscuits are risen and golden. Brush the hot biscuits with the melted butter and serve them hot or at room temperature.
BUTTERY BUTTERMILK BISCUITS RECIPE - GRACE PARISI | FOOD
From foodandwine.com
5/5 Total Time 40 minsServings 15
- Preheat the oven to 425° and position a rack in the lower third of the oven. In a large shallow bowl, whisk the flour, baking powder, baking soda and fine salt. Add the chilled butter and use a pastry blender or 2 knives to cut the butter into the flour until it is the size of peas. Stir in the buttermilk just until the dough is moistened. Lightly dust a work surface with flour. Turn the dough out onto the surface and knead 2 or 3 times, just until it comes together. Pat the dough into a 1/2-inch-thick disk.
- Using a floured 2 1/4-inch round cookie cutter, stamp out biscuit rounds as closely together as possible. Gather the scraps and knead them together 2 or 3 times, then flatten the dough and stamp out more biscuit rounds. Pat the remaining scraps together and gently press them into a biscuit.
- Transfer the biscuits to a large baking sheet and brush the tops with the melted butter. Lightly sprinkle the biscuits with a few grains of flaky salt and chill until firm, about 10 minutes.
- Bake the biscuits for 20 minutes, or until golden. Let the biscuits cool slightly on the baking sheet before serving.
BASIC BUTTERY BISCUITS RECIPE | MYRECIPES
From myrecipes.com
3-INGREDIENT BISCUIT RECIPE | HOW TO MAKE BISCUITS IN 20 MINUTES
From tasteofhome.com
BUTTER BISCUITS RECIPE (EXTRA EASY) | KITCHN
From thekitchn.com
RECIPE - BASIC BUTTER BISCUITS - DAIRY AUSTRALIA
From dairy.com.au
WE TRY SILVERTON’S BUTTERY BISCUITS – FOOD SCIENCE INSTITUTE
From foodscienceinstitute.com
THE BEST BUTTER BISCUITS RECIPE YOU'VE BEEN WAITING FOR
From the-bella-vita.com
SHORTBREAD – BUTTERY BISCUITS MELTING IN YOUR MOUTH
From thesouthafrican.com
BUTTER SWIM BISCUITS RECIPE - PERFECT FOR BREAKFAST, LUNCH, OR DINNER!
From smartschoolhouse.com
9 BUTTERY BISCUITS TO BRIGHTEN YOUR DAY | SAVEUR
From saveur.com
BUTTER BISCUITS RECIPE - TASTE OF SOUTHERN
From tasteofsouthern.com
BUTTER BISCUITS (EASY & FLAKY SOUTHERN STYLE) - SAVORY WITH SOUL
From savorywithsoul.com
BUTTER SWIM BISCUITS - I AM BAKER
From iambaker.net
42 CREATIVE BUTTERY BISCUITS IDEAS IN 2022 - PINTEREST
From pinterest.ca
EASY BUTTERY BISCUITS - BUTTERY AND EASY - AMISH365.COM
From amish365.com
SOUTHERN-STYLE BUTTERMILK BISCUITS - ONCE UPON A CHEF
From onceuponachef.com
SIMPLE, SAVORY, AND SWEET RECIPES - BUTTER YOUR BISCUIT
From butteryourbiscuit.com
THE BIGGEST, FATTEST, FLUFFIEST ALL BUTTER BISCUITS - SUGAR DISH ME
From sugardishme.com
HOMEMADE BUTTERMILK BISCUITS - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
BUTTERY STOVETOP BISCUITS - THE TOASTY KITCHEN
From thetoastykitchen.com
BUTTER DROP BISCUITS (EASY RECIPE) - LAUREN'S LATEST
From laurenslatest.com
FREED'S BISCUIT CO. | HOME
From freedsbiscuits.com
BUTTER "UR" BISCUIT – LATIN SOUL CUISINE
From butterurbiscuit.com
STRAWBERRY SHORTCAKE WITH BUTTERY BISCUITS - JUST PLAIN COOKING
From justplaincooking.ca
FOOD TRUCK – BUTTER "UR" BISCUIT
From butterurbiscuit.com
BUTTERY BISCUITS - LOVE OF FOOD MAGAZINE
From loveoffood.net
FLAKY BUTTER BISCUITS IN CAST IRON SKILLET - MAD ABOUT FOOD
From madaboutfood.co
GRANDMA'S FLAKY BUTTERMILK BISCUITS - COOKING MANIAC
From cookingmaniac.com
BUTTERMILK BISCUIT RECIPE (BUTTERY & FLAKY) | KITCHN
From thekitchn.com
50 IN 50: THE MOST FLUFFY, BUTTERY BISCUITS ACROSS THE ... - TRAVEL NOIRE
From travelnoire.com
HOMEMADE FLAKY BISCUITS RECIPE - THE FOOD CHARLATAN
From thefoodcharlatan.com
50 OF OUR MOST BUTTERY RECIPES | ALLRECIPES
From allrecipes.com
BUTTERY BISCUITS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
THE BEST OF BUTTERY BISCUITS - HONESTCOOKING.COM
From honestcooking.com
EASY BUTTERMILK BISCUITS FROM SCRATCH | FOOD PROCESSOR
From callmepmc.com
SOFT AND FLUFFY BUTTER SWIM BISCUITS RECIPE | THE RECIPE CRITIC
From therecipecritic.com
You'll also love