CALLIE'S CHARLESTON BISCUITS
Provided by Food Network
Time 50m
Yield 10 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F. Have an ungreased baking sheet ready.
- Place the self-rising flour in a large mixing bowl. Use 2 forks or your fingers to cut in the cream cheese and butter, making sure not to overwork the dough; there should be small chunks and some loose flour. Make a well in the center of the mixture and add the buttermilk, gradually incorporating it into the flour. (The dough will be wet.)
- Pat a little all-purpose flour on the top of the dough, then flip it out onto a floured surface, floured-side down. Flour the top of the dough lightly; that will make it easy to roll out but keep it moist inside. Lightly pat or roll out the dough to a 1 1/2-inch thickness (do not overwork it or the biscuits will be tough).
- Use a 2-inch biscuit cutter or a similarly sized drinking glass to cut out biscuits, cutting them as close together as possible. (The key to good biscuits is to avoid having to knead or roll out the dough too many times.) Arrange the biscuits on the baking sheet so that they are just touching. Roll out the leftover dough into a rope and outline the exposed outer edge of the biscuits, binding them together to stop the biscuits from spreading and creating a wonderful rise while baking. Brush the tops with the melted butter.
- Put the biscuits in the oven, then immediately turn the oven down to 400 degrees F and bake for 10 minutes. Rotate the pan, then bake until golden brown, an additional 6 to 10 minutes. Serve warm with spreads such as Savory Thyme Butter, blackberry jam or cream cheese.
- Combine butter, green onion, thyme, garlic and some salt and pepper in a bowl with a rubber spatula, or whip with a handheld mixer.
- Transfer to a ramekin, cover with plastic wrap and store in the refrigerator, or roll into a log in plastic wrap and freeze until ready to use.
CAROLINA BUTTERMILK BISCUITS (AND/OR SOUTHERN SHORTCAKE)
There is nothing better then the smell of Southern biscuits baking in the kitchen. When they hit the table piping hot they are sure to disappear as quickly as they appeared. This recipe makes an excellent base for Strawberry Shortcake! Just increase the sugar to 2 Tablespoons (optional) and whip up some cream with a dash of vanilla extract and slice some fresh strawberries.... and Enjoy!
Provided by NcMysteryShopper
Categories Breads
Time 16m
Yield 12 Biscuits
Number Of Ingredients 8
Steps:
- Preheat the oven to 500°. In a bowl, sift the flour with the baking powder, sugar, baking soda and salt. Work the butter or lard in until the mixture resembles coarse meal. Add the buttermilk and stir until the dough forms a ball.
- Turn the dough out onto a lightly floured surface and fold it over onto itself 10 times. Pat the dough out to an 8-inch square. Using a 2 1/2-inch round cutter, stamp out 12 biscuits; reroll the scraps and stamp out more biscuits.
- Arrange the biscuits on a baking sheet and bake in the center of the oven for 8 minutes, or until golden. Serve hot.
CAROLINA'S BUTTERMILK BISCUITS
This recipe is from an old friend, Carolina, who makes a fabulous biscuit. This is different than my other recipe for buttermilk biscuits because it has the addition of an egg. It has a different taste and texture, but it is equally as good.
Provided by P48422
Categories Breads
Time 20m
Yield 10 biscuits
Number Of Ingredients 8
Steps:
- Sift dry ingredients together.
- With a pastry blender, cut cold butter into dry ingredients until mixture resembles very coarse breadcrumbs (sort of like fresh bread crumbs).
- Stir buttermilk into beaten egg and add mixture to flour mixture.
- Stir quickly, until dough forms a soft ball.
- Turn onto a lightly floured surface and knead 5 or 6 times.
- Let dough rest for a minute, then roll out to 1/2 inch thickness.
- Cut out biscuits using a 2 1/2-inch biscuit cutter.
- Place biscuits, 1 inch apart, on baking sheet that has been sprayed with Pam.
- Bake at 400°F for 8 to 10 minutes or until golden brown.
BUTTERMILK BISCUITS
Make and share this Buttermilk Biscuits recipe from Food.com.
Provided by evelynathens
Categories Breads
Time 45m
Yield 8 biscuits
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F.
- Line large cookie sheet with parchment.
- Sift dry ingredients into a large bowl.
- Cut in butter using pastry blender or fingers until mixture resembles fine meal.
- Beat buttermilk and egg in a small bowl to blend; add to dry ingredients and mix until just combined - do not overmix.
- Roll dough out on lightly-floured surface to 1 inch thick round.
- Cut out biscuits using floured 2-inch cutter.
- Gather and re-roll scraps; cut out additional rounds.
- Transfer to cookie sheet, spacing 1 inch apart.
- Bake until golden-brown, 25-30 minutes.
- Cool biscuits slightly before serving with lots of butter.
Nutrition Facts : Calories 226.2, Fat 6.9, SaturatedFat 4, Cholesterol 42.6, Sodium 283.4, Carbohydrate 35.3, Fiber 1, Sugar 6, Protein 5.4
BUTTERMILK BISCUITS - SOUTHERN
This recipe comes from "Baking" by Dorie Greenspan, a fabulous book. I have been doing a lot of research on flour and for biscuits the consensus is use White Lily flour. Unfortunately, it's not easy to find in the PNW, so here is a great compromise, cake and unbleached flour. Dorie also suggests using you hands to quickly incorporate the butter into the flour, the butter should end up coated and NOT uniform in size. The dough can be made, wrapped air-tight and frozen for up to 2 months. If you like a crisper edge, do not let the baking biscuits touch. If you like a softer edge on the biscuit, place the biscuits on the baking tray touching each other.
Provided by Mrs Goodall
Categories Breads
Time 30m
Yield 6-10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425°.
- Line a baking sheet with parchment paper or a silicone mat.
- Whisk the flours, baking powder, baking soda, sugar and salt in a large mixing bowl.
- Drop in butter and using your fingers, toss to coat the pieces with flour and cut and rub the butter into the flour mixture until it is pebbly with different sized pieces from very small to pea-size.
- Pour the buttermilk over the dry ingredients and toss gently with a fork and turn the ingredients until you have a nice soft dough.
- In the bowl, give the dough 3- 4 kneads to bring the dough together.
- Lightly dust a work surface with flour and turn out the dough.
- Dust the top of the dough very lightly with flour and quickly pat the dough with your hands until it is about 1/2-inch high.
- Use a biscuit cutter to cut as many biscuits as you can.
- Re-roll remaining dough and cut more biscuits until dough is used up.
- Place biscuits on baking sheet.
- Bake the biscuits for 14- 18 minutes or until puffed and golden brown.
Nutrition Facts : Calories 280.9, Fat 12.2, SaturatedFat 7.5, Cholesterol 31.8, Sodium 462.4, Carbohydrate 37.2, Fiber 1.1, Sugar 3, Protein 5.5
BEST BUTTERMILK BISCUITS
This recipe makes fluffy, light, and tasty biscuits.
Provided by Carol Reese Hardbarger
Categories Bread Quick Bread Recipes Biscuits
Time 55m
Yield 12
Number Of Ingredients 4
Steps:
- Preheat an oven to 450 degrees F (230 degrees C).
- Sift flour and baking soda together in a large bowl; cut in shortening with a knife or pastry blender until mixture resembles coarse crumbs. Make a well in the center of the mixture and stir in buttermilk until a soft ball forms. Turn the dough out onto a lightly floured surface and knead for 2 to 3 minutes. Roll dough out to a 1/2-inch-thick rectangle.
- Cut biscuits out with biscuit cutter and transfer to a baking sheet.
- Bake in preheated oven until tops are light brown and sides begin to darken, about 10 minutes. Remove biscuits to cool completely on a wire rack.
Nutrition Facts : Calories 170 calories, Carbohydrate 18.4 g, Cholesterol 0.8 mg, Fat 9.3 g, Fiber 0.6 g, Protein 3 g, SaturatedFat 2.4 g, Sodium 345.3 mg, Sugar 1 g
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