COOKING LIGHT'S FLAKY BUTTERMILK BISCUITS
Even though we may be on a diet, my family couldn't stand the thought of giving up biscuits. I have been looking for good homemade biscuits that were a little lighter. I don't know if these qualify as lighter or not, but they are good. CALORIES 131 (32% from fat); FAT 4.7g (sat 2.9g, mono 0.9g, poly 0.2g); PROTEIN 4.2g; CARB 18.5g; FIBER 0.5g; CHOL 13mg; IRON 0.9mg; SODIUM 239mg; CALC 98mg WW points 3.
Provided by Erindipity
Categories Breads
Time 32m
Yield 14 Biscuits
Number Of Ingredients 6
Steps:
- Preheat oven to 400°.
- Combine flour, baking powder, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Chill 10 minutes.
- Combine buttermilk and honey, stirring with a whisk until well blended. Add buttermilk mixture to flour mixture; stir just until moist.
- Turn dough out onto a lightly floured surface; knead lightly 4 times.
- Roll dough into a (1/2-inch-thick) 9 x 5-inch rectangle; dust top of dough with flour.
- Fold dough crosswise into thirds (as if folding a piece of paper to fit into an envelope).
- Reroll dough into a (1/2-inch-thick) 9 x 5-inch rectangle; dust top of dough with flour.
- Fold dough crosswise into thirds; gently roll or pat to a 3/4-inch thickness.
- Cut dough with a 1 3/4-inch biscuit cutter to form 14 dough rounds.
- Place dough rounds, 1 inch apart, on a baking sheet lined with parchment paper.
- Bake at 400° for 12 minutes or until golden.
- Remove from pan; cool 2 minutes on wire racks. Serve warm.
Nutrition Facts : Calories 117.3, Fat 4.3, SaturatedFat 2.6, Cholesterol 10.9, Sodium 184.7, Carbohydrate 17.9, Fiber 0.5, Sugar 3.8, Protein 1.9
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.
FLUFFY BUTTERMILK BISCUITS (AND VARIATIONS)
These are the only biscuits I make for any meal or occasion. Fast, easy, delicious, freeze and bake later!!
Provided by R Foodie
Categories Breads
Time 20m
Yield 12 biscuits, 12 serving(s)
Number Of Ingredients 8
Steps:
- Makes 1 dozen 2 1/2 inch biscuits.
- Preheat oven to 450*. Sift dry ingredients together in a mixing bowl. Cut in shortening until mixture resembles corn meal. Add water and mix until dough is pliable. Do not overbeat! Turn dough onto lightly floured surface and knead 30 seconds. Roll or pat 1/2 inch thick, no less. Cut with floured cutter. Place close together on ungreased baking sheet. Bake 10-12 minutes until golden brown.
- Variations:.
- Add parmesean and grated cheddar to the batter and brush with garlic butter on top for a savory biscuit.
- Roll out and sprinkle with brown sugar and cinnamon, rolling up to make cinnamom rolls. Bake 15-18 minutes. Drizzle with icing.
Nutrition Facts : Calories 137.6, Fat 6, SaturatedFat 1.5, Cholesterol 1.5, Sodium 318.6, Carbohydrate 17.8, Fiber 0.6, Sugar 1.8, Protein 2.9
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
FLAKY BUTTERMILK BISCUITS
Use this recipe to make our Southern Fried Eggs over Buttermilk Biscuits with Sausage Gravy.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 12
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Sift together flours, baking powder, baking soda, salt, and sugar. Repeat. Using a pastry cutter, cut in butter and shortening until mixture resembles coarse meal. Make a well in center, and add buttermilk. Stir until dough holds together.
- Turn dough onto a generously floured surface. Fold dough over on itself 3 or 4 times. Pat to 1 inch thick. Cut out rounds with a floured 3-inch biscuit cutter. Place rounds 2 inches apart on a parchment-lined baking sheet. Gather scraps, and repeat. Brush tops with melted butter.
- Bake until golden brown, 15 to 18 minutes. Serve warm, or let cool completely and store in an airtight container at room temperature for up to 3 days.
EXTRA-FLAKY SOUTHERN BUTTERMILK BISCUITS
These biscuits are folded, creating a layered effect. These biscuits are well worth the effort--tender and very flaky. For best results, use White Lily all-purpose flour. It is ground from a special low-gluten soft wheat and is perfect for making biscuits.
Provided by SharleneW
Categories Breads
Time 35m
Yield 15 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450° (500° if using a convection oven).
- Line a large baking sheet with parchment paper.
- In bowl, combine flour, cream of tartar, baking soda and salt.
- Cut cold butter or shortening into dry ingredients with a pastry blender.
- (Mixture will resemble coarse crumbs, with no large chunks of butter.) If butter gets very soft at this point, refrigerate mixture for 20 minutes.
- Add 1 3/4 cups buttermilk, stirring just to moisten all ingredients.
- Dough should be soft and moist; add remaining 1/4 cup as needed.
- Turn dough out onto lightly floured work surface and knead gently about 10 times, or just untl dough holds together.
- Roll or pat dough into a 14-by-10-inch rectangle.
- With short side nearest you, spread top two-thirds of dough with 3 tablespoons soft butter, leaving bottom third, closest to you, unbuttered.
- Fold dough into thirds (like you would fold a letter) by pulling bottom third up over center and then pulling top third over middle.
- Turn dough so short side faces you.
- Pat into a 9-by-12-inch rectangle.
- In same manner, spread again with 3 tablespoons soft butter and fold letter style.
- Turn once more in the same manner.
- Pat into a 9-by-12-inch rectangle; spread with remaining 3 tablespoons soft butter and fold up.
- Work quickly and gently so as not to overwork dough.
- Pat dough into rectangle 3/4-inch thick on floured surface.
- Cut into squares with a sharp chef's knife.
- Place on pan, 1 inch apart.
- Lightly brush tops with melted butter.
- Bake in center of hot oven about 20 minutes (about 12 minutes in convection), until golden brown and firm.
- Serve hot, warm or room temperature.
Nutrition Facts : Calories 271.1, Fat 14.4, SaturatedFat 9, Cholesterol 37.8, Sodium 433.2, Carbohydrate 30.2, Fiber 1, Sugar 1.5, Protein 5
LIGHTER BUTTERMILK BISCUITS
Here it is - the perfect lower-fat biscuit recipe. I was pleasantly surprised when I first tried this recipe and found it to be light and flakey like the more deadly ones.
Provided by Chris from Kansas
Categories Breads
Time 22m
Yield 10 biscuits
Number Of Ingredients 8
Steps:
- Preheat oven to 425.
- Coat a baking sheet with nonstick cooking spray.
- Put the flour, baking powder, baking soda, salt and sugar into the bowl of a food processor fitted with a metal blade.
- Process for about 2 seconds.
- Drop the margarine pieces on top of the flour and process for about 8 seconds.
- The mixture will be the consistency of coarse crumbs.
- Do not overprocess.
- Transfer the mixture to a mixing bowl.
- Alternatively, cut the margarine into the flour using a pastry blade, 2 forks, or your fingertips.
- Stir the buttermilk into the dry ingredients with a fork just until combined.
- When the biscuit dough holds together, drop it by large spoonfuls onto the baking sheet.
- Bake for 10-12 minutes or until the biscuits are puffy and lightly browned.
- Serve them immediately.
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
LIGHT AND FLUFFY BUTTERMILK BISCUITS
Make and share this Light and Fluffy Buttermilk Biscuits recipe from Food.com.
Provided by YungB
Categories Breads
Time 27m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees.
- Sift together flour, baking powder, sugar, cream of tartar, baking soda and salt into a bowl.
- Cut in the 1 stick of chilled butter until mixture resembles coarse crumbs. Make a well in center of flour mixture; add buttermilk all at once and stir just until dough clings together.
- Gently knead dough about 10-12 times on a floured surface.
- Pat dough out to 1/2 inch think.
- Cut dough with a 2 1/2 inch biscuit cutter or a glass.
- Dredge buiscuits in the 1/2 stick melted butter.
- Bake for 10-12 minutes, until golden.
Nutrition Facts : Calories 460.2, Fat 24, SaturatedFat 14.9, Cholesterol 62.8, Sodium 709.4, Carbohydrate 53.1, Fiber 1.7, Sugar 4.5, Protein 8.2
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