Grandmother Johansens Buttermilk Biscuits Recipes

Steps:

• Preheat the oven to 450˚ F. Sift 2 cups flour, the salt, sugar and baking powder into a large bowl. Mix in the lard with a fork or your fingers until well blended.
• Gradually add the buttermilk until the dough is wet and sticky (but not too wet), then add the remaining 3 tablespoons flour until the dough comes together and is kneadable. Either pinch off 2-inch biscuits or pat out the dough until ½ inch thick on a lightly floured surface and cut out biscuits with a floured 2-inch round cutter; arrange on a baking sheet. Brush the tops of the biscuits with buttermilk.
• Bake the biscuits until golden brown on top, 15 to 17 minutes.

Steps:

• Make the biscuits: Preheat the oven to 400 degrees F. Coat a baking sheet with cooking spray.
• In a large mixing bowl, combine the flour and the cubed butter. Using a pastry blender, cut the butter into the flour until it resembles a coarse meal. Stir in the baking powder, salt, sugar and baking soda. Form a well in the center of the flour mixture and pour in the buttermilk. Mix with a fork until all of the ingredients are incorporated and the dough begins to come together into a ball. (The dough will be slightly dry.)
• Dust a clean work surface with flour, coat your palms and rub some on a rolling pin. Turn out the dough onto the work surface. Knead the dough for 1 to 2 minutes, folding it over onto itself each time. Roll out the dough until about 1/2 inch thick. Dip a 3-inch biscuit cutter or the rim of a 3-inch-wide glass in flour and then cut out the biscuits. Reshape the leftover dough into a ball, roll it out again and cut out more biscuits. Repeat until the dough is gone.
• Place the biscuits on the baking sheet and bake until the tops are golden brown, 10 to 15 minutes. While the biscuits are still hot, brush with the melted butter.
• Make the molasses butter: Stir the butter and molasses together to combine. Serve the warm biscuits with the molasses butter.

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.

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.

Steps:

• 1. Preheat the oven to 425°F. Sift the flour, baking powder, sugar, and salt into a mixing bowl. Using a fork or a pastry cutter, cut the butter into the flour until it resembles cornmeal. Add the milk, stirring until the dough just comes together to form a ball.
• 2. Turn the dough out onto a well-floured surface. Gently pat the dough down with your hands and fold it over on itself. Pat the dough down and fold it over once or twice more. Loosely cover the dough with a clean kitchen towel and let it rest for a half hour or so.
• 3. Being careful not to overwork the dough, roll it out until it is 3/4 to 1 inch thick. Cut dough into biscuits using whatever cutter you like. Grandmother used an inverted juice glass, which was really an old preserves jar. For more biscuits, use a smaller glass.
• 4. Place the biscuits on a cookie sheet and bake until uniformly golden brown, 10-14 minutes.

Steps:

• Preheat oven to 400 degrees F Stir together all dry ingredients Add lard or shortening and mix with dry ingredients until crumbly.
• Add 1 pint buttermilk as needed and mix in carefully until dry ingredients are wet.
• Don't overmix.
• Flour hands, and mix 8 to 10 times until a ball forms.
• Don't overhandle.
• Roll dough out 3/4" to 1 1/2" thickness.
• Cut into shape, and squash together into a well greased pan.
• Place in oven and reduce heat to 375 degrees F or 350 degrees.
• Bake for 25 minutes to 35 minutes until golden.
• Brush with butter when done (optional).

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Whisk together flour, salt, baking soda, cream of tartar, and baking powder. Cut lard into flour mixture using a pastry blender until crumbly; stir in buttermilk. Turn mixture onto a floured surface and knead just a few times to form a moist dough.
• Roll dough out 1-inch thick; cut biscuits with a cookie cutter or round glass. Place biscuits on an ungreased baking sheet.
• Bake in the preheated oven until tops are golden, about 12 minutes.