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.
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
BEST EVER RAISED BUTTERMILK BISCUITS
Light and airy, these are the best biscuits I've ever eaten. I am posting because I never want to lose it. Prep times includes rise time.
Provided by L DJ3309
Categories Yeast Breads
Time 1h10m
Yield 2 DOZEN, 24 serving(s)
Number Of Ingredients 9
Steps:
- In small warm bowl, mix sugar with the water, add yeast and stir to dissolve.
- Sift flour again with baking powder and salt in a large bowl. Cut in shortening to fine crumb stage with pastry blender.
- Add butter milk and yeast mixture, mix to a moderately stiff dough. Knead lightly for a few seconds.
- Roll to 1/2-inch thickness cut into biscuits using 2 1/4-inch biscuit cutter.
- Arrange on greased baking pans so biscuits barely touch each other, prick tops with fork and brush with melted butter.
- Let rise in warm place until almost double in size, about 30-40 minutes.
- Bake in 425° oven 10-15 minutes.
Nutrition Facts : Calories 123.3, Fat 4.4, SaturatedFat 1.9, Cholesterol 5.6, Sodium 252.8, Carbohydrate 17.9, Fiber 0.7, Sugar 1.8, Protein 2.9
HIGH-RISE BUTTERMILK BISCUITS
This recipe comes from chats with friends and many weekend mornings of making biscuits. Pay close attention to technique -- it is certainly as important as the ingredients -- and you'll surely make a moist, airy, tasty biscuit with good rise. Important: Use fresh, aluminum-free baking powder; this is less salty than regular baking powder and allows you to add more without affecting taste.
Provided by Emily E
Categories Bread Quick Bread Recipes Biscuits
Time 54m
Yield 9
Number Of Ingredients 6
Steps:
- Preheat oven to 500 degrees F (260 degrees C).
- Mix flour, baking powder, and salt together in the bowl of a stand mixer with a paddle attachment. Add unsalted butter and mix at medium speed until well incorporated and the mixture resembles wet sand, about 4 minutes.
- Remove the bowl from the mixer and fold in buttermilk until dough sticks together.
- Dump dough onto a flour work surface; pat into a rectangle. Pat remaining dry crumbs into the mixture by hand.
- Cut dough in half with a floured bench knife; stack cut halves on top of each other. Press layers together to about 1 1/2-inch thickness, shaping a long rectangle as you go. Repeat 3 to 5 times.
- Cut dough into 8 even squares with the bench knife. Cut off uneven edges and put these scraps to the side; clean cuts on all sides will encourage rise. Pat scraps together to make 1 odd-shaped ninth biscuit.
- Place biscuits close together in a 9-inch square pan and brush with melted salted butter. Place pan on top of the warm stove for 10 to 15 minutes to rise.
- Bake biscuits in the preheated oven, checking halfway through bake time, until tops are golden brown and a toothpick inserted into the center comes out clean, 14 to 18 minutes.
Nutrition Facts : Calories 348.6 calories, Carbohydrate 52.5 g, Cholesterol 32 mg, Fat 12.4 g, Fiber 1.1 g, Protein 6.5 g, SaturatedFat 7.6 g, Sodium 973 mg, Sugar 1.9 g
HIGH-RISE BISCUITS
Make and share this High-Rise Biscuits recipe from Food.com.
Provided by Aroostook
Categories Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Position a rack in the center of the oven, and preheat to 400°F.
- In a medium bowl, sift together the cake flour, all-purpose flour, cream of tartar, baking soda, and salt.
- Using a pastry blender or two knives, cut the butter into the flour until the mixture resembles small peas.
- Add the half and half, and stir gently just until a soft dough forms.
- Knead the dough in the bowl a few times, just until smooth.
- Do not overwork the dough.
- On a floured work surface, roll out the dough to 3/4-inch thickness.
- Using a 3-inch round cookie cutter, cut out biscuits, Gather up the scraps, reroll, and repeat the procedure until 12 biscuits are cut out.
- Transfer the biscuits to an ungreased baking sheet.
- Bake until biscuits are golden brown, 12 to 15 minutes.
- Serve hot.
- Makes 1 dozen.
Nutrition Facts : Calories 168, Fat 9.6, SaturatedFat 6, Cholesterol 25.9, Sodium 209.7, Carbohydrate 17.8, Fiber 0.5, Sugar 0.1, Protein 2.5
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