JO ROONEY'S BUTTERMILK BISCUITS
Biscuits are easy to make, as long as you follow two basic rules: don't overwork the dough, and have the oven quite hot. This recipe comes from an early mentor of mine, Mrs. Jo Rooney, a wonderful home cook I met years ago in Bakersfield, Calif. Rather than double the recipe, she always said it was better to make another batch while the first one was baking. Also, that way there's a constant flow of hot biscuits.
Provided by David Tanis
Categories breakfast, brunch, dinner, lunch, quick, side dish
Time 30m
Yield 16 to 18 biscuits
Number Of Ingredients 7
Steps:
- In a mixing bowl, stir together flour, baking powder, baking soda and salt. Cut butter into small chunks. Use your fingers to work butter into flour mixture until mixture has texture of coarse sand with a few stray pebbles.
- Make a well in center of mixture and add buttermilk. Stir in circular motion with a fork until dough forms a rough ball. Dough will seem a bit moist and sticky. Turn out onto a floured board, dust top lightly with flour, then knead until smooth, about 1 minute.
- Heat oven to 400 degrees. Gently roll or pat dough to 1/2-inch thickness. Using a biscuit cutter, cut dough into 2-inch-diameter circles. Alternatively, use a sharp knife to cut dough into diamond shapes. Pat scraps together and form a few more biscuits (these scrappy ones will be somewhat less tender). Place 1 inch apart on an ungreased baking sheet. Prick each biscuit with tines of fork and brush lightly with melted butter. Bake until nicely browned, 10 to 12 minutes. Serve warm.
Nutrition Facts : @context http, Calories 113, UnsaturatedFat 2 grams, Carbohydrate 12 grams, Fat 6 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 108 milligrams, Sugar 1 gram, TransFat 0 grams
BUTTERMILK BISCUITS
These soft and tender biscuits are made with cultured butter, which is made with cream that is cultured, or fermented, before it is churned. Cultured butter can be made at home, but it is becoming easier to find in supermarkets. It's worth seeking out. Any true butter fanatic should try it at least once.
Provided by Melissa Clark
Categories breakfast, easy, quick, side dish
Time 30m
Yield 12 to 15 biscuits
Number Of Ingredients 10
Steps:
- Heat oven to 425 degrees. Line a baking sheet with parchment paper.
- In a large bowl, whisk together flours, baking powder, baking soda, salt and sugar.
- Using a pastry cutter or fork, quickly cut butter into flour mixture until it forms pea-size crumbs and is uniformly mixed. (For flaky biscuits, you want the butter to remain cold.) Make a well in center of mixture and pour in buttermilk. Stir together until it just forms a moist, slightly tacky dough.
- Turn dough out onto a lightly floured surface. Knead 2 or 3 times, then pat out into a 3/4-inch-thick round. Using a 2-inch round cutter, cut the biscuits. Do not twist the cutter; doing so prevents proper rising. To prevent sticking, dip the cutter lightly in flour between biscuits. Also, do not reroll scraps, but pat them together and cut into rounds. Transfer biscuits to baking sheet.
- Whisk egg and milk together with a fork. Generously brush egg wash on top of each biscuit. Bake until brown, 15 minutes. Serve hot.
Nutrition Facts : @context http, Calories 260, UnsaturatedFat 4 grams, Carbohydrate 28 grams, Fat 15 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 9 grams, Sodium 273 milligrams, Sugar 3 grams, TransFat 1 gram
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- In a mixing bowl, stir together flour, baking powder, baking soda and salt. Cut butter into small chunks. Use your fingers to work butter into flour mixture until mixture has texture of coarse sand with a few stray pebbles.
- Make a well in center of mixture and add buttermilk. Stir in circular motion with a fork until dough forms a rough ball. Dough will seem a bit moist and sticky.
- Turn out onto a floured board, dust top lightly with flour, then knead until smooth, about 1 minute.
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