Karen Averitts Buttermilk Biscuits Recipes

Steps:

• Preheat the oven to 450 degrees F. Place a 10 1/2-inch cast-iron skillet in the oven to heat.
• Add the flour to a large bowl. Use your hands or a pastry cutter to work the shortening into the flour until the crumbs are the size of large peas.
• Slowly pour in the buttermilk, then mix with your hands until the mixture starts to form a dough. Add buttermilk if it feels too dry. As soon as the dough comes together, transfer to a floured work surface. Press the dough into a square and fold it over itself to create layers, using additional flour to keep the dough from sticking. Shape into a 1/2-inch-thick rectangle. Use a 2- to 3-inch biscuit cutter to cut out biscuits, rerolling the scraps to use all the dough.
• Take the skillet out of the oven and add 2 tablespoons melted butter. Place the biscuits in the skillet, then lightly brush the tops with the remaining butter.
• Bake until lightly golden brown, 15 to 17 minutes. Let cool for a few minutes, then serve.

Steps:

• Preheat oven to 450 degrees.
• In a large bowl, whisk together flour, baking powder, baking soda, and salt until well combined. Using a pastry cutter, cut in butter until the mixture resembles coarse crumbs with a few larger clumps remaining. Pour in the buttermilk; mix until well combined.
• Turn dough out onto a lightly floured work surface. Pat dough into a round. Roll out dough to 1/2 inch thick. Using a 3-inch bison-shaped or a 2-inch round biscuit cutter, cut out biscuits. Transfer to a baking sheet and bake until lightly browned on top, 12 to 15 minutes. Serve. immediately.

Steps:

• Preheat oven to 450 degrees. In a large bowl, whisk together flour, sugar, salt, baking powder, and baking soda for 30 seconds. Toss butter into dry mixture to evenly coat, then press between your fingers to create flower-petal shapes and return to bowl.
• Slowly drizzle buttermilk over flour-butter mixture (to evenly distribute) while stirring with a fork. Stop stirring when dough begins to form but mixture is still crumbly. Transfer to center of a parchment-lined baking sheet. Gather dough with your hands, pressing firmly to bind, and flatten it into a 6-by-10-inch rectangle. Lift parchment along a short end of dough and fold in half, forming a 6-by-5-inch rectangle. Turn dough 90 degrees; gently reflatten to 6 by 10 inches. Fold in half again and flatten slightly into a 6-inch square.
• To keep things easy, form the dough on the same tray it's baked on. Cut it into thirds in both directions with a large, sharp knife, to form 9 biscuits. Brush tops with buttermilk. Bake until puffed, golden brown on top, and hollow-sounding when tapped on bottom, 16 to 18 minutes. Transfer to a kitchen towel-lined basket; cover to keep warm. Serve with butter and jam.

Steps:

• Preheat oven to 390 degrees.
• In large bowl wisk together flour, baking powder, baking soda and salt.
• In medium bowl wisk buttermilk, yogurt and egg.
• On a chilled cutting board, cut 1 stick of butter into 1/4 inch pieces using knife blade only to move pieces around while cutting.
• Add to flour mixture, toss lightly with finger tips.
• Add shortening to flour mixture, dropping a 1/2 teaspoon at a time.
• Rub butter and shortening into flour mixture, using fingertips only-so heat from hands does not melt the butter. Mix until it resembles course crumbs.
• Add buttermilk mixture to flour mixture. Stir just until evenly moistened.
• Turn out on floured board. Sprinkle a little flour on top.
• Fold dough in half- 5 times, shaping dough into a rectangle as you fold.
• Pat out till 1 3/4 inches thick.
• Cut 6 biscuits into 2 inch rounds.
• Gather left over pieces of dough and shape into same size biscuit.
• Place biscuits on large ungreased baking sheet. Space 2 inches apart.
• Bake 17-18 minutes, brushing with melted butter the last 2 minutes.
• Place baked biscuits under broiler 1 minute.
• Serve warm.

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.