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.
KAREN AVERITT'S BUTTERMILK BISCUITS
This yummy buttermik biscuit recipe comes from Karen Averitt, Ted Turner's personal chef.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 12
Number Of Ingredients 6
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.
KAREN'S BEST BUTTERMILK BISCUIT
A moist tender bisciut inside, with a golden buttery crunch outside. After much searching for the holy grail of southern cooking, (a great buttermilk biscuit) I developed this recipe that I am very proud of. It is blending of the qualities I wanted in a bisuit. Cruchy, tender, buttermik tang, and hearty enough to stand up to breakfast gravy and moist enough to serve with chicken and dumplings. Enjoy!
Provided by red white kitchen
Categories Breads
Time 39m
Yield 7 Biscuits, 7 serving(s)
Number Of Ingredients 10
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.
BUTTERMILK BISCUITS
Provided by Kardea Brown
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 4
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.
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
SOUTHERN BUTTERMILK BISCUITS
These buttermilk biscuits are authentic. This recipe came from my great-great-grandmother, and was handed down to all the women in my family, and we are all Southern. I am the first one to commit the sin of using a food processor (lol) but I find it works very well. I would put these biscuits up against anyone's - they are perfect in every single way. I hope you all enjoy them.
Provided by P48422
Categories Breads
Time 22m
Yield 10 biscuits
Number Of Ingredients 6
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.
SADIE'S BUTTERMILK BISCUITS
This country fair award-winning recipe was perfected by my grandmother on the northern Canadian prairies. Sadie's advice - leave little chunks of lard the size of peas when cutting the flour in. Can be served at breakfast, lunch, or dinner.
Provided by PTRICK
Categories Bread Quick Bread Recipes Biscuits
Time 32m
Yield 18
Number Of Ingredients 7
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.
Nutrition Facts : Calories 215.7 calories, Carbohydrate 22.9 g, Cholesterol 11.9 mg, Fat 11.9 g, Fiber 0.8 g, Protein 3.8 g, SaturatedFat 4.7 g, Sodium 336.7 mg, Sugar 1.4 g
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