Lindas Easy Buttermilk Biscuits Recipes

Steps:

• Put all the dry ingredients into a food processor and pulse five or six times.
• Put frozen butter and crisco into the processor and pulse 5 times or until you get a small pea sized texture. Don't over process. (Up to this point you can freeze the mix in a baggie until you are ready to make your biscuits, up to a month.).
• Continuing, add the buttermilk all at once and pulse three or four times, only until the dough is wet. Do not process until it is all mixed or you will get hockey pucks instead of biscuits.
• On a floured surface, pat the dough out into a 9x9 square and cut the square with a very sharp knife into 9 square biscuits. This eliminates the need for rolling the scraps.
• Put the biscuits onto a parchment lined baking pan so they are touching. Dust the tops with flour.
• Preheat your oven to 450 degrees and bake for about 13 to 15 minutes.
• Be careful when you open the oven door - they may float away.
• NOTE: You can use any fat you like including lard, all shortening or butter but I find this combination works best for me.

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:

• In a large bowl, combine the flour, baking powder, baking soda, sugar and salt. Combine the buttermilk, oil and sour cream; stir into flour mixture just until moistened. Turn onto a lightly floured surface; knead 8-10 times. , Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on an ungreased baking sheet. Bake at 400° for 8-12 minutes or until lightly golden brown. Serve warm.

Steps:

• In a small bowl, combine the flour, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. , Turn onto a lightly floured surface; knead 5-7 times. Pat or roll out to 1/2-in. thickness; cut with a 2-1/2-in. biscuit cutter. , Place on a baking sheet coated with cooking spray. Bake at 450° for 10-12 minutes or until golden brown. Serve warm.