Tall And Fluffy Buttermilk Biscuits Recipes

TALL AND FLUFFY BUTTERMILK BISCUITS

This is a modified recipe from the "American Test Kitchen" but is very close. If you like a nice tall biscuit and are tired of the Hydrogenated Canned biscuits then this is for you.

Provided by Chef Wahoo

Categories Breads

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 8

Tall and Fluffy Buttermilk Biscuits image

Steps:

Preheat oven to 425 degrees.
In a food processor process all dry ingredients.
Add 4 tbs butter cubed and process for 10ea 1 second pulses.
Place mix in a mixing bowl and stir in Buttermilk.
Spray a 9" metal cake pan with non-stick spray.
Spray 1/3 measuring cup with non-stick spray and use it to scoop out biscuit dough from mixing bowl.
Place the dough in a shallow pan with the 1 cup flour and roll into balls and place into cake pan. do this until you get 8-9 dough balls.
Brush with 2 TBS melted butter and bake until golden brown.

Nutrition Facts : Calories 357.8, Fat 12.7, SaturatedFat 7.7, Cholesterol 33, Sodium 1121.2, Carbohydrate 51.9, Fiber 1.7, Sugar 5.2, Protein 8.4

Ingredients

2 cups self rising flour (I use King Arthur)
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon baking soda
4 tablespoons unsalted butter (I use Land o lakes)
1 1/2 cups buttermilk (I use Bordens)
1 cup flour
2 tablespoons melted salted butter

SOUTHERN BUTTERMILK BISCUITS

The recipe for these four-ingredient biscuits has been handed down for many generations. -Fran Thompson, Tarboro, North Carolina

Provided by Taste of Home

Time 30m

Yield 8 biscuits.

Number Of Ingredients 4

Southern Buttermilk Biscuits image

Steps:

In a large bowl, cut butter into flour until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Turn onto a lightly floured surface; knead 3-4 times. Pat or lightly roll to 3/4-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. , Place on a greased baking sheet. Bake at 425° until golden brown, 11-13 minutes. Brush tops with butter. Serve warm.

Nutrition Facts : Calories 222 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 508mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.

Ingredients

1/2 cup cold butter, cubed
2 cups self-rising flour
3/4 cup buttermilk
Melted butter

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Put flour, sugar, baking powder, baking soda, and salt in a large bowl or a food processor. Whisk or pulse in the food processor until combined. Add cold butter, and cut into the flour mixture using a pastry blender or by pulsing in the food processor, until mixture is crumbly. If you used a food processor, transfer the mixture into a large bowl.
Add buttermilk to the bowl and stir by hand until a shaggy dough forms. Avoid overmixing, it can cause the biscuits to become dense and hard.
Turn out dough onto a lightly floured surface. Using your hands, pat dough into a rectangle (the size doesn’t matter), and cut into fourths. Stack each fourth on top of each other, and pat down into a rectangle again. Repeat procedure 3 more times. It’s important to work as little as possible with the dough, and not press it down too hard, to insure airy, buttery center and tall biscuits. Also work quickly so that the dough stays cold throughout the process. If the butter starts to melt, place it in the fridge for several minutes.

Tall And Fluffy Buttermilk Biscuits Recipes

TALL AND FLUFFY BUTTERMILK BISCUITS

This is a modified recipe from the "American Test Kitchen" but is very close. If you like a nice tall biscuit and are tired of the Hydrogenated Canned biscuits then this is for you.

SOUTHERN BUTTERMILK BISCUITS

The recipe for these four-ingredient biscuits has been handed down for many generations. -Fran Thompson, Tarboro, North Carolina

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