Teenas Overnight Southern Buttermilk Biscuits Recipes

Steps:

• Sift together the flour and sugar in a large bowl. Cut in the shortening until the mixture has a fine crumb or cornmeal texture. Stir in the buttermilk with a fork until a soft dough forms.
• Turn the dough out onto a floured surface, pulling off any pieces sticking inside the bowl. Gather dough into a ball and knead about 20 times, until smooth and elastic. Wrap in plastic wrap and refrigerate overnight.
• Preheat oven to 425 degrees F (220 degrees C).
• Working on a floured surface, roll or pat the dough out to 1 inch thickness. Cut into rounds with a 2 inch biscuit cutter, or the floured rim of a glass, by pressing straight down and up. Twisting the cutter will prevent the biscuits from rising as high. Place biscuits about 1 inch apart on an ungreased baking sheet, and allow to rest a few minutes.
• Bake in preheated oven until lightly brown, 12 to 15 minutes. Cool on a wire rack. Serve warm.

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.

Steps:

• Heat oven to 450 and adjust oven rack to center position.
• In a large bowl, combine flour, baking powder, soda, and salt.
• Cut in chilled shortening and butter until you have pieces the size of small peas.
• Make a well in center of dry ingredients; pour in buttermilk. With a wooden spoon, gently blend dry ingredients into the buttermilk, just until mixture is clumping together. If necessary, add a few more teaspoons of buttermilk.
• Transfer dough to a lightly floured board.
• Pat out in a circle about 8 inches in diameter and 1/2-inch thick. Using a 2 1/2 to 3-inch biscuit cutter, cut out and place on ungreased baking sheet.
• Bake on center oven rack for about 10 to 12 minutes, until tops are browned.

Steps:

• preheat oven to 425 degrees.
• mix dry ingredients.
• add butter (fresh from fridge - not softened).
• cut with a pasty blender or two knives.
• pour in the buttermilk.
• mix just enough so ingredients are barely combined.
• if you feel the need to keep stiring say this mantra "tougher biscuits, tougher biscuits).
• place dough on floured surface and gently spread to about 3/4 inch thick.
• use knife to cut into squares, rectangles, or possibly cut like a pie for scones.
• place on cookie sheet about 1/2 inch apart.
• (optional)use pastry brush to coat with heavy cream if you desire a shiny biscuit top.

Steps:

• Combine all dry ingredients. Whisk to ensure all are fully incorporated.
• In a separate bowl, combine milk and vinegar, stir, and let sit at least 5 minutes. (Buttermilk is too viscous and has too high of a fat content. This combination works better from a consistency standpoint and sacrifices negligible taste).
• Cut in shortening and combine, but leave some small lumps.
• Stir in milk mixture, one third at a time, until fully incorporated and a solid, sticky mixture is present. Transfer to workspace and kneed mixture adding flour as necessary until the mixture is "just" not sticky.
• Roll out approx 5/8" thick and cut into 2 1/2" biscuits.
• Transfer to greased baking sheet and bake 15 minutes at 450.
• After 15 minutes (or until slightly browned) generously brush butter on tops and bake an additional two minutes. Before removing from oven allow to slightly cool, then serve warm!