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.
EASY-KENTUCKY-BUTTERMILK-BISCUITS
A beautiful recipe for a high, fluffy KFC type of biscuit. I originally did this with self rising flour, but have adjusted it to be easier and faster with Bisquick--the same great taste and flavor is still there or I would not be posting it.
Provided by STARTERWIFE
Categories Breads
Time 25m
Yield 1 PAN, 4 serving(s)
Number Of Ingredients 3
Steps:
- Mix all ingredients well and make sure it feels like "velvet". If it is at all sticky (due to humidity or altitude) just dust with a little flour.
- Roll out on a floured surface to about ½-inch thick (I personally prefer ¾-inch--bake a little longer for high risers) and cut (or if you are my age roll them out by hand).
- Put on a greased cookie sheet. If you want the crust old fashioned, leave as is. If you want it shiny and crisp, brush with milk.
- Bake at 450°F for about 20 minutes or till done.
Nutrition Facts : Calories 273.1, Fat 9.6, SaturatedFat 2.6, Cholesterol 2.8, Sodium 887.2, Carbohydrate 39.9, Fiber 1.3, Sugar 8.9, Protein 6.2
KENTUCKY BISCUITS
This is a great recipe, different than the usual biscuit. Serve piping hot with butter, jam, or honey.
Provided by COOKIN4MY3BOYS
Categories Bread Quick Bread Recipes Biscuits
Time 30m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a bowl, mix the flour, baking powder, baking soda, salt, and sugar. Cut in 1/2 cup butter until the mixture resembles coarse crumbs. Mix in the buttermilk. Turn out onto a lightly floured surface, and knead 2 minutes. Transfer to an ungreased baking sheet, roll into a 6x6 inch square, and cut into 12 even sections. Do not separate.
- Bake 15 minutes in the preheated oven, until a knife inserted in the center of the square comes out clean. Separate into biscuits, and serve hot.
Nutrition Facts : Calories 154.2 calories, Carbohydrate 17.9 g, Cholesterol 20.9 mg, Fat 8 g, Fiber 0.6 g, Protein 2.7 g, SaturatedFat 5 g, Sodium 230.6 mg, Sugar 1.8 g
GRAPEVINE KENTUCKY BUTTERMILK BISCUITS
Provided by Jeff Mauro, host of Sandwich King
Time 40m
Yield 8 biscuits
Number Of Ingredients 4
Steps:
- Preheat the oven to 425 degrees F. Place heavy cast-iron skillet into oven to preheat. Chill a large mixing bowl, pastry cutter, flour and 1 stick butter in the freezer 15 minutes before assembling the biscuits.
- Add the flour to the chilled mixing bowl. Working quickly, cut 1 stick butter into the flour using the chilled pastry cutter (or your fingers); the goal here is pea-size balls of butter. In batches, add in the buttermilk until the dough is cohesive yet still moist. Turn the dough out onto a floured surface and lightly press into a 1-inch-thick round. Using a biscuit cutter or business end of a dry-measuring cup, cut out 8 biscuits. (Use the extra dough to cook up a big piece of shortcake for dessert....strawberry shortcake!)
- Carefully remove the skillet from the oven and add the oil. Place the dough rounds into the hot skillet, right up against each other, and brush with the 3 tablespoons melted butter. Bake until golden brown, about 15 minutes.
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
BUTTERMILK BISCUITS
Goes great with sausage gravy or just warm spread with marmalade or preserves. Fill some with sausage patties and freeze to have ready for a quick breakfast from the microwave!
Provided by PalatablePastime
Categories Breads
Time 18m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees F,.
- Sift dry ingredients together.
- Mix in shortening with pastry blender, fork, or fingertips until mixture resembles coarse crumbs.
- Form a well in center of flour and pour buttermilk in.
- Mix flour into this, stirring and working until flour leaves sides of bowl and forms a ball.
- When it comes away from sides without sticking too bad, it's ready.
- Otherwise, work in a little more flour.
- Place dough on floured surface and knead 5-6 times.
- Do not knead too much or dough will become tough.
- Roll or pat out to about 1/2" thickness and cut with biscuit cutter or floured glass.
- Place biscuits on ungreased cookie sheet.
- Bake at 450 degrees F.
- for 8-12 minutes or until light golden.
- Brush tops with melted butter, if desired.
- Serve warm with sausage gravy or butter and preserves, if desired.
Nutrition Facts : Calories 160.1, Fat 8.9, SaturatedFat 2.6, Cholesterol 0.8, Sodium 235.7, Carbohydrate 17.1, Fiber 0.6, Sugar 1, Protein 2.8
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