Big Fluffy Buttermilk Biscuits Recipe 425

BIG, FLUFFY BUTTERMILK BISCUITS RECIPE - (4.2/5)

Steps:

• Measure the flour into a large mixing bowl, then place the bowl with the flour and the butter in the freezer for at least 15 minutes before making the biscuits. Meanwhile, prepare a floured work surface. Melt 2 tablespoons salted butter or margarine then set aside. Preheat the oven to 450°F. Place a black cast-iron skillet in the oven to preheat. (Skillet needs to be about 12-inches) Working quickly, cut the cold butter into the flour with a pastry cutter until butter is pea-size. Working in sections of the flour mixture, add a little buttermilk at a time and mix that section just until a soft dough forms. Continue mixing in sections until all the flour mixture has been incorporated, then lightly stir the sections together. Turn the dough out onto a floured surface; sprinkle top with flour and lightly pat into a 1-inch-thick circle. Using a 2 1/2 to 3-inches biscuit cutter, cut out 8 to 10 biscuits (leave them where they were cut.) Carefully remove the hot skillet from the oven and add the oil or shortening. Place the biscuits in the hot skillet with sides touching. Bake for 15 to 20 minutes, or until golden brown. Brush tops with melted butter and serve hot. NOTES: Instead of all butter in the biscuits, I used half stick (1/4-cup) salted butter and 1/4 cup Crisco vegetable shortening. I used lard in the biscuits in the skillet.

CHEF JOHN'S BUTTERMILK BISCUITS

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.

J.P.'S BIG DADDY BISCUITS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl.
• Turn out onto a floured surface, and knead 15 to 20 times. Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet.
• Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.

FLUFFY BUTTERMILK BISCUITS

Steps:

• Preheat oven to 500 degrees.
• Prepare ingredients: Cut butter into small chunks, place in a bowl and return to fridge. Measure out buttermilk and set aside. Sprinkle flour on a work surface and have extra flour nearby for your hands and biscuit cutter. Have biscuit cutter and an ungreased baking sheet handy.
• Mix dough: In a medium-large bowl, whisk together flours, baking powder, baking soda and salt until very well blended. Add butter and cut into flour using a pastry blender, two knives or your fingertips, until mixture resembles coarse crumbs. Pour in buttermilk and stir lightly until dough comes together in a ball.
• Knead dough and cut biscuits: Dump dough mixture out onto floured work surface. With floured hands, lightly knead dough a few times until it is fairly well blended. Pat out into a circle, 3/4 - 1 inch thick. Dip cutter into flour and cut biscuits without twisting the cutter. Form the dough scraps into an extra biscuit-like shape instead of re-rolling the dough. Place cut biscuits together on the baking sheet so that the sides are touching. Brush tops with melted butter, if desired.
• Bake biscuits: place baking sheet in the middle of a preheated 500 degree oven and bake for 8-10 minutes until they are golden brown. Remove biscuits to a wire rack to cool for a few minutes.