Blue Ribbon Buttermilk Biscuits Recipes

BLUE RIBBON BUTTERMILK BISCUITS

Steps:

• Preheat oven to 375 degrees.
• Combine flour, baking powder, salt and sugar in a large bowl. Cut in butter until the mixture has the consistency of coarse meal. Set aside.
• In a separate bowl, whisk together 1 egg and the buttermilk and add to the flour and butter mixture. Working quickly, mix just until all the ingredients are moist and the dough comes together. Be careful not to overmix.
• Transfer the dough to a smooth, well-floured surface. Roll or pat the dough to a 3/4-inch thickness and cut with a 3-inch cookie or biscuit cutter. Place on baking sheet lined iwth parchment paper so the biscuits are touching eachother. Beat second egg and brush tops of biscuits to glaze.
• Bake for 2- minutes or until golden brown. Slide onto rack to cool slightly. Break apart and serve.

MELT IN YOUR MOUTH BUTTERMILK BISCUITS

Steps:

• 1. Sift flour, salt and baking powder into mixing bowl
• 2. Add shortening and blend well
• 3. Add baking soda to all the buttermilk then blend into flour mixture. DO NOT OVER WORK DOUGH
• 4. Heavily flour surface and the top of the dough (it's pretty sticky) and roll out 1/4 thick and cut with 2 inch biscuit cutter OR cut into squares. Dip biscuits in oil to cover all sides and place on oiled baking sheet immediately with all biscuits touching.
• 5. Bake at 500F for 8.5-10 minutes or until nicely brown. Serve with butter and jam.

SOUTHERN BUTTERMILK BISCUITS

Steps:

• 1. Cut lard into flour using a pastry blender or two forks, and add the pinch of sugar. Add enough buttermilk to make a soft dough and knead until smooth (do not over knead as this will lend a tough biscuit).
• 2. With floured hands pinch off a bit of the dough and roll into a ball, lightly flatten in a greased iron skillet or pan. Bake in a preheated 425 degree oven for 15-18 minutes. Brush with melted butter when removed from the oven.

MY GRANNY'S OLD-FASHIONED BISCUITS

Steps:

• 1. Preheat oven to 450 degrees. Heavily grease a large cast-iron skillet or biscuit pan and set aside. (I prefer the cast iron skillet).
• 2. Put the flour into a large bowl and add lard/shortening.
• 3. Cut into flour using the usual pastry method.
• 4. Add buttermilk and mix with fork or hands.
• 5. Mix into a light dough.
• 6. Turn dough onto a floured board and knead a couple of times.
• 7. Pat dough to flatten to about 1/2 inch thick. Using a biscuit cutter, cut dough into biscuits.
• 8. Place cut biscuits in the prepared pan.
• 9. Pour melted shortening/butter over each biscuit.
• 10. Bake for about 13 to 15 minutes or until golden. Remove from pan and place into a covered container and allow to steam for about 5 minutes. You may also brush melted butter over top prior to steaming (if desired).
• 11. Serve hot with butter, apple butter, jellies, jams, honey, or anything else that you like.
• 12. Special Note: I didn't have a biscuit cutter, so what I did was open both ends of a 4-ounce sized mushroom can, washed and removed the label and it works perfectly.

OLD-FASHIONED BUTTERMILK BISCUITS

Steps:

• 1. Mix in dry ingredients.
• 2. Cut in shortening.
• 3. Add buttermilk a little at a time stirring as you go. Stir until it clings together.
• 4. Knead gently 25 to 30 times.
• 5. Roll out to a 1/2 inch.
• 6. Cut biscuits to desired size. (I sometimes make them very large using my Blue Metal Coffee Cup for camping as my cutter.)
• 7. Place on an ungreased sheet.
• 8. Bake for 15 minutes at 450 degrees until brown.
• 9. These are best used within a few days. Keep refrigerated. Makes nice breakfast sandwiches with fried bacon/sausage, eggs, and cheese!

TENDER, FLAKY, BUTTERMILK BISCUITS

Steps:

• 1. Preheat oven to 485 degree F. Sift the dry ingredients in a medium bowl.
• 2. Slice the butter into pats and with fingers, rub the butter into the flour, until you have pieces the size of large and small peas.
• 3. Stir the buttermilk into the flour with a fork, just until the dough starts to come together. Using your hands, start kneading the dough to incorporate all of the flour. If the dough is not sticky, add more milk.
• 4. Turn the dough out onto a floured surface and fold over itself 2 or 3 times ( this is what makes the layers.) Just fold and push 3 times. With your hands, pat out dough to 3/4 inch thickness. Cut out dough using a 3 inch biscuit cutter - DO NOT TWIST THE CUTTER! Twisting will seal sides, and keep biscuits from rising correctly.
• 5. Place biscuits on a greased baking sheet or cake pan, so they almost touch. Brush tops with buttermilk or melted butter.
• 6. Bake for 10 - 12 minutes or until desired brownness occurs. I turn the pan half way through baking time.
• 7. Brush the biscuits when taken from the oven and serve them hot. Enjoy with honey, butter, jam or gravy!