Buttermilk Scones Biscuits Recipes

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.

BUTTERMILK BISCUITS

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.

CRANBERRY BUTTERMILK SCONES

Steps:

• In a bowl, combine the flour, 1/3 cup sugar, baking powder, salt and baking soda; cut in butter until mixture is crumbly. Stir in the buttermilk just until combined. Fold in the cranberries and orange zest. , Turn onto a floured surface; divide dough in half. Pat each half into a 6-in. circle. Cut each circle into six wedges. Separate wedges and place 1 in. apart on a lightly greased baking sheet. Brush with milk. Combine the cinnamon and remaining sugar; sprinkle over scones. Bake at 400° for 15-20 minutes or until golden brown. Remove from pan to a wire rack. Serve warm.

TWICE-PEPPERED BACON AND BUTTERMILK SCONES WITH GOUDA

Steps:

• Heat oven to 425°F. Spray cookie sheet with cooking spray, or grease with shortening. In large bowl, mix flour, baking powder, black pepper, salt and red pepper. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until mixture looks like coarse crumbs. Stir in cheese, bacon and shallot.
• In small bowl, beat buttermilk and egg with fork or whisk. Reserve 1 tablespoon of the buttermilk mixture. Stir remaining buttermilk mixture into crumb mixture; mix with floured hands until dough forms a ball. For tender scones, handle dough as little as possible.
• Place dough on lightly floured surface. Pat dough into 8-inch round; cut into 8 wedges. Place wedges 2 inches apart on cookie sheet. Brush with reserved buttermilk mixture.
• Bake 15 to 18 minutes or until golden brown. Serve warm.

BUTTERMILK SCONES (BISCUITS)

Steps:

• Preheat oven to 220 degree C (200 C for fan forced oven).
• Grease and flour a 8cm deep, 19cm (base) square cake tin.
• Place flour, sugar and salt in a large bowl.
• Add butter and using fingertips rub butter in flour mix until mix resembles fine breadcrumbs (or give it a quick buzz in the food processor and then transfer mix to a bowl).
• Make a well in the centre and add buttermilk and using a flat bladed knife, stir until dough almost comes together.
• Place on a lightly floured surface and knead gently until dough comes together.
• Press out to a 3cm thick round.
• Dip a 5cm round cutter into flour to prevent dough sticking and cut out scones (biscuits).
• Gently press leftover dough pieces together and repeat cutting out more scones - should make a total of 16 scones.
• Place scones, touching into prepared tin.
• Bake for 15 to 17 minutes or until light golden and hollow when tapped on top.
• Serve with jam and cream or honey (or golden syrup) and cream .

32 BEST WAYS TO USE BUTTERMILK

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a buttermilk dish in 30 minutes or less!

BLUEBERRY BUTTERMILK SCONES

Steps:

• Preheat oven to 400 degrees. Lightly oil a cast iron skillet and place in the oven to preheat.
• In a large bowl mix flour, baking powder, salt, and sugar.
• Cut butter into slices and mix by handinto the dry mixture until crumbly and even.
• Pour in buttermilk and mix with a spoon.
• Gently fold in blueberries.
• Roll dough out on a floured surface, add more flour if necessary to make the dough less sticky. Do not add more than necessary to avoid drying out the scones.
• Use a biscuit cutter or top of a glass to cut scones and place in the preheated skillet.
• Bake biscuits 30 minutes or until golden brown.
• Meanwhile, in a small bowl mix powdered sugar, heavy cream, vanilla, lemon juice and cinnamon and whisk until smooth.
• Serve warm drizzled with glaze.

HOMEMADE BUTTERMILK BISCUITS

Steps:

• Line a sheet pan with parchment paper or a silicone baking mat.
• Measure out all ingredients. Keep the buttermilk and butter (or lard or shortening) cold in the refrigerator.
• In a large mixing bowl, whisk together the flour (240 grams, 2 cups), baking powder (10 grams, 1 tablespoon), baking soda (¼ teaspoon), and salt (1 ¼ teaspoons).
• Add the cold butter, lard, or shortening (85 grams, 6 tablespoons) to the mixing bowl and cut it into the flour mixture. To do this, press down on the fat with the wires of the pastry blender or the tines of a fork as you move it around the bowl. Continue cutting the fat into the flour until most of the pieces of fat are about the size of peas with some pieces being about the size of a walnut half.
• Add the cold buttermilk (240 grams, 1 cup) into the bowl and stir with a spoon or a silicone spatula just until combined. This should only take a few turns. The dough will be pretty wet and sticky.
• Turn the dough out onto a lightly floured counter. Dust flour over the top of the dough. With floured hands bring the dough together into one mass.
• Pat the dough out (do not roll with a rolling pin) until it is about 1-inch (2.5 cm) thick. Using a bench knife (or a metal spatula can be helpful if you do not have a bench knife), fold the dough in half and then turn it 90 degrees. Pat out and fold again for a total of 6 times. This process is creating layers that will create flaky biscuits.
• Press the dough out to about 1-inch (2.5 cm) thick and use a round cutter that is about 2.5-inches (6 cm) in diameter to cut out your biscuits. When cutting out, dip your cutter in flour, press straight down, and pull it back up without twisting it. Twisting can seal the edge of your biscuit, not allowing it to rise fully. Gently pat the scraps together to cut out the rest of your biscuits. Alternatively, you can pat the dough into a rectangle and use a sharp knife to divide the dough into 8 rectangular-shaped biscuits.
• Place the biscuits on a parchment-lined baking sheet with the edges touching so they will rise up against each other.
• As an optional step, place the sheet pan in the freezer for 10 minutes before baking. This will ensure that your biscuits will not spread too much and will allow your oven to fully pre-heat.
• Bake at 450°F/230°C for 13-15 minutes until golden brown. Do not open the oven door for at least the first half of baking time. You want the steam to stay trapped in the oven to help with the rise.
• Brush biscuits with melted butter and sprinkle with flaky salt if desired.
• Biscuits are best eaten fresh, but they can also be stored after completely cooled at room temperature and wrapped in foil for 2 days. Alternatively, you can freeze the biscuits raw and bake straight from frozen at 425°F/220°C for 18-21 minutes, until baked through.

SOFT SCONES WITH BUTTERMILK

Steps:

• Preheat oven to 180 degrees Celsius
• Add the self-raising flour, sugar and butter to a food processor. Pulse until it resembles fine breadcrumbs
• Pour the buttermilk into the flour mixture and pulse until the dough clumps together. It takes about 4-5 pulses. Do not over process the dough
• Remove the dough and flatten on a clean surface. I prefer using my hands but you can gently roll it using a rolling pin, if you prefer.
• Cut them into circles with a cutter dipped in flour. Press the cutter straight down into the dough, do not twist the cutter. Or you will lose the layers
• Brush the tops with buttermilk and bake at 180 degrees Celsius for 12-15 minutes or until edges are slightly brown
• If you are using an egg you can brush the tops with egg wash instead of buttermilk
• Brush scones with some melted butter (optional) once baked

BUTTERMILK SCONES

Steps:

• Preheat oven to 400 degrees F. Combine the flour, sugar, salt, baking powder and baking soda in a large bowl. Add butter and mix with your fingertips to a coarse meal. Add buttermilk and mix just until combined. Add currants, if desired.
• Transfer dough to a floured board and divide into 2 parts. Roll each to 3/4 inch thick rounds. Cut each round into 8 wedges and place slightly separated on a greased baking sheet. Brush the tops with the cream, and bake for 15 minutes, or until lightly browned. Serve warm, split in half with butter and marmalade.

BASIC BUTTERMILK BISCUITS

Steps:

• Preheat the oven to 400 F and line 2 baking trays with parchment paper. n a large bowl, sift the flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk the buttermilk, egg and oil together. Add this to the flour mixture and stir just until blended. Use an ice cream scoop or 2 tablespoons to drop batter (about ¼ cup each) onto the prepared baking trays, leaving 2-inches between them. Bake the biscuits for about 15 minutes until they are a light golden brown and lift away from the parchment easily. Serve the biscuits warm from the oven, or re-heated at 300 for 10 minutes. The biscuits are best enjoyed the day they are baked.