Buttery Breakfast Biscuits Recipes

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THE MOST FLUFFY AND BUTTERY BISCUITS EVER



The Most Fluffy and Buttery Biscuits Ever image

These biscuits rival any restaurant or fast food joint. They're so tender, fluffy, and buttery. They're the best biscuits I've ever made at home!

Provided by Julie Chiou

Categories     Breakfast/Brunch

Time 45m

Number Of Ingredients 6

4 cups self-rising flour (plus more for dusting)
2 tablespoons baking powder ((see blog post above for more details; use double-acting, aluminum-free baking powder))
1 teaspoon baking soda
3/4 pound (3 sticks) SALTED butter (cold, cut into 1/2-inch cubes)
2 large eggs (beaten PLUS 1 large egg for brushing)
1 1/2 cups buttermilk (plus more as needed and for brushing)

Steps:

  • In a large bowl, whisk together flour, baking powder, and baking soda.
  • Add the butter and using a pastry blender, cut the butter into the flour until pea-like crumbs form.
  • Stir in the beaten eggs with a wooden spoon until just combined. Then pour in the buttermilk until the dough comes together into a sticky mass. You may need more buttermilk if it's still too dry and there is flour still at the bottom of your bowl. I ended up having to add in 1/2 cup more. DO NOT add 1/2 cup more all at the same time. Do 1 tablespoon at a time until the right consistency is reached.
  • Cover the bowl and refrigerate for at least 30 minutes.
  • When ready, preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
  • Dust a little flour onto your work surface then put the dough onto the work surface and use your hands (flour them) to press into a round, roughly 14 inch diameter and 1/2 inch thick. See photos in the blog post.
  • Use a floured 2 3/4-inch round biscuit cutter to cut out about 20 biscuits. Reform the scraps of dough into a circle again to cut more.
  • Transfer biscuits to prepared baking sheet and arrange them so they are touching each other. See photos in the blog post.
  • In a small dish, beat together remaining egg and buttermilk then brush on top of the biscuits.
  • Bake for 15-20 minutes, or until the tops are golden brown.
  • Let cool slightly before devouring! They're best eaten out of the oven, day of.
  • Serve with your favorite sausage gravy, jam, or clotted cream.

Nutrition Facts : ServingSize 1 biscuit, Calories 236 kcal, Carbohydrate 24 g, Protein 4 g, Fat 14 g, SaturatedFat 9 g, Fiber 1 g, Sugar 1 g

EASY BISCUITS



Easy Biscuits image

Whip up this buttery, easy biscuit recipe to serve with breakfast or dinner. The dough is very simple to work with, so there's no need to roll with a rolling pin; just pat to the right thickness. — Taste of Home Test Kitchen

Provided by Taste of Home

Time 25m

Yield 15 biscuits.

Number Of Ingredients 5

2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1/3 cup cold butter, cubed
2/3 cup 2% milk

Steps:

  • Preheat oven to 450°. In a large bowl, whisk flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add milk; stir just until moistened., Turn onto a lightly floured surface; knead gently 8-10 times. Pat dough to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter., Place 1 in. apart on an ungreased baking sheet. Bake until golden brown, 10-15 minutes. Serve warm.

Nutrition Facts : Calories 153 calories, Fat 7g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 437mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

FLAKY BUTTERY BISCUITS



Flaky Buttery Biscuits image

Fresh hot biscuits slathered with butter, topped with a spoonful of jam, and served alongside fluffy scrambled eggs and a salty pork product are the epitome of a cozy breakfast (or dinner).

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 12 small biscuits

Number Of Ingredients 5

1 3/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon coarse salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into small pieces
3/4 cup milk (see headnote)

Steps:

  • Preheat the oven to 450 degrees. Butter or line a baking sheet.
  • In a medium bowl, whisk together the flour, baking powder, and salt. Using a fork or 2 table knives, combine the butter and flour mixture until it resembles a coarse meal. Slowly add the milk, stirring with a fork, to the desired consistency.
  • For softer biscuits, drop 2 tablespoons of the dough onto the lined baking sheet. For firmer biscuits, turn the dough out onto a clean, lightly floured surface and gently knead just to bring the dough together. Carefully roll out the dough about 3/4 inch thick. Using a biscuit cutter or sturdy glass, cut about 12 biscuits, rerolling any scraps. Place on the lined baking sheet. (The biscuits can be frozen at this point. Freeze on the baking sheet, then remove to a resealable container or plastic bag for easier storage.) Bake the biscuits for 13 to 15 minutes (add 3 to 4 additional minutes for frozen ones), until golden brown. Cool slightly and serve warm.

BUTTERY BREAKFAST BISCUITS



Buttery Breakfast Biscuits image

I haven't tried these, but they sure do sound good. I think I found the recipe on the internet, but not sure.

Provided by Bliss

Categories     Breads

Time 20m

Yield 10-12 serving(s)

Number Of Ingredients 7

2 cups all-purpose flour
1 tablespoon sugar
1 tablespoon baking powder
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1/2 cup butter
3/4 cup light cream or 3/4 cup milk

Steps:

  • In a bowl stir together flour, sugar, baking powder, cream of tartar, and salt.
  • Using a pastry blender, cut in margarine till mixture resembles coarse crumbs.
  • Make a well in center; add cream all at once.
  • Using a fork, stir just till moistened.
  • On a lightly floured surface, knead dough for 10 to 12 strokes or till nearly smooth.
  • Pat or lightly roll dough to 1/2-inch thickness.
  • Cut dough with a 2 1/2" biscuit cutter, dipping the cutter into flour between cuts.
  • Place biscuits on an ungreased baking sheet.
  • Bake in a 450° oven for 10 to 12 minutes or till golden brown.
  • Serve warm.
  • Makes 10 to 12.

Nutrition Facts : Calories 239.9, Fat 16.1, SaturatedFat 10, Cholesterol 48.9, Sodium 255.5, Carbohydrate 21.3, Fiber 0.7, Sugar 1.4, Protein 3

CHEF JOHN'S BUTTERMILK BISCUITS



Chef John's Buttermilk Biscuits image

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

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
¼ teaspoon baking soda
7 tablespoons unsalted butter, chilled in freezer and cut into thin slices
¾ cup cold buttermilk
2 tablespoons buttermilk for brushing

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

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