Dks Buttermilk Biscuits Recipes

SOUTHERN-STYLE BUTTERMILK BISCUITS

Steps:

• Preheat the oven to 425ºF and set an oven rack in the middle position. Line a 13x18-inch baking sheet with parchment paper.
• In the bowl of a food processor, combine the flour, cornstarch, baking powder, baking soda, sugar and salt. Pulse a few times to mix. (Alternatively, combine the ingredients in a mixing bowl.)
• Add the butter and pulse until the mixture resembles coarse sand with a few pea-sized clumps of butter intact. (If making by hand, "cut" the butter into the dry ingredients with a pastry cutter, two knifes, or your fingertips.) Transfer the mixture to a mixing bowl.
• Add the buttermilk and stir with a spoon or rubber spatula until the dough comes together into a shaggy mass. If the dough seems too dry, add a few more tablespoons of buttermilk. Do not over-mix.
• Turn the dough out onto a lightly floured work surface. Dust the top of the dough with a bit more flour and bring together gently into a loose ball. Pat the dough into a rectangle about ¾ inch thick.
• Using a sharp knife, cut the dough into thirds. Stack the pieces on top of one another and pat out into a rectangle about ¾ in thick again, flouring the surface lightly as needed to prevent the dough from sticking.
• Cut the dough into thirds again. Stack the pieces on top of one another and pat into a rectangle with a final thickness of about ¾ inch.
• Dust the blade of a sharp knife with flour and cut the dough into twelve even squares (they will seem small). Transfer the squares to the prepared baking sheet and bake for 13 to 15 minutes, until the biscuits are lightly golden on top and a rich, golden brown on the bottom. The biscuits are best served warm out of the oven (though a few minutes in the oven will revive slightly older biscuits).
• Note: If you'd like to make your own buttermilk, check out the easy method here.
• Freezer-Friendly Instructions: The biscuits can be frozen, unbaked, for up to 3 months. They can be baked without thawing; they may just take a few extra minutes in the oven.

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.

BEST BUTTERMILK BISCUITS

Steps:

• Preheat an oven to 450 degrees F (230 degrees C).
• Sift flour and baking soda together in a large bowl; cut in shortening with a knife or pastry blender until mixture resembles coarse crumbs. Make a well in the center of the mixture and stir in buttermilk until a soft ball forms. Turn the dough out onto a lightly floured surface and knead for 2 to 3 minutes. Roll dough out to a 1/2-inch-thick rectangle.
• Cut biscuits out with biscuit cutter and transfer to a baking sheet.
• Bake in preheated oven until tops are light brown and sides begin to darken, about 10 minutes. Remove biscuits to cool completely on a wire rack.

THE BEST BUTTERMILK BISCUITS

Steps:

• Preheat the oven to 425 degrees F and line a baking sheet with parchment paper or a baking mat.
• In a large bowl, combine the flour, sugar, baking powder, and salt. Whisk together to combine well.
• Use a cheese grater to grate the butter into the flour mixture. Then use a pastry cutter or a fork to combine the butter and flour mixture well (you can use a fork for the whole process but using a cheese grater first works super well - I recommend it). The goal is to have pea-sized pieces of butter mixed into your flour mixture.
• Make a well in the center of the flour mixture and add the egg and buttermilk. Use a fork to whisk the two together and slowly bring in the flour mixture.
• Stir until the biscuits just come together, taking care not to over mix.
• Turn the dough onto a lightly floured surface and finish combining by lightly kneading the dough together.
• Roll the dough into a 2-inch-thick slab. Use a biscuit cutter to cut out as many biscuits as you can and place them on the prepared sheet, 1 inch apart.
• Re-roll the dough and cut more biscuits until you have used all of the dough, adding a bit of flour to your work surface and rolling pin as needed. You should end up with 9-12 biscuits.
• Bake the biscuits for 15-18 minutes until the tops are very golden brown.
• Remove from the oven and serve right away.

CLASSIC BUTTERMILK BISCUITS

Steps:

• Preheat oven to 425°. Line a large baking sheet with parchment paper.
• In a large bowl, whisk together flour, sugar, and salt. Using a fork or pastry blender, cut in cold butter until mixture is crumbly and about the size of peas. Gradually add buttermilk, stirring just until dry ingredients are moistened.
• Turn out dough onto a lightly floured surface, and gently knead 3 to 4 times. Pat dough to 1-inch thickness using a light touch; the more you work the dough, the tougher your biscuits will be. Using a 2½-inch round cutter dipped in flour, cut dough without twisting cutter, flouring cutter between each cut. Make cuts close together to minimize scraps. Gently re-pat scraps and cut to use all dough. Place biscuits on prepared pan, sides touching so they rise high. Gently press down top of biscuits with your knuckles; brush with melted butter.
• Bake until golden brown, 20 to 25 minutes. Let cool on pan for 5 minutes; serve immediately with butter.
• Baking Tips: After you cube the butter, put it in the freezer for a few minutes to get it really cold. Resist the temptation to cut the butter into pieces that are smaller than peas; bigger butter pieces mean taller, flakier biscuits. Use full-fat buttermilk, and give the container a good shake before measuring. If the sides of your biscuits are touching, they will rise higher. Biscuits can be prepared through step 3 and frozen in a heavy-duty resealable plastic bag for up to 2 months. Bake frozen biscuits as directed for 30 to 35 minutes.

OLD FASHIONED BUTTERMILK BISCUITS RECIPE

Steps:

• Preheat the oven to 425 degrees.
• Spray a baking sheet with non-stick cooking spray or line it with parchment paper.
• In a large bowl, whisk together the flour, baking powder, sugar, cream of tartar and salt.
• Cut in the shortening until the mixture resembles course crumbs.
• Pour in the buttermilk and mix just until most of the flour is incorporated.
• Dump out onto a lightly floured surface and pat the dough out to about 3/4 inch thick.
• Don't knead or work the dough.
• Using a biscuit cutter or cookie cutter that is 2 1/2 inches in diameter, cut out biscuits and place them on the prepared baking sheet.
• Remember to press the cutter straight down without twisting.
• Bake the biscuits at 425 degrees for about 12-15 minutes or until the tops are lightly browned.

AMISH BUTTERMILK BISCUITS

Steps:

• Preheat the oven to 475 degrees Fahrenheit.
• Combine the dry ingredients together in a bowl.
• Cut in the butter until the mixture is crumbly. If you feel the flour with your hands, you should feel the butter chunks in it. That's the texture you want so don't over mix it at this point.
• Add the buttermilk and mix just until combined. The dough will be slightly sticky.
• Turn the dough out onto a floured pastry mat and pat it into a horizontal rectangle that is about 1 1/2 inches thick. Fold the left side of the rectangle over the right side and pat it out into a vertical rectangle. Fold the bottom half up to the top and press it out into a horizontal rectangle again. Repeat the steps above 3 times for a total of 6 folds. Be careful not to overwork the dough while you are doing this. The folding is what creates the pretty layers. Sprinkle a little flour on the layers if the dough starts getting sticky, but just pat gently and handle the dough lightly.
• After 6 folds, gently pat the dough into a rectangle that is about 1 inch thick. Use a sharp circle biscuit cutter and press down through the dough, then lift up. Do not twist the cookie cutter or shuffle it around. Just push down, then pull straight up.
• Place biscuit on a silicone baking mat.
• Brush the tops of the biscuits with melted butter.
• Bake at 475 degrees Fahrenheit for 5 minutes, then reduce the heat to 425 degrees Fahrenheit (without opening the oven) and bake for an additional 8-10 minutes.
• Allow the biscuits to sit for 2-3 minutes before serving.
• Serve warm.