Farmhouse Buttermilk Biscuits Recipes

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.

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.

EINKORN FARMHOUSE BUTTERMILK BISCUITS

Steps:

• Heat oven to 450 degrees Fahrenheit
• Mix together flour, baking powder, baking soda, sugar and salt.
• Cut butter into smal pieces and cut into flour to make pea sized crumbs in mixture.
• Slowly combine buttermilk into dough until it pulls into sticky ball.
• Devide dough in half. Wrap half of dough in plastic and store in fridge or freezer for later. Take other half out and place on floured surface. knead by folding into thirds. These folds will help with the rise. Do this 10-15 times.
• Roll until 1/2 inch thick. Using biscuit cutter or canning jar lid, cut into circles making sure to not twist dough when cutting.
• Place on baking sheet and bake for 10-12 minutes. Let cool for five minutes before serving. These are best served warm!

FARMHOUSE BUTTERMILK BISCUITS

Steps:

• Preheat oven to 450.
• In a mixing bowl, combine flour, baking powder, salt, cream of tartar, and sugar.
• Cut butter into pieces, then cut into flour mixture. Real butter is very hard, and I found that it was much easier to use my fingers to squeeze the butter into the flour.
• When the mixture is well combined and crumbly, make a well in the center and pour in buttermilk.
• Using a fork, stir, starting at the outside of the bowl and blending inward.
• Turn dough out onto a floured surface and knead a few times, just until the dough is completely combined and holds together well.
• With a rolling pin, roll dough out to about 1/2 inch thick. Cut with a biscuit cutter or round cookie cutter.
• Grease a cookie sheet with crisco and place the biscuits 1-2 inches apart on the sheet and bake at 450 degrees for 10 - 12 minutes.

FLAKY BUTTERMILK BISCUITS

Steps:

• Preheat the oven to 450 degrees Fahrenheit. Prepare a baking sheet by lining with parchment paper or a silicone baking liner.
• Combine the dry ingredients in a large mixing bowl. Add the grated butter and lard. Gently work the fats into the dry ingredients using your hands or a pastry blender. Remember that less is more and take care not to overwork the dough. The dough should include small globules of fat, so stop when tiny pieces of lard and butter remain.
• Add the cold buttermilk and gently combine. The dough should be shaggy and quite wet. If it seems too dry, simply add a Tablespoon or two of buttermilk. Turn the shaggy dough out on to a well-floured surface. Gently gather the dough together into a square shape taking care not to stretch or compress it more than necessary. If needed, sprinkle the surface with a bit of flour to make it easier to work with. Grab two opposite ends of the rectangle and fold them towards the center, stacking the ends on top of each other. Turn the dough and repeat the folding process.
• Gently shape the dough with as little working as possible into a rectangle before cutting into 6 to 8 biscuits. Carefully move each biscuit to the prepared baking sheet. I like to place my biscuits next to each other as it creates a very moist and soft textured biscuit. Brush the tops and exposed sides of the biscuits with melted butter before placing the baking sheet in the hot oven. Bake for 12-14 minutes until the tops are lightly browned and dry. Remove the biscuits from the oven and allow to cool slightly before separating and serving.

FLAKY CHEDDAR CHEESE BISCUITS

Steps:

• In a bowl, combine the yeast, water, and 1 Tablespoon of sugar. Set aside until mixture is foamy, about 5-10 minutes
• Meanwhile, in another bowl, whisk together the remaining dry ingredients; remaining sugar, flour, baking powder, baking soda, and salt. Then work the small pieces of butter into the dry ingredients using either a pastry cutter or a fork, until the butter is the size of small peas.
• Gently stir in the shredded cheddar cheese.
• Into the bowl, add the yeast mixture and buttermilk. Stir until the dough just comes together. Do not over mix!
• Turn the dough out onto a lightly floured surface and knead a few times. The dough may be slightly crumbly depending on your weather, so squeeze and knead until the mix is combined and no visible bits of dry flour.
• Return dough to a greased bowl, cover, and refrigerate overnight.
• When ready to make biscuits, turn dough out onto a heavily floured surface. Using a rolling pin, roll out the dough to 1/3 to ½ inch thickness. Using a biscuit cutter (I use my 3 inch cutter) cut biscuits as close together as possible and arrange with sides touching on an ungreased baking sheet. Gather dough scraps, knead together, roll out and cut more biscuits until all dough has been used.
• Melt 2 to 3 tablespoons of butter and brush over the tops of the biscuits. Let the biscuits rise in a warm place for about 30 minutes.
• Bake the biscuits at 425 degrees for 10-12 minutes or until golden brown.

FARMHOUSE BARBECUE MUFFINS

Steps:

• Separate dough into 10 biscuits; flatten into 5-in. circles. Press each onto the bottom and up the sides of a greased muffin cup; set aside. , In a skillet, cook beef over medium heat until no longer pink, 5-7 minutes, crumbling beef; drain. In a small bowl, combine the ketchup, brown sugar, vinegar and chili powder; add to beef and mix well., Divide the meat mixture among biscuit-lined muffin cups, using about 1/4 cup for each. Sprinkle with cheese. Bake at 375° for 18-20 minutes or until golden brown. Cool for 5 minutes before serving.

BUTTERMILK DROP BISCUITS

Steps:

• Preheat oven to 450ºF.
• Using a medium-sized bowl, add self-rising flour. Create a well in the center of the flour. Pour in the buttermilk and add grated butter to the well. Stir until the dough comes together and away from the walls of the bowl - about 30 seconds. For the flaky, tender biscuits, do not over mix.
• Grease or line baking sheet with parchment paper. Using a tablespoon or ice cream scoop, scoop batter onto the baking sheet. This recipe makes 8 - 10 biscuits.
• Bake for 13-15 minutes, until golden in color. Serve warm.