Feather Light Buttermilk Biscuits Recipes

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LIGHT AS A FEATHER COATED BISCUIT



Light as a Feather Coated Biscuit image

Provided by Food Network

Categories     dessert

Number Of Ingredients 4

2 1/2 cups self-rising flour
1/2 cup vegetable shortening
1 to 11/4 cups buttermilk
1/4 cup melted butter

Steps:

  • Preheat oven to 450 degrees. Put self-rising flour in a large bowl. Cut in shortening with a pastry blender or two knives until it is the size of grains of rice. Add buttermilk and toss gently with a fork until the mixture leaves the side of the bowl - mixture should be very wet and sticky. Turn out onto a lightly floured surface and knead just until the mixture holds together. Divide dough into 12 equal pieces and round into a ball. Dip each biscuit into melted butter then into one of the desired coating mixtures below. Place in an ungreased 12 - inch round pan. Once all of the biscuits are in the pan, press the tops slightly so that they spread and are just barely touching. If there is any coating left over, sprinkle it evenly on top. Bake in a preheated 450 degree oven for 10 to 12 minutes until golden brown.
  • Cinnamon/Sugar Coating: In a small bowl combine 2 teaspoons cinnamon 1/3 cup granulated sugar and 1/3 cup unbleached flour.
  • Herb Coating: In a small bowl combine 1/3 cup Parmesan cheese, 1/4 cup finely chopped fresh basil, 2 tablespoons unbleached flour, and 1 teaspoon garlic powder.
  • Spiciy Coating: In a small bowl combine 1/3 cup finely chopped Cheddar cheese and 3 tablespoons unbleached flour.
  • One of the coatings listed below.

LIGHT AS A FEATHER COATED BISCUIT



Light as a Feather Coated Biscuit image

Provided by Food Network

Categories     dessert

Number Of Ingredients 4

2 1/2 cups self-rising flour
1/2 cup vegetable shortening
1 to 11/4 cups buttermilk
1/4 cup melted butter

Steps:

  • Preheat oven to 450 degrees. Put self-rising flour in a large bowl. Cut in shortening with a pastry blender or two knives until it is the size of grains of rice. Add buttermilk and toss gently with a fork until the mixture leaves the side of the bowl ? mixture should be very wet and sticky. Turn out onto a lightly floured surface and knead just until the mixture holds together. Divide dough into 12 equal pieces and round into a ball. Dip each biscuit into melted butter then into one of the desired coating mixtures below. Place in an ungreased 12 ? inch round pan. Once all of the biscuits are in the pan, press the tops slightly so that they spread and are just barely touching. If there is any coating left over, sprinkle it evenly on top. Bake in a preheated 450 degree oven for 10 to 12 minutes until golden brown.
  • Cinnamon/Sugar Coating: In a small bowl combine 2 teaspoons cinnamon 1/3 cup granulated sugar and 1/3 cup unbleached flour.
  • Herb Coating: In a small bowl combine 1/3 cup Parmesan cheese, ? cup finely chopped fresh basil, 2 tablespoons unbleached flour, and 1 teaspoon garlic powder.
  • Spiciy Coating: In a small bowl combine 1/3 cup finely chopped Cheddar cheese and 3 tablespoons unbleached flour.
  • One of the coatings listed below.

LIGHT AND FLUFFY BUTTERMILK BISCUITS



Light and Fluffy Buttermilk Biscuits image

Make and share this Light and Fluffy Buttermilk Biscuits recipe from Food.com.

Provided by YungB

Categories     Breads

Time 27m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons sugar
1/2 teaspoon cream of tartar
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, chilled plus 1/2 stick, melted
3/4 cup buttermilk

Steps:

  • Preheat oven to 450 degrees.
  • Sift together flour, baking powder, sugar, cream of tartar, baking soda and salt into a bowl.
  • Cut in the 1 stick of chilled butter until mixture resembles coarse crumbs. Make a well in center of flour mixture; add buttermilk all at once and stir just until dough clings together.
  • Gently knead dough about 10-12 times on a floured surface.
  • Pat dough out to 1/2 inch think.
  • Cut dough with a 2 1/2 inch biscuit cutter or a glass.
  • Dredge buiscuits in the 1/2 stick melted butter.
  • Bake for 10-12 minutes, until golden.

Nutrition Facts : Calories 460.2, Fat 24, SaturatedFat 14.9, Cholesterol 62.8, Sodium 709.4, Carbohydrate 53.1, Fiber 1.7, Sugar 4.5, Protein 8.2

FEATHERWEIGHT BUTTERMILK BISCUITS



Featherweight Buttermilk Biscuits image

Make and share this Featherweight Buttermilk Biscuits recipe from Food.com.

Provided by Bev I Am

Categories     Breads

Time 27m

Yield 12 biscuits

Number Of Ingredients 8

2 cups unbleached all-purpose flour
1 tablespoon sugar
1 tablespoon cornstarch
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup chilled unsalted butter, cut into 1/2 " pieces
3/4 cup chilled buttermilk

Steps:

  • Preheat oven to 450F degrees.
  • Sift together first 6 ingredients into large bowl.
  • Add butter and rub in with fingertips until mixture resembles coarse meal.
  • Add buttermilk and stir until dough forms.
  • Turn dough out onto floured surface; knead until smooth, about 8 turns.
  • Roll out the dough to 1 inch thickness.
  • Using 2 inch diameter biscuit cutter, cut out biscuits.
  • Gather scraps and roll out to 1 inch thickness and cut out additional biscuits.
  • Transfer biscuits to large ungreased baking sheet.
  • Bake until golden, about 12 minutes.
  • Serve warm.

Nutrition Facts : Calories 122.9, Fat 4.2, SaturatedFat 2.5, Cholesterol 10.8, Sodium 226.9, Carbohydrate 18.5, Fiber 0.6, Sugar 1.8, Protein 2.7

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