Karen Averitts Buttermilk Biscuits Recipes

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KAREN AVERITT'S BUTTERMILK BISCUITS



Karen Averitt's Buttermilk Biscuits image

This yummy buttermik biscuit recipe comes from Karen Averitt, Ted Turner's personal chef.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 12

Number Of Ingredients 6

2 cups unbleached all-purpose flour, plus more for work surface
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
5 tablespoons unsalted butter, chilled, and cut into small pieces
1 cup buttermilk

Steps:

  • Preheat oven to 450 degrees.
  • In a large bowl, whisk together flour, baking powder, baking soda, and salt until well combined. Using a pastry cutter, cut in butter until the mixture resembles coarse crumbs with a few larger clumps remaining. Pour in the buttermilk; mix until well combined.
  • Turn dough out onto a lightly floured work surface. Pat dough into a round. Roll out dough to 1/2 inch thick. Using a 3-inch bison-shaped or a 2-inch round biscuit cutter, cut out biscuits. Transfer to a baking sheet and bake until lightly browned on top, 12 to 15 minutes. Serve. immediately.

BUTTERMILK CHEDDAR BISCUITS



Buttermilk Cheddar Biscuits image

Provided by Ina Garten

Categories     side-dish

Time 1h5m

Yield 8 biscuits

Number Of Ingredients 9

2 cups all-purpose flour, plus more as needed
1 tablespoon baking powder
1 1/2 teaspoons kosher salt
12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
1/2 cup cold buttermilk, shaken
1 cold extra-large egg
1 cup grated extra-sharp Cheddar
1 egg, beaten with 1 tablespoon water or milk
Maldon sea salt, optional

Steps:

  • Preheat the oven to 425 degrees F.
  • Place 2 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment. With the mixer on low, add the butter and mix until the butter is the size of peas.
  • Combine the buttermilk and egg in a small measuring cup and beat lightly with a fork. With the mixer still on low, quickly add the buttermilk mixture to the flour mixture and mix only until moistened. In a small bowl, mix the Cheddar with small handful of flour and, with the mixer still on low, add the cheese to the dough. Mix only until roughly combined.
  • Dump out onto a well-floured board and knead lightly about 6 times. Roll the dough out to a rectangle 10 by 5 inches. With a sharp, floured knife, cut the dough lengthwise in half and then across in quarters, making 8 rough rectangles. Transfer to a sheet pan lined with parchment paper. Brush the tops with the egg wash, sprinkle with salt, if using, and bake for 20 to 25 minutes, until the tops are browned and the biscuits are cooked through. Serve hot or warm.

THE BEST BUTTERMILK BISCUITS



The Best Buttermilk Biscuits image

The best recipe for extra tall, flaky and fluffy Buttermilk Biscuits. They taste amazing on their own or piled high with gravy, butter, or jam!

Provided by Melissa Griffiths

Categories     Side

Time 30m

Number Of Ingredients 7

3 cups all purpose flour
1 tablespoon sugar
2 tablespoons baking powder
1 teaspoon salt
¾ cup cold or frozen butter
1 large egg
1 cup cold buttermilk

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.

Nutrition Facts : Calories 259 calories, Sugar 3.2 g, Sodium 252.8 mg, Fat 14 g, SaturatedFat 8.2 g, TransFat 0 g, Carbohydrate 28.1 g, Fiber 0.9 g, Protein 5.7 g, Cholesterol 66 mg

BUTTERMILK BISCUITS



Buttermilk Biscuits image

Provided by Kardea Brown

Categories     side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 4

2 cups self-rising flour, plus extra for dusting
1/4 cup shortening
2/3 cup buttermilk, plus additional as needed
4 tablespoons unsalted butter, melted

Steps:

  • Preheat the oven to 450 degrees F. Place a 10 1/2-inch cast-iron skillet in the oven to heat.
  • Add the flour to a large bowl. Use your hands or a pastry cutter to work the shortening into the flour until the crumbs are the size of large peas.
  • Slowly pour in the buttermilk, then mix with your hands until the mixture starts to form a dough. Add buttermilk if it feels too dry. As soon as the dough comes together, transfer to a floured work surface. Press the dough into a square and fold it over itself to create layers, using additional flour to keep the dough from sticking. Shape into a 1/2-inch-thick rectangle. Use a 2- to 3-inch biscuit cutter to cut out biscuits, rerolling the scraps to use all the dough.
  • Take the skillet out of the oven and add 2 tablespoons melted butter. Place the biscuits in the skillet, then lightly brush the tops with the remaining butter.
  • Bake until lightly golden brown, 15 to 17 minutes. Let cool for a few minutes, then serve.

BEST BUTTERMILK BISCUITS



Best Buttermilk Biscuits image

This recipe makes fluffy, light, and tasty biscuits.

Provided by Carol Reese Hardbarger

Categories     Bread     Quick Bread Recipes     Biscuits

Time 55m

Yield 12

Number Of Ingredients 4

2 ¼ cups self-rising flour
¼ teaspoon baking soda
½ cup butter-flavored shortening (such as Crisco®)
1 cup buttermilk

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.

Nutrition Facts : Calories 170 calories, Carbohydrate 18.4 g, Cholesterol 0.8 mg, Fat 9.3 g, Fiber 0.6 g, Protein 3 g, SaturatedFat 2.4 g, Sodium 345.3 mg, Sugar 1 g

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

KAREN'S BEST BUTTERMILK BISCUIT



Karen's Best Buttermilk Biscuit image

A moist tender bisciut inside, with a golden buttery crunch outside. After much searching for the holy grail of southern cooking, (a great buttermilk biscuit) I developed this recipe that I am very proud of. It is blending of the qualities I wanted in a bisuit. Cruchy, tender, buttermik tang, and hearty enough to stand up to breakfast gravy and moist enough to serve with chicken and dumplings. Enjoy!

Provided by red white kitchen

Categories     Breads

Time 39m

Yield 7 Biscuits, 7 serving(s)

Number Of Ingredients 10

3 cups unbleached all-purpose flour
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup cold butter
1/4 cup shortening
1 1/3 cups buttermilk
1/3 cup plain yogurt
1 egg
2 tablespoons melted butter

Steps:

  • Preheat oven to 390 degrees.
  • In large bowl wisk together flour, baking powder, baking soda and salt.
  • In medium bowl wisk buttermilk, yogurt and egg.
  • On a chilled cutting board, cut 1 stick of butter into 1/4 inch pieces using knife blade only to move pieces around while cutting.
  • Add to flour mixture, toss lightly with finger tips.
  • Add shortening to flour mixture, dropping a 1/2 teaspoon at a time.
  • Rub butter and shortening into flour mixture, using fingertips only-so heat from hands does not melt the butter. Mix until it resembles course crumbs.
  • Add buttermilk mixture to flour mixture. Stir just until evenly moistened.
  • Turn out on floured board. Sprinkle a little flour on top.
  • Fold dough in half- 5 times, shaping dough into a rectangle as you fold.
  • Pat out till 1 3/4 inches thick.
  • Cut 6 biscuits into 2 inch rounds.
  • Gather left over pieces of dough and shape into same size biscuit.
  • Place biscuits on large ungreased baking sheet. Space 2 inches apart.
  • Bake 17-18 minutes, brushing with melted butter the last 2 minutes.
  • Place baked biscuits under broiler 1 minute.
  • Serve warm.

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