SOUTHERN BUTTERMILK BISCUITS
The recipe for these four-ingredient biscuits has been handed down for many generations. -Fran Thompson, Tarboro, North Carolina
Provided by Taste of Home
Time 30m
Yield 8 biscuits.
Number Of Ingredients 4
Steps:
- In a large bowl, cut butter into flour until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Turn onto a lightly floured surface; knead 3-4 times. Pat or lightly roll to 3/4-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. , Place on a greased baking sheet. Bake at 425° until golden brown, 11-13 minutes. Brush tops with butter. Serve warm.
Nutrition Facts : Calories 222 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 508mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
CHEF JOHN'S BUTTERMILK BISCUITS
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
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
GRANDMA'S EASY BUTTERMILK BISCUITS
Self-rising flour, shortening and buttermilk, easy as biscuit pie.
Categories Baked Goods American Easy Biscuits
Time 20m
Yield 5
Number Of Ingredients 6
Steps:
- Use enough buttermilk to make the dough really sticky but still enough to knead and roll out. Mix the ingredients together (add the buttermilk a little at a time). Turn out the dough on a floured board and knead in more self rising flour (but try not to handle the dough too much!). Roll out the dough to about ¼ inch and then fold the dough over to double it and press on it lightly. This fold in the dough will make the biscuits pull apart easily after they are cooked. Cut out biscuits about 2½ inches in diameter using a glass dipped in flour. Re-roll the dough as needed. Place the biscuits in a baking pan up close against each other - this will make them rise higher. Some people put a little bit of vegetable oil in one end of the pan and run the tops of the biscuits through the oil then place them in the other end of the pan. This makes them get crustier and browner on top. Bake the biscuits at 450℉ (230℃) until they are lightly browned (about 15 minutes). Serve with butter, jelly, honey, or filled with bacon, sausage, etc. 1 cup of flour makes about 4 or 5 biscuits, but you can increase the recipe easily, just always use one spoon of shortening the size of a small egg for each cup of flour.
Nutrition Facts :
LINDA'S EASY BUTTERMILK BISCUITS
Get out your stepladder because these biscuits are tall! A little pinch of cream of tartar gives them a boost. Hubby says they might be the best biscuits he has ever eaten.
Provided by Secret Agent
Categories Breads
Time 25m
Yield 9 biscuits, 9 serving(s)
Number Of Ingredients 8
Steps:
- Put all the dry ingredients into a food processor and pulse five or six times.
- Put frozen butter and crisco into the processor and pulse 5 times or until you get a small pea sized texture. Don't over process. (Up to this point you can freeze the mix in a baggie until you are ready to make your biscuits, up to a month.).
- Continuing, add the buttermilk all at once and pulse three or four times, only until the dough is wet. Do not process until it is all mixed or you will get hockey pucks instead of biscuits.
- On a floured surface, pat the dough out into a 9x9 square and cut the square with a very sharp knife into 9 square biscuits. This eliminates the need for rolling the scraps.
- Put the biscuits onto a parchment lined baking pan so they are touching. Dust the tops with flour.
- Preheat your oven to 450 degrees and bake for about 13 to 15 minutes.
- Be careful when you open the oven door - they may float away.
- NOTE: You can use any fat you like including lard, all shortening or butter but I find this combination works best for me.
BUTTERMILK BISCUITS
Keep this classic recipe for fluffy biscuits: You'll use it over and over.
Provided by Food Network Kitchen
Time 40m
Yield about 8 biscuits
Number Of Ingredients 7
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.
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- Preheat the oven to 450°F and line a baking pan with a silicone baking mat or a piece of parchment paper.
- Next, cut the butter into the flour. Do this by using a pastry blender to cut the butter into pieces the size of a small pea. Or freeze the butter and grate it on a box grater then stir the flour and grated butter together.
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- Combine flour, baking powder, baking soda and salt in bowl; cut in 1/2 cup butter with fork or pastry blender until mixture resembles coarse crumbs. Stir in buttermilk just until moistened.
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- Mix together the flour, salt, baking powder, and sugar (or sugar sub). Use your fingertips or a pastry blender to work the butter into the flour mixture. You want it to look like like a course meal with the butter worked in evenly.
- Pour 1 cup buttermilk into butter and flour mixture and stir with a spoon for about 20 seconds. If dough seems dry, drizzle in more buttermilk and work the dough until it just comes together and is cohesive. Keep in mind that you may not need all the buttermilk. Be careful not to overwork dough.
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