SOUTHERN BUTTERMILK BISCUITS
These biscuits are light, buttery tasting and simple to make. Serve with your favorite fruit-spread or make them for savory sausage gravy.
Provided by Good Dinner Mom
Categories Quick Bread
Time 20m
Number Of Ingredients 6
Steps:
- Preheat your oven to 450°F.
- Combine the dry ingredients in a bowl, or in the bowl of a food processor.
- Cut the butter into chunks and cut into the flour until it resembles course meal.
- If using a food processor, pulse a few times until this consistency is achieved.
- Add the buttermilk and mix JUST until combined.
- If it appears on the dry side, add a bit more buttermilk. It should be very wet.
- Turn the dough out onto a well-floured board.
- Dip your fingers in flour to help keep the dough from sticking to you. Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it's about ½" thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick.
- Use a round cutter to cut into rounds. Do not twist cutter as you push down. This compromises the dough to it doesn't rise up as high.
- You can gently knead the scraps together and make a few more.
- Place the biscuits on a cookie sheet- if you like soft sides, place them touching each other. If you like"crusty" sides, place them about 1 inch apart- these will not rise as high as the biscuits put close together.
- Bake for about8-10 minutes- the biscuits will be a beautiful light golden brown on top and bottom.
- Do not overbake.
- Note: The key to real biscuits is not in the ingredients, but in the handling of the dough.
- The dough must be handled as little as possible or you will have tough biscuits.
- A food processor produces superior biscuits, because the ingredients stay colder and there's less chance of overmixing.
- You also must pat the dough out with your hands, lightly.
- Rolling with a rolling pin is a guaranteed way to overstimulate the gluten, resulting in a tougher biscuit.
- Note 2: You can make these biscuits, cut them, put them on cookie sheets and freeze them for up to a month.
- When you want fresh biscuits, simply place them frozen on the cookie sheet and bake at 450°F for about 15-18 minutes.
HOMEMADE BUTTERMILK BISCUITS
Talk, flaky, melt in your mouth buttermilk biscuits - completely homemade, deceptively simple and delicious!
Provided by Richa
Categories Breakfast
Time 30m
Number Of Ingredients 8
Steps:
- Pre-heat oven to 425F/220C. Line a baking sheet and set aside.
- In a bowl, whisk together flour, baking powder, baking soda and salt. Cut the butter into the flour mixture with a pastry cutter or a fork till it resembles coarse crumbs.
- Add the buttermilk and use a spatula to combine till a rough dough forms.
- Turn the dough out on a floured work bench and pat it into a rectangle. Fold the rectangle into thirds.
- Give it a half turn, pat it back into a rectangle, fold it into thirds and repeat this once more.
- Roll the dough out into 1/2 inch thickness. Cut 10-12 biscuits. While cutting the biscuits, don't rotate the cookie cutter.
- Transfer the biscuits onto the lined baking sheet. Brush with buttermilk and bake for 15 minutes till the top is golden brown. Serve warm.
Nutrition Facts : Calories 169 kcal, Carbohydrate 20 g, Protein 3 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 22 mg, Sodium 303 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
MELT IN YOUR MOUTH HEAVENLY BISCUITS
These are the most delicious biscuits I've ever tasted! They just melt in your mouth. Great on their own or with sausage gravy, these biscuits are sure to impress. This recipe comes from Shirley Corriher's "Cookwise".. a terrific cookbook! She's the food scientist on "Good Eats" with Alton Brown. I think that this is her grandma's recipe. Be sure to follow this recipe exactly.. There is a method to the madness!! Enjoy!! One of my reviewers complained that she couldn't work the dough. So I updated the directions to be more explicit. This dough cannot be "worked" like traditional biscuit dough would.. the excessive moisture creates a steam inside the dough as it bakes creating an out-of-this-world treat! So just forget everything you know about making biscuits and have faith in the recipe... it really is worth the effort.
Provided by BETHANY T.
Categories Breads
Time 25m
Yield 8-10 biscuits
Number Of Ingredients 12
Steps:
- Preheat oven to 475 degrees F.
- Spray an 8 inch round cake pan with cooking spray.
- Combine next 6 ingredients in a medium bowl.
- Cut in shortening or lard.
- Stir in buttermilk and cream.
- (mixture will be VERY WET!) Let stand 2-3 minutes.
- Pour remaining cup of flour into another bowl.
- Flour your hands.
- Drop a biscuit size lump of dough into the flour. I use a half cup measuring cup for this step. The "dough" is too wet to really pick up with your hands.
- Cover with more flour.
- Gently pick up lump of dough with your hands by sliding your fingers underneath it then lightly toss from hand to hand to remove excess flour and to roughly shape the biscuits. You are just basically coating the very wet dough with flour. Be gentle!
- Drop into prepared pan.
- Repeat with remaining dough, placing tightly into pan.
- This is so they rise up instead of just spreading out.
- Brush with melted butter or margarine.
- Bake 15-20 minutes or until lightly browned.
- Let cool in pan a few minutes, then dump pan out and gently separate biscuits.
- Serve ASAP!
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