Sarabeths Bakery Buttermilk Biscuits Recipes

SAVORY BUTTERMILK BISCUITS

Steps:

• Preheat oven to 450 degrees with racks set in the upper and lower thirds of the oven. Line two baking sheets with parchment paper; set aside.
• In a large bowl, whisk together flour, baking powder, sugar, salt, and baking soda. Transfer half of the dry ingredients to the bowl of a food processor. Add butter and pulse until the mixture resembles coarse crumbs, with some larger pieces still remaining. Return this mixture back to the bowl with the rest of the dry ingredients. Add herbs, if using, and stir to combine.
• Make a well in the center and gradually add buttermilk, stirring with a fork or wooden spoon until large clumps form; do not allow a dough to form in the bowl. Turn mixture out onto a lightly floured work surface, and using lightly floured hands, knead two or three times just until a dough forms.
• Pat dough into an 8-by-8-inch square. Using a sharp knife, cut 2-inch square biscuits, or use a 2-inch round cutter, and transfer to prepared baking sheet, spacing 2 inches apart. Brush tops with buttermilk. Transfer to oven and bake until golden brown, about 12 minutes.

SOUTHERN BUTTERMILK BISCUITS

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.

SARABETH'S BAKERY BUTTERMILK BISCUITS

Steps:

• Position a rack in the center of the oven; preheat to 400°.
• Line a half-sheet pan with parchment paper.
• Sift the flour, sugar, baking powder, and salt together into the bowl of a stand mixer.
• Attach the bowl to the mixer and fit with paddle attachment.
• Add the butter; mix on low speed until the mixture resembles coarse meal with some pea-size pieces of butter.
• Add the buttermilk, mixing just until the dough barely comes together.
• Scrape the dough onto a lightly floured surface and knead a few times until the dough is smooth.
• Sprinkle the top of the dough with flour and roll out a little more than 3/4 inch thick.
• Using a 2 1/4 inch fluted biscuit cutter, dipping the cutter into flour between cuts, cut out the biscuits and place 1 inch apart on the pan.
• Gently press the scraps together (do not overhandle the dough); repeat rolling and cutting.
• Bake until the biscuits are well risen and golden brown, 18-20 minutes.
• Serve hot or warm.
• To reheat biscuits, wrap them in foil and bake in preheated 350° for about 10 minutes.