The Most Fluffy And Buttery Biscuits Ever Recipes

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THE MOST FLUFFY AND BUTTERY BISCUITS EVER



The Most Fluffy and Buttery Biscuits Ever image

These biscuits rival any restaurant or fast food joint. They're so tender, fluffy, and buttery. They're the best biscuits I've ever made at home!

Provided by Julie Chiou

Categories     Breakfast/Brunch

Time 45m

Number Of Ingredients 6

4 cups self-rising flour (plus more for dusting)
2 tablespoons baking powder ((see blog post above for more details; use double-acting, aluminum-free baking powder))
1 teaspoon baking soda
3/4 pound (3 sticks) SALTED butter (cold, cut into 1/2-inch cubes)
2 large eggs (beaten PLUS 1 large egg for brushing)
1 1/2 cups buttermilk (plus more as needed and for brushing)

Steps:

  • In a large bowl, whisk together flour, baking powder, and baking soda.
  • Add the butter and using a pastry blender, cut the butter into the flour until pea-like crumbs form.
  • Stir in the beaten eggs with a wooden spoon until just combined. Then pour in the buttermilk until the dough comes together into a sticky mass. You may need more buttermilk if it's still too dry and there is flour still at the bottom of your bowl. I ended up having to add in 1/2 cup more. DO NOT add 1/2 cup more all at the same time. Do 1 tablespoon at a time until the right consistency is reached.
  • Cover the bowl and refrigerate for at least 30 minutes.
  • When ready, preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
  • Dust a little flour onto your work surface then put the dough onto the work surface and use your hands (flour them) to press into a round, roughly 14 inch diameter and 1/2 inch thick. See photos in the blog post.
  • Use a floured 2 3/4-inch round biscuit cutter to cut out about 20 biscuits. Reform the scraps of dough into a circle again to cut more.
  • Transfer biscuits to prepared baking sheet and arrange them so they are touching each other. See photos in the blog post.
  • In a small dish, beat together remaining egg and buttermilk then brush on top of the biscuits.
  • Bake for 15-20 minutes, or until the tops are golden brown.
  • Let cool slightly before devouring! They're best eaten out of the oven, day of.
  • Serve with your favorite sausage gravy, jam, or clotted cream.

Nutrition Facts : ServingSize 1 biscuit, Calories 236 kcal, Carbohydrate 24 g, Protein 4 g, Fat 14 g, SaturatedFat 9 g, Fiber 1 g, Sugar 1 g

FLUFFY BUTTERMILK BISCUITS



Fluffy Buttermilk Biscuits image

Ever in search of biscuits that actually rise, I tried this recipe and they DID, indeed, rise! HINT: Do not twist the biscuit cutter, just punch through the dough. Twisting "seals" the edges and the biscuit doesn't rise as well. The secret to this recipe, according to the author, is the type of flour. The lower the protein content, the higher the biscuit will rise. "Southern" flours such as White Lily, are recommended. Since Southern flours aren't always available, she came up with this preparation.

Provided by HisPixie

Categories     Breads

Time 20m

Yield 12 biscuits, 12 serving(s)

Number Of Ingredients 7

1 1/4 cups cake flour
3/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter, cut into small chunks
3/4 cup buttermilk

Steps:

  • Preheat oven to 500 degrees.
  • Prepare ingredients: Cut butter into small chunks, place in a bowl and return to fridge. Measure out buttermilk and set aside. Sprinkle flour on a work surface and have extra flour nearby for your hands and biscuit cutter. Have biscuit cutter and an ungreased baking sheet handy.
  • Mix dough: In a medium-large bowl, whisk together flours, baking powder, baking soda and salt until very well blended. Add butter and cut into flour using a pastry blender, two knives or your fingertips, until mixture resembles coarse crumbs. Pour in buttermilk and stir lightly until dough comes together in a ball.
  • Knead dough and cut biscuits: Dump dough mixture out onto floured work surface. With floured hands, lightly knead dough a few times until it is fairly well blended. Pat out into a circle, 3/4 - 1 inch thick. Dip cutter into flour and cut biscuits without twisting the cutter. Form the dough scraps into an extra biscuit-like shape instead of re-rolling the dough. Place cut biscuits together on the baking sheet so that the sides are touching. Brush tops with melted butter, if desired.
  • Bake biscuits: place baking sheet in the middle of a preheated 500 degree oven and bake for 8-10 minutes until they are golden brown. Remove biscuits to a wire rack to cool for a few minutes.

Nutrition Facts : Calories 120.4, Fat 4.2, SaturatedFat 2.5, Cholesterol 10.8, Sodium 245, Carbohydrate 18, Fiber 0.5, Sugar 0.8, Protein 2.5

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

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