Amazing Buttermilk Biscuits Food

CHEF JOHN'S BUTTERMILK BISCUITS

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.

BEST BUTTERMILK BISCUITS

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.

BUTTERMILK BISCUITS

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.

THE BEST BUTTERMILK BISCUITS

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.

BEST-EVER BUTTERMILK BISCUITS

Steps:

• In a medium mixing bowl combine flour, baking powder, sugar, cream of tartar, salt and baking soda.
• Using pastry blender, cut in shortening until mixture resembles coarse crumbs.
• Making a well in the center of dry mixture. Add buttermilk all at once to dry mixture.
• Using a fork, stir just until moistened.
• Turn dough out onto lightly floured surface. Quickly knead dough by folding and gently pressing 10 to 12 strokes or until dough is nearly smooth.
• Pat or lightly roll dough to 1/2-inch thickness. Cut dough with a floured 2 1/2-inch biscuit cutter, dipping the cutter into flour between cuts.
• Place biscuits 1 inch apart on an ungreased baking sheet.
• Bake 450°F oven for 10 to 12 minutes or until golden.

HIGH-RISE BUTTERMILK BISCUITS

Steps:

• Preheat oven to 500 degrees F (260 degrees C).
• Mix flour, baking powder, and salt together in the bowl of a stand mixer with a paddle attachment. Add unsalted butter and mix at medium speed until well incorporated and the mixture resembles wet sand, about 4 minutes.
• Remove the bowl from the mixer and fold in buttermilk until dough sticks together.
• Dump dough onto a flour work surface; pat into a rectangle. Pat remaining dry crumbs into the mixture by hand.
• Cut dough in half with a floured bench knife; stack cut halves on top of each other. Press layers together to about 1 1/2-inch thickness, shaping a long rectangle as you go. Repeat 3 to 5 times.
• Cut dough into 8 even squares with the bench knife. Cut off uneven edges and put these scraps to the side; clean cuts on all sides will encourage rise. Pat scraps together to make 1 odd-shaped ninth biscuit.
• Place biscuits close together in a 9-inch square pan and brush with melted salted butter. Place pan on top of the warm stove for 10 to 15 minutes to rise.
• Bake biscuits in the preheated oven, checking halfway through bake time, until tops are golden brown and a toothpick inserted into the center comes out clean, 14 to 18 minutes.

BUTTERMILK BISCUITS

Steps:

• Preheat oven to 425°F. Whisk flour, sugar, baking powder, salt and baking soda in large bowl to blend. Using fingertips, rub 3/4 cup chilled butter into dry ingredients until mixture resembles coarse meal. Add buttermilk and stir until evenly moistened. Using 1/4 cup dough for each biscuit, drop biscuits onto baking sheet, spacing 2 inches apart. Bake until biscuits are golden brown on top, about 15 minutes. Cool slightly. Serve warm.

AMAZING BUTTERMILK BISCUITS

Steps:

• Preheat your oven to 450°F.
• Combine the dry ingredients in a food processor.
• Pulse a few times until it resembles large, rough crumbs.
• Add the buttermilk and mix JUST until combined. The dough should be sticky.
• Turn the dough out onto a well floured surface.
• Pat it down into a rough rectangle, about a 1/2 inch thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick.
• Cut dough into biscuits using a floured glass or biscuit cutter.
• Bake for about 10-12 minutes until golden brown.
• NOTE: You can freeze cut biscuits rounds. When you want fresh biscuits, simply place them frozen on the cookie sheet and bake at 450°F for about 20 minutes.

BEST EVER RAISED BUTTERMILK BISCUITS

Steps:

• In small warm bowl, mix sugar with the water, add yeast and stir to dissolve.
• Sift flour again with baking powder and salt in a large bowl. Cut in shortening to fine crumb stage with pastry blender.
• Add butter milk and yeast mixture, mix to a moderately stiff dough. Knead lightly for a few seconds.
• Roll to 1/2-inch thickness cut into biscuits using 2 1/4-inch biscuit cutter.
• Arrange on greased baking pans so biscuits barely touch each other, prick tops with fork and brush with melted butter.
• Let rise in warm place until almost double in size, about 30-40 minutes.
• Bake in 425° oven 10-15 minutes.

BUTTERMILK BISCUITS

Steps:

• Preheat oven to 425°F.
• In a large bowl, whisk together the cake flour, all-purpose flour, baking powder, baking soda, and salt. With a pastry blender or 2 knives, cut in the butter and vegetable shortening until it is evenly mixed and there are no large clumps. Quickly fold in the buttermilk until it is just blended. Do not overmix.
• On a work surface lightly dusted with flour, briefly and gently knead the dough with your fingertips until it just hold together. Do not overknead. Press or roll out the dough to a thickness of 1". Using a 2" biscuit cutter, cut out 8 biscuits. Gather up the scrap pieces of dough, gently roll them out, and cut 4 more biscuits.
• Place the biscuits on an ungreased baking sheet. bake until the tops are a light golden brown, 18 to 20 minutes. Serve hot.

BUTTERMILK BISCUITS

Steps:

• Preheat oven to 375 degrees F.
• Line large cookie sheet with parchment.
• Sift dry ingredients into a large bowl.
• Cut in butter using pastry blender or fingers until mixture resembles fine meal.
• Beat buttermilk and egg in a small bowl to blend; add to dry ingredients and mix until just combined - do not overmix.
• Roll dough out on lightly-floured surface to 1 inch thick round.
• Cut out biscuits using floured 2-inch cutter.
• Gather and re-roll scraps; cut out additional rounds.
• Transfer to cookie sheet, spacing 1 inch apart.
• Bake until golden-brown, 25-30 minutes.
• Cool biscuits slightly before serving with lots of butter.