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
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.
FLUFFY BAKING POWDER BISCUITS
These are great! Nice and easy, and light and yummy. I get about 16 biscuits with this recipe. I like the versatility as well. I add cheese or garlic; whatever hits me at the time. I almost always add extra sugar.
Provided by byZula
Categories Breads
Time 35m
Yield 16 biscuits
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees. Grease two 8-inch cake pans.
- Put the flour, salt, baking powder, and sugar in a bowl.
- Cut in the shortening until mixture resembles coarse meal.
- Add the milk all at once and stir just until the dough forms a ball around the fork.
- Turn dough out onto a lightly floured board and knead 14 times.
- Pat until 1/2-inch thick.
- Cut into rounds with a 2-inch cookie cutter.
- Place, touching each other, in the cake pans and bake for 15-20 minutes.
- CRUSTY BISCUITS.
- Roll biscuits to 1/4-inch thick and place 1-inch apart in pan.
- Bake in a 450 degree oven for 12 minutes.
- Yields almost double the biscuits.
- BUTTERMILK BISCUITS.
- Use 2/3 cup buttermilk instead of sweet milk, 1/2 teaspoons baking soda and only 2 teaspoons baking powder.
- CHEESE BISCUITS.
- Add 1/2 cup grated sharp cheddar cheese to dry ingredients.
- DROP BISCUITS.
- Add additional 1/3 cup milk and use a baking sheet.
BISCUITS (BAKING POWDER OR BUTTERMILK)
From Better Homes and Gardens New Cookbook, these soft, fluffy, and flaky biscuits are always a welcome addition to the table. They can be successfully made using a combination of two parts all-purpose and one part whole-wheat flour.
Provided by Debs Recipes
Categories Breads
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Whisk dry ingredients together in a bowl; cut in shortening (I use a pastry cutter) until flour mixture resembles coarse crumbs; form a well in the center of mixture; pour milk into the well and stir quickly with a fork just until dough comes together.
- Turn dough onto a lightly floured surface; knead gently (do NOT overwork - dough should remain soft and somewhat sticky) about ten strokes; pat or roll out dough to a 5/8" thickness; cut biscuits using a round cutter or the top of a glass ~ For super-quick square biscuits, simply use a knife to cut a tic-tac-toe shape through the rolled out dough.
- Place cut biscuits onto an ungreased baking sheet or pizza stone; bake at 450° for 10-12 minutes or just until biscuits are light golden-brown.
- NOTE: For buttermilk biscuits, add 1/4 teaspoon baking soda to the dry ingredients and substitute buttermilk for the milk.
Nutrition Facts : Calories 204.6, Fat 9.7, SaturatedFat 2.7, Cholesterol 3.2, Sodium 293.3, Carbohydrate 25.3, Fiber 0.8, Sugar 0.1, Protein 4
BUTTERMILK BISCUITS
Provided by Bobby Flay
Time 30m
Yield s: 12 biscuits
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F. Grease a baking sheet with butter or line with parchment paper.
- Combine the flour, baking powder, baking soda and salt in a large bowl. Combine until the ingredients are incorporated. Cut in the butter using your fingers or a pastry cutter until the mixture resembles coarse meal. Add the buttermilk and gently mix until the mixture just begins to come together.
- Scrape the dough onto a lightly floured counter. Pat the dough into a 10 by 12-inch rectangle about 3/4-inch thick. Cut into 2-inch squares or use a 2-inch round cutter to cut out biscuits. Press together the scraps of dough, and repeat the process. Place the biscuits on the prepared baking sheet. Brush the tops with cream and sprinkle with the black pepper. Bake the biscuits until lightly golden brown, 12 to 15 minutes. Brush the tops with the melted butter. Cool on a baking rack.
THE BEST FLAKY BUTTERMILK BISCUITS
We tried several versions of this recipe, including one with double the amount of baking powder. And while the biscuits turned out puffy and beautiful, they ultimately were too dry. So, we tweaked the baking powder amount along with the butter and buttermilk and arrived at these beauties -flaky, golden, tender and moist, just as biscuits should be.
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 12 biscuits
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
- Whisk together the flour, baking powder, baking soda, sugar and salt in a medium bowl. Rub 2 tablespoons of the cold butter into the flour with your fingertips until completely absorbed. Work the remaining 8 tablespoons of cold butter into the flour with your fingertips until pea-size bits of butter remain. Use a rubber spatula to stir the buttermilk into the flour until the mixture comes together into a shaggy dough. (Don't overmix the dough.)
- Lightly flour a cutting board or work surface, turn the dough out onto it and pat into a rectangle. Fold the dough in half and pat again into a 1/2-inch-thick rectangle. Then fold the dough in thirds, as if folding a letter, and pat to an even thickness. Cut out biscuits with a 2 1/2-inch round biscuit cutter and put on the prepared baking sheet. Press together the remaining scraps of dough. Pat out and fold the dough into thirds again 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.
BAKING POWDER/ BUTTERMILK BISQUITS
Can also be made into Buttermilk Bisquits
Provided by Laura Perovich
Categories Biscuits
Time 30m
Number Of Ingredients 5
Steps:
- 1. I large bowl, combine flour, baking powder and salt.
- 2. Using fork or pastry blender, cut shortening into flour until consistancy of coarse meal.
- 3. Add milk;stir with fork until mixture leaves sides of bowl and forms a soft moist dough.
- 4. On floured surface, toss lightly until no longer sticky. Roll out 1/2 inch thick; cut with 2 inch floured cutter. Place on greased cookie sheet.
- 5. Bake at 350* for 8 to 12 minutes or until golden brown. Makes 12 to 14 biscuits
- 6. Variations: Buttermilk Biscuits- Add1/4 teaspoonbaking soda to flour. Substitute buttermilk for milk Cheese Biscuits- Add 4oz (1 cup) shredded cheddar cheese to flour shortening mixture.
CHEF JOHN'S BUTTERMILK BISCUITS
Recipe by: Chef John "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 MelRose
Categories High In...
Time 35m
Yield 6 biscuits, 6 serving(s)
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 285.5, Fat 14.2, SaturatedFat 8.8, Cholesterol 37, Sodium 601.1, Carbohydrate 33.9, Fiber 1.1, Sugar 1.8, Protein 5.6
BUTTERMILK DROP BISCUITS
This recipe is from Lodge Cast Iron, and is also featured in Cast-Iron Cooking for Dummies. It's designed to take advantage of a cast iron biscuit pan or a cast iron skillet or griddle. I used the basic recipe last night, and they came out tender and fluffy like a drop biscuit but with the taste of a good ol' buttermilk biscuit. I'll include variations from both sources in my end notes.
Provided by Misa3446
Categories Breads
Time 25m
Yield 7 biscuits, 7 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 450°F.
- In a mixing bowl, add the flour, baking powder, baking soda, sugar, cream of tartar, and salt. Stir the dry ingredients together.
- Make sure you are using cold butter or shortening, and cut into the dry mixture with a pastry blender, fork or knife method. The mixture will have a coarse crumb consistency when you are ready for the next step.
- Pour in the buttermilk, and stir just until everything is blended. Take care not to overmix.
- Drop Biscuit Pan method: If you have a drop biscuit pan, spoon in the dough into each well, filling it pretty full. I used a 7 well cast-iron pan. If you don't have a pan - see the next step.
- Skillet or Griddle method: Mound the dough into about 7 biscuits onto your griddle or in your skillet. (Make sure these are oven-proof!).
- Bake for 15-18 minutes or until golden brown.
- Variations: For parsley biscuits, add 2 tablespoons of chopped fresh parsley. For a garden vegetable biscuit, add 2 tablepoons finely grated carrots, 1 tablespoon of chopped fresh parsley, and 1 tablespoon of finely chopped green onion.
Nutrition Facts : Calories 273.5, Fat 14, SaturatedFat 8.7, Cholesterol 37, Sodium 432.9, Carbohydrate 31.6, Fiber 1, Sugar 3.8, Protein 5.6
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