Best Ever Raised Buttermilk Biscuits Food

SOUTHERN BUTTERMILK BISCUITS

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, just 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 floured board.
• Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it's about 1/2" 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.
• You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first ones.
• Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other.
• If you like"crusty" sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together.
• Bake for about 10-12 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.
• I have found that 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 20 minutes.

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.

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 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.

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.

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.

THE BEST FLAKY BUTTERMILK BISCUITS

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.

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.

SOUTHERN BISCUITS

Steps:

• Preheat oven to 450 degrees.
• In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don't want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.
• Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first, but hey, that's life.)
• Bake until biscuits are tall and light gold on top, 15 to 20 minutes.

ANGEL BISCUITS

Steps:

• Dissolve yeast in warm water.
• Let stand 5 minutes.
• Stir in the buttermilk; set aside.
• In a large mixing bowl, combine flour, sugar, baking powder, soda and salt.
• Cut in shortening with a pastry blender until mixture resembles coarse meal.
• Stir in yeast/buttermilk mixture; mix well.
• Turn out onto a lightly floured surface; knead lightly 3-4 times.
• Roll to a 1/2" thickness.
• Cut with a 2 1/2" biscuit cutter.
• Place on a lightly greased baking sheet.
• Cover and let rise in a warm place about 1 1/2 hours.
• Bake at 450°F for 8-10 minutes.
• Lightly brush tops with melted butter.
• Yield: about 2 1/2 dozen.

THE BEST GLUTEN FREE BUTTERMILK BISCUITS

Steps:

• Preheat oven to 425 degrees and grease a baking sheet or line it with a silicone baking mat or parchment paper.
• Add the gluten-free flour, xanthan gum, salt, baking powder, and baking soda to a large bowl and whisk together.Add the cubed butter and cut in with a pastry cutter or two forks until it resembles coarse crumbs.
• Stir in ¾ cup buttermilk and mix until just combined.
• Turn the dough out onto a floured surface and pat into a rectangle. Fold the rectangle into 3rds and turn the dough a half turn. Then flatten into a rectangle until the dough is about a ½-¾ inch thick.Cut the dough with a 2 ½ inch biscuit cutter and place the biscuits on the prepared baking sheet, the edges of the biscuits should be touching.
• Re-roll the dough as needed (by stacking the scraps and flattening). If using a 2-inch biscuit cutter there will be about 12 biscuits total.
• Refrigerate the biscuits at least 30 minutes to ensure that the butter stays nice and cold. This is especially important if your house/kitchen is warm and humid.
• Brush the tops of the biscuits with the remaining 1 tablespoon of buttermilk then bake for 12-15 minutes or until the biscuits are browned and baked through.

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 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.

BEST BUTTERMILK BISCUITS

Steps:

• Preheat oven to 450°F.
• In a large mixing bowl, stir together flour, baking powder, sugar, salt and cream of tartar.
• Slice butter into cubes and cut into flour mixture until pea-sized crumbs form.
• Add buttermilk and stir with a fork untl mixture is moistened.
• Turn dough onto a lightly floured surface, kneeding and folding dough until it holds together. Be careful not to handle too much, or the biscuits will become tough and butter will melt.
• With a lightly floured rolling pin, roll dough until 1/4-inch thick. Cut out biscuits with a 2 1/2-inch biscuit cutter and place 1 inch apart on an ungreased baking sheet. Bake for 10 to 12 minutes or until raised and golden brown.
• Serve warm.