BUTTERMILK BISCUITS
I went through many batches of test runs developing this buttermilk biscuit recipe. I seemed to constantly be feeding workmen who came to the house, the cable guy who fixed the internet connection, neighbors, friends, anyone who walked by really. There were no complaints from the peanut gallery, but I wasn't satisfied with the recipe until I was satisfied.
Provided by The Blue Jean Chef, Meredith Laurence
Categories Side Dishes
Time 45m
Number Of Ingredients 5
Steps:
- Preheat the oven to 425°F and arrange a shelf slightly below the center of the oven.
- Line a buttered 8" cake pan with parchment paper or a silicone liner.
- In a large mixing bowl, stir together the flour and sugar. Grate the butter into the flour and stir it in to coat evenly.
- Gently stir in the buttermilk. The dough should be quite wet.
- Spread the all-purpose (not self-rising) flour out on a small cookie sheet.
- With a spoon, scoop evenly sized balls of dough into the flour, making sure they don't touch each other.
- With floured hands, coat each dough ball with flour and toss them gently from hand to hand to shake off any excess flour.
- Place each floured dough ball into the prepared pan, right up next to the other. This will help the biscuits rise up, rather than spreading out. You might need to do the above in batches.
- Place the cake pan on the arranged shelf in the oven. Bake until lightly browned, about 25 minutes.
- Brush the tops of the biscuits with some melted butter and pop back into the oven for another 5 minutes or so, until nicely browned.
- Turn the biscuits out onto a plate, and then invert them again so they are right side up. Pull or cut the biscuits apart and serve immediately with some butter and honey if you like.
Nutrition Facts : Calories 193 kcal, Carbohydrate 21 g, Protein 2 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 28 mg, Sodium 99 mg, Sugar 4 g, ServingSize 1 serving
BUTTERMILK CHEDDAR BISCUITS
Steps:
- Preheat the oven to 425 degrees F.
- Place 2 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment. With the mixer on low, add the butter and mix until the butter is the size of peas.
- Combine the buttermilk and egg in a small measuring cup and beat lightly with a fork. With the mixer still on low, quickly add the buttermilk mixture to the flour mixture and mix only until moistened. In a small bowl, mix the Cheddar with small handful of flour and, with the mixer still on low, add the cheese to the dough. Mix only until roughly combined.
- Dump out onto a well-floured board and knead lightly about 6 times. Roll the dough out to a rectangle 10 by 5 inches. With a sharp, floured knife, cut the dough lengthwise in half and then across in quarters, making 8 rough rectangles. Transfer to a sheet pan lined with parchment paper. Brush the tops with the egg wash, sprinkle with salt, if using, and bake for 20 to 25 minutes, until the tops are browned and the biscuits are cooked through. Serve hot or warm.
HOMEMADE BUTTERMILK BISCUITS
Buttermilk makes biscuits airy and tangy.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes about 15
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. Line a baking sheet with a Silpat (French nonstick baking mat) or parchment paper; set aside. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
- Transfer about 2 1/2 cups flour mixture to a food processor fitted with the steel blade. Add butter, and pulse until the largest pieces are the size of peas. Return butter mixture to the bowl with the flour mixture. Use your fingers to combine.
- Add buttermilk, and stir just until mixture comes together; the batter will be sticky. Transfer to lightly floured work surface; use floured fingers to pat dough to 1-inch thickness. Use a 2 1/2-inch round biscuit cutter or cookie cutter to cut biscuits as close together as possible to minimize scraps. Gather scraps together once, pat together and flatten, and cut out.
- Transfer biscuits to prepared baking sheet; bake until lightly browned, 18 to 20 minutes. Remove from oven; cool on a wire rack. Serve warm.
CHEDDAR BUTTERMILK BISCUITS
Every bite of these flaky biscuits get a little kick from cayenne pepper and sharp cheddar cheese. They're a nice accompaniment to soup and stew. -Kimberley Nuttall, San Marco, California
Provided by Taste of Home
Time 35m
Yield 7 biscuits.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the flour, sugar, baking powder, salt and cayenne. Cut in butter until mixture resembles coarse crumbs. Add the cheese and toss. Stir in buttermilk just until moistened. , Turn onto a lightly floured surface; knead 8-10 times. Pat or roll to 1 in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 1 in. apart in a large ungreased cast-iron or other ovenproof skillet. Bake at 425° until golden brown, 15-18 minutes. Serve warm.
Nutrition Facts : Calories 304 calories, Fat 16g fat (10g saturated fat), Cholesterol 44mg cholesterol, Sodium 651mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 1g fiber), Protein 7g protein.
BLUE CHEESE BISCUITS
THIS simple addition to prepared biscuits is impressive. I have served them often for luncheons and they disappear fast. I don't remember where or when I found the recipe, but the card in my recipe box tells me I have been preparing them for a long time.
Provided by Taste of Home
Time 30m
Yield 2 servings.
Number Of Ingredients 4
Steps:
- Place biscuits in an ungreased 9-in. round baking pan. In a small microwave-safe dish, combine butter and blue cheese. Microwave, uncovered, on high until butter is melted; spoon mixture over biscuits. , Bake according to package directions. Sprinkle with parsley.
Nutrition Facts : Calories 266 calories, Fat 18g fat (7g saturated fat), Cholesterol 18mg cholesterol, Sodium 750mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 1g fiber), Protein 5g protein.
BLUE CHEESE BITES
Canned biscuits, butter and blue cheese. Voila, a nice appetizer. Rich and so good and easy!
Provided by Ingrid
Categories Appetizers and Snacks Pastries
Time 20m
Yield 10
Number Of Ingredients 3
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9-inch pie plate with non-stick cooking spray.
- Slice each biscuit into quarters, arrange then in the prepared pie plate. Pour melted butter over the biscuits, then sprinkle the biscuits with blue cheese.
- Bake for 8 to 10 minutes.
Nutrition Facts : Calories 221.6 calories, Carbohydrate 12.5 g, Cholesterol 35.3 mg, Fat 17.1 g, Fiber 0.2 g, Protein 5 g, SaturatedFat 9.5 g, Sodium 542.8 mg, Sugar 2.1 g
BLUE CHEESE BISCUITS
I love blue cheese and I love biscuits... so a natural conclusion would be??? yep. They are yummy. Have had this recipe forever and don't have a clue where it came from.
Provided by CoolMonday
Categories Breads
Time 27m
Yield 14 serving(s)
Number Of Ingredients 8
Steps:
- Preheat over to 450 degrees.
- Mix bacon, flour, baking powder, salt, onion.
- Cut in blue cheese and shortening until particles are like small peas.
- Stir in buttermilk to form a soft sticky dough.
- Place dough on floured board and knead several times to make a smooth ball.
- Roll dough to 1/2 inch thick.
- Cut rounds with two inch cookie cutter.
- Place on ungreased cookie sheet.
- bake 12- 15 minutes.
BLUE CHEESE BUTTERMILK BISCUITS
Categories Bread Milk/Cream Herb Side Bake Thanksgiving Quick & Easy Blue Cheese Fall Bon Appétit Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Line baking sheet with parchment paper. Whisk first 4 ingredients in medium bowl to blend. Add shortening; using fingertips, rub in until coarse crumbs form. Mix in 3/4 cup cheese, chives, and 1 1/2 teaspoons thyme. Make well in center; add 1 cup buttermilk and stir until dough forms, gradually mixing in dry ingredients.
- Turn dough out onto floured work surface. Knead gently until combined, about 5 turns. Pat dough into 1-inch-thick rectangle. Cut into 8 squares. Transfer squares to baking sheet. Brush with 1 tablespoon buttermilk. Sprinkle with 1/4 cup cheese and 1 1/2 teaspoons thyme. Sprinkle with pepper. (Can be prepared 4 hours ahead. Cover; chill.) Bake biscuits until golden, about 20 minutes. Serve warm or at room temperature.
BLUEBERRY BUTTERMILK BISCUITS
These blueberry biscuits are good as a dessert with whipped cream or ice cream. On their own they can be part of a great Sunday brunch.
Provided by James Moore
Categories Bread Quick Bread Recipes Biscuits
Time 50m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Mix flour, sugar, baking powder, salt, and baking soda together in a large bowl. Cut in butter with 2 knives or a pastry blender. Mix in blueberries and 1/2 of the lemon zest. Add buttermilk and mix to create a dough.
- Transfer dough to a floured surface. Flatten with a floured rolling pin to a 1/2-inch thickness. Fold the left third of dough over the middle, then fold the right third over the left. Repeat folding procedure 3 more times.
- Roll dough to a 1/2-inch thickness and cut 12 biscuits. Transfer to a nonstick cookie sheet and brush with melted butter.
- Bake in the preheated oven until golden brown, about 17 minutes. Remove from the oven and immediately drizzle with honey and sprinkle with remaining lemon zest. Serve when cool.
Nutrition Facts : Calories 432.9 calories, Carbohydrate 62.3 g, Cholesterol 49.9 mg, Fat 19.1 g, Fiber 2 g, Protein 6.2 g, SaturatedFat 11.8 g, Sodium 662.1 mg, Sugar 28.5 g
EASY BLUE CHEESE BISCUITS
Make and share this Easy Blue Cheese Biscuits recipe from Food.com.
Provided by Sandy in Oklahoma
Categories Breads
Time 22m
Yield 32-40 mini biscuits
Number Of Ingredients 3
Steps:
- Preheat oven to 375 degrees. Blend crumbled blue cheese and melted butter in a bowl.
- Cut each biscuit into fourths and dip each into butter mixture.
- Place on baking sheet or in mini muffin pans and bake for about 12-15 minutes. Serve warm.
Nutrition Facts : Calories 55.2, Fat 4.4, SaturatedFat 2.4, Cholesterol 8.9, Sodium 126.3, Carbohydrate 3.2, Fiber 0.1, Sugar 0.6, Protein 0.9
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- Preheat oven to 350°F. Line baking sheet with parchment paper. Whisk first 4 ingredients in medium bowl to blend. Add shortening; using fingertips, rub in until coarse crumbs form. Mix in 3/4 cup cheese, chives, and 1 1/2 teaspoons thyme. Make well in center; add 1 cup buttermilk and stir until dough forms, gradually mixing in dry ingredients.
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