Bob Evans Style Buttermilk Biscuits Food

SOUTHERN BUTTERMILK BISCUITS

Southern Buttermilk Biscuits image

This recipe has been passed down in my neighbors southern family for many generations. She shared it with me and I absolutely love it so I'm sharing the love with you

Provided by Florida Cook

Categories Breads

Time 32m

Yield 12 Biscuits, 6 serving(s)

Number Of Ingredients 7

Ingredients

2 cups all-purpose flour, stirred before measuring
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1/4 cup lard or 1/4 cup vegetable shortening, chilled
2 tablespoons real butter, room temp
3/4 cup buttermilk

Steps:

Heat oven to 450 and adjust oven rack to center position.
In a large bowl, combine flour, baking powder, soda, and salt.
Cut in chilled shortening and butter until you have pieces the size of small peas.
Make a well in center of dry ingredients; pour in buttermilk. With a wooden spoon, gently blend dry ingredients into the buttermilk, just until mixture is clumping together. If necessary, add a few more teaspoons of buttermilk.
Transfer dough to a lightly floured board.
Pat out in a circle about 8 inches in diameter and 1/2-inch thick. Using a 2 1/2 to 3-inch biscuit cutter, cut out and place on ungreased baking sheet.
Bake on center oven rack for about 10 to 12 minutes, until tops are browned.

Nutrition Facts : Calories 480.9, Fat 36.3, SaturatedFat 20.7, Cholesterol 81, Sodium 816.3, Carbohydrate 33.7, Fiber 1.1, Sugar 1.6, Protein 5.6

BOB EVANS STYLE BUTTERMILK BISCUITS

Bob Evans Style Buttermilk Biscuits image

Make and share this Bob Evans Style Buttermilk Biscuits recipe from Food.com.

Provided by Joe Turner

Categories Breakfast

Time 40m

Yield 12 biscuits, 6 serving(s)

Number Of Ingredients 4

Ingredients

2 cups self-rising flour
1/4 teaspoon baking soda
1/4 cup butter or 1/4 cup margarine
3/4 cup buttermilk

Steps:

Preheat oven to 425f or 220c.
In a medium mixing bowl stir together flour and baking soda.
With a pastry blender or two knives cut in butter or margarine until mixture resembles coarse crumbs.Make a well in center. Add the buttermilk all at once; stir until moistened.
Turn dough out onto a lightly floured surface. Quickly knead dough by gently folding and pressing dough 10 to 12 strokes or until nearly smooth.
Pat or lightly roll dough to 1/2-inch thickness. Cut dough with a floured 2-1/2-inch biscuit cutter.
Place biscuits 1 to 2 inches apart on a lightly buttered baking sheet.
Bake for 10 to 15 minutes or until golden.
Remove biscuits from baking sheet and serve hot.

Nutrition Facts : Calories 227.6, Fat 8.3, SaturatedFat 5.1, Cholesterol 21.6, Sodium 681.3, Carbohydrate 32.4, Fiber 1.1, Sugar 1.6, Protein 5.2

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